Lebanese · intermediate
Lebanese Warm Yogurt Stew With Spiced Beef Meatballs
Juicy minced beef meatballs seasoned with Lebanese seven-spice and toasted pine nuts, gently simmered in a velvet garlic and dried mint yogurt sauce.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a mixing bowl, combine the halal ground beef, Lebanese seven-spice mix, toasted pine nuts, and a pinch of salt until cohesive.
- 02
Form the meat mixture into 16 small, smooth meatballs about the size of a walnut.
- 03
Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the meatballs for 6 to 8 minutes, turning regularly until browned on all sides, then set aside.
- 04
Whisk the plain yogurt, dissolved cornstarch mixture, and half a teaspoon of salt together in a deep saucepan until completely smooth before turning on the heat.
- 05
Place the saucepan over medium-low heat and stir constantly in one direction until the yogurt gently reaches a simmer and thickens slightly.
- 06
Heat the remaining tablespoon of olive oil in a small pan, saute the minced garlic for 1 minute until fragrant, stir in the dried mint, and pour this sizzled oil into the warm yogurt stew alongside the browned meatballs to simmer for 5 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Yogurt Stabilization
Mixing cornstarch into cold yogurt before applying gentle, continuous heat prevents the milk solids from breaking or curdling.
Notes from the kitchen
- Always stir yogurt continuously in one direction while heating to prevent curdling.
- Using whole-milk yogurt provides the creamy texture needed for a velvety base.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
