Kobeba with Laban


  • 1 pack Gourmet Minced Meat Kobeba
  • 1L Rayeb or yogurt
  • 1 tbsp corn starch
  • Maldon sea salt
  • 2 tbsp fresh coriander, chopped
  • 1 tbsp fresh mint, chopped
  • 2 tbsp garlic, crushed
  • 3 tbsp olive oil
  • Pine nuts for garnish


1. Brush Kobeba with oil & bake in the oven for 10 – 15 mins, until outer part is brown.

2. Add Rayeb or yogurt to a saucepan, and then add cornstarch & a pinch of salt. Whisk the sauce well until the cornstarch has completely dissolved. Turn the stove on to low heat & keep stirring until the sauce becomes thick. Add the kobeba & simmer lightly. Reduce heat & let it set for 1-2 mins.

3. In a pan, fry the chopped coriander, mint & garlic in a couple lugs of olive oil over medium heat, for 2 mins.

4. To serve, place the Kobeba with the sauce in a large dish and sprinkle fresh herbs on top

4. Garnish with a handful of pine nuts and serve with rice.

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