Kibbeh in Boiled Yogurt Sauce

Preparation

• Yogurt and Rice Sauce prepared and set aside
• Hold each piece of the non-fried kibbeh in your hand and poke it with a skewer

Procedure

1. Mix cornstarch and water to dissolve. Add mixture to the yogurt sauce and stir continuously for several minutes over medium-high heat until it boils.
2. Add poked kibbeh balls one at a time, stirring very gently. Bring to a boil again, then reduce heat to medium-low and cook for 10 minutes.
3. Turn off heat and let it sit for a few minutes before serving.

Serve it hot or warm with salad.