Kibbeh labaniyeh, a Syrian yogurt casserole, is made by simmering bulgur-shell dumplings in a garlicky yogurt sauce. The tangy sauce and hearty dumplings make this a favorite winter dish.
Knead the bulgur, ground beef, and onion together, then shape into balls.
Cook the ground beef and onion over medium heat, stir in the pine nuts, and let cool.
Hollow out the center of each kibbeh ball, fill it with the mixture, and seal.
Simmer the kibbeh in boiling water over medium heat for 10 minutes, then drain.
Combine the yogurt, egg white, garlic, and water. Cook over low heat, stirring constantly, until thickened without letting it boil; cook for 10 minutes.
Add the kibbeh to the yogurt sauce and cook for 8 more minutes. Adjust the salt to taste.
Serve hot.
Store in a sealed container in the refrigerator for up to 2 days. Do not let the yogurt sauce boil when reheating.
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