10 March, 2014
Kebbeh Arnabieh is a delicacy of a dish.
Tangy and very tasteful, this lebanese recipe is mouth watering! We usually serve it with vermicelli rice.
So… Let’s learn how to prepare it!
(You have to prepare a dozen of kibbeh meatballs before making this dish or simply buy them at a lebanese food store or restaurant.)
- 1 large Onion diced
- 1/4 cup of pine nuts
- 1 cup of Tahini paste
- 1 liter of Orange Juice (freshly squeezed)
- 1/2 cup of grapefruit juice
- 1/2 cup of Lemon Juice
- 1/2 cup of cooked chickpeas
- 2 tbsp of Olive Oil
- 1 1/2 cups of beef or lamb stock
- a dash of cinnamon
- Salt & Pepper (to taste)
- a dozen of cooked kibbeh meatballs
Fry the onion and pine nuts in the olive oil, until slightly golden.
Combine tahini, orange, grapefruit and lemon juices in a bowl and whisk.
Mixture tends to thicken. Pour little by little the stock whisking all the time until mixture becomes less thick (as liquid yogurt). You may not need to use all the stock.
Add the onions, nuts, chickpeas, cinnamon and salt. Bring to a boil while stirring constantly and allow to simmer for about 20 minutes on low heat. Add the Kibbeh, and let it simmer for 10 more minutes.
Serve with vermicelli rice.