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Kibbeh Arnabieh

  • Course: Main Course
  • Skill Level: Beginner
Kibbeh Arnabieh
  • Servings : 4
  • Prep Time : 45m
  • Cook Time : 50m
Lebanese bulgur meatball dish with Al Wadi Al Akhdar Tahini.


  • For the Meatballs with Bulgur Wheat (Kibbeh)
  • 200g Beef or Lamb Meat, finely ground
  • 200g White Fine Bulgur Wheat
  • 1 Tsp Salt
  • 1/2 Tsp All Spices
  • 1/2 Tsp Cinnamon Powder
  • 1 Tsp dried Basil
  • 1 Onion, minced

  • For the sauce
  • 2 Tbsp Frying Oil
  • 1 Large onion, sliced
  • 3 Tbsp Pine Nuts
  • 1 Cup of Al Wadi Al Akhdar Tahini (also known as Tahina)
  • 2½ Cups Bitter Orange Juice (Seville Oranges or Bou Sfeir Oranges)
  • 3/4 Cup Lemon Juice
  • 1 Cup of Beef Stock (preferably homemade)
  • 1 Tbsp Al Wadi Al Akhdar Pomegranate Molasses (optional)
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 cup Al Wadi Al Akhdar Chickpeas peeled, to garnish

  • Al Wadi Al Akhdar Rice, steamed for serving

Step 1

In a bowl, combine all ingredients of the meatballs (kibbeh).

Step 2

Form the kibbeh into balls, the size of an egg each. With your index finger, make a hole on one end of the ball and start turning the kibbeh, until you get a thin and hollow, egg-shaped balls. Pinch the other end to close.

Step 3

Put the kibbeh in a pre-heated oven dish and roast it for about 25 minutes. In a deep saucepan, fry the onion until brown and soft. Add the pine nuts and fry.

Step 4

In a bowl, combine the tahini, bitter orange and lemon juice. Stir constantly, until well mixed and add to the onions. Let it simmer.

Step 5

Add the stock, molasses, salt and pepper and simmer for 20 minutes.

Step 6

Add the kibbeh balls and simmer gently for few more minutes.

Step 7

Garnish with chickpeas and serve with steamed rice.

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