Special Recipes

Kibbe Arnabieh (Main Dish)

Kibbe Arnabieh is a very special, citrusy, and festive dish that originated in Beirut. It is very satisfying, especially during winter time.

Ingredients:
200G BEEF OR LAMB, FINELY GROUND
200G WHITE FINE BULGUR WHEAT
1 TSP SALT
½ TSP ALL SPICES
½ TSP CINNAMON POWDER
1 TSP DRIED BASIL
1 ONION, MINCED
2 TBSP FRYING OIL
1 LARGE ONION, SLICED
3 TBSP PINE NUTS
1 CUP CORTAS TAHINA (SESAME PASTE)
2½ CUPS BITTER ORANGE JUICE
¾ CUP LEMON JUICE
1 CUP BEEF STOCK (PREFERABLY HOMEMADE)
1 TBSP CORTAS POMEGRANATE MOLASSES
1 TSP SALT
½ TSP PEPPER
1 CUP CORTAS CHICKPEAS
4 CUPS STEAMED RICE

Method:
In a bowl, combine all ingredients of the kibbe. Form the kibbe into balls, each the size of an egg. With your index finger, make a hole on one end of the ball and start turning the kibbe, until you get a thin and hollow, egg-shaped ball. Pinch the other end to close. Put the kibbe 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.

In a bowl, combine the CORTAS tahina, bitter orange, and lemon juice. Stir constantly until well mixed and add to the onions. Let it simmer. Add the stock, CORTAS molasses, salt, and pepper and simmer for 20 minutes. Add the kibbe balls and simmer gently for few more minutes. Add the chickpeas to the mix and serve with steamed rice.

Sahtein!

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