(A T AHINI-BASED MEAT DISH)

Kibbe Arnabieh is a very special, citrusy, and festive dish that originated in Beirut. It consists of kebbe balls, in a rich tahini based sauce. It is very satisfying, especially during winter time.

INGREDIENTS

• To make the kibbe:
• 200g beef or lamb, finely ground
• 200g white fine bulgur wheat
• 1 tsp salt½ tsp all spices
• ½ tsp cinnamon powder
• 1 tsp dried basil
• 1 onion, minced
• 2 tbsp frying oil

To make the sauce:

• 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

To serve:

• 4 cups steamed rice

METHOD

• -To make the kebbe,combine all its ingredients in a bowl and mix well into a paste-like mixture.
• - Keep a bowl of icy cold water near you to dip in the tip of your fingers while you work.
• - 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 it, 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 mns.
• - To prepare the sauce, combine the CORTAS tahina, bitter orange, and lemon juice, in a pot, over low heat, stir constantly until well mixed.
• - In another pan, fry the onion until brown and soft. Drop in the pine nuts, fry and add to the sauce.
• - Let it simmer. Add the stock, CORTAS molasses, salt, and pepper and simmer for another 20 mns.
• - Add the kibbe balls and simmer gently for few more minutes. - Add the chickpeas to the mix and serve over steamed rice.

Sahtein!