Kibbeh with tahini sauce (Kibbeh arnabiyeh)

kibbeh in citrus sauce

This is the time of year for this classic kibbeh dish; kibbeh balls are smothered in a tahini sauce comprised of no less than 3 different citrus juices (lemon, orange, clementine, grapefruit or tangerine) Kibbeh arnabiyeh is made slightly differently depending on the community; in ours, we made it with hollow kibbeh balls; in other homes, it is made with stuffed kibbeh balls. It is considered one of the most traditional Beirut-based dishes of kibbeh. The sauce is rich (from the tahini), with strong overtones of citrus offsetting it.

This dish is best prepared on a weekend. In Lebanon, most markets sell kibbeh balls frozen so all one needs to worry about is squeezing fresh citrus and making the sauce. As a time-saver, one could use a bag of frozen meatballs instead. I’d recommend a really good meat stock to mix with the sauce as well. 

For a detailed recipe, click here.

dup arnabiyeh

Related Posts with Thumbnails
Print This Post Print This Post

5 Comments

  1. Posted December 19, 2013 at 1:46 am | Permalink

    Thta looks good! I am such a big fan of tahini…

    Cheers,

    Rosa

  2. mac
    Posted December 19, 2013 at 12:14 pm | Permalink

    I will definitely make this recipe !
    But my curiosity has been peaked, as to why the balls are hollow. Is it for taste, texture or cultural reasons?
    thanks,
    m

  3. Gabi
    Posted December 21, 2013 at 7:25 am | Permalink

    What a coincidence. Seville oranges are extremely difficult to get here. Today I found some and hurried to buy. I’ll prepare the sauce in the way you describe in the referred recipe. The peels I’ll conserve in sugar syrup.

    Merry Christmas

  4. Joumana
    Posted December 21, 2013 at 8:52 am | Permalink

    @Gabi: or do what people do here: Freeze the juice to last all year; also candy the peel..you’re on the right track! :) Happy holidays!

    @Mac: I have no idea; I just know that here in Lebanon, dishes are made differently depending on the community or area; making kibbeh balls hollow, whether for this dish or the kibbeh in yogurt sauce is standard with some communities; it does make sense, because the kibbeh balls get punctured and filled with the sauce.

  5. Posted January 4, 2014 at 1:30 pm | Permalink

    Oh my….I would put this sauce on EVERYTHING!

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>