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.
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