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Kibbeh Arnabieh


For the kibbeh: Same as Kibbeh Meklieh, however, deep-fry kibbeh for only half the time.

The sauce:

  • 1 large onion sliced
  • 1 cup tahini
  • 1 litre pure orange juice
  • 1/2 cup of lemon juice
  • 1 tbs sugar
  • 2 tbs olive oil
  • 2 tbs pine nuts (optional)
  • 2 chicken stock cubes
  • 1/2 tsp mixed spices
  • Salt & pepper
Lebanese Recipes

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

Fry the onion & pine nuts (if using them) till slightly browned. Mix in bowl the tahini, orange and lemon juice. Add to the onion and nuts and bring the boil stirring constantly. Add spices, salt, pepper and chicken cubes and simmer for 10 mins. Add the kibbeh. Bring to the boil then simmer for 20 mins (or until oil starts to surface). Taste and adjust seasoning. Serve at room temperature.

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