Kebbe Arnabieh is one of Beirut’s renowned recipes, usually prepared in winter, during the Bousfeir season. Nonetheless, this recipe contains a “cocktail” of citrus juices enriching its taste. It consists of hollow kebbe balls boiled in a tahini sauce, and can be served with rice on the side.
Total Servings: 4
Ingredients:
500g Tahini
3 cups of orange juice
1 cup of afandeh juice (mandarin)
1 cup of Bousfeir juice (Seville orange)
1 cup of lemon juice
2 cups of water
2 medium onions chopped in julienne
1 cup of chickpeas, soaked overnight
2 Tbsp. of vegetable oil to fry the onions
Salt and white pepper to taste
Hollow Kebbeh balls (frozen or freshly prepared)
Preparation Steps:
- Boil the chickpeas for 30 mns, drain and put aside
- In a large pan, stir fry the onions with vegetable oil
- Once the onions turn gold, add the chickpeas
- In a separate bowl, mix the tahini with the citrus juices until the texture become homogenous
- Add the tahini mixture to the onions and chickpeas to cook on medium fire, and stirring with a wooden spoon until the oil breaks at the surface
- Once the mixture starts to boil, add the kebbeh to cook for 10 mns (15 mns if the kebbeh is frozen)
- Add salt and pepper to taste
- Serve hot with rice pilaf on the side
