Kebbe Arnabiyeh كبة أرنبيّة

Name: Kebbe Arnabiyeh كبة أرنبيّة
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 2 large onion (400 g); 3 tablespoons of oil to fry the onion.; 5 cloves of garlic, crushed.; 2 cup of tahini; 1.5 cup of Seville orange juice.; 2 cup of mandarin juice.; 2 cup of orange juice.; 3 tablespoons of lemon juice.; 2 cup of beef stock; 2 tablespoon of pomegranate molasses.; 1 and 1/2 cups of water to boil onions.; 1/4 teaspoon cumin.; 1/2 teaspoon of Salt; 1/4 teaspoon of all spice.

6 steps

Prep:1hCook:30min

This dish is one of the great classics of Lebanese cuisine, it the famous Kibbeh with delicious sauce combining Seville orange juice and tahini and lamb bouillon and pureed onion.

Updated at: Thu, 17 Aug 2023 13:45:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories491.9 kcal (25%)

Total Fat35.6 g (51%)

Carbs37.7 g (14%)

Sugars18.2 g (20%)

Protein12.5 g (25%)

Sodium334.9 mg (17%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Ingredients for the Sauce:

400gonion

5 clovesgarlic

2 cuptahini

1 ½ cupSeville orange juice

2 cupmandarin juice

2 cuporange juice

3 tablespoonslemon juice

2 cupbeef stock

2 tablespoonpomegranate molasses

1 ½ cupswater

to boil onions

¼ teaspooncumin

½ teaspoonsalt

¼ teaspoonall spice

Instructions

To Prepare the Sauce

Step 1

Finely chop the onions and fry until golden about 10 minutes, then add the garlic and sauté for 1 minutes.

Step 2

Puree the onion in a mini-processor until it is pasty and smooth. Set aside.

Step 3

In a pot, medium heat, place the the tahini, orange, mandarin and lemon juices. Stir until the mixture becomes smooth and starts steaming.

Step 4

Reduce the heat to low, add the beef stock and the pureed onion and spices, simmer gently for a few minutes, adding the pomegranate molasses.

Step 5

Then add the prepared kibbeh balls to the sauce and let it simmer on low heat for 15 minutes, If necessary, add a few ladles of hot water to the sauce.

Step 6

The Kibbeh and the sauce is ready, garnish with roasted pine nuts and serve it hot or room temperature. usually served with rice with vermicelli.