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servings
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Ingredients
- 2 cups tahini sauce (500g)
- 6 1/2 pound clementine (3 kg)
- 6 1/2 pound oranges (3 kg)
- 3 pound Narang Oranges (نارنج ابو صفير) kg(1.5)
- 1 large grapefruit juiced
- 3 medium onions diced
- 1/2 cup water
- 1 teaspoon salt
- 2 tablespoon vegetable oil
- 18 pieces kebbeh ( Kras أقراص) fried, baked or boiled
- 2 lemons
Ingredients
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Instructions
- Juice all the citruses separately
- Sauté onions over medium heat with vegetable oil till they turn golden
- Add 1/4 cup of water and allow to simmer for two minutes, then puree in the food processor. Set the puree aside for later use
- In a small pot bring the Narang juice to boil and remove the white foam that will form on its surface (this step is essential to prevent any bitterness)
- , In a large nonstick pot, mix tahini sauce with ¼ cup of water. Then add in all the juices and onion puree
- Whisk the mixture very well till all ingredients are incorporated
- Cook on medium heat with stirring from time to time for about an hour
- A yellow oil will appear which is called “Sarij, سارج’, this is your mark that the recipe is going to success
- Lower the heat and allow to cook for another hour (stirring occasionally)
- Add salt and cooked Kibbeh, cook for ten minutes and plate
- Garnish with some roasted pine nuts and serve with vermicelli rice pilaf
Recipe Notes
- Find featured Kibbeh Kras recipe here
- Find vermicelli rice recipe here
- Recipe available in Arabic on request
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