Kebbeh Arnbieh (in Citrus Tahini Sauce) Recipe by Rana’s Kitchen Lab

This recipe feature is courtesy of Ranas_Kitchen_Lab 

Rana shares with her followers new ways to present traditional Middle Eastern recipes, and a collection of her own recipes as well as those passed down to her. We appreciate her beautiful work and the love for Middle Eastern cuisine that she demonstrates through her posts!

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Kebbeh Arnbieh (in Citrus Tahini Sauce) by Ranas_Kitchen_Lab
Course Main Dish
Cuisine Middle Eastern
Servings
servings
Ingredients
Course Main Dish
Cuisine Middle Eastern
Servings
servings
Ingredients
Instructions
  1. Juice all the citruses separately
  2. Sauté onions over medium heat with vegetable oil till they turn golden
  3. 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
  4. 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)
  5. , In a large nonstick pot, mix tahini sauce with ¼ cup of water. Then add in all the juices and onion puree
  6. Whisk the mixture very well till all ingredients are incorporated
  7. Cook on medium heat with stirring from time to time for about an hour
  8. A yellow oil will appear which is called “Sarij, سارج’, this is your mark that the recipe is going to success
  9. Lower the heat and allow to cook for another hour (stirring occasionally)
  10. Add salt and cooked Kibbeh, cook for ten minutes and plate
  11. Garnish with some roasted pine nuts and serve with vermicelli rice pilaf
Recipe Notes
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