Kibbe Arnabiyye Recipe

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 Kibbe Arnabiyye is the Queen of kibbe recipes and this dish is usually made for just VIPs Kibbe Arnabiyye Recipe

Kibbe Arnabiyye is the Queen of kibbe recipes and this dish is usually made for just VIPs or loved ones.

Ingredients: for the kibbe:

1 and 1/2 cup fine brown bulgur
300 grams  beef meat
1 small onion
1 teaspoon salt
1/2 teaspoon seven spices


Wash the bulgur and drain it from water
Grate the onion until fine
Mix the meat with bulgur and grated onion, add the salt and spices
Place in a food processor a little at a time until all the quantity is used
Your kibbe is ready place it in the fridge until you prepare the stuffing

Ingredients for the Kibbe stuffing:

300 grams minced meat
2 onions, finely chopped
1 teaspoon salt
1/2 teaspoon seven spices
a handful of pine seeds (optional, but it enhances the flavor of the stuffing)
1 teaspoon pomegranate molasses
1 tablespoon vegetable oil

Preparation of the stuffing:

– In a saucepan heat the oil, fry the onion until golden brown
– Add the meat and fry with the onion for about 10 minutes, then add the pine seeds, season with salt, spices and the molasses
– Cook for about 10 minutes until the pine seeds turn golden

Stuffing the kibbe: Your going to need an additional ingredient, a tablespoon of corn flour

– Dissolve the corn flour in a cup of cold water
– Make a medium sized ball from the kibbe dough with you wet hand (dip it in water and cornflour), and using your index make a hole in the ball of kibbe, and with the other hand (wet also) turn it around your index until it thins out and the hole becomes wider
– Place 1 teaspoon of the stuffing inside and close it, turning the ball in your hand to form a nice shape

 Kibbe Arnabiyye is the Queen of kibbe recipes and this dish is usually made for just VIPs Kibbe Arnabiyye Recipe

– Your kibbe is now ready to be used in the Arnabiyye

Ingredients for the Arnabiyye:

1/2 kilo kibbe balls
1 kilo tahini
1 kilo oranges
1/2 kilo mandarin
1/2 kilo Seville orange
1 lemon
1 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons pomegranate molasses
1 kilo onions cut into wings
2 tablespoons oil
1 cup pine nuts


– Fry the kibbe balls half way, for a few minutes only, then place them on a kitchen towel to absorb the excess oil and keep aside
– Fry or roast the pine nuts and also leave aside
– In a medium pan, heat the oil and fry the onions until slightly golden then cover with 3 cups of water and boil it for half an hour until they soften; puree them keeping the water with them
– Extract the juice of all 3 citrus fruits and keep in a pitcher

– In a large pot, place the tahini, the juice and the pureed onion and mix well
– Place the pot on a medium fire and stir constantly until it starts boiling and forms bubble on the top; when you can see the oil of the tahini coming on the surface you know the sauce is done
– Add salt, cinnamon and the pomegranate molasses and adjust the seasoning up to your taste
– Place the kibbe balls and boil on a very low heat for about 10 minutes
– Pour into deep plates and decorate with pine nuts. Enjoy it warm or cold. You could have it with cooked rice if you’d like.

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