Kibbeh Arnabiyeh (Kibbeh in Tahini-Orange Sauce)

🧂 Ingredients

• 24 Kibbeh balls (prepared and fried)(Ensure kibbeh balls are fully cooked and golden brown. You can prepare these ahead of time or use store-bought if available.)
• 200 g Tahini(Good quality tahini is essential for a smooth and flavorful sauce.)
• 100 ml Fresh lemon juice(Adjust to taste. Start with this amount and add more if a tangier sauce is desired.)
• 4 cloves Garlic cloves(Minced finely. You can add more if you prefer a stronger garlic flavor.)
• 4-6 Dried orange peel strips(These are crucial for the signature flavor. If fresh orange peel is used, ensure no white pith is included as it can be bitter. Dried is preferred for ease and concentrated flavor.)
• 500 ml Water(Or as needed to achieve desired sauce consistency.)
• to taste Salt
• 2 tbsp Olive oil(For sautéing garlic.)

👨‍🍳 Instructions

1. 1

   Prepare and fry the kibbeh balls. This typically involves a bulgur wheat and meat mixture shaped into balls and deep-fried until golden brown and cooked through. If using pre-made kibbeh, fry them according to package instructions or until heated through and crispy. Drain on paper towels and set aside.

   ⏱️ 45 minutes
2. 2

   Prepare the tahini sauce base. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it. The garlic should be softened and aromatic.

   ⏱️ 3 minutes
3. 3

   Whisk in the tahini, lemon juice, and about half of the water. Continue whisking vigorously until the mixture is smooth and creamy. If the sauce seems too thick, gradually add more water until it reaches your desired consistency – it should be pourable but not watery.

   ⏱️ 5 minutes
4. 4

   Add the dried orange peel strips to the sauce. Season with salt to taste. Bring the sauce to a gentle simmer over low to medium-low heat. Allow it to simmer for about 10-15 minutes, stirring occasionally, to let the flavors meld and the orange peel soften and infuse.

   ⏱️ 15 minutes
5. 5

   Gently add the fried kibbeh balls to the simmering tahini sauce. Ensure they are submerged. Let them simmer in the sauce for about 15-20 minutes, allowing them to absorb the flavors and soften slightly. Avoid vigorous boiling, which can break the kibbeh.

   ⏱️ 20 minutes
6. 6

   Taste the sauce and adjust seasoning if needed (more salt or lemon juice). Remove the orange peel strips before serving if desired, or leave them in for a more rustic presentation. Serve the Kibbeh Arnabiyeh hot, spooning extra sauce over the kibbeh balls.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The dried orange peel is the signature ingredient that gives Kibbeh Arnabiyeh its unique aromatic and slightly bitter-sweet flavor. Do not omit it for an authentic taste.
• ✓Achieving a creamy sauce is key. Whisking vigorously and using good quality tahini will help prevent the sauce from splitting.
• ✓This dish is best served immediately after the kibbeh has simmered in the sauce, ensuring the kibbeh is tender and infused with flavor.

🔄 Variations

• For a simpler version, omit the orange peel, though this will significantly alter the traditional flavor profile.
• Increase the amount of garlic for a more pungent and garlicky sauce.
• Add a pinch of cumin to the tahini sauce for an added layer of earthy flavor.

🥗 Nutrition

Per serving