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
Preparation:
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
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
Preparation:
- 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
- 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.