📝 About This Recipe
Kibbeh Arnabieh is a sophisticated Lebanese masterpiece traditionally served during the winter months when citrus is at its peak. This regal dish features fried kibbeh balls simmered in a velvety, complex sauce made from tahini and a vibrant medley of bitter orange, lemon, and tangerine juices. It is a harmonious balance of earthy sesame, bright acidity, and aromatic spices that transforms humble ingredients into a celebratory feast.
🥗 Ingredients
The Kibbeh Balls
- 24-30 pieces Kibbeh Balls (Pre-made or homemade beef/lamb kibbeh balls, frozen or fresh)
- 2 cups Vegetable Oil (for frying)
The Citrus Arnabieh Sauce
- 1.5 cups Tahini (High-quality, runny sesame paste)
- 2 cups Bitter Orange Juice (Seville) (Freshly squeezed; can substitute with a mix of orange and lemon)
- 1/2 cup Lemon Juice (Freshly squeezed)
- 1/2 cup Clementine or Tangerine Juice (For a hint of sweetness)
- 2 cups Beef or Vegetable Stock (Low sodium)
- 4 large Onions (Thinly sliced into half-moons)
- 2 tablespoons Olive Oil (For sautéing)
- 1 teaspoon Salt (Adjust to taste)
Spices and Aromatics
- 1/2 teaspoon Cinnamon (Ground)
- 1/4 teaspoon Allspice (Ground)
- 1/4 cup Pine Nuts (Toasted for garnish)
👨🍳 Instructions
-
1
If using frozen kibbeh balls, let them thaw slightly. Heat 2 cups of vegetable oil in a deep pan to 350°F (175°C) and fry the kibbeh balls in batches until they are golden brown and crispy. Drain on paper towels and set aside.
-
2
In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt.
-
3
Sauté the onions slowly for about 15-20 minutes until they are completely soft and have turned a deep golden caramel color. This provides the base sweetness for the sauce.
-
4
While the onions cook, prepare the citrus blend. Whisk together the bitter orange juice, lemon juice, and tangerine juice. Strain to remove any pulp or seeds.
-
5
In a separate large bowl, whisk the tahini. Slowly drizzle in the citrus juice mixture while whisking constantly. The tahini will initially seize and thicken, then smooth out into a creamy liquid.
-
6
Whisk the beef or vegetable stock into the tahini-citrus mixture until perfectly smooth.
-
7
Pour the tahini mixture over the caramelized onions in the pot. Turn the heat to medium-low.
-
8
Stir the sauce constantly in one direction (similar to making yogurt sauce) to prevent the tahini from separating. Bring it to a very gentle simmer.
-
9
Add the cinnamon, allspice, and salt. Continue to cook for 10-15 minutes. The sauce will darken slightly and thicken to the consistency of heavy cream.
-
10
Taste the sauce; it should be a bold balance of tart, nutty, and savory. Adjust salt or lemon juice if necessary.
-
11
Gently drop the fried kibbeh balls into the simmering sauce. Let them cook together for 5-7 minutes so the kibbeh shells absorb the flavors without becoming mushy.
-
12
Transfer the kibbeh and sauce to a deep serving platter. Garnish generously with toasted pine nuts and a sprinkle of fresh parsley if desired.
💡 Chef's Tips
If you cannot find Bitter Oranges (Seville oranges), use a ratio of 2 parts regular orange juice to 1 part lemon juice and 1 part grapefruit juice. Always whisk the tahini and citrus juices thoroughly before adding to the heat to ensure a velvety, emulsified sauce. Don't rush the onions; their deep caramelization is essential to balance the sharp acidity of the citrus. If the sauce becomes too thick while simmering, thin it out with a splash of warm water or additional stock. For the best texture, fry the kibbeh balls until very crunchy so they maintain their structure once added to the sauce.
🍽️ Serving Suggestions
Serve hot alongside a plate of Lebanese Vermicelli Rice to soak up the exquisite sauce. Pair with a side of fresh radish, green onions, and mint leaves for a crunchy, peppery contrast. A glass of dry Lebanese white wine, like a Ksara or Musar, complements the citrus notes beautifully. Follow the meal with a warm cup of 'White Coffee' (hot water with orange blossom water) to aid digestion.