Kebbeh Arnabiyeh كبة أرنبيّة

This dish is a classic in Lebanese cuisine, and is a popular kibbeh dish, especially in Beirut city, with a delicious tangy sauce that combines Seville orange juice and other types of oranges thats is cooked with tahini and mashed onions.

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Step 1

Finely chop the onions and fry with pinch of salt until golden, about 8 to 10 minutes, then add the garlic and sauté for 1 minutes, then add the water and cook with stirring frequently on low heat for 10 minutes, then puree the onion mixture in a food processor until it is pasty and smooth.

Step 2

In a large pot, on low heat, place the onions mixture, stir in the tahini, then start to add the juices gradually while continuously stirring, simmering gently until the liquid reduced and you get a creamy texture sauce, about 5 to 10 minutes.

Step 3

Remove from the heat, add the cinnamon, pomegranate molasses and it’s ready to serve.

Step 4

To serve; In a serving bowl, add the prepared kibbeh balls, then pour the sauce on top, garnish with roasted pine nuts and serve it hot or room temperature, with vermicelli rice on the side.

Step 5

Note: If you can’t find Seville Orange, you can substitute with 2 to 3 tablespoons of lemon juice.