kibbeh arnabieh

Posted July 23, 2020
Serves: 8
Time: 45 mins

One of the oldest traditional Lebanese dishes, passed on and still popular today among those who favor authenticity and traditional taste. The origin of the name comes from the use of Cauliflower previously in its making. It is also said that 7 types of different citruses contributed to its preparation. How is Sousou presenting the Kibbeh Arnabieh Recipe to you today?



½ kg ground meat (beef or lamb)

1¾ cups fine cracked wheat (bulgur)

1  big onion, peeled

salt and pepper to taste

Arnabieh Sauce:

1¼ cups seville oranges juice

¾ cup oranges, lemons and mandarins’ juice

½ cup water

¾ cups chickpeas

1 kg baby onions, peeled

2 cups tahini (sesame paste)

½ kg beef meat, cubed

1 cinnamon stick

salt to taste

½ cup fried pine nuts

How to Cook:

Wash the cracked wheat and let it sit for 15 minutes. In a food processor, mash the onion. Then, add the cracked wheat and grind it for 5 minutes. Next, add the meat and grind for another five minutes. Remove the mixture and mix it by hand in order to create a kibbeh “dough”.

Divide the kibbeh dough into small balls. Take each ball and make a hole in the middle. Enlarge it using your finger. Then, dip your fingers in cold water; bring the sides together and sharpen the edges. Place them in a tray next to each other.

In boiled and salted water, add the kibbeh one by one. Let them cook for 10 minutes. Then remove and place them in a Pyrex.


Boil the meat in a high-pressure cooker. When it starts boiling, take off the scum. Add the onions and the cooked chickpeas. Then, add the cinnamon stick and salt. Close the pressure cooker and let it cook for 30 minutes.

Set the meat aside. Blend the onions and the chickpeas, then add the meat stock.

In another pot, mix the tahini with ½ cup of water. Gradually add the Seville oranges, lemon, oranges and mandarin juices until mixture becomes like yoghurt.

Place the pot on medium heat and stir until mixture boils. Then, add 2 cups of the blended onions and chickpeas and stir until it begins boiling. Next, add the kibbeh and cook on low heat for 10 minutes.

Take the kibbeh out and set aside. If the sauce is too thick, add orange juice. Add salt. Let the mixture boil for another 15 minutes. Or until the oil of tahini comes out.

Place the kibbeh and meat in a Pyrex and spread the sauce over it.

For decoration, fry a ½ cup of pine nuts and place them on top.

Serve with radishes.

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