Kibbe Arnabiyye

kibbe arnabye 1 Kibbe Arnabiyye is the Queen of kibbe recipes. Its been kept in our family for generations and is considered very special because it can only be made in the winter when all the citrus ingredients are ripe, especially the Seville orange also known as bitter orange or Abou Sfeir in Arabic. Also, this dish is usually made for just for VIPs or loved ones. My mother used to make it in huge quantities and would send a big plate for each of her 9 sisters and brothers and had enough still to feed her 6 children and husband. This delicious recipe is very dear to me, and I am so proud to share it with you today. I do hope you try it and if you have any questions, feel free to ask in the comments. Since the procedure to prepare it is long, I prepared the kibbe balls and onions one day ahead. The day after I started cooking the dish itself. I also use the peel of the Seville orange to make jam, so don’t throw them away when preparing this dish and I will soon post the recipe. 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
  • Your kibbe is now ready to be used in the Arnabiyye

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

kibbe arnabye

  • In a large pot, place the tahini, the juice and the pureed onion and mix well
  • 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.

ET VOILA… C’EST TOUT! BON APPETIT 🙂

Comments

  1. A labor of love! I can see why you need to be special to receive this. 🙂

  2. Seems like the orange would give this a added special taste!

  3. Looks fantastic Nina 🙂 A real treat!

  4. looks exquisite.. so many intriguing layers of flavor, aromas and textures.. great post…

  5. Ya sit Nina, I was about to post a foto of my Arnabiyye on my page when I came across your delicious dish… It is amazing what we have in common here.. The same introduction, explanation, and feelings when cooking such a royal dish. I am a father of 4 and understand what you go thru, except that I cook with and for a passion… My version of this recipe is almost exactly the same.. except for the kibbe balls, I don’t stuff them.. and I remove the tahini oil off once it floats… I too distribute to loved ones 🙂

    • Hi Elie, thank you for passing by on my blog and for your sweet words. I understand that every dish evokes many feelings as you cook it. If you have a blog I will be glad to follow it, maybe we can share some recipes 😀

  6. I’ve been looking for a recipe for this forever! Looks delicious 🙂

Trackbacks

  1. […] I mentioned in the previous post, we can use the peel of the (bitter) Seville oranges to make jam. This kind of jam has a mild sour […]

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