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Arnabieh (Kibbeh in a tangy orange and
For the kibbeh: Same as Kibbeh
Meklieh, however, deep-fry kibbeh for
only half the time.
(The Kafta) The sauce:
1 large onion sliced 1 cup tahini 1 liter pure orange juice 1/2 cup of lemon juice1 tbs sugar 2 tbs olive oil 2 tbs pine nuts (optional) 2 chicken stock cubes 1/2 tsp mixed spices Salt & pepper
Fry the onion & pine nuts (if using them) till
slightly browned. Mix in bowl the tahini, orange and
Add to the onion and nuts and bring the boil
stirring constantly. Add spices, salt, pepper and
chicken cubes and simmer for 10 mins.
Add the kibbeh. Bring to the boil then simmer
for 20 mins (or until oil starts to surface).
Taste and adjust seasoning. Serve at room