Kibbeh Arnabieh Recipe

Posted on
 tbsp Al Wadi Al Akhdar Pomegranate Molasses Kibbeh Arnabieh Recipe

Preparation time 45 mn
Serves 4
Cooking time 50 mn


For the Meatballs with Bulgur Wheat (Kibbeh)

•    200g Beef or Lamb Meat, finely ground
•    200g White Fine Bulgur Wheat
•    1 tsp Salt
•    ½ tsp All Spices
•    ½ tsp Cinnamon Powder
•    1 tsp dried Basil
•    1 Onion, minced

For the sauce

•    2 tbsp Frying Oil
•    1 large Onion, sliced
•    3 tbsp Pine Nuts
•    1 cup of Al Wadi Al Akhdar Tahini (also known as Tahina)
•    2½ cups Bitter Orange Juice (Seville Oranges or Bou Sfeir Oranges)
•    3/4 cup Lemon Juice
•    1 cup of Beef Stock (preferably homemade)
•    1 tbsp Al Wadi Al Akhdar Pomegranate Molasses (optional)
•    1 tsp Salt
•    ½ tsp Pepper

•    ½ cup Al Wadi Al Akhdar Chickpeas peeled, to garnish

Steamed Rice for serving


In a bowl, combine all ingredients of the meatballs (kibbeh).

Form the kibbeh into balls, the size of an egg each. With your index finger, make a hole on one end of the ball and start turning the kibbeh, until you get a thin and hollow, egg-shaped balls. Pinch the other end to close.

Put the kibbeh in a pre-heated panggangan dish and roast it for about 25 minutes.

In a deep saucepan, fry the onion until brown and soft. Add the pine nuts and fry.

In a bowl, combine the tahini, bitter orange and lemon juice. Stir constantly, until well mixed and add to the onions. Let it simmer.

Add the stock, molasses, salt and pepper and simmer for 20 minutes.

Add the kibbeh balls and simmer gently for few more minutes.

Garnish with chickpeas and serve with steamed rice.

Source: Alwadi Alakhdar

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *