Kibbeh Arnabieh
Ingredients
Sauce
- 1 large onion, chopped
- 1 cup tahini (sesame paste)
- ¼ cup lemon juice
- 1 ½ cups bitter orange (Seville orange)
- ½ cup vegetable stock or water, (if necessary)
- ½ tbsp pomegranate molasses , (optional)
- ¼ tbsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chickpeas
- 1 pack Zahra's Kitchen Pumpkin Kibbeh, (pre-made and ready to cook)
Garnish
- 3 tbsp pine nuts
- 2 tbsp olive oil or butter
- handful parsley, chopped
- ¼ cup pomegranate jewels
Instructions
- Follow the instructions to cook Zahra's Kitchen Pumpkin Kibbeh, either by deep-frying or air-fry until golden and crispy. Drain them on paper towels to remove excess oil.
- Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until the onions are softened and translucent for about 10 minutes.
- Whisk together tahini, lemon juice, and bitter orange juice in a small bowl until smooth. Add this tahini mixture to the saucepan with the onions. Use a hand blender to puree the sauce until it has a smooth consistency.
- Pour in the vegetable stock or water and pomegranate molasses, if using. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally—season with salt and black pepper to taste.
- Incorporate the cooked kibbeh balls and chickpeas into the sauce. Simmer for an additional 5-7 minutes or until everything is heated through.
- Plate the kibbeh and sauce over rice if desired, garnishing with additional toasted pine nuts, chopped fresh parsley and pomegranate jewels.