Kibbeh Arnabieh (Kibbeh in Tahini Sauce)

Ground beef: The base of the kibbeh, providing a rich and savory flavor.

Bulgur wheat: Adds texture and a nutty flavor to the kibbeh mixture.

Onion: Adds sweetness and depth to the kibbeh mixture.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Cinnamon: Adds warmth and a hint of sweetness to the kibbeh.

Tahini: A creamy sesame paste that forms the base of the sauce.

Garlic: Adds a pungent and aromatic flavor to the sauce.

Lemon juice: Adds a tangy and fresh flavor to the sauce.

Water: Used to cook the kibbeh and to thin the tahini sauce.

When shaping the kibbeh mixture into small balls or patties, wet your hands with a bit of water to prevent the mixture from sticking to your fingers. This will help you form smooth and even kibbeh balls, ensuring they cook uniformly.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and has a similar texture to ground beef or lamb.

• ground lamb - Substitute with ground chicken: Ground chicken is a lighter alternative and can absorb flavors well, making it a good substitute for ground lamb.

• fine bulgur wheat - Substitute with quinoa: Quinoa is a gluten-free grain that has a similar texture to bulgur wheat when cooked.

• finely chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, making them a good substitute.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can work well in this dish.

• cinnamon - Substitute with allspice: Allspice has a similar warm flavor and can be used as a substitute for cinnamon.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter has a similar creamy texture and nutty flavor, making it a good alternative to tahini.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used as a substitute for lemon juice.

• water - Substitute with chicken broth: Chicken broth can add more depth of flavor compared to plain water.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used as a substitute for regular table salt.

• Allow the kibbeh and tahini sauce to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the kibbeh and tahini sauce into an airtight container. If you have a large batch, consider using multiple containers to avoid overcrowding.

• For short-term storage, place the container in the refrigerator. The kibbeh will stay fresh for up to 3-4 days.

• For longer storage, place the container in the freezer. The kibbeh can be frozen for up to 2-3 months without losing its flavor and texture.

• When ready to reheat, if refrigerated, simply transfer the kibbeh to a saucepan and warm over medium heat until heated through. You may need to add a splash of water or lemon juice to the tahini sauce to restore its creamy consistency.

• If frozen, thaw the kibbeh in the refrigerator overnight. Once thawed, follow the same reheating instructions as above.

• To maintain the best texture, avoid reheating in the microwave, as it can make the kibbeh rubbery. Instead, use the stovetop method for a more even and gentle reheating process.

• If you have leftover rice or pita bread, store them separately in airtight containers to prevent them from becoming soggy. Reheat them separately when ready to serve.

• Stovetop Method:

  1. Place the kibbeh balls and tahini sauce in a saucepan.
  2. Add a splash of water or broth to prevent the sauce from thickening too much.
  3. Heat over medium-low heat, stirring occasionally, until the kibbeh is heated through and the sauce is smooth and warm.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the kibbeh and tahini sauce to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 20-25 minutes, or until the kibbeh is thoroughly heated.

• Microwave Method:

  1. Place the kibbeh and tahini sauce in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through, until the kibbeh is heated evenly.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the kibbeh and tahini sauce in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 10-15 minutes, or until the kibbeh is heated through.

• Slow Cooker Method:

  1. Transfer the kibbeh and tahini sauce to the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the kibbeh is warmed through and the sauce is smooth.

• Mixing bowl: Use this to combine the ground meat, soaked bulgur, chopped onion, salt, pepper, and cinnamon.

• Large pot: This is needed to bring water to a boil and cook the kibbeh balls.

• Frying pan: Use this to sauté the minced garlic and prepare the tahini sauce.

• Wooden spoon: Ideal for stirring the meat mixture and the tahini sauce.

• Measuring cups: Essential for measuring the tahini, lemon juice, and water accurately.

• Measuring spoons: Use these to measure out the salt, pepper, and cinnamon.

• Knife: Needed for finely chopping the onion and mincing the garlic.

• Cutting board: Use this as a safe surface for chopping the onion and garlic.

• Slotted spoon: Handy for removing the kibbeh balls from the boiling water.

• Plate: Use this to set aside the cooked kibbeh balls before adding them to the tahini sauce.

• Serving dish: Perfect for presenting the final dish with rice or pita bread.

Prepare ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the cooking process.

Use a food processor: Quickly mix the ground meat, bulgur wheat, and spices together to save time.

Pre-soak bulgur: Soak the bulgur wheat the night before to cut down on prep time.

Batch cook: Make extra kibbeh balls and freeze them for future meals.

Simmer sauce while boiling: Prepare the tahini sauce while the kibbeh balls are boiling to save time.