Ingredients for Rabbit Kibbeh Sauce:

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3 lemons

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3 oranges

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3 bergamot oranges

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4 Yusuf Effendi oranges or Clementines

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1 tablespoon pomegranate molasses

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1 tablespoon white vinegar

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Salt

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4 shallots

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1/4 cup vegetable oil

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1 cup tahini

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2 cups water

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How to Make Rabbit Kibbeh Sauce:

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Fry the onions in the vegetable oil until they brown and turn golden...

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Turn off the heat and leave the onions in the pot... Squeeze the citrus fruits of all kinds... Add pomegranate molasses and vinegar and salt to taste...

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Add the tahini and stir a little, then add the water before whisking.

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Whisk them well until the onions dissolve, then strain the mixture through a fine sieve to obtain a clear sauce with no solids...

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Transfer the mixture to a pot and bring to a boil, then drop the prepared kibbeh, one by one. Stir gently and simmer the kibbeh and the sauce over low heat until the kibbeh pieces are cooked....

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Turn off the heat and spoon the Rabbit Kibbeh onto serving plates and garnish with fried pine nuts...

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Rabbit Kibbeh recipe and method from a friend and cook on the Shu Tabkhin Today site:

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Hana Moussa Nehme

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Click on Hana's name to visit her profile on our site and see all her delicious recipes

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For the Fried Kibbeh Recipe and Method, click this link: Fried Kibbeh with Pictures

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#Recipes #Recipe #Kibbeh #Rabbit_Kibbeh #Kibbeh_With_Tahini #Shu_Tabkhin_Today

Rabbit Kibbeh with Tahini

Prep checklist