Rabbit Kibbeh with Tahini

Ingredients

• Pre-made kibbeh (about 12–16 pieces)

Method

1. Heat 1/4 cup vegetable oil in a wide pot over medium heat.
2. Add 4 medium onions, chopped, and sauté until softened, golden, and fragrant.
3. Turn off the heat and leave the onions in the pot to cool slightly.
4. Squeeze the juice of 3 lemons, 3 oranges, 3 grapefruits, and 4 yusuf affandi or clementines into a bowl.
5. Add 1 tablespoon pomegranate molasses, 1 tablespoon white vinegar, and salt to taste to the citrus juice and stir.
6. Add 1 cup tahini to the citrus mixture and stir a little, then gradually add 2 cups water before blending.
7. Transfer the fried onions to a blender with the tahini-citrus mixture and blend well until smooth and the onions are incorporated.
8. Strain the mixture through a fine sieve for a smooth, lump-free sauce.
9. Pour the strained sauce back into the pot and return it to the heat until it comes to a gentle boil.
10. When the sauce boils, reduce the heat to low, then carefully drop the kibbeh pieces one by one into the sauce.
11. Gently stir between pieces to prevent sticking and let the kibbeh cook over low heat until fully done (usually 10–15 minutes depending on their size and type).
    Timers: 15 min
12. While the kibbeh cooks, lightly toast the pine nuts in a small skillet with a drizzle of oil, then drain them on kitchen paper.
13. When cooked, turn off the heat, transfer the rabbit kibbeh to serving plates, garnish with the fried pine nuts, and serve the sauce with the kibbeh hot.