How to Make Armenian Kebab Kubbeh

Put the meat with 8 cups of water, aromatics, a pinch of salt, and the chickpeas soaked overnight in a pot on the stove. Leave until the meat and chickpeas are cooked. In a bowl, put the tahini with 3 cups of the meat's cooking water and a little salt and whisk. Add the juice of the Abu Sfer lemons and stir.

Slice the onion very thinly. Sprinkle it with a little salt so it doesn't change color when frying, then fry it in a little oil or ghee until it softens.

When the meat and chickpeas are cooked, remove the aromatics and any bones from the pot, then add the tahini sauce and the softened fried onions. Stir well and continuously until it boils.

Meanwhile, mix the kubbeh ingredients in a blender or rub them by hand until uniform. Shape them without stuffing, then either fry them briefly without browning or poach them with the aromatics.

Add the kubbeh discs to the pot and let them simmer over low heat until the tahini oil floats to the surface. Then add salt, stir, and leave for just a few more minutes before removing from the heat.

Serve Armenian kubbeh hot alongside vermicelli rice or rice with chickpeas. Some prefer it cold.

Note: Abu Sfer lemon is essential for this recipe, but it can be replaced with regular lemon and a splash of orange blossom water if unavailable.