Beirut Rabbit Kibbeh

Rabbit kibbeh... who knows this old traditional Beirut dish? For those who don’t, it’s a dish of kibbeh meat patties cooked in a tahini sauce with onions and citrus juice. Very delicious and distinctive.

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2 servingsBack to recipeMains

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Kibbeh

2 cups fine bulgur1.5 ounces or 300 g lean meat, very lean1 onion with marjoram, ground togetherA pinch of black pepperA pinch of cuminA pinch of seven-spiceSalt to taste

Filling

300 g minced meat2 large onions

Sauce

3 large onions, cut up, for boiling in 3 cups water2 cups tahini1 cup bou seer juice, also known as zafair1 cup clementine juice1/2 cup lemon orange juice1/2 cup lemon juice

Final stage

Step 1

First, prepare the filling... Sauté the finely chopped onion in a little oil until softened, then add the meat, spices, and salt and stir until cooked through.

Cooking notes

How to Make Quince Kibbeh
Brazilian koshina kibbeh

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