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  • Kibbe Arnabieh

    Kibbe Arnabieh


    Kibbe Arnabieh is a very special, citrusy, and festive dish that originated in Beirut. It consists of kebbe balls, in a rich tahini based sauce. It is very satisfying, especially during winter time.



    • To make the kibbe:
    • 200g beef or lamb, finely ground
    • 200g white fine bulgur wheat
    • 1 tsp salt½ tsp all spices
    • ½ tsp cinnamon powder
    • 1 tsp dried basil
    • 1 onion, minced
    • 2 tbsp frying oil


    To make the sauce:

    • 1 large onion, sliced
    • 3 tbsp pine nuts
    • 1 cup Cortas tahina (sesame paste)
    • 2½ cups bitter orange juice
    • ¾ cup lemon juice
    • 1 cup beef stock (preferably homemade)
    • 1 tbsp Cortas pomegranate molasses
    • 1 tsp salt
    • ½ tsp pepper
    • 1 cup Cortas chickpeas


    To serve:

    • 4 cups steamed rice



    • -To make the kebbe,combine all its ingredients in a bowl and mix well into a paste-like mixture.
    • - Keep a bowl of icy cold water near you to dip in the tip of your fingers while you work.
    • - Form the kibbe into balls, each the size of an egg.
    • - With your index finger, make a hole on one end of the ball and start turning it, until you get a thin and hollow, egg-shaped ball. Pinch the other end to close.
    • - Put the kibbe in a pre-heated oven dish and roast it for about 25 mns.
    • - To prepare the sauce, combine the CORTAS tahina, bitter orange, and lemon juice, in a pot, over low heat, stir constantly until well mixed.
    • - In another pan, fry the onion until brown and soft. Drop in the pine nuts, fry and add to the sauce.
    • - Let it simmer. Add the stock, CORTAS molasses, salt, and pepper and simmer for another 20 mns.
    • - Add the kibbe balls and simmer gently for few more minutes. - Add the chickpeas to the mix and serve over steamed rice.