Directions: |
Directions:To prepare the meat portion, melt shortening in a large pot and add the onion. Sauté until onion is soft. Add chick peas and stir. Add the meat and mix well. Add the spices and mix. Then, add the water. You should add enough water to more than cover the contents in the pot. Bring pot to a boil. Reduce heat and let simmer for approximately ½ hour.
To prepare the Tahini sauce, put tahini in bowl and add water. Stir the mixture to form a smooth paste. Cut the oranges and the tangerines in ½ and squeeze them in a juicer. Always go clockwise. Sometimes, going counterclockwise causes bitterness in the fruit. Do the same with the lemons. Mix the juices with the tahini. Add the salt. At this point, the sauce should be pretty thin but not watery. Taste test it and see if you would like to add more lemon juice.
Add the tahini sauce to the meat mixture. Make sure you add the sauce gradually, stirring constantly as you add it. Cook it on low heat for about an hour. Gradually stir with a wooden spoon.
When ready to serve, add the kibbee balls and cook for an additional 10 minutes.
The rice should be nice and hot in order for this meal to taste perfect. To prepare the rice, place rice in pot. Add water. Add salt, oil and butter. Bring mixture to a boil. Reduce heat to low and cook for an additional 10 minutes.
The rice should be spooned in bowls. Then, you will add the tahini and meat mixture along with the kibbee balls. |
Personal
Notes: |
Personal
Notes: Aranbiye is a very heavy meal and time consuming to prepare. So, Imme made this meal once or twice a year, usually around Christmas time. It takes a few hours to prep but the mix of the onions, allspice and tahini makes the house smell wonderful during the process. We all enjoyed Aranbiye but my brother loved it the most I think. And now, his son seems to ask for it on a regular basis.
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This recipe for Aranbiye (Kibee in Tahini Sauce) is from