Kibbeh Arnabiyeh (Kibbeh and Chickpeas in Citrus Tahini Sauce)

Ingredients

• 150 g fine bulgur wheat
• 500 g lamb mince
• 4 onion
• 1.5 tsp ground allspice
• 0.5 tsp ground cinnamon
• 3 tbsp olive oil
• 8 tbsp tahini
• 2 orange
• 2 lemon
• 400 g tinned chickpeas
• 300 g basmati rice

Method

1. 1

   Soak the fine bulgur wheat in cold water for 10 minutes, then squeeze dry. Blitz in a food processor with the lamb mince, 1 grated onion (juice squeezed out), 1 tsp allspice, the cinnamon and 1 tsp salt to a smooth paste. Roll into about 24 small balls.

2. 2

   Heat the oven to 220C (200C fan, gas 7). Put the kibbeh on an oiled tray, brush with 1 tbsp olive oil and bake for 15 minutes until browned and set.

3. 3

   Meanwhile, slice the other 3 onions and fry in the remaining oil over a medium heat for 15 minutes until soft and golden. Cook the rinsed basmati rice in 600ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

4. 4

   Whisk the tahini with the juice of the oranges and lemons, the remaining allspice and ½ tsp salt, then whisk in about 200ml water until smooth. In Beirut this is made with bitter Seville oranges; sweet oranges with lemon give the same sharpness.

5. 5

   Add the tahini mixture and drained chickpeas to the onions and heat gently, stirring constantly, for about 5 minutes until it thickens. Add the kibbeh and simmer for 5-8 minutes until they are cooked through with no pink in the middle. Serve straight away over the rice.