Kibbeh in Tahini and Chickpea Sauce
Kibbeh balls simmered in a thick, slightly bitter sauce of tahini and whole chickpeas with lemon — a Bekaa specialty almost unknown outside the region. The arnabiyeh sauce is nutty, tangy, and substantial enough to eat on its own.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g lean lamb, minced twice
- 160 g fine bulgur
- 1 small, grated yellow onion
- 0.75 tsp allspice
- 0.5 tsp cinnamon
- 1.5 tsp salt
- 300 g raw tahini
- 120 ml lemon juice
- 400 g cooked chickpeas
- 600 ml lamb broth
- 4 cloves, minced garlic
- 1 tsp cumin seeds
- 3 tbsp olive oil
Instructions
- Prepare kibbeh mixture: soak bulgur in cold water 15 minutes, drain and squeeze dry. Combine with lamb, grated onion, allspice, cinnamon, and 1 tsp salt. Knead 8 minutes into a smooth paste. Refrigerate 20 minutes.
- Shape into small oval balls, about 3–4 cm. Wet hands frequently.
- Poach the kibbeh balls in simmering salted water for 12 minutes. Remove and set aside.
- Prepare arnabiyeh sauce: whisk tahini with lemon juice until the tahini seizes and thickens into a paste.
- Gradually whisk in the warm broth, a ladleful at a time, until the sauce is smooth, pourable, and the consistency of heavy cream.
- In a heavy pot, fry the garlic and cumin seeds in olive oil for 1 minute. Add the tahini sauce and the chickpeas. Bring to a very gentle simmer over low heat, stirring constantly.
- Once the sauce is hot and stable, slide in the poached kibbeh balls. Simmer together 10 minutes. Do not let it boil.
- Season with the remaining salt and a squeeze of additional lemon if desired.
- Serve in deep bowls with crusty bread for the sauce.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kibbeh in Tahini and Chickpea Sauce?
Kibbeh balls simmered in a thick, slightly bitter sauce of tahini and whole chickpeas with lemon — a Bekaa specialty almost unknown outside the region. The arnabiyeh sauce is nutty, tangy, and substantial enough to eat on its own.
Where is Kibbeh in Tahini and Chickpea Sauce from?
Kibbeh in Tahini and Chickpea Sauce comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kibbeh in Tahini and Chickpea Sauce vegetarian?
No — as written, Kibbeh in Tahini and Chickpea Sauce includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of allspice in Kibbeh in Tahini and Chickpea Sauce?
The allspice called for here is part of the traditional recipe and gives Kibbeh in Tahini and Chickpea Sauce its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kibbeh in Tahini and Chickpea Sauce?
In a Lebanese mains spread, Kibbeh in Tahini and Chickpea Sauce is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Kibbeh in Tahini and Chickpea Sauce ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.