A Lebanon sauce to serve with taro root; boiled vegetables, chicken or fish; or with kibbeb (كبة kibble, kebabs, kubbeh, kubba, kubbi, [Turkish] içli köfte). The sauce is sweet and sour with a creamy texture.
Arnabiyeh
Makes 6 cups (1440 g)
1/3 cup (80 ml) olive oil
3 large organic sliced onions
1 1/2 cups (300 g) tahini (more if the sauce is too watery)
1/2 cup (120 ml) each organic juices of: orange, Seville or sour orange, grapefruit, clementine, tangerine, and lemon
1 cup (240 ml) water or with chicken, use chicken broth; kibbeb, use beef broth
pinch or two of white pepper
optional: 1 tsp. (5 ml) pomegranate molasses
/wahid/ 1 واحد Heat the oil over medium heat.
/athnan/ اثنان 2 Add the onion slices, cover and lower the heat.
/thlath/ ثلاث 3 Let the slices soften and stew gently for 15 minutes or so.
/arbe/ أربعة 4 Pour the tahini into a large pot.
/khms/ خمسة 5 Gradually add the citrus juices and water (or stock).
/st/ ستة 6 Stir until smooth and creamy.
/sbe/ سبعة 7 Cook gently for 20 minutes.
(a) Add (gluten-free) cornstarch or flour with a little liquid if the sauce is too watery.
/thmany/ ثمانية 8 Add the pepper and (optional pomegranate molasses).
/layl/ ليل 9 Remove from the heat and serve right away or store for a couple of days in the refrigerator.
-modified: Taste of Beirut
