Kibbi Balls And Chickpeas In Tahini Recipe
Ingredients
| Kibbi mixture | 1 Pound | |
| Onions | 2 Large | |
| Ghee/Substitute | 1⁄2 Cup (8 tbs) | |
| Meat and bones | 1 Pound | |
| Water | 1 Cup (16 tbs) | |
| Chickpeas | 1 1⁄2 Cup (24 tbs) | |
| Tahini | 1 1⁄2 Cup (24 tbs) | |
| Lemon juice | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 1001 Calories from Fat 582
% Daily Value*
Total Fat 68 g104.3%
Saturated Fat 20 g100.1%
Trans Fat 0 g
Cholesterol 129.2 mg43.1%
Sodium 698.5 mg29.1%
Total Carbohydrates 56 g18.7%
Dietary Fiber 13.5 g54.1%
Sugars 10.2 g
Protein 50 g100.9%
Vitamin A 1.6% Vitamin C 36.2%
Calcium 18.4% Iron 41.9%
*Based on a 2000 Calorie diet
Directions
Brown the onions in the ghee and drain.
Cover the meat and bones with water and bring to the boil; skim fat from the top of the water.
Add the drained, soaked chick peas and the browned onions.
Simmer mix- ture for 1 1/ 2 hours, then remove the meat from the broth to prevent overcooking.
Bring the broth to the boil.
Mix the tahini well with the lemon juice and pour into the boiling broth.
Add the kibbi balls and continue to boil for 10 minutes.
Return meat to the broth, turn heat down and simmer slowly until the oil from the tahini floats to the top.
Serve hot, accompanied by a bowl of Rice Pilaf.
Chef
