With wet hands mould the kibbi mixture into small balls and place aside.
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.