A citrus twist
Kibbe Arnabieh is more than just a dish.
Originating from Beirut, while some sources also say Syria, it is a bright and fresh twist on traditional kibbeh recipes, and a celebration of a specific season – the winter season, marked by a citrus period. The components are kibbeh, of course, nestled in a bitter, citrusy tahini sauce, eaten popularly during big gatherings and special occasions.
We all know kibbeh – one of the most recognisable and widely-loved Levantine foods. Iconic, comforting and hearty, these meatballs made with minced meat, bulgur wheat and onions make for a versatile base, to be baked, fried or added in various stews. What’s special about this particular type of kibbeh is the sauce – made with winter fruits like orange, mandarin, lemon and pomegranate.
The Bousfeir
The Bousfeir
For the longest time, the coast of Lebanon has been known for its citrus farming - the regions of Maghdoushe, Sidon and Tripoli are well-known for the production of mazaher, or orange blossom water, used to garnish and flavour desserts, although bitter orange marmalades and jams are the most common usages.
The dish traditionally uses bousfeir or bitter oranges – Abu Sfeir, the Lebanese name for the Seville orange, prized in the country for making marmalades, jams, syrups and other pantry staples. These oranges lend a sour, bitter flavour to the earthy, nutty tahini, lightening and brightening its depth. There is also the contrast of the savoury meatballs and the subtle sweetness of the fruits, adding another aromatic layer.
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As spring, or the semblance of a spring season approaches Dubai, Middle Child is hosting a Kebbeh Aranbiye night on Tuesday 5 May, serving the celebrated dish from 5pm till sell out. Expect a communal dining affair with one dish at the centre, to be made with seven types of citrus.
Many of us may be unaware, but this period feels to be particularly appropriate, as this is the citrus harvest season – the late winter/early spring transition, especially for the bousfeir. If you haven’t before, this is your chance to sample not just a meal, but a cultural cornerstone and a story of heritage.
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Deeply passionate about food, culture and community, Manaal loves telling extraordinary stories of ordinary people. Besides sniffing out a tale to tell, her favourite things to do include binging true crime documentaries, chasing cats on the streets and curating a good outfit.
