kebbet arnabyeh nabatyeh

Ingredients

• Course Second Dish
• Cuisine Lebanese
• 1 kg carrot
• 600 g bulgur
• 200 g onion
• 1 teaspoon marjoram
• 1 teaspoon Basil
• 1 kg Wheat meat
• 300 g onion
• 50 g olive oil
• 100 g sunflower seeds
• 50 g Pomegranate molasses
• 1 teaspoon salt
• 300 g Boiled chickpeas
• 100 g tahini
• 100 g Onions
• 1 spoon turmeric
• 300 g Water
• 50 g Lemon Juice
• 50 g orange juice
• 50 g bu sfair juice
• 1 teaspoon rosemary
• 1/2 teaspoon Sweet pepper
• Peel then steam the carrots. Add the washed bulgur and all chopped flavoring herbs and knead until you get stretchy dough.
• Cook the onions with some oil until they change color then add the meat, sunflower seeds, pomegranate molasses and salt.
• Cut a piece of the dough and shape it into a hollow ball.
• Fill the balls and close them tightly before steaming.
• Blend the chickpeas with lemon, orange and bu sfair juices.
• Cook the onions with some oil then add the mixture of chickpeas with tahini and water and the rest of the seasoning until they boil.