Packet of Nabil Lamb Kubbe
1 cup tahini
1 cup grapefruit juice
2 cup orange juice
½ cup lemon juice
½ cup warm water
2 cloves of garlic
1 cup boiled chickpeas
1 cup chopped and boiled onions
1 cube of chicken stock
1 tbsp cornstarch
Using an electric mixer, blend together tahini, juices, garlic, cornstarch and water for 2 minutes.
Pour the blend into a pot and cook over medium heatuntil mixture is completely consistent and boiling.
Then add the chickpeas, onions and cube of chicken stock.
Fry Nabil Lamb Kubbe for 2 minutes at 180°C and then reduce heat and continue frying for 3 minutes.
Add Nabil Lamb Kubbe to the sauce and continue cooking for 2 minutes and then serve
Note: You can add boiled lamb shank ("lamb mouzat"). You can also serve Nabil Lamb Kubbe with vermicelli rice.