A seasonal citrus tahini sauce, made using my grandma's authentic recipe.
Arenbiyeh is a traditional Lebanese, and specifically Beiruti, sauce. Its main use is with Kibbeh and vermicelli rice, and some also pour it over fish filet. My grandmother Wafika used to perfect it and inspired me all the way since my childhood to spread these flavors outside our family and preserve our refined culinary heritage.
It requires seasonal bitter orange "Bou Sfeir" or "Sfeir", along with blood orange, afandi and lemon juice which we got straight from the trees in Saida, southern Lebanon where citrus fruits are abundant.
Net Weight: 620g
Serves: 4 persons ; about 12 pcs of kibbeh, 1/2 cup water can be added to dilute.
Allergic Info: Sesame
Pairs with: Kibbeh, Fish Filet, kabab or kofta.
Shelf Life: in ambient temperature up to 6 months (specified on each jar), can be frozen for up to 1 year, defrost before using and dilute before adding the kibbeh.
Note: Refrigerate after opening and consume 10 days.