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Kibbeh safarjalieh
Kibbeh with quince in pomegranate sauce
Kibbeh safarjalieh: Aleppo kibbeh balls stewed with quince in a sweet-sour pomegranate sauce
SyrianAleppo is known as the city of a hundred kibbehs, and kibbeh safarjalieh is its autumn showpiece, made when quinces turn golden in the markets. Stuffed kibbeh are simmered with chunks of quince and a little lamb in a sauce sharpened with pomegranate molasses and lemon and scented with dried mint. The fruit softens and blushes pink, and the sauce is sweet, sour and fragrant all at once. Serve with plain rice or bread. Common mistake: cutting the quince too early; it browns fast, so drop each piece into lemon water as you go. Chef's tip: leave the quince skin on — it holds the pieces together and helps colour the sauce.
- Total time
- 110 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the kibbeh
- 7 oz fine bulgur
- 14 oz lean lamb mince
- 1 oniongrated and squeezed
- 1 tsp ground allspice
- 1 ½ tsp salt
- 7 oz lamb mince
- 1 onionfinely chopped
- 1 ⅜ oz walnutschopped
For the stew
- 2 quincesabout 700 g, cored and cut into wedges, kept in lemon water
- 3 tbsp olive oil
- 4 cloves garliccrushed
- 1 tbsp tomato paste
- 4 tbsp pomegranate molasses
- 1 tbsp sugar
- 2 tbsp lemon juice
- 3 ¼ cups water
- 2 tsp dried mint
- 1 tsp salt
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Method
0/7 doneStep 1: Soak 7 oz fine bulgur in cold water for 15 minutes, squeeze dry and knead with 14 oz lean lamb mince, 1 onion, 1 tsp ground allspice and 1 ½ tsp salt for 5 minutes, wetting your hands, until smooth.
20 minStep 2: Fry 7 oz lamb mince and 1 onion over a medium-high heat for 10 minutes until browned and cooked through with no pink. Stir in 1 ⅜ oz walnuts and cool.
10 minStep 3: Shape walnut-sized pieces of shell into hollow cups, fill with a teaspoon of filling and close into balls. Chill for 20 minutes.
20 minStep 4: Heat 3 tbsp olive oil in a wide pan over a medium heat. Drain the 2 quinces and fry for 5 minutes until lightly golden. Add 4 cloves garlic and 1 tbsp tomato paste and stir 1 minute.
6 minStep 5: Add 3 ¼ cups water, 4 tbsp pomegranate molasses, 1 tbsp sugar and 1 tsp salt. Simmer for 15–20 minutes until the quince is just tender.
20 minStep 6: Lower in the kibbeh and simmer gently, shaking the pan, for 15 minutes until cooked through (160°F in the centre) and the sauce is glossy and lightly thickened.
15 minStep 7: Stir in 2 tbsp lemon juice and 2 tsp dried mint, taste for sweet-sour balance and serve hot with rice.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 27 g
- Carbs
- 42 g
- Fat
- 22 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kibbeh safarjalieh take?
- About 110 minutes in total: 60 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of onion?
- 2 shallots per onion.
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