Kibbeh safarjaliyeh

Kibbeh safarjaliyeh combines stuffed kibbeh, quince and pieces of lamb in a sweet-and-sour stew associated with Aleppo, Syria. Omayah Atassi’s version, developed with her mother-in-law’s guidance, uses fresh pomegranate juice, tomato puree, garlic and dried mint. It is often made in autumn, when quince is in season.^[1]

Her recipe first cooks lamb shoulder with onion and spices to make a broth. Quince is added to the broth with the meat, pomegranate juice, tomato and sautéed garlic. The kibbeh shells combine fine bulgur, onion and finely ground beef or lamb; their filling contains cooked minced meat, lightly caramelised onion and pine nuts. Atassi bakes or lightly fries the stuffed kibbeh before adding it near the end of cooking. Vermicelli rice accompanies the stew.^[1]