📝 About This Recipe
Hailing from the culinary capital of Aleppo and cherished across the Levant, Kibbeh Safarjaleh is a masterpiece of sweet, sour, and savory harmony. This regal stew features tender lamb shanks and golden quince simmered in a vibrant pomegranate broth, punctuated by hand-shaped kibbeh balls. It is a sophisticated celebration of seasonal fruit and ancient spice traditions that transforms a simple meal into a festive occasion.
🥗 Ingredients
The Broth and Meat
- 2 lbs Lamb shanks or stewing lamb (cut into large chunks)
- 3 large Quince (peeled, cored, and cut into thick wedges)
- 1/2 cup Pomegranate molasses (high quality, tart variety)
- 2 tablespoons Tomato paste
- 1-2 tablespoons Sugar (to balance the acidity)
- 6 cloves Garlic (crushed into a paste)
- 2 tablespoons Dried mint (finely rubbed)
- to taste Salt and Black Pepper
The Kibbeh Balls
- 2 cups Fine bulgur (brown or white) (soaked and drained)
- 1 lb Lean ground beef or lamb (very finely ground for the dough)
- 1 small Onion (grated)
- 1 teaspoon Kibbeh spices (7-spice) (allspice, cinnamon, cloves, nutmeg, etc.)
Kibbeh Filling (Hashweh)
- 1/2 lb Ground lamb (coarser grind)
- 1 medium Onion (finely chopped)
- 1/4 cup Pine nuts (toasted)
- 1 tablespoon Ghee or butter
👨🍳 Instructions
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1
In a large heavy-bottomed pot, sear the lamb chunks in a bit of oil or ghee until browned on all sides. Cover with 8 cups of water, bring to a boil, and skim off any foam. Lower heat and simmer for 1 hour until the meat is nearly tender.
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2
While the meat simmers, prepare the hashweh filling. Sauté the chopped onion in ghee until translucent, add the ground lamb, and cook until browned. Stir in the toasted pine nuts, a pinch of salt, and 7-spice. Set aside to cool.
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3
Prepare the kibbeh dough by mixing the soaked bulgur, grated onion, and lean ground meat in a food processor. Pulse until it forms a smooth, paste-like dough. Season with salt and spices.
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4
Shape the kibbeh: Take a walnut-sized piece of dough, hollow it out with your finger to form a thin shell, fill with a teaspoon of hashweh, and seal into a small oval or ball. Keep your hands wet to prevent sticking.
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5
Prepare the quince by peeling and slicing. Immediately drop them into acidulated water (water with lemon) to prevent browning until ready to use.
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6
Add the quince wedges to the pot with the simmering lamb. Cook for 15-20 minutes until the quince begins to soften but still holds its shape.
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7
Whisk together the pomegranate molasses, tomato paste, sugar, and 1 cup of the cooking broth. Pour this mixture back into the pot.
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8
Gently drop the prepared kibbeh balls into the simmering sauce one by one. Do not stir vigorously; instead, gently shake the pot to submerge them.
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9
In a small pan, sauté the crushed garlic in a teaspoon of ghee until fragrant. Stir in the dried mint for 10 seconds, then immediately pour this 'tasha' (seasoning oil) into the main pot.
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10
Let the stew simmer for another 15-20 minutes. The sauce should thicken slightly, the quince should turn a beautiful deep rosy hue, and the kibbeh balls should be cooked through.
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11
Taste the sauce; it should be a perfect balance of sweet, tart, and savory. Adjust salt or pomegranate molasses if necessary.
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12
Serve hot in deep bowls, ensuring everyone gets a mix of tender lamb, quince wedges, and kibbeh balls.
💡 Chef's Tips
Use 'Kibbeh' grade meat from your butcher, which is extra lean and processed specifically for dough. If the quince is very tart, you may need an extra tablespoon of sugar to achieve the signature Aleppine flavor profile. Don't overcook the kibbeh balls in the stew; 15-20 minutes is plenty to ensure they stay firm and don't disintegrate. To save time, you can make the kibbeh balls a day in advance and keep them refrigerated. If you cannot find fresh quince, firm tart apples can be a substitute, though the flavor will be less complex.
🍽️ Serving Suggestions
Serve alongside a platter of Vermicelli Rice (Riz bi Sha'iriyah) to soak up the delicious pomegranate sauce. A side of fresh radishes, green onions, and mint leaves provides a crisp, peppery contrast to the rich stew. Pair with a full-bodied Lebanese red wine, such as a Chateau Musar or a Ksara. Offer a bowl of thick, creamy labneh on the side for those who enjoy a dairy element with their meat stews.