Kubbah Safarjaliyah from Aleppo

Kubbah safarjaliyah is an Aleppine dish that consists of stuffed meatballs cooked with a quince-based soup. The meatballs, known as kibbeh, are typically made with ground lamb or beef, bulgur, and onions. They are stuffed with a mixture of spiced ground lamb or beef, onions, and toasted pine nuts.

Kibbeh Safarjaliyeh is one of the dishes that come from the impact of Aleppo’s exposure to Eastern cultures.

Kibbeh Safarjaliyeh is often prepared in the fall when quince is in season. The fruit becomes sweet and tart when cooked.

Quince, a golden-yellow pear-looking fruit, is cooked in a sweet and sour broth flavored with tons of garlic, dried mint, fresh pomegranate juice and tomato puree. Tender, succulent pieces of lamb add some substance to the stew. Balls of stuffed kibbeh are the star of this dish.

The stuffed meatballs are usually first boiled, and then simmered in safarjaliyeh, which consists of quince, tomato juice, meat, a blend of mint and garlic, pomegranate molasses, and pomegranate juice. Sweet and sour, kubbah safarjalīyah is typically consumed warm.

 

Ingredients:

500 g cleaned and deboned lamb

1 medium onion, chopped


2 tsp 7 spices


1/2 tsp black pepper


2-3 quince


2 Tbsp clarified butter or vegetable oil


8 garlic cloves, minced


2 tsp dried mint


500 ml fresh pomegranate juice


500 g tomato puree


Salt to taste


Syrian rice for serving


 

Instructions:

Make the meat broth by placing a medium-sized heavy-bottomed pot over high heat. Add the meat and brown the meat on all sides. Add the onions, 7 spices, black pepper and 2 tsp salt. Cook until onions are soft, about 3-5 minutes, stirring often. Add 4 c of water and bring to a boil. Cover and reduce to a simmer until easily pierced with a fork but not falling apart, about 1 hour.

Drain the meat, reserving the liquid. Prepare the quince by filling a large bowl with ice water and slices of lemon. Cut the quince in quarters. Remove the core and seeds and chop into 1-inch chunks. Add quince to the lemon ice water to prevent browning.

Add the clarified butter or vegetable oil to a large heavy-bottomed pot set over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the dried mint and give it a quick stir.

Add the pomegranate juice, tomato puree and about 3 c of the meat broth. Use as much meat broth as you like, but you want it to be quite soupy. Add the meat and quince and bring the pot to a boil. Cover, reduce to a simmer and cook for about 15 minutes, or until the quince is tender but not too soft.

Traditionally, the kibbeh is boiled for a few minutes with cinnamon and cardamom  or baked in a preheated oven  in the oven  until firm, about 10 minutes. Alternatively, lightly deep fry the balls for 2 minutes.


Add the kibbeh balls during the last 1-2 minutes of cooking. Serve immediately with Syrian rice