Name: Kibbeh Safarjaliyeh
Prep time: 28 min
Cook time: 140 min
Total time: 168 min
Yield: 5 servings
Cuisine: Other
Ingredients: 250 g fine bulgur; 1000 ml water; 300 g lean ground lamb; 2 pcs onion; 2 tsp salt; 1 tsp black pepper (ground); 3 tsp seven spice mix; 250 g ground lamb for filling; 50 g pine nuts; 2 tbsp vegetable oil; 500 g lamb pieces; 3 pcs quince; 1 pcs lemon; 8 cloves garlic; 2 tsp dried mint; 500 ml pomegranate juice; 500 g tomato puree; 1 tsp sugar; 500 ml lamb broth

Ingredients

fine bulgur250 g

water1000 ml

lean ground lamb300 g

onion2 pcs

salt2 tsp

black pepper (ground)1 tsp

seven spice mix3 tsp

ground lamb for filling250 g

pine nuts50 g

vegetable oil2 tbsp

lamb pieces500 g

quince3 pcs

lemon1 pcs

garlic8 cloves

dried mint2 tsp

pomegranate juice500 ml

tomato puree500 g

sugar1 tsp

lamb broth500 ml

Instructions

Soak fine bulgur in 150 ml water for 15 minutes, then squeeze out the excess. Grind the bulgur together with 1 onion, 300 g lamb, 1 tsp salt, 0.5 tsp pepper, and 1 tsp seven-spice blend to form the shell.

Sauté the second onion in 1 tbsp oil for 10–15 minutes. Add 250 g lamb, 0.5 tsp salt, 0.5 tsp pepper, and 1 tsp seven-spice blend. Stir in the pine nuts and let cool for the filling.

Shape the shell mixture into balls, make a hollow in each, spoon in 1 tsp of filling, and seal tightly.

Cut 500 g lamb into pieces. Sear in 1 tbsp oil with spices and salt. Pour in 1000 ml water and simmer, covered, for about 60 minutes until tender.

Cut 3 quinces into large pieces, remove the cores, and sprinkle with the juice of 1 lemon.

Warm 8 garlic cloves in the remaining oil. Add 2 tsp dried mint, 500 ml pomegranate juice, 500 g tomato purée, 500 ml broth, and 1 tsp sugar.

Add the meat and quince to the sauce. Simmer for 10–15 minutes until the quince is tender.

Add the kibbeh balls and cook for another 5–10 minutes without stirring with a spoon. Serve hot.

Kibbeh Safarjaliyeh

Ingredients

Instructions

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