Photograph of the finished Kibbeh safarjaliyeh

Middle East · Kibbeh mộc qua xốt me Safarjaliyeh

Kibbeh safarjaliyeh

2 hr 20 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broken wheat (dalia) Broken wheat (dalia) 440 g
  • Photograph of Lamb Lamb 1 kg
  • Photograph of Quince Quince 800 g
  • Photograph of Sour tamarind Sour tamarind 140 g
  • Photograph of Onion Onion 2
  • Photograph of Pine nuts Pine nuts 120 g
  • Photograph of Baharat spice blend Baharat spice blend 20 g
  • Photograph of Sugar Sugar 60 g
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Mint leaves Mint leaves 60 g

Method

  1. 1 Soak the broken wheat for 1 hour, then squeeze out the excess water and pound it together with half of the lamb meat to form a pliable dough.
  2. 2 Sauté the remaining lamb with onions, pine nuts, and baharat for 8 minutes to make the filling.
  3. 3 Wrap the filling in the dough and shape it into a ball with pointed ends, then fry in butter for 6 minutes.
  4. 4 Peel the quince into thick wedges and fry them in butter for 8 minutes until the surface caramelizes.
  5. 5 Quince is very astringent when fresh and only becomes sweet after frying or stewing; it remains astringent when eaten raw or boiled.
  6. 6 Simmer kibbeh balls with quince in tamarind and sugar water for 30 minutes, then sprinkle with mint leaves.

With an appliance

  • Oven 2 hr 10 min

    Replace step 6: Cover and simmer the kibbeh and quince in the tamarind sauce on the middle rack of the oven at 170 degrees for 25 minutes; do not stir to prevent the meatballs from breaking, only sprinkle with mint when removed.

Start cooking