Kibbeh safarjaliyeh

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.