Kebbe Safarjalieyh

Tender Kebbe balls and succulent meat chunks simmered in a rich tomato sauce with fresh quince and pomegranate molasses. A delicious blend of sweet and sour.

🥄 Ingredients

• 2 kg lamb with bone and some fat
• 1 kg quince
• 2 tomatoes, blended until smooth, or tomato juice
• 5 tablespoons tomato paste
• Juice of 3 fresh pomegranates, or ½ cup pomegranate molasses
• Juice of 3 lemons
• 1 tablespoon dried mint
• 2 tablespoons finely minced garlic
• Kebbe Ingredients: All kebbe in broth or yogurt sauce are prepared in the same way. The yogurt sauce kebbe will serve as the base for all subsequent kebbe recipes, including sumac, quince, and others. • 1 kg whole wheat bulgur (white bulgur is good for cooking, not for kebbe)
• 600 g lean ground veal or beef
• 1 cup flour
• 3 onions (approximately 400 g)
• 1 tsp seven-spice mix
• 1 tsp black pepper
• 0.5 tsp ground cinnamon
• 1 tbsp cumin
• 1 tsp ground ginger
• 1 tbsp salt (or to taste)
• Filling ingredients:
• 1 kg lean ground beef
• 2 large onions (400 g)
• 0.5 tsp ground cinnamon
• 0.5 tsp seven-spice mix
• 0.5 tsp black pepper
• 200 g finely chopped walnuts (to prevent the kebbe from falling apart during preparation)

👩‍🍳 Instructions

1. Wash the quince thoroughly. Prepare a pot with cold water, 1 teaspoon of citric acid, and 1 teaspoon of sugar. Cut the quince into medium-sized cubes (not too small or too large) and soak them in water to prevent oxidation and blackening until ready to use.
2. Place the garlic in the main cooking pot with 2 tablespoons of ghee and sauté until it turns slightly golden. Add the dried mint and sauté for one minute. Then, add the lamb (do not wash the lamb) and stir it briefly to create a thermal shock that seals in the juices and thickens the meat.
3. Boil 3 liters of water and pour it over the lamb. Add the tomatoes and half the tomato paste initially to prevent the broth from becoming too thick and hindering the meat's cooking. Let it simmer for 3 1 hours.
4. After 3 1 hours, when the meat is fully cooked and very tender, add the lemon juice and the remaining tomato paste. Let it simmer for another 15 minutes or slightly longer until the quince is tender. Add salt to taste.
5. Rinse the quince and drain it. Add it to the broth and let it cook for about 15 minutes, or until it reaches your desired thickness.
6. Kebbe:
7. ✨ The kibbeh dough recipe is the same for all gravies: Labaniyya, Sumaqiyya, Safarjaliyya, Yaqtin, and any other gravy.
8. Learn it once — that's enough. ✨
9. The basic principle for preparing kebbe dough is simple: add water gradually, never all at once. Pour 3 cups of cold tap water over the bulgur. Slice the onion into wedges and add it to the bulgur. Then add the remaining ingredients, except for the lean meat (which you'll add later). Let the bulgur soak with the seven-spice blend for at least 2 1 hours, or longer if needed.
10. Grind the bulgur, onion, seven-spice blend, and salt mixture in a meat grinder for the first time, without the lean meat. After the first grinding, mix the ground lean meat with the flour and the bulgur that was ground in the grinder for the second time. If the dough seems dry, gradually add a little water, then grind the bulgur and lean meat together again in the meat grinder.
11. Now, cut the dough into small pieces, about the size of a closed fist (approximately 30 grams). Make a hole in the center and place your desired amount of filling inside. The thickness of the kebbe in the yogurt sauce doesn't matter, but it's best if it's no more than 1 cm thick at the edges. Close the hole you made and press the kebbe from all sides with your fist to ensure the dough and filling adhere. Then, roll it up to smooth the outer surface, shaping it into a long, pointed shape.
12. Filling Preparation: Use the same filling as for fried kebbe. All types of kebbe fingers in broth have the same ingredients and preparation method.
13. To boil kebbe: In a suitable pot, fill it halfway with water and bring it to a boil with 1 tablespoon of salt. Once boiling, carefully drop all the kebbe from the colander into the boiling water and stir them with the back of a spoon to separate them. They will separate easily as they don't stick together completely. Cover the pot and let it boil for 2 to 5 minutes maximum. After boiling, remove the kebbe from the water with a slotted spoon and place it in a clean colander placed over a plate to drain any excess water. Let it cool, then spread it out on a tray. Use the colander for the next serving.

🌹 Decoration

Quince kebbe is a garnish that needs no additional decoration.