Kibbe Safarjaleah, Kibbe in Quince Sauce **RECIPE**

Kibbe Safarjaleah was my mother’s favorite Syrian meal. As a youngster, I hadn’t tried it, but I remember my mother wistfully asking Sitto to make it on several occasions.

These many years later, I created this shortcut version. The traditional recipe includes fresh cooked quince. Some cooks freeze the quince when it’s in season, so they can use it all year round. Making homemade quince preserves is another way of having it to use this way.

Quince, which is grown in Asia, is hard to find in most produce markets. It was cultivated in the Levant even before the apple. In fact, quince preserves were made in the Medieval Arab world.  The raw fruit is yellow, apple shaped and looks like a large pear, with firm flesh, scented and with lots of seeds. Quince is always cooked down with sugar or honey, some lemon juice and sometimes cloves or cardamom seeds before adding it to recipes. It turns pink when cooked, giving the dish its distinction. Quince grows from October to February, and is not eaten raw as it is sour.

KIBBE IN QUINCE SAUCE
KIBBE SAFARJALEAH

1 RECIPE LAMB TARTAR (KIBBE NAI, PG. 89)

1/4 LB. BUTTER

1 TABLESPOON GROUND DATAH SPICE (PG. 174)

3 CUPS LAMB STOCK OR WATER 

1/2 TEASPOON SALT

2 14 OZ. JARS QUINCE PRESERVES

2 TABLESPOONS FRESH LEMON JUICE OR MORE TO TASTE

4 TABLESPOONS POMEGRANATE SYRUP

1 1/2 CUPS WHITE RICE – COOKED PER PACKAGE

Slice the butter into thin pats and sprinkle with the Datah. Chill.

Make kibbe meatballs about 1 1/2” in diameter.  Poke a hole in each with your finger and add the butter/spice inside and seal. 

Put the broth or water into a 5 qt. pan along with the quince preserves, lemon juice and pomegranate syrup.  Bring to a boil and lower to a simmer for about 15 minutes. Then add the kibbe meatballs and cook for 30 to 40 minutes with the lid tilted until the mixture thickens slightly.

Serve the kibbe and sauce over rice.

Cook’s Notes: If the sauce needs thickening, add a tablespoon of cornstarch to ¼ cup of cooled sauce. Return to the pan for a few minutes to thicken.

In the traditional recipe, the Lamb broth is made ahead by simmering meaty bones until tender.  The meat is removed from the bones and shredded. The broth is then strained.  The shredded meat, broth, kibbe meat balls and cooked quince are then simmered together and served over rice.  This recipe uses stock or broth already made. The quince however is purchased. Look for preserves made from quality brands. Do not use jams.