Kebbet Safarjaliyeh
A traditional Aleppian stew consisting of kibbeh dumplings slow-cooked in a rich, sweet and sour quince sauce.
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150 min
Siria (Alepo)
6 servings
The story behind
Kebbet Safarjaliyeh is a jewel of ancient Aleppian cuisine. The use of quince (safarjal) in stews is a classic technique that provides a unique balance of sweetness and acidity. This dish requires patience and technique, resulting in a comforting combination of textures and deeply aromatic flavors that reflect the historical sophistication of Syrian gastronomy.
Instructions
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1Prepare the kibbeh dumplings in the traditional way.
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2Lightly sauté the quince pieces and set them aside.
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3In a large pot, sauté the garlic, then add the pomegranate molasses and broth to create the sauce base.
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4Incorporate the quinces and the kibbeh dumplings into the sauce.
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5Simmer over low heat until the quinces are tender and the sauce has thickened to a balanced sweet and sour flavor.
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