Entree: Syria – Aleppo – كبة سفرجلية ➤ Kibbeh Safarjaliyah (Stuffed bulgur-and-ground-lamb kibbeh filled with spiced quince and pine nuts)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 1 lb (454 g) lean ground lamb
- 1 cup (170 g) fine bulgur wheat
- 1 small onion, finely grated, about 4 oz (115 g)
- 1 egg
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (1 g) ground cinnamon
- 1 tbsp (15 ml) olive oil (for mixing dough)
- 2 medium quinces, peeled, cored, and thinly sliced, about 1 lb (450 g) total
- 1 medium onion, chopped, about 5 oz (140 g)
- 2 tbsp (30 ml) unsalted butter
- 1/3 cup (45 g) pine nuts, toasted
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (1 g) salt for filling
- 1/2 tsp (1 g) ground cinnamon for filling
- 1/2 tsp (1 g) ground allspice for filling
- 1/2 cup (120 ml) vegetable oil for frying
- 2 tbsp (8 g) chopped fresh parsley or mint for garnish

Instructions

1. Soak the bulgur in cold water for 15 minutes, then drain and squeeze out excess water. In a large bowl or food processor, combine the drained bulgur, 1 lb (454 g) ground lamb, grated onion, egg, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, 1/2 tsp (1 g) allspice, 1/4 tsp (1 g) cinnamon, and 1 tbsp (15 ml) olive oil. Process or knead until a smooth, pliable paste forms.
2. Make the quince filling: heat 2 tbsp (30 ml) unsalted butter in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the sliced quinces, 1/3 cup (45 g) toasted pine nuts, 1 tbsp (12 g) sugar, 1 tbsp (15 ml) lemon juice, 1/2 tsp (1 g) salt, 1/2 tsp (1 g) cinnamon, and 1/2 tsp (1 g) allspice. Sauté until quinces soften and begin to caramelize, about 12–15 minutes. Adjust seasoning and remove from heat to cool slightly.
3. Divide the kibbeh dough into 12 equal portions. With wet hands, form each portion into a ball, then hollow into an oval shell about 1/4 inch (6 mm) thick, keeping one side thicker to lift the filling.
4. Place 2–3 tbsp (30–45 ml) of the quince filling into each shell and pinch closed, smoothing seams to seal. Shape into elongated ovals or torpedoes.
5. Heat 1/2 cup (120 ml) vegetable oil in a heavy skillet over medium-high heat until shimmering. Fry the kibbeh in batches, seam-side down first, turning carefully until evenly golden and crisp, about 3–4 minutes per side. Do not overcrowd the pan.
6. Transfer fried kibbeh to a paper towel-lined tray. For a more even finish and to ensure cooking through, you may finish in a preheated 350°F (175°C) oven for 8–10 minutes.
7. Drain on paper towels, then sprinkle with chopped parsley or mint. Serve hot, optionally with a drizzle of pomegranate molasses or plain yogurt at the table.
8. Leftover kibbeh can be reheated in a 350°F (175°C) oven for 8–10 minutes to restore crispness.