Levantine cuisine · Meat & Kebab

Kebab Safarjalieh (Meatballs with Quince)

Aleppo-style lamb meatballs with quince wedges braised in a dark pomegranate molasses sauce.

Ingredients · for 4 servings

• 600 g ground lamb
• 1 onion
• 1 tsp baharat
• 3 quinces
• 4 tbsp pomegranate molasses
• 1 tbsp tomato paste
• 1 tsp cinnamon
• 1 tbsp sugar
• 400 ml beef stock
• 4 tbsp olive oil
• 1/2 bunch mint
• Salt, pepper

Instructions

1. Finely grate the onion, squeeze out the liquid, and knead with the ground lamb, baharat, salt, and pepper for 3 min.; shape into 20 walnut-sized balls and chill.
2. Rub the fuzz off the quinces with a cloth, peel, quarter, cut out the core, and divide each quarter into three wedges.
3. Heat 2 tbsp olive oil in a pan and fry the quince wedges over medium heat for 6–8 min. until golden brown, until the cut surfaces have caramelized; remove.
4. In the remaining oil, brown the meatballs all over for 5 min., add the tomato paste and cinnamon, toast for 1 min., and deglaze with the stock.
5. Stir in the pomegranate molasses and sugar, return the quinces, and braise covered over low heat for 35–40 min., until the quinces are tender and the sauce has reduced to a dark, syrupy glaze.
6. Season with salt and pepper, scatter with picked mint leaves, and serve hot with rice or flatbread.