Kibbeh bil-Karaz (Kibbeh in Sour Cherry Sauce)

Name: Kibbeh bil-Karaz (Kibbeh in Sour Cherry Sauce)
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Yield: 6 servings
Cuisine: Syrian (Aleppine & Damascene)
Ingredients: 1 kibbeh paste (fine bulgur + very lean lamb); 300 g ground lamb + pine nuts (filling); 700 g sour cherries (fresh or preserved); pomegranate molasses + sugar; Aleppo pepper, allspice; flatbread + pine nuts + parsley

Aleppo's most startling dish: small fried kibbeh simmered in a glossy, dark sour-cherry sauce, sweet-tart and deeply savory at once, scattered with pine nuts and served over flatbread. A medieval sweet-and-sour sensibility still on the table.

2 hr 15 min · Serves 6 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Kibbeh

1 kibbeh paste (fine bulgur + very lean lamb), zabiha; see the Lebanese kibbeh-paste technique

Filling

300 gground lamb + pine nuts (filling)

Sauce

700 gsour cherries (fresh or preserved)
pomegranate molasses + sugar

Spice

Aleppo pepper, allspice

Serve

flatbread + pine nuts + parsley

Method

Start cooking mode

Time: Prep 90 min · Cook 45 min · 135 min total
Difficulty: hard

1
Make the kibbeh paste and form small stuffed torpedoes; fry until golden.
80 min
2
Cook sour cherries down with pomegranate molasses and a little sugar into a dark, glossy sweet-sour sauce.
30 min
3
Simmer the fried kibbeh briefly in the sauce; serve over flatbread with toasted pine nuts and parsley.
15 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.

Community discussion

More to cook

Syrian (Aleppine & Damascene)