Seferjaliyeh Kibbeh – Recipe and Preparation Steps

Seferjaliyeh Kibbeh – Recipe and Preparation Steps

The Aleppine cuisine is renowned for its variety of kibbeh dishes, with Seferjaliyeh Kibbeh being one of the most popular. This dish is a staple in Aleppo, frequently served at feasts and during Ramadan for its delicious taste and high nutritional value. Here, we’ll provide the ingredients and preparation method for this exquisite and nutritious dish. We hope it becomes a delightful addition to your Ramadan table!

---

Ingredients for Seferjaliyeh Kibbeh

 

Kibbeh Dough Ingredients:

• 1 kg finely ground veal.
• 1 kg fine brown bulgur.
• 2 medium-sized onions, finely chopped.
• ¼ teaspoon ground cumin.
• ½ teaspoon paprika.
• ¼ teaspoon mixed spices.

Kibbeh Filling Ingredients:

• 1 kg coarsely ground lamb.
• ¼ teaspoon black pepper.
• ¼ teaspoon mixed spices.
• ¼ teaspoon ground cinnamon.
• 2 tablespoons butter.

Boiling Ingredients:

• 1 cinnamon stick.
• 4 bay leaves.
• 5 cardamom pods.
• Salt to taste.

Sauce Ingredients:

• 600 g quince, cubed and soaked in water.
• 7 cups tomato juice.
• 7 cups pomegranate juice.
• 1 kg lamb shanks.
• 200 g melted lamb fat.
• 3 teaspoons dried mint.
• 2 tablespoons white sugar.
• 3 cloves garlic, mashed.
• Salt to taste.

Mint and Butter Filling:

• 1 clove garlic, mashed.
• ½ teaspoon dried mint.
• 100 g soft butter.
• Salt to taste.

---

Steps to Prepare Seferjaliyeh Kibbeh

1. Prepare the Dough:
   Soak the bulgur in 2 cups of water for about 30 minutes. Add the spices and onions, then mix well.

2. Grind the Mixture:
   Using a kibbeh grinder, grind the mixture. Add the veal and grind again until smooth.

3. Prepare the Filling:
   Heat the butter in a pot over medium heat. Add the lamb and sauté until the liquid evaporates. Add the spices and stir well. Set the filling aside to cool.

4. Prepare the Mint and Butter Filling:
   Mix all the mint and butter filling ingredients. Wrap the mixture in plastic wrap, shape it into a roll, and refrigerate until firm. Cut into small cubes.

5. Prepare the Boiling Liquid:
   In a pot, boil water with cinnamon stick, salt, cardamom, and bay leaves.

6. Shape and Stuff the Kibbeh:
   Shape the kibbeh dough into discs with an opening. Stuff each disc with the meat filling and a cube of the mint and butter filling. Seal the discs tightly.

7. Cook the Kibbeh:
   Boil the kibbeh discs in the prepared water for one minute, then remove and set aside.

8. Prepare the Sauce:
   In a pot, combine pomegranate juice, lamb shanks, garlic, melted lamb fat, tomato juice, salt, and dried mint. Cook over low heat until the lamb is tender.

9. Add Quince and Kibbeh:
   Add tomato paste and the quince cubes to the sauce. Simmer until the quince is tender. Add the kibbeh discs and cook for a few more minutes.

10. Serve:
    Transfer the Seferjaliyeh Kibbeh to a serving dish and present it hot to your family or guests. Enjoy its rich flavors and textures!

Bon Appétit!