Syrian Kibbeh Hamidieh
A unique and flavorful Syrian dish featuring tender kibbeh (bulgur wheat and meat dumplings) simmered in a rich, tangy pomegranate molasses sauce, often garnished with toasted pine nuts and fresh mint.
🧂 Ingredients
- 2 cups Fine bulgur wheat
- 500 g Ground lamb(divided)
- 1 medium Onion(finely grated)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1.5 tsp Salt(divided)
- 1/2 tsp Black pepper
- 1 cup Pomegranate molasses
- 4 cups Water
- 1/2 cup Pine nuts(toasted)
- 1/4 cup Fresh mint(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the kibbeh dough: Rinse the bulgur wheat and let it soak in cold water for 20 minutes. Drain thoroughly, squeezing out as much water as possible. In a large bowl, combine the drained bulgur, 250g of ground lamb, grated onion, allspice, cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Knead the mixture with your hands until it forms a smooth, cohesive dough. If it's too sticky, add a tablespoon of cold water at a time. If too dry, add a little more bulgur.
- 2
Shape the kibbeh: Wet your hands slightly and shape the kibbeh dough into small, oval-shaped dumplings (about 1.5 inches long). You can also make a small indentation in the center of each kibbeh if desired.
- 3
Cook the kibbeh: Bring a large pot of salted water to a boil. Gently add the kibbeh dumplings, being careful not to overcrowd the pot. Cook for about 10-15 minutes, or until they float to the surface and are cooked through. Remove the kibbeh with a slotted spoon and set aside.
- 4
Make the sauce: In the same pot (or a clean one), combine the pomegranate molasses, 4 cups of water, the remaining 250g of ground lamb, remaining 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, stirring occasionally to break up the lamb. The sauce should thicken slightly.
- 5
Combine and simmer: Gently add the cooked kibbeh dumplings back into the pomegranate molasses sauce. Simmer for another 10-15 minutes, allowing the kibbeh to absorb the flavors of the sauce.
- 6
Serve: Ladle the Kibbeh Hamidieh into serving bowls. Garnish generously with toasted pine nuts and fresh chopped mint. Serve hot, traditionally with vermicelli rice.
💡 Pro Tips
- ✓The quality of pomegranate molasses significantly impacts the flavor. Use a good quality, thick molasses.
- ✓If the sauce is too thick, add a little more water. If too thin, simmer uncovered for a few more minutes.
- ✓The kibbeh can be made ahead of time and stored in the refrigerator before cooking.
- ✓For a spicier kick, add a pinch of red pepper flakes to the sauce.
🔄 Variations
- Add a tablespoon of sumac to the sauce for an extra tangy flavor.
- Some recipes include a few tablespoons of tahini in the sauce for added creaminess.
- For a simpler version, you can use pre-made kibbeh balls if available.