Kibbeh Halabi with Sour Cherry Sauce
The crown jewel of Idlib cooking: hollow lamb-bulgur shells stuffed with spiced minced lamb and toasted pine nuts, then braised low and slow in a tart sour cherry sauce enriched with pomegranate molasses. The balance of savory, tart, and faintly sweet is unlike anything else in the Arab world.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 cups fine bulgur wheat
- 500 g lean lamb shoulder
- 1 medium yellow onion
- 2 tsp Aleppo pepper
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- 2 tsp salt
- ¼ cup ice water
- 300 g lamb mince (filling)
- 1 large yellow onion (filling)
- ⅓ cup pine nuts
- ½ tsp ground allspice (filling)
- 1 tsp Aleppo pepper (filling)
- 2 tbsp unsalted butter
- 400 g sour cherries, pitted and fresh or jarred
- 3 tbsp pomegranate molasses
- 1 tbsp sugar
- 1½ cups lamb or chicken stock
- 2 cups vegetable oil for frying
Instructions
- Rinse the bulgur, squeeze out all moisture in a clean kitchen towel, then spread on a tray and let dry 15 minutes.
- Combine bulgur, ground lamb, grated onion, Aleppo pepper, allspice, cinnamon, black pepper, and salt in a large bowl. Knead firmly with wet hands for 8 minutes until the mixture is cohesive and paste-like. Add ice water a tablespoon at a time if the mixture cracks. Refrigerate 30 minutes.
- Make the filling: fry onion in butter until golden. Add pine nuts and toast 3 minutes. Add lamb mince, break apart, and cook through. Season with allspice, Aleppo pepper, and salt. Set aside to cool.
- Wet your hands. Take a golf-ball-sized portion of the kibbeh dough. Roll into a ball, then press your thumb through the center to form a hollow shell about 4mm thick. Fill with 1 heaped teaspoon of the lamb-pine nut mixture. Pinch the opening closed and smooth into a torpedo shape with pointed ends. Repeat with all the dough.
- Heat oil to 175°C (350°F). Fry kibbeh in batches until deep golden brown, about 5–6 minutes. Drain on paper towels.
- Make the sauce: combine sour cherries, pomegranate molasses, sugar, and stock in a wide skillet. Bring to a simmer and cook 5 minutes.
- Nestle the fried kibbeh into the cherry sauce. Cover and braise on low heat for 20 minutes, turning once, until the sauce thickens and the kibbeh absorb the cherry color at their edges.
- Serve immediately from the pan, with plain rice or fresh bread to catch the sauce.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kibbeh Halabi with Sour Cherry Sauce?
The crown jewel of Idlib cooking: hollow lamb-bulgur shells stuffed with spiced minced lamb and toasted pine nuts, then braised low and slow in a tart sour cherry sauce enriched with pomegranate molasses. The balance of savory, tart, and faintly sweet is unlike anything else in the Arab world.
Where is Kibbeh Halabi with Sour Cherry Sauce from?
Kibbeh Halabi with Sour Cherry Sauce comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kibbeh Halabi with Sour Cherry Sauce vegetarian?
No — as written, Kibbeh Halabi with Sour Cherry Sauce includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground allspice in Kibbeh Halabi with Sour Cherry Sauce?
The ground allspice called for here is part of the traditional recipe and gives Kibbeh Halabi with Sour Cherry Sauce its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kibbeh Halabi with Sour Cherry Sauce?
In a Syrian mains spread, Kibbeh Halabi with Sour Cherry Sauce is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Kibbeh Halabi with Sour Cherry Sauce ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.