A sprinkle of dried mint ties together the aroma and flavor of the sweet quince combined with the sour notes of pomegranate molasses and tomato paste. For Sawsan, all these ingredients create a magnificent symphony of tastes. You can serve safarjaliyeh with kibbeh or add kibbeh directly to the pot. (Safarjaliyeh with chickpea-size bulgur balls and kibbeh is called Analı, Kızlı, which means “Mothers and Daughters” in southeastern Turkey.) Some cooks use chicken rather than lamb.
Fill a large bowl about halfway with water, then add the lemon juice. Peel, quarter, and core the quinces, then cut each quarter in half widthwise, so that you have 8 quince pieces. Drop the chunks into the bowl as you work (to prevent discoloration).
Cook the ground lamb fat in a large pot set over medium heat for 15 minutes. (If you’re not using the lamb fat, warm
Remove the whole onion, then sprinkle with a little more of the spice mix before serving.
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