Kibbeh hamoud

Name: Kibbeh hamoud (Kibbeh in Sour Tomato–pomegranate Sauce)
Yield: Makes 15–20 Kibbeh
Cuisine: Syrian
Ingredients: 450 ml (16 fl oz) of pomegranate juice (with no added sugar or other additives); 4 tablespoons of olive oil; 50 g (1¾ oz) of butter; 1 tablespoon of dried mint; Salt and pepper; 2 tablespoons of tomato paste (concentrated purée); 1 quantity kibbeh; 1 bunch of coriander (cilantro) (coarsely chopped); 4 tablespoons of pomegranate molasses; 450 ml (16 fl oz) of tomato juice; Juice of 1 organic lemon; 1 handful of flat-leaf parsley (coarsely chopped); 1 handful of pomegranate seeds; 200 ml (7 fl oz) of water; 3 garlic cloves (pressed); 2 onions (sliced in thin rings)

Kibbeh in Sour Tomato–pomegranate Sauce

Preparation info

Makes
15–20
Kibbeh

Difficulty
Easy

Appears in

Sumac

By Anas Atassi

Published 2021

About

If you cannot find any pomegranate juice free of sugar and additives, you may make your own fresh juice by blending fresh pomegranate seeds in the blender and then pressing the juice through a fine sieve.

Ingredients

4 tablespoons of olive oil
2 onions (sliced in thin rings)
3 garlic cloves (presse

Asia
Syria
Starter

Method

Heat the olive oil in a pan with deep sides on medium heat and fry the onion, garlic and coriander for 5 minutes. Push the onion mixture to the side of the pan. In the middle of the pan, fry the tomato paste for 1 minute before mixing it with the onion and herb mixture.

Stir in the pomegranate juice, tomato juice and water. Then add the pomegranate molasses, butter, dried mint, salt and