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

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

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