Kibbeh Hamda (Aleppo Sour Kibbeh Soup)
The Quirky Foodster Team
Ingredients
- Fine bulgur, soaked and drained — 150 g (1 cup)
- Minced lamb, divided — 300 g (10.5 oz)
- Small onion, grated — 1
- Beef or chicken broth — 1.4 L (6 cups)
- Swiss chard, chopped — 300 g (10.5 oz)
- Lemon juice — 80 ml (1/3 cup)
- Garlic, crushed — 2 cloves
- Dried mint — 1 tsp
- Salt and pepper — to taste
Method
- Combine the soaked bulgur with half the minced lamb and the grated onion, kneading into a smooth paste.
- Shape into small torpedo-shaped dumplings about 3 cm (1 inch) long.
- Bring the broth to a boil in a large pot and gently drop in the kibbeh dumplings, simmering for 15 minutes.
- Add the chopped chard and remaining minced lamb, and simmer for a further 10 minutes.
- Stir in the lemon juice, garlic and dried mint, and season with salt and pepper.
- Simmer for a final 5 minutes to let the flavours meld, then serve hot.
Introduction: A signature Aleppo dish, kibbeh hamda floats tiny torpedo-shaped bulgur-and-meat dumplings in a tangy, lemon-soured broth with chard.
Cultural Background: A signature Aleppo dish, kibbeh hamda floats tiny torpedo-shaped bulgur-and-meat dumplings in a tangy, lemon-soured broth with chard. It reflects Aleppo’s reputation for the most refined kibbeh cookery in Syria.
Tips: Wet your hands while shaping the kibbeh dumplings to prevent sticking. Taste and adjust the lemon juice gradually — the soup should be pleasantly tangy, not overpowering.
Variations: Use spinach instead of chard for a milder green flavour. Add cooked chickpeas for extra heartiness.
Storage: Refrigerate for up to 2 days; the dumplings soften further over time.
Reheating: Reheat gently on the stovetop over low heat to avoid breaking the dumplings.
FAQs:
Q: Can I make the kibbeh dumplings ahead?
A: Yes, shape them and refrigerate up to a day before cooking in the broth.
Q: Why is it called ‘sour’ kibbeh?
A: The broth is soured with lemon juice, distinguishing it from other kibbeh soup styles.
- Fine bulgur, soaked and drained — 150 g (1 cup)
- Minced lamb, divided — 300 g (10.5 oz)
- Small onion, grated — 1
- Beef or chicken broth — 1.4 L (6 cups)
- Swiss chard, chopped — 300 g (10.5 oz)
- Lemon juice — 80 ml (1/3 cup)
- Garlic, crushed — 2 cloves
- Dried mint — 1 tsp
- Salt and pepper — to taste
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