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Quince (Safarjaleih)

  • Yield : big dish
  • Servings : 8
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


  • • 1 kg of lamb meat with bones.
  • • 1 kg of chopped into small cubes quince.
  • • 2 cups of sour pomegranate juice or 2 tablespoons of pomegranate molasses with 1/2 a cup of lemon juice.
  • • 1/2 a cup of tomato paste.
  • • 1 liter of water, salt to demand.
  • • 1/2 a clove of hammered garlic with a tablespoon of dried and grinded mint.
  • • 1 tablespoon of sugar.


Step 1

• Prepare a pot and put water inside it in addition to tomato paste, pomegranate juice or what is alternative, the meat pieces, garlic and mint.

Step 2

• Put the pot on a high heat until it boils then reduce the heat and cover it until the meat becomes cooked.

Step 3

• Put chopped quince and salt on the meat and then leave it on a back burner for an hour approximately until the quince pieces become mature.

Step 4

• Then add a tablespoon of sugar on it and let it boil for 1/4 an hour, after that , raise it from heat.

Step 5

• Pour in a deep plate and serve it hot beside boiled kubba balls and beside the fried kubba, kubba in the griddle or with a plate of rice.

By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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