Quince Stew (Sfarjaliyeh) (يخنة السفرجل او السفرجلية)

This Quince Stew (Sfarjaliyeh) is an old dish that originated in Aleppo - Syria, it’s famous also in the region because of its aroma and fragrance.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak quince slices in water for half an hour, rinse then sauté in a pan over medium heat until golden brown, remove and set it aside.

Step 2

Put the meat shanks in a large saucepan with little veg oil, sauté it until it turns brown.

Step 3

Add 2 cups of water, bay leaves, cinnamon stick, cardamom and bring it to boil and let it simmer for 30 minutes on low heat.

Step 4

Remove the bay leaves, cinnamon stick, and cardamom.

Step 5

Add pomegranate juice, mint, garlic, tomato paste, salt and sugar, give it a quick mix and leave it on the stove until it boils for about 20 minutes, the reduce the heat under the saucepan, let the ingredients simmer on low heat until the meat is completely cooked about 1 hour or a bit more.

Step 6

Add the quince to the stew 10 minutes before removing the pot from the stove and leave it to simmer for 10 minutes more until it is done, and adjust the seasoning as desired.

Step 7

Serve the dish with the cooked rice.