Zesty Syrian Cherry Kebab (Kebab Karaz)
This unique Aleppine specialty combines succulent lamb meatballs with a vibrant, tart cherry reduction for a sophisticated sweet-and-savory balance. It is an exciting and elegant dish that brings a touch of Middle Eastern luxury to your dining table.
Ingredients
- Ground lamb600 g
- Pitted sour cherries (canned or frozen)400 g
- Pomegranate molasses2 tbsp
- Ground allspice1 tsp
- Ground cinnamon0.5 tsp
- Sugar1 tbsp
- Pine nuts30 g
- Fresh parsley1 handful
- Lebanese flatbread2 stk
- Salt1 tsp
Instructions
In a large bowl, combine the ground lamb with allspice, cinnamon, and salt. Shape the mixture into small, bite-sized meatballs about the size of a cherry.
Heat a large skillet over medium-high heat. Brown the meatballs on all sides until golden and cooked through, then remove them from the pan and set aside.
In the same skillet, add the cherries with their juice, pomegranate molasses, and sugar. Simmer over medium heat for about 10 minutes until the liquid reduces into a thick, glossy syrup.
Return the meatballs to the skillet and toss gently to coat them thoroughly in the cherry sauce. Cook for another 3-5 minutes so the flavors meld together.
Toast the pine nuts in a dry pan until golden. Place the flatbread on a serving platter, pour the meatballs and sauce over the bread, and garnish with pine nuts and freshly chopped parsley.
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