Page 19 - CBS Cookbook

Lahmeh bi Karaz (Meatballs in sour Cherry Sauce)

Recipe Servings: 3-4
Total Time: 45 min
Ms. Nouha Jamali (Former ES Vice Principal (2014-16) Syria Difficulty Level: Difficult

Click to add subtitle Ingredients
FOR THE MEATBALLS: FOR ASSEMBLY:
• 1 pound/450g lean ground lamb/beef • 2 to 3 pita breads, split into 2 disks and
• ¾ tsp fine sea salt cut into medium triangles
• ½ tsp Syrian 7-spice mixture or allspice • Finely chopped parsley
• 1 tbsp/15g unsalted butter • ¼ cup/50g pine nuts/almond, toasted
FOR THE CHERRY SAUCE: in a hot oven until lightly golden
• 2 ¼ pounds/1 kg fresh or frozen or
bottled pitted sour cherries
• 3 tbsp sugar

Instruction sugar in a large pot and bring to boil for
15 minutes. Stir occasionally, and then
1. Make the meatballs: Mix the add the meatballs and simmer for
lamb/beef, salt and spice mixture (or another 15 minutes, until tender.
allspice) and shape into small balls, the
size of large marbles. Melt the butter in 5. Arrange the dish: Arrange the pita
a large skillet over medium heat and bread triangles all over a serving
sauté the meatballs just until lightly platter, coarse side up, making sure the
browned. Remove from pan. pointed ends are nicely arranged on
the outside. Spoon the meat and
2. Put the pitted cherries in a mixer and sauce over the bread. Sprinkle the
mix them for about 3 minutes chopped parsley all over, then the
3. Put the mixture in a strainer to skim the toasted pine nuts/almond. Serve
cherries liquid. immediately.
4. Put the skimmed cherries liquid and