Cherry Kabab

Ingredients:

•             2 Tablespooons Olive Oil

•             1 Cup Yellow Onion, Finely Diced

•             4 Cloves Garlic, Minced

•             2 Pounds Ground Lamb

•             1 teaspoon Ground Allspice

•             1 teaspoon Ground Cinnamon

•             ½ teaspoon Freshly Ground Black Pepper

•             ½ teaspoon Salt

•             1 Pound Fresh Bing Cherries

•             2 Sticks Cinnamon

 

•             ½ Cup Freshly Lemon Juice

•             ¼ Cup Pine Nuts

•             ¼ Cup Fresh Mint

•             ¼ Cup Flat Leaf Parsley

 

Preparation:

1.            Saute onion and garlic in olive oil until onions are translucent. Set aside to cool.

2.            Add Allspice, ground cinnamon, black pepper, salt, and onion and garlic mixture to the ground lamb and incorporate well. Cover and refrigerate for an hour or more.

3.            Pit the cherries and place in a pot over medium heat with cinnamon and lemon juice. Bring to a simmer, reduce heat to low, and cook covered for 15 minutes, until cherries soften.

4.            Remove cinnamon sticks and puree cherry mixture in a blender in batches until smooth. Return to the pot over low heat. Simmer until sauce thickens slightly, about 10 – 15 minutes.

5.            Meanwhile, form lamb mixture into meatballs about an inch in diameter. Fry them in batches in a skillet until well browned.

6.            Transfer the browned meatballs to the pot with the cherry sauce. Simmer an additional 15 minutes.

7.            Meanwhile, lightly toast the pine nuts in a hot skillet.

8.            To serve, place sauced meatballs on a large platter with pita bread points. Garnish with mint, parsley, and toasted pine nuts.

 

Lara Kh.