Kebab bil Karaz

Ingredients for 2 servings:

• 350 g sour cherries, from the jar
• 2 tbsp pomegranate syrup
• ½ lemon(s), juice
• 50 g pine nuts, roasted
• 500 g minced lamb or minced beef
• 1 small onion(s), chopped
• 1 garlic clove(s), chopped
• 2 tsp spice mix (Baharat)
• 1 handful of parsley, fresh, chopped
• 1 tsp sugar
• salt and pepper
• Cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Meatballs with cherry sauce

For the meatballs, remove the chilled meat from the refrigerator. Finely chop the onion and garlic clove. Mix 2 teaspoons of baharat, salt, and pepper to taste in a bowl. Add the chopped fresh parsley, the minced meat, the chopped onion, and the garlic, knead well, and form into small balls. Fry the meatballs in a pan on all sides until cooked through and set aside. For the cherry sauce, finely purée half of the cherries from the jar. Heat in a saucepan with the remaining cherries and cherry juice. Add a pinch of cinnamon, 1 teaspoon of sugar, 2 tablespoons of pomegranate syrup, the juice of half a lemon, and a little salt and pepper to taste. Simmer for about half an hour, until the sauce reaches a creamy consistency. Meanwhile, lightly toast the pine nuts in another pan. Once the sauce has reached a creamy consistency, add the meatballs and pine nuts and simmer for another 5-10 minutes. Then serve the kebab warm with Arabic flatbread. Couscous is also delicious.