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Kebab karaz - cherry kebab - meatballs with cherry sauce - كباب كرز‎

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Lily
Published
Cherry sauce:
400 g fresh cherries
2 tbsp (30 ml) lemon juice
1 teaspoon (5 g) sugar. To more sour cherries may need more
1 tbsp. (15 ml) pomegranate molasses
salt, pepper to your taste

Kebab mix:
Minced lamb (500 g) (80% lean + 20 % fat)
1 medium onion
1/2 fresh parsley
salt, black pepper to taste
1 teaspoon coriander
1/2 teaspoon cinnamon
1 teaspoon kebab mix ( cinnamon, cloves, nutmeg, ginger, coriander, cumin)

parsley, pita bread to garnish

step 1: Cherry sauce
In a saucepan (pitted cherries, lemon juice, salt, pepper, sugar) on LOW heat bring to simmering for a 10-15 mins, blend the sauce till it is smooth consistency, add the pomegranate molasses and simmer till the sauce thickens.

step 2:
Kebab.
combine together all ingredients for Kebab and shape in a meatballs (if you use a grill, you can do classic shape kebab) . In a pan over Medium heat, fry the kebabs ( meatballs) till brown for few minutes each side.
once the kebabs are done, add the cherry sauce, cover with lead and simmer additional for 5-7 minutes.
serve with pita bread aside, leftover sauce and garnish with parsley, mint, nuts.
Category
Food
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