Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, kabab meat balls with cherry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Put the cherries, sugar and pomegranate molasses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Kabab Meat Balls with Cherry Try this Syrian stew: Kebab meat balls simmered with cherry, onion and lemon juice. Bring to a boil, stirring until the sugar has dissolved. This is a wonderful, festive yet easy recipe from Syria (Aleppo) also prepared in the Armenian kitchens of the region.
Kabab Meat Balls with Cherry is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Kabab Meat Balls with Cherry is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook kabab meat balls with cherry using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Kabab Meat Balls with Cherry:
- Take 2 cups cherries, sour, dried and pitted
- Prepare 11/16 kg ground beef
- Take 1 large onions, chopped
- Take 1/4 teaspoon nutmeg, grated
- Get 1/4 teaspoon clove
- Make ready 1 teaspoon cinnamon
- Make ready salt
- Get pepper
- Prepare 6 tablespoons vegetable oil
- Prepare 1 juice of 1 lemon
Add beef and pork; mix lightly but thoroughly. Kabab Bil Karaz is a cherry kabab made with minced lamb and wishna, a small and sour black cherry that grows on the outskirts of the city. It is used in Ambarieyet el Karaz , a sour cherry liqueur. Learn how to make ambariyet el karaz in this step by step recipe.
Steps to make Kabab Meat Balls with Cherry:
- Put the cherries in a bowl and pour water over them until they are just covered (not more). Let soak for around 30 minutes.
- Meanwhile, mix the meat, nutmeg, cloves, cinnamon, salt and pepper. Knead into paste-like dough.
- Take walnut-sized pieces of the mix and roll into balls.
- Fry the meat balls in 5 tablespoons of oil till they start to change colour from the outside. Remove, drain and keep aside.
- Fry the onion with 1 tablespoon of oil until it turns soft. Mix in the cherries with the soaking water. Add in the lemon juice.
- Cook over low heat for 10 minutes then stir in the meatballs and simmer for another 10 minutes or until they have absorbed most of the cherry juice.
- Serve warm with plain rice or pita bread.
It is used in Ambarieyet el Karaz , a sour cherry liqueur. Learn how to make ambariyet el karaz in this step by step recipe. While the juice mixture is reducing, coarsely chop the dried cherries and place them in a mixing bowl. You might have to cook meatballs in batches if your pan is too small. Drizzle with the cherry sauce just before serving. *** One picture from that postcard was of the famous Aleppo cherry kebab: marble-sized lamb meatballs in a glossy cherry sauce, as sweet and sour as pomegranate molasses.
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