A seasonal recipe from Aleppo which I found in ” Sumac” by Anas Atassi.
Ingredients
- 500 g minced lamb
- 1 large onion peeled and chopped
- 2 tbsps freshly ground allspice
- sea salt and black pepper
- 500 g fresh cherries pitted and halved
- 250 ml water
- 2 tbsps pomegranate molasses
- 1 tsp ground cinnamon
- juice of a l;emon
- 1 tbsp olive oil
To serve;
- 30 g pinenuts toasted
- 1 bunch fresh mint chopped
- middle Eastern flatbread
Servings:
Instructions
- In a large bowl knead the minced lamb, onion, ground allspice, salt and pepper with the palm of your hand until well mixed. Cover and refrigerate for 30 minutes.
- Meanwhile, heat a pan over a medium heat and add the cherries, water, pomegranate molasses, cinnamon and lemon juice. Season to taste with salt and pepper. Bring to a boil then turn heat to low. Simmer for 20 minutes, stirring occasionally, until the cherries are soft. Mash some of the cherries to release the juices.
- Form meatballs measuring 2 cm in diameter. Heat the olive oil in a non stick pan on a high heat and sear the meatballs for 2 minutes, turning regularly to sear evenly.
- Spoon the meatballs and their juices into the cherry sauce. Simmer for another 10 minutes. To serve, sprinkle with pinenuts and chopped mint and serve warm with flatbread.
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