A version of this Syrian classic , adapted from Anissa Helou’s ” Feast”.
Ingredients
- For the meatballs
- 450 grams lean ground lamb from the leg or shoulder
- ¾ teaspoon fine sea salt
- ½ teaspoon Lebanese 7-spice mixture or allspice
- 15 grams unsalted butter
- FOR THE CHERRY SAUCE:
- 1 kilogram fresh or frozen pitted sour cherries
- 1 tablespoon raw cane sugar
- 1 tablespoon pomegranate molasses
- FOR ASSEMBLY:
- 2-3 pitta breads each split into 2 disks and cut into medium triangles
- 15 grams unsalted butter melted
- a few sprigs flat leaf parsley most of the bottom stems discarded, finely chopped
- 50 grams pine nuts toasted in a hot oven for 5 to 7 minutes, until lightly golden
Servings:
Instructions
- Make the meatballs: Mix the lamb, salt and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs just until lightly browned. Remove from pan with a slotted spoon and set aside.
- 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.
- Reduce the heat to medium-low and, stirring occasionally, simmer for 15 to 25 minutes, or until the sauce has thickened. Add the meatballs and simmer for another 15 minutes, until tender.
- Assemble the dish: Arrange the pita bread triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside.
- Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.
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