Meatballs in Sour Cherry Sauce (3-4)

A version of this Syrian classic , adapted from Anissa Helou’s ” Feast”.

Meatballs in Sour Cherry Sauce (3-4)
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Meatballs in Sour Cherry Sauce (3-4)
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Ingredients
Servings:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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