Meatballs in Sour Cherry Sauce
Anissa Helou writes in "Feast: Food of the Islamic World," "If
there is a dish that symbolizes the cooking of Aleppo, this has to be
it." Little lamb meatballs are fried until browned, then cooked in a
sour cherry sauce with pomegranate molasses. Sour cherries are available
frozen in Middle Eastern markets; you can also use dried sour cherries
soaked in water overnight. Lebanese/Syrian 7-spice mix comes ready-made
at spice markets in Lebanon and Syria; ground allspice works too. To
serve the dish, arrange triangles of buttered pita on a platter, spoon
over the meatballs and cherries, and garnish with toasted pine nuts.
MEATBALLS
1 pound lean ground lamb, cut from leg or shoulder (or ground turkey)
1/2teaspoon sea salt (less if the spice mix has salt)
1/2teaspoon Lebanese 7-spice mixture or ground allspice (or schwarma spice mix)
1tablespoon unsalted butter (optional if nonstick skillet)
0. Toast pine nuts in skillet
1. In a bowl, combine the lamb, salt, and spice mixture or
allspice. Shape the meat into small balls, about the size of large
marbles.
2. In a large, nonstick skillet over medium heat, melt the butter.
Cook the meatballs, stirring often, for 5 minutes, or until lightly
browned.
SAUCE
2 packages
(14 ounces/400 grams each) frozen pitted sour cherries or 2 cups dried
sour cherries soaked overnight in water to cover (if canned, drain one
can)
1tablespoon raw cane sugar
1tablespoon pomegranate molasses
1. In a large flameproof casserole or Dutch oven large enough to
hold all the meatballs later, combine the cherries, sugar, and
pomegranate molasses. Bring to a boil, lower the heat, and simmer,
uncovered, for 15 minutes, or until the sauce thickens.
2. With a slotted spoon, transfer the meatballs to the sauce.
Continue cooking for 15 minutes, stirring occasionally, or until they
are cooked through. (Total simmering time is 30 minutes.)
ASSEMBLY
2 small pita rounds, split into 2 disks, each cut into wide triangles (or two per serving)
1tablespoon unsalted butter, melted (optional)
Few sprigs parsley, leaves finely chopped1/4cup pine nuts, toasted until lightly golden
1. On a serving platter, arrange the pita triangles all around,
coarse side up, pointed ends facing the edge. Drizzle the bread with
melted butter.
2. Spoon the meat and sauce onto the bread. Sprinkle with parsley and pine nuts.
Sheryl Julian. Adapted from "Feast: Food of the Islamic World"