Kebab belkaraz, cherry kebab in sour cherry sauce
Middle Eats · ♥ 1.5K likes · 34.7K views · 7 min video
Read about ground lamb in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g minced lamb or beef
- 70 g grated onion
- 1 tsp salt
Grate one onion, squeeze it dry in a towel and add about 70 g of it to 500 g of minced lamb or beef with a teaspoon of salt.
- ½ tsp black pepper
- ½ tsp baharat
- ¼ tsp cinnamon
- ¼ tsp Aleppo pepper flakes
Season with half a teaspoon each of black pepper and baharat and a quarter teaspoon each of cinnamon and Aleppo pepper flakes.
Knead by hand like dough about three minutes until thoroughly combined and slightly sticky, then rest five minutes on the counter.
Portion clumps slightly larger than a cherry and roll them into smooth miniature meatballs.
- 1 tbsp vegetable oil
Heat a tablespoon of vegetable oil in a heavy bottomed pan over medium high, sear half the meatballs about two minutes, toss to flip, then two minutes more; repeat with the second batch.
- 2 whole onions
- water
- 200 g sour cherries
Add two medium diced onions and cook three to four minutes until soft, adding a little water to deglaze if needed.
- ½ tsp Aleppo pepper
- ¼ tsp black pepper
- ¼ tsp ginger
Stone 200 g of sour cherries and add the flesh to the pan with half a teaspoon of Aleppo pepper, a quarter teaspoon each of black pepper and ginger, half a teaspoon of salt and a small cinnamon stick.
- ½ tsp salt
- 1 whole cinnamon stick
- 400 ml sour cherry juice
Pour in 400 ml of sour cherry juice, bring to a boil on high, then cook on medium high about five minutes until reduced.
- 200 ml sour cherry juice
- lavash
Return the meatballs, toss to coat, add another 200 ml of juice and reduce about 10 minutes until glossy and sticky with a coating consistency.
- parsley
- toasted pine nuts
Line a bowl with triangles of lavash points facing up, pour the kebabs and all the sauce over, and top with chopped parsley and toasted pine nuts or almond flakes.