Meatballs with Sour Cherry Sauce – Lahm Bil Karaz

January15

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This medieval Arabic inspired recipe comes from Northern Syria with variations found in other parts of the Middle East.

For Sour Cherry Sauce

100g of pitted sour cherries – either fresh, dried or canned can be used

1 Tablespoon sugar

1 Tablespoon of honey

¼ cup water

½ teaspoon of ground cinnamon

Juice of 1/2 lemon

Salt & pepper to taste

For the Meatballs

400g ground lamb or beef

2 garlic cloves crushed

1 teaspoon dried red chilli flakes

1 teaspoon cinnamon

2 teaspoon ground coriander

1 Tablespoon olive oil

1 onion, finely chopped

Small handful of bunch flat-leaf parsley, coarsely chopped

Pinch of salt & black pepper

Sauce Instructions:

Put all the sauce ingredients besides the lemon juice in a saucepan.

Bring to a boil, then reduce the heat and simmer gently until the sauce is thick and syrupy. When reduced, add the lemon juice and taste, adjusting the seasoning if necessary

Meatballs Instructions:

Crush garlic, dried chilies, cinnamon, olive oil and ground coriander with a pinch of salt to make a paste. Heat a frying pan over medium-high heat and add a little olive oil. Cook the paste for about 2 minutes until fragrant.

Add the onion and sauté quickly until mixture is translucent, not brown. Remove from the heat, let it cool down few a little while and transfer the onion mixture to a bowl with the meat. Add the parsley and season well with salt and pepper. Mix well and shape the meat into small balls about the size of walnuts. Either fry or bake meatballs until they are cooked through.

Serve meatballs hot with cherry sauce. For this recipe I served the meatballs on fresh herbs such as parsley, coriander and mint.

Makes around 12 balls, enough for light canapés or as a starter for 3-4 people

This recipe is based on a recipe from “Taking Tea in the Medina” by Julie Le Clerc

This post is part of the Cook Book Challenge of Stone fruits :

For details please visit :  http://myfoodtrail.blogspot.com

posted under Cook Book Challenge
7 Comments to

“Meatballs with Sour Cherry Sauce – Lahm Bil Karaz”

  1. Avatar January 15th, 2011 at Leigh Says:

    These look devine – especially the way you presented them. How did they taste?
    Leigh recently posted..A touch of magnolia


  2. Avatar January 15th, 2011 at CooksJournal Says:

    Thank you, the saltiness of the meatballs and sour sweetness of the sauce go really well together, really tasty and quite filling.


  3. Avatar January 15th, 2011 at Queenotisblue Says:

    Wow, these look great. Simple but full of interesting flavours. I love recipes like this. I’ve not heard of the cookbook author but based on this recipe I’m going to track some more information down about her books.
    Queenotisblue recently posted..Baked Peaches with Limoncello Cream – Cookbook Challenge 1


  4. Avatar January 17th, 2011 at penny aka jeroxie Says:

    Love a good cherry sauce with meat. It goes so so well.
    penny aka jeroxie recently posted..International Incident Hot dog Party – Panko Chicken hotdog with buffetta


  5. Avatar January 17th, 2011 at Monique @ Cooksploits Says:

    Yum, they look like they would be fantastic to serve at a party for something a little different.


  6. Avatar January 20th, 2011 at Agnes Says:

    Oh, interesting! Would never have thought of serving meatballs with a cherry sauce :)
    Agnes recently posted..International Incident Hot Dog Party


  7. Avatar January 29th, 2011 at Michelle @ onandoffmyplate.com Says:

    These look really good….cherry sauce….yum! Gonna make these for happy hour tomorrow!
    Michelle @ onandoffmyplate.com recently posted..Hachis Parmentier French Comfort Food


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After growing up in Melbourne I took off overseas to work as a features reporter, based predominately in Asia, writing for some international publications, through this work I was able to visit many different places writing articles on food, travel, fashion, human rights, art & culture.

Now back ‘home’ I am currently involved with an ongoing project doing menu & recipe development where I get to test out new recipes with a team of chefs & food technologists on a daily basis.

I started this blog mainly as a way to keep all my notes and photos in one place, to connect with other food lovers and share some thoughts on food in general and recipes with you.

I am an urban cook & this is my journal.

Email: contact@urbancooksjournal.com




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