Kebab Karaz (Aleppo Sour Cherry Meatballs)
Local name: كباب كرز
In short: Small spiced lamb meatballs simmered in a glossy sauce of sour cherries and pomegranate molasses, served on flatbread with toasted pine nuts. It takes about 1 h 15 min in total and makes 5 servings.
- Prep
- 35 min
- Cook
- 40 min
- Resting
- 20 min
- Total
- 1 h 15 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 570 kcal
Kebab karaz is a signature dish of Aleppo, where sour cherries are cooked down every early summer and the sweet-tart sauce is poured over lamb meatballs. The meatballs are small and tender, seasoned with allspice and parsley, and the cherries give the sauce a ruby shine. It is usually served on torn flatbread that soaks up the juices, finished with toasted pine nuts. Many families save it for guests and holidays.
Instructions
- Mix the lamb with the onion, parsley, salt, allspice, cinnamon and pepper. Knead for 2 minutes until sticky and well combined, then chill for 20 minutes.
- With wet hands, roll the mixture into about 20 meatballs, each roughly 3 cm (1 1/4 in) wide.
- Heat the oil in a wide pan over medium-high heat and brown the meatballs in batches for 4 to 5 minutes, turning, until colored all over. Move them to a plate and pour off all but 1 tablespoon of fat.
- Add the cherries and their juice, pomegranate molasses, sugar, cinnamon and water to the pan. Simmer for 8 minutes, until the cherries soften and the liquid turns glossy.
- Return the meatballs to the sauce. Cover and cook over low heat for 15 minutes, turning once, until the center of a meatball reaches 71°C (160°F).
- Taste the sauce and balance it with a little more sugar or molasses if needed. If it is thin, stir in the cornstarch mixture and simmer for 1 minute.
- Fry the pine nuts in the teaspoon of oil in a small pan for 2 to 3 minutes until golden. Lay the torn flatbread on a platter, spoon the meatballs and sauce over it, and scatter with pine nuts and parsley.
Tips
- Jarred sour cherries in syrup work if fresh or frozen ones are not available. Drain them, add 60 ml (1/4 cup) of the syrup and cut the sugar to 1 tablespoon.
- Squeeze the grated onion dry before mixing, or the meatballs turn loose and are hard to brown. Beef can replace lamb, though lamb gives the classic flavor.
Questions and answers
What do you serve with kebab karaz?
It traditionally sits on torn flatbread that drinks up the sauce. A rice or bulgur pilaf and a cucumber salad also go well.
Is kebab karaz sweet or sour?
A little of both. Sour cherries and pomegranate molasses bring the tartness, and a small amount of sugar rounds it out. Adjust until it tastes balanced rather than like jam.
Can I make it ahead?
Yes. The meatballs and sauce keep for 3 days in the fridge and the flavor improves. Reheat gently with a splash of water and toast the pine nuts fresh.
How long does it take to make Kebab Karaz (Aleppo Sour Cherry Meatballs)?
About 1 h 15 min in total: 35 min of preparation and 40 min of cooking.
How many calories are in Kebab Karaz (Aleppo Sour Cherry Meatballs)?
About 570 kcal per serving, with 26 g of protein, 45 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 45 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 16 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
