Kebab Garaz

SWEET CHERRY-STEWED MEATBALLS

A small, bitter crimson-colored cherry found near Aleppo, called the St.
Lucie's cherry (Prunus mahaleb L.), is the featured flavor of this dish. You can
use either fresh pitted sour cherries or canned sweet cherries (though not the
garish, syrupy sort used for pie filling). During the summer months, it is a
good idea to pit cherries and freeze them for later use.

MEATBALLS

1 pound ground beef
cup pine nuts
Y2 teaspoon ground allspice
3 tablespoons vegetable oil

SAUCE

3 onions, chopped (about 11/2 cups)
2 15-ounce cans dark sweet pitted cherries, including liquid,
or 1 pound fresh cherries, pitted
1 tablespoon tamarind concentrate, homemade or store-bought
juice of 1 lemon (about 3 tablespoons)
1 tablespoon sugar
1 teaspoon ground allspice
1/2-1
cup water
1 cup sweet red wine or Concord grape juice (optional)

To make the meatballs, combine the beef, pine nuts and allspice in a medium
mixing bowl. Knead thoroughly by hand. Form into 2-inch-long torpedo
shapes.
In a medium saucepan, sauté the meatballs in 2 tablespoons of the veg-
etable oil over medium heat for 3 minutes or until lightly browned, turning
gently to brown both sides.
Remove the meatballs and set aside.
Use the same saucepan to make the sauce. Saute the onions in the remain-
ing 1 tablespoon vegetable oil over medium heat for 4 to 6 minutes, or until
translucent. Add the liquid from the canned cherries, along with the tama-
rind concentrate, lemon juice, sugar, allspice and V2 cup water (1 cup if using
fresh cherries) and wine or juice, if desired. Stir. Bring to a boil. Add the
meatballs and cherries to the saucepan. Cover the saucepan, reduce the heat
to low and simmer for 1 hour or until the sauce has thickened. Yield: 6-8
servings.

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„die°7727-

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Right: Kebab Garaz (Sweet Cherry-Stewed Meatballs) is a stew-like dish.
Traditionally served over open-faced Syrian flatbread and topped with
chopped parsley and scallions, it also can be served with rice.

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platinturi •

JANUARY 2008 •

B 25