Syrian Meatballs With Cherry Sauce Recipes
SYRIAN MEATBALLS WITH CHERRY SAUCE
Make and share this Syrian Meatballs With Cherry Sauce recipe from Food.com.
Provided by Dienia B.
Categories Meatballs
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- soak cherries with spice and juice 1 hour.
- saute onions in oil until golden add cherry mixture.
- meanwhile.
- mix meatballs form walnut size fry until browned.
- add to cherry sauce.
- cook 15 minutes at low simmer.
Nutrition Facts : Calories 334.7, Fat 23.9, SaturatedFat 7.6, Cholesterol 77.1, Sodium 662.9, Carbohydrate 7.4, Fiber 1.6, Sugar 2.9, Protein 22.1
MEATBALLS IN SOUR CHERRY SAUCE (KABAB KARAZ)
The writer Anissa Helou put this bright and tart Syrian dish on the cover of her cookbook "Feast: Food of the Islamic World," which gathers recipes from across the Muslim diaspora. "If there is a dish that symbolizes the cooking of Aleppo, this has to be it," she writes inside; the recipe is adapted from Maria Gaspard-Samra, a chef who taught cooking classes in Aleppo. These small lamb meatballs are browned - take care not to overcook them - and then simmered in a pool of pitted sour cherries, raw cane sugar and pomegranate molasses. Then they are piled on a bed of pita bread triangles drizzled with butter and dusted with chopped parsley and toasted pine nuts. If you can't find fresh or frozen sour cherries, use dried, which you can rehydrate by soaking overnight in water.
Provided by The New York Times
Categories dinner, meatballs, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Make the meatballs: Mix the lamb, salt and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs just until lightly browned. Remove from pan with a slotted spoon and set aside.
- Put the cherries, sugar and pomegranate molasses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Reduce the heat to medium-low and, stirring occasionally, simmer for 15 to 25 minutes, or until the sauce has thickened. Add the meatballs and simmer for another 15 minutes, until tender.
- Assemble the dish: Arrange the pita bread triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 22 grams, Carbohydrate 56 grams, Fat 43 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 642 milligrams, Sugar 29 grams, TransFat 0 grams
SYRIAN MEATBALLS (DAWOOD BASHA)
I was googling along...looking for additional NA/ME recipes...and stumbled across this tasty morsel at a site simply called 'Syrian Cooking'. It was originally submitted by Ghinwa Alameen. Nom nom!!
Provided by Elmotoo
Categories Lunch/Snacks
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Mix meat with 1/3c parsley, 1/2tsp salt & some black pepper. Form into small 1" balls.
- Brown meatballs in oil/ghee on medium heat. OR, you may do this in the oven at 350F for 30 minutes being sure to turn halfway through.
- Saute onions in the drippings. Peel & dice the tomatoes & add to the onions. Simmer 30 minutes to thicken; add meatballs & simmer gently for an additional 30 minutes.
- Season with salt to taste, baharat & remaining parsley. Serve over rice.
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