Kabab Karaz or (Cherry Kabab)

This is a Middle Eastern dish & very common in Aleppo Syria and Armenia. Kabab Karaz contains mixture of kafta meat (spiced ground meat with spices, onion and garlic) that’s cooked, then simmers again in a tangy, sweet and slightly sour cherry sauce.

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Step 1

Saute onion and garlic in olive oil until onions are translucent. Set aside to cool.

Step 2

Add Allspice, ground cinnamon, black pepper, salt, and onion and garlic mixture to the ground lamb and incorporate well. Cover and refrigerate for an hour or more.

Step 3

Pit the cherries and place in a pot over medium heat with cinnamon and lemon juice. Bring to a simmer, reduce heat to low, and cook covered for 15 minutes, until cherries soften.

Step 4

Remove cinnamon sticks and puree cherry mixture in a blender in batches until smooth. Return to the pot over low heat. Simmer until sauce thickens slightly, about 10 - 15 minutes.

Step 5

Meanwhile, form lamb mixture into meatballs about an inch in diameter. Fry them in batches in a skillet until well browned.

Step 6

Transfer the browned meatballs to the pot with the cherry sauce. Simmer an additional 15 minutes.

Step 7

To serve, place sauced meatballs on a large platter, Garnish with chopped green onion, and optional toasted pine nuts.