Kabab Karaz or (Cherry Kabab)

Name: Kabab Karaz or (Cherry Kabab)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 kg Ground Lamb meat.; 500g Cherries deep red color; - ½ Cup Freshly Squeezed Lemon Juice.; 2 Tablespooons Extra Virgin Olive Oil.; 1 Cup Yellow Onion, Finely Diced.; 4 Cloves Garlic, Minced.; 1 teaspoon Ground Allspice.; 1 teaspoon Ground Cinnamon.; ½ teaspoon Freshly Ground Black Pepper.; 1/2 teaspoon Sea Salt.; - 2 Sticks Cinnamon.; ¼ Cup Pine Nuts, lightly toasted.; ¼ Cup Chopped green onion.; 1/4 cup neutral oil

7 steps

Prep:30minCook:1h

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.

Updated at: Thu, 17 Aug 2023 11:34:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories517.9 kcal (26%)

Total Fat42.6 g (61%)

Carbs12.6 g (5%)

Sugars6.2 g (7%)

Protein22.2 g (44%)

Sodium171.4 mg (9%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1kgGround Lamb meat

500gCherries

deep red color

0.5 CupLemon Juice

Freshly Squeezed

2 tablespoonsextra virgin olive oil

1 CupYellow Onion

Finely Diced

4 ClovesGarlic

Minced

1 teaspoonGround Allspice

1 teaspoonGround Cinnamon

½ teaspoonBlack Pepper

Freshly Ground

½ teaspoonSea Salt

2 SticksCinnamon

0.25 CupPine Nuts

lightly toasted

0.25 Cupgreen onion

Chopped

¼ cupneutral oil

Instructions

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.