Armenian-Style Cherry Kebab

Name: Armenian-Style Cherry Kebab
Cuisine: American
Ingredients: 1.1 lbs ground beef or lamb (about 500 grams); 1.1 lbs dried cherries (about 500 grams), preferably fresh cherries if available; 3 tablespoons pomegranate molasses; 1 tablespoon sugar; 2 1/4 cups hot water (about 530 ml); 1 tablespoon cornstarch; 1 bouillon cube; 1 tablespoon mixed spice blend; 1 teaspoon black pepper; 1 teaspoon salt; For the meat:; 1 onion; 1 little oil; 1 bunch parsley; Mixed spice blend; Black pepper; Salt; For serving:; cubes Fried bread; 1 pita bread; Fried pine nuts; Chopped parsley; 1 little oil, for sautéing

براءة هلال @barah_hilal

الرياض_ السعودية

Armenian-Style Cherry Kebab

براءة هلال @barah_hilal

Saved

Ingredients

1.1 lbsground beef or lamb (about 500 grams)
1.1 lbsdried cherries (about 500 grams), preferably fresh cherries if available
3 tablespoonspomegranate molasses
1 tablespoonsugar
2 1/4 cupshot water (about 530 ml)
1 tablespooncornstarch
1bouillon cube
1 tablespoonmixed spice blend
1 teaspoonblack pepper
1 teaspoonsalt
For the meat:
1onion
1little oil
1 bunchparsley
Mixed spice blend
Black pepper
Salt
For serving:
cubesFried bread
1pita bread
Fried pine nuts
Chopped parsley
1little oil, for sautéing

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Steps

1

Soak the cherries in 1 cup hot water for 1 hour.
2

Set aside a few cherries after soaking.
3

Blend the remaining soaked cherries in a blender.
4

Place the blended cherries with the reserved whole cherries and 1 tablespoon sugar in a pot over low heat. Simmer until the cherry sauce thickens slightly.
5

Mix the ground meat with the meat ingredients and shape into small balls.
6

Sauté the meatballs in oil over heat until browned.
7

Dissolve the bouillon cube in 1 cup hot water.
8

Pour the broth over the cherry sauce. Add the pomegranate molasses, mixed spice blend, black pepper, and a pinch of salt.
9

Add the browned meatballs to the cherry sauce. Cover the pot and cook over medium heat until the meat is cooked through.
10

Finally, dissolve the cornstarch in 1/4 cup water and add to the pot. Cook until the sauce thickens.
11

Serve with bread and garnish with fried pine nuts and chopped parsley.