Lamb meatballs cooked in cherry sauce, Aleppo style
Prep Time: 20 mins Level of Difficulty: Easy[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ height =”500px” background_color =”#ddd” border_style =”solid” ]Ingredients:
For the meat balls:
100g minced lamb
10g minced lamb fat
Salt to taste
White pepper to taste
For the sauce:
150g blended cherries
5ml corn oil
Pine seeds for garnish
Cinnamon powder for garnish
Arabic parsley for garnish
Arabic bread for base
[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ height =”500px” border_width =”1″ border_color =”#cccccc” border_style =”solid” ]Cooking Directions
- In a bowl mix together the minced lamb, minced lamb fat, salt and pepper.
- Taking small portions at a time, roll them gently with your hands to make meatballs (approximately 2cms in diameter).
- Heat oil in a pan. Sauté the balls and cook for sometime. Keep aside.
- In another vessel, pour the blended cherry puree and cook it for about 10 to 15 minutes in moderate heat. Add sugar.
- Make a base with Arabic bread in a plate. Place the meat balls on it and pour the sauce over them.
- Garnish with pine seeds, chopped parsley and cinnamon powder.
Tip: This dish should be served hot as the cherry sauce begins to thicken when it cools down.
It’s been only eight months for Mohammed in Qatar, but he’s already impressing guests with his culinary skills, especially in Arabic cuisine. He has previously worked as a chef in Four Seasons Hotel in Damascus, and Martini Hotel in Aleppo, before moving to Doha. His mother makes the best Arabic food, and he can’t get enough of her lentil soup and mixed Mahasi. “To taste what you make is an amazing feeling. And when guests love what you make, it’s an even more amazing feeling,” he says.