Lahma bel Karaz

• 1 1/2 cups dried pitted sour cherries
• 1 1/2 pounds lean ground lamb or veal
• Salt and pepper
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• Vegetable oil
• 1 large onion, chopped
• Juice of 1 lemon
• Miniature picnic rounds of pita bread to serve on (optional)

1. Soak the sour cherries in water to cover for 1/2 hour.
2. Put the meat in a bowl.
3. Add salt, pepper, nutmeg, cloves, and cinnamon, and knead vigorously to achieve a soft, pasty texture.
4. Roll into balls the size of fat marbles and fry briefly in shallow oil, turning them and shaking the pan until they change color all over.
5. You will have to do them in batches.
6. Lift them out with a slotted spoon.
7. They should be pink and underdone inside.
8. In a large saucepan, fry the onion in 2 tablespoons oil till soft and golden, add the cherries with their soaking water and the lemon juice, and simmer for 10 minutes.
9. Add the meatballs and cook gently for 510 minutes, turning them until they are cooked through and have absorbed the cherry juices.
10. Serve the meatballs with their sauce on little rounds of pita bread split in half and arranged on a large flat platter.
11. Or serve with plain rice.
12. Prepare a tomato sauce: Fry a chopped onion with 2 chopped garlic cloves in 2 tablespoons oil.
13. Add 4 peeled and chopped tomatoes, 1 tablespoon tomato paste, and a little water.
14. Add the cherries and meatballs and simmer until the meatballs are tender.
15. For another Syrian version, blend half the soaked cherries with the soaking water in the food processor and add 12 tablespoons pomegranate syrup (concentrate or molasses).

sour cherries, lean ground lamb, salt, nutmeg, ground cloves, ground cinnamon, vegetable oil, onion, lemon, bread

Taken from www.epicurious.com/recipes/food/views/lahma-bel-karaz-373415 (may not work)