1147. Cherry Kebab

This is such a sophisticated dish that is so complex in flavors. A tasty kebab mix is seared, before the most amazing fresh cherry sauce is made in the pan drippings. Savory, with a tinge of sweet and a very pleasant pucker of sour from pomegranate molasses and lemon. The topping of fried pinenuts and chopped parsley really wrapped up the dish perfectly. Served next to fluffy white rice, this is one of the fancy classics to be made time and again.

Ingredients: serves 4

500g minced meat
3 cloves garlic
1/2 tsp mixed spice
1/4 tsp chili powder
salt & pepper
1/4 cup parsley chopped
2 Tbsp oil
250g fresh cherries
1 cup water
2 tsp sugar
1 lemon juice
1 Tbsp cornflour in ¼ cup water
2 Tbsp pomegranate molasses
2 Tbsp pinenuts

Method:

In a bowl, mix the meat, grated garlic, spices, a scant teaspoon of salt, pepper, and chopped parsley. Shape into 8 kebabs; refrigerate to firm.
Fry 2 Tbsp pinenuts in the oil in a large pan; set aside when golden brown.
In the same pan, sear the kebabs on all sides (no need to cook through); remove on a plate and set aside.
Blend the pitted cherries with a cup of water. Pour in the same pan kebabs were browned in. Bring to a boil, cover, reduce heat and simmer 3 mins. Add sugar, pepper, salt, pomegranate molasses, and lemon juice. Return kebabs and simmer covered for 5-8 minutes until meat is cooked through. Stir in the cornflour dissolved in a quarter cup of water and stir until thickened. Taste and adjust for seasonings. Decorate with pinenuts and extra chopped parsley.

صحة و عافية

 

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