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For the second episode of our gastronomic Ramadan, we go to Aleppo, a place where the cuisine stopped before the war, bewitched by the flavors of this city. Today we will show you the meatballs in black cherry sauce, a specialty that recalls the glories of these incredible places. Recipe taken from “Feast” by Anissa Helou, which we thank once again for the opportunity.
Ingredients for 4 people:
For the meatballs:
- 450 g of minced lamb meat, from the leg or from the shoulder
- half a teaspoon of salt
- half a teaspoon of Jamaica pepper
- 15 g unsalted butter
For the cherry sauce:
- 1 kg of fresh and pitted black cherries
- 1 tablespoon of brown sugar
- 1 tablespoon of pomegranate molasses
- 2 or 3 pita breads, divided into two disks and cut into medium-sized triangles
- 15 g unsalted butter, melted
- A few sprigs of finely chopped parsley
- 50 g of pine nuts roasted in a hot oven for 5/7 minutes until they become golden brown
- To make meatballs: mix the lamb, salt and Jamaica pepper and form small balls, about the size of large marbles. Melt the butter in a large saucepan at medium temperature and brown the meatballs until they turn slightly brown.
- Put the cherries, sugar and pomegranate molasses in a pot large enough to hold the meatballs if necessary and bring to the boil at medium temperature. Reduce the heat to medium-low and cook on a low heat for 15 minutes, or until the sauce has thickened. Add the meatballs and continue to simmer for another 15 minutes until they become tender.
- To assemble the plate: place all the triangles of pita bread on a serving plate, facing upwards, making sure the pointed ends look outwards. Drop the melted butter on the bread. Put the meat and sauce on top of the bread. Sprinkle everything with fine parsley and toasted pine nuts. To be served immediately.
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