SYRIA: MEATBALLS IN SOUR CHERRY SAUCE

For the meatballs:

❚ 1 lb (450 g) lean ground lamb, from the leg or shoulder ❚ 1 1/2 tsp (7 mL) sea salt

❚ 1/2 tsp (2 mL) Lebanese 7-Spice mixture (see note) or allspice

❚ 1 tbsp (15 mL) unsalted butter

For the cherry sauce:

❚ 2 lb (1 kg) fresh or frozen pitted sour cherries (see note)

❚ 1 tbsp (15 mL) raw cane sugar

❚ 1 tbsp (15 mL) pomegranate molasses

For assembly:

triangles

❚ 1 tbsp (15 mL) unsalted butter, melted

❚ A few sprigs flat-leaf parsley, most of the bottom stems discarded, finely chopped

❚ 1/4 cup (50 mL) pine nuts, toasted in a hot oven for 5 to 7 minutes, until lightly golden

1. To make the meatballs: Mix the lamb, salt, and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs until lightly browned.

2. Put the cherries, sugar, and pomegranate molas- ses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Reduce the heat to medium-low and simmer for 15 minutes, or until the sauce has thickened. Add the meatballs and simmer for another 15 minutes, until tender. 3. To assemble the dish: Arrange the pita bread triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.

Notes: Make Lebanese 7-Spice (see Helou’s recipe in the book and online: anissas. com/7-spice-mixture) or buy it at a spice shop.

If you can’t find fresh sour cherries, use dried sour cherries and simply rehydrate them by soaking them overnight in water: 2 cups (500 mL) water for 14 oz (400 g) pitted dried sour cherries. Add the soaking water along with the cherries when you make the sauce. Serves: 4

KRISTIN PERERS