Meatballs and kebabs
A distinctive Aleppo dish of small beef meatballs slowly cooked in tart sour cherry sauce. Its sweet-tart balance and pine nut garnish make it an unusual, crowd-pleasing dinner.
Knead the ground beef, drained onion, parsley, allspice, salt, and black pepper together. Shape into small meatballs about the size of walnuts.
Bring the sour cherries, sugar, pomegranate molasses, and water to a boil in a pot. Cook for 10 minutes, until the cherries are tender.
Drop the meatballs one at a time into the boiling sour cherry sauce. Simmer over low heat until the sauce thickens. Make sure the sauce is boiling when you add the meatballs.
Serve the meatballs hot, sprinkled with toasted pine nuts.
When sweetening the sour cherry sauce, add the sugar gradually and taste as you go; the cherries can vary in tartness. Make sure the sauce is boiling when you add the meatballs, or they may fall apart. Allergen: contains pine nuts.
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