Lamb Kebabs with Cherries

Love to cook produce that's homegrown or from my local Farmers Market with my Magimix Cook Expert. You can see my country life and endless food photos at www.instagram.com/f.acreage_farm

1 ⅛ LB (500 g) of ground lamb

1 LG onion (chopped)

2 TBSP ground allspice

1 ⅛ LB (500 g) of cherries (pitted and halved)

1 C (250 ml) room temperature water

2 TBSP pomegranate molasses

1 TSP cinnamon

Juice of 1 organic lemon

1 TBSP extra-virgin olive oil

subheading: TO SERVE:

3 ½ TBSP pine nuts (toasted)

1 bunch fresh mint (chopped)

Middle Eastern flatbread

This unusual kebab comes from Aleppo, which is located on the former Silk Road, the ancient merchant route connecting China, Central Asia, and the Middle East. This might explain why recipes from Aleppo are somewhat more exciting and richer in spices than the recipes from other parts of Syria, and this is true of this dish. The cherries make it a seasonal dish, a true summer treat.

Directions at tastecooking.com

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