Venison & Sour Cherry Nests

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

I’ve strayed from tradition here, as kebab karaz, as it’s known in Syria, is usually made with veal or lamb served on Arabic bread. The sour cherry native to the Middle Eastern region is small and dark crimson-red, and its kernels are ground to make an aromatic powder, known as mahlab, which is used to flavour breads and sweets. I’ve made the sauce with morello cherries, although you can use fresh sour cherries when in season, or dried sour cherries soaked in water overnight.