Name: Syrian Apricot-Stuffed Meat Rolls with Tart-Sweet Cherry Sauce
Yield: Yield: 6 to 8 Servings
Cuisine: Syria
Ingredients: Syrian Pilaf or steamed white rice; About 1½ teaspoons sugar; 2 to 3 tablespoons fresh lemon juice; About 3 tablespoons pomegranate molasses [or even better, if you can find it, ourt or temerhindi]; 3 to 4 tablespoons pine nuts, toasted lightly (optional); ½ teaspoon ground cinnamon; About 6 ounces dried apricots (28 to 32), preferably tart, covered with hot water and allowed to plump until soft, drained, and patted dry; 1 tablespoon fruity olive oil; 2 tablespoons finely chopped celery (include some leaves); 1 teaspoon ground allspice; 1½ teaspoons salt; 1 cup unsweetened prune juice; Salt and freshly ground black pepper; One 16-ounce can pitted dark sweet cherries in syrup, drained and liquid reserved; 1 large onion, diced (2 cups); 2 to 4 tablespoons olive oil; 1 pound extra-lean ground beef or lean ground lamb; Salt; ½ pound ground beef or lamb; ¾ pound (about 2 cups) long-grain white rice

Preparation info

Yield:
6 to 8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Syrian Jews frequently spark their festive dishes, such as stuffed grape leaves and zesty kibbe, with dried apricots, especially on Rosh Hashanah, when their deep golden color is symbolic of coins and, therefore, of good fortune.

A labor of love, kibbe are prepared by grinding rice or bulgur with lean lamb or beef to form an outer shell (a chore made infinitely easier with a food processor), which is then stuffed with a savory meat filling. This version creates a little universe of