Syrian Apricot-Stuffed Meat Rolls with Tart-Sweet Cherry Sauce

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

Kibbe Gheraz

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

Ingredients

Asia
Syria
Dinner
Gluten-free
Mediterranean

Ingredients

Method