Lahma bil Karaz

• 1 kg (2 lb) lean lamb or veal, minced
• Salt and black pepper

Mince the meat two or three times, then squash with a wooden spoon or knead vigorously by hand to achieve a smooth, pasty texture. Season with the salt, pepper and spices, and knead again. Form marble-sized balls with the mixture and fry them gently in oil, shaking the pan to colour them all over.

Fresh, pitted sour cherries or dried ones should be used for this dish if possible. If the