Syrian Apricot-Stuffed Meat Rolls with Tart-Sweet Cherry Sauce (Kibbe Gheraz)

Name: Syrian Apricot-Stuffed Meat Rolls with Tart-Sweet Cherry Sauce (Kibbe Gheraz)
Yield: Yield: 6–8 servings
Ingredients: 1½ teaspoons sugar, or to taste; Salt; 2 tablespoons finely chopped celery (include some leaves); ½ pound ground beef or lamb; 1 tablespoon fruity olive oil; Syrian Pilaf or steamed white rice; 3–5 tablespoons pine nuts, toasted lightly (optional); 1½ teaspoons salt; ¾ pound (about 2 cups) long-grain white rice; 1 pound extra-lean ground beef or lean lamb; One 16-ounce can pitted dark sweet cherries, in syrup, drained and liquid reserved; ½ teaspoon ground cinnamon; 1 teaspoon ground allspice; About 3 tablespoons pomegranate molasses (or even better, if you can find it, ourt or temerhindi); 2–4 tablespoons olive oil; 1 large onion, diced (about 2 cups); Salt and freshly ground black pepper to taste; 2–3 tablespoons fresh lemon juice; 1 cup unsweetened prune juice; About 6 ounces dried apricots (28–32), preferably tart, covered with hot water and allowed to plump until soft, then drained and patted dry

Preparation info

Yield:
6–8
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Syrian Jews frequently spark their festive dishes, like 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

Ingredients

Main course
Jewish

Ingredients

Method