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

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