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

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