Kebbet Karaz Recipe

Kebbet Karaz Directions

1. 1

   Prepare the Burghul

   Soak the burghul in warm water for about 30 minutes until it becomes tender. Drain and set aside.

2. 2

   Make the Filling

   In a large mixing bowl, combine the minced lamb, soaked burghul, chopped walnuts, dry mint, cinnamon, salt, and black pepper. Mix well until all ingredients are evenly distributed.

3. 3

   Form the Kebbet

   Take a small amount of the filling and shape it into a ball or oval. Make a small indentation in the center and fill it with a spoonful of sour cherries. Seal the kebbet by enclosing the filling and shaping it back into a ball.

4. 4

   Cook the Kebbet

   Heat olive oil in a frying pan over medium heat. Fry the kebbet until golden brown on all sides, about 4-5 minutes per side. Remove and drain on paper towels.

5. 5

   Prepare the Sour Cherry Reduction

   In a saucepan, combine the sour cherries with a little water and simmer until they break down and form a sauce. Adjust with sugar or salt if needed.

6. 6

   Serve

   Plate the fried kebbet, drizzle with the sour cherry reduction, sprinkle with toasted pine nuts, and garnish with gremolata.