Kebab Kirazi Recipe

Prepare meat mixture

In a large bowl combine ground lamb, grated onion (squeeze out excess liquid if very wet), minced garlic, chopped parsley and mint, breadcrumbs, beaten egg, cumin, sumac, black pepper, and 1 1/4 tsp salt. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender. Cover and refrigerate for 20–30 minutes to let flavors meld and mixture firm up.

Shape meatballs

Wet your hands slightly and form the mixture into 12 evenly sized meatballs (about 1 1/4 inch / golf-ball size). Place on a tray and chill for 10 minutes to help them hold shape.

Cook meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer (work in batches if necessary). Brown on all sides, rolling gently, about 8–10 minutes total until nicely caramelized and cooked through (internal temp 160°F / 71°C). If pan is getting too dark, reduce heat to medium. Transfer cooked meatballs to a plate and tent with foil to rest while you finish sauce and croutons.

Preheat oven to 375°F (190°C). Toss simit cubes with 2 tbsp olive oil, smoked paprika and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until crisp and golden. Remove and let cool slightly — they will become crunchier as they cool. Reserve for plating.

Cook cherries

In a medium saucepan combine 2 cups tart cherries, 1/4 cup sugar, 1 tbsp red wine vinegar, 1 tbsp lemon juice, grated ginger, 1/4 cup water and 1/4 tsp salt. Bring to a gentle simmer over medium heat, stirring occasionally. Let simmer 8–12 minutes until cherries have softened and released their juices.

Thicken and finish

Stir the cornstarch into 1 tbsp cold water to make a slurry. Slowly whisk the slurry into the simmering cherries and cook 1–2 more minutes until sauce thickens to a glossy, spoonable consistency. Taste and adjust acidity or sweetness with a pinch more sugar or a splash more vinegar or lemon juice as desired. Remove from heat and keep warm.

Warm the meatballs briefly in the skillet with a spoonful of the cherry sauce (optional) to glaze them, then plate 3–4 meatballs per serving. Spoon 1–2 tablespoons of tart cherry sauce on each plate, scatter a handful of simit croutons around and over the meatballs, and sprinkle roughly chopped young pistachios and fresh herbs on top. Drizzle 1 tsp extra virgin olive oil and finish with lemon zest. Serve immediately.