Kabab karaz is lamb meatballs in a glossy sour cherry sauce - the signature dish of Aleppo, Syria. Tart cherries, pomegranate molasses, and warm allspice create a sweet-sour glaze that coats small, hand-formed lamb meatballs. Garnished with toasted pine nuts and fresh mint, this is one of the most celebrated dishes in Middle Eastern cuisine.

The recipe dates back centuries along the Silk Road, where Aleppo’s position as a trading hub brought together spices, fruits, and cooking techniques from across Asia and the Mediterranean. Food writer Anissa Helou calls it “the quintessential dish from Aleppo” in her cookbook Feast: Food of the Islamic World. If you enjoy Moroccan kefta mkaouara or lamb kofta with mint yogurt, this dish explores the same Middle Eastern lamb tradition with a fruit-forward twist.

Key Takeaways

  • Sour cherries are non-negotiable. Sweet Bing cherries make the sauce cloying. Use fresh, frozen, or dried tart cherries (morello or Montmorency).
  • Pomegranate molasses adds the tangy depth that defines the sauce. Find it at Middle Eastern grocery stores or online.
  • Small meatballs, big flavor. Form them 1 inch across - they cook fast and stay tender.
  • Chill the meat mixture 30 minutes before shaping. Cold lamb holds its shape better during browning.
  • Serve with flatbread or rice to soak up every drop of the cherry sauce.

How to Make Kabab Karaz

  1. Grate the onion and squeeze out excess liquid. Combine lamb, grated onion, allspice, cinnamon, salt, and pepper in a bowl. Mix until just combined - do not overwork the meat. Refrigerate for 30 minutes. (See prep hint: Grate the onion)

  2. Make the cherry sauce. While the meat chills, combine cherries, water, pomegranate molasses, and lemon juice in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the cherries are soft and the sauce is glossy. Mash a few cherries with a spoon to release more juice and deepen the color.

  3. Shape the meatballs. Form the chilled lamb mixture into 20 small meatballs, about 1 inch (2.5 cm) across. Keep them small - they cook quickly and stay tender. Wet your hands with cold water to prevent sticking.

  4. Brown the meatballs. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs for 2 minutes, turning to brown all sides. They do not need to be cooked through at this stage - they finish in the sauce.

  5. Simmer in the cherry sauce. Transfer the browned meatballs into the saucepan of cherry sauce. Stir gently to coat. Simmer for 10 minutes until the meatballs reach an internal temperature of 160F (71C) and the sauce clings to them.

  6. Garnish and serve. Sprinkle with toasted pine nuts and fresh mint. Serve warm over rice or with flatbread to catch every drop of the sauce.

View full ingredients list

Ingredients

For the meatballs:

  • 1 lb (450 g) ground lamb, lean
  • 1 small onion, finely grated
  • 2 tsp allspice
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

For the cherry sauce:

  • 1 lb (450 g) sour cherries, pitted
  • 1 cup (240 ml) water
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tbsp olive oil

For serving:

  • Toasted pine nuts
  • Fresh mint, chopped
  • Flatbread or steamed rice

What Is Kabab Karaz?

Kabab karaz translates literally to “cherry kebab” - lamb meatballs simmered in a tart cherry sauce. The dish originates from Aleppo, one of the oldest continuously inhabited cities in the world and a historic crossroads of the Silk Road.

The traditional version uses a specific sour cherry called Washneh that grows around Aleppo and is harvested in June. Outside Syria, cooks substitute frozen or dried tart cherries - morello or Montmorency varieties work well. The sauce gets its signature tang from pomegranate molasses, a thick syrup made from reduced pomegranate juice that is a staple of Middle Eastern cooking.

Unlike many meatball dishes where the sauce is a separate element, in kabab karaz the cherry sauce is the star. The lamb meatballs are deliberately small so they absorb the sauce while cooking, creating a dish where every bite delivers both rich meat and bright, tart fruit.

Tips for the Best Kabab Karaz

Choose the right cherries. The tartness of sour cherries is essential. Sweet Bing cherries will make the sauce one-dimensionally sweet. Fresh or frozen morello cherries are ideal. Dried tart cherries work year-round - soak them in warm water for 30 minutes to rehydrate before cooking. The panade technique used here keeps lamb meatballs tender even when small.

Do not skip the pomegranate molasses. This thick, tangy syrup is what gives the sauce its depth. It is available at Middle Eastern grocery stores, well-stocked supermarkets, or online. If you cannot find it, a mix of 1 tbsp red wine vinegar and 1 tsp honey is a rough substitute, but the flavor will be different.

Chill the meat mixture. Thirty minutes in the refrigerator firms up the lamb and makes shaping easier. Cold meat also browns better in the pan, creating a deeper flavor crust.

Toast the pine nuts carefully. Pine nuts go from golden to burnt in seconds. Toast them in a dry skillet over medium-low heat, shaking frequently, for 2 to 3 minutes. Watch them constantly.

Variations

Beef version. Substitute ground beef for lamb. The flavor will be milder but still delicious. Use 80/20 beef for enough fat to keep the meatballs moist. For another spiced lamb option, try Greek lamb keftedes.

Dried cherry version. Use 3/4 cup dried tart cherries soaked in 1 cup warm water for 30 minutes. Use the soaking liquid as part of the sauce water for extra cherry flavor.

With walnuts. Some Aleppo cooks add 2 tbsp finely chopped walnuts to the meatball mixture for extra richness and texture. The Persian kufteh tabrizi also uses a stuffed meatball approach with dried fruit and nuts.

Storage and Reheating

Kabab karaz keeps well in the refrigerator for 3 to 4 days. The flavors improve overnight as the cherry sauce penetrates the meatballs. Reheat gently in a saucepan over medium-low heat, adding a splash of water if the sauce has thickened too much.

The meatballs also freeze well for up to 2 months. Freeze them in the sauce in an airtight container. Thaw overnight in the refrigerator and reheat gently.

Frequently Asked Questions

What cherries are best for kabab karaz?

Use tart sour cherries - morello, Montmorency, or dried tart cherries. Fresh or frozen work best during cherry season (June). Dried tart cherries are available year-round and should be soaked in warm water for 30 minutes before using. Sweet Bing cherries will not produce the correct flavor.

Can I use ground beef instead of lamb?

Yes. Ground beef works well, though the flavor will be milder. Use 80/20 beef for enough fat to keep the meatballs moist. Some cooks use a half-lamb, half-beef blend for a balance of richness and accessibility.

Where do I find pomegranate molasses?

Pomegranate molasses is a thick syrup made from reduced pomegranate juice. Look for it at Middle Eastern grocery stores, international aisles of well-stocked supermarkets, or online. It keeps for months in the refrigerator.

How small should the meatballs be?

Aim for about 1 inch (2.5 cm) across, roughly the size of a large marble. This size cooks quickly, absorbs the cherry sauce, and stays tender. Larger meatballs take longer to cook and do not absorb as much sauce.

What do I serve with kabab karaz?

Serve over steamed rice or with warm flatbread (pita, lavash, or Arabic bread) to soak up the cherry sauce. A simple cucumber salad or plain yogurt on the side balances the sweet-sour richness.

Sources

  • Anissa Helou, Feast: Food of the Islamic World (Ecco, 2018) - Kabab Karaz recipe and cultural context
  • TASTE Cooking, “Kebab Karaz: Lamb Kebabs with Cherries” - Traditional recipe from Aleppo
  • Mouna’s Kitchen, “Kebab Karaz” - Detailed recipe with Aleppo seven-spice notes
  • NYT Cooking, “Meatballs in Sour Cherry Sauce (Kabab Karaz)” - Adapted recipe from Anissa Helou