Fattet Kabab Karaz Featuring Liyye Seasoning

Fattet Kabab Karaz Ingredients

For the Kabab:1 pound of ground meat.1 medium onion (finely chopped)3 tbsp finely chopped parsleySalt, pepper (to taste)1 tsp Cinnamon1 pouch of Ziyad liyye seasoningFor the sweet “n” sour cherry sauce:2 cups of montmorency tart cherry juice1/4 cup of ziyad pomegranate molasses3 tbsp of sugar1 tbsp of lemon juice(optional)1 tsp of cornstarch dissolved in 3 tbs of waterFor the fatteh:Fried pita bread2 cups of Yogurt1-2 cloves of garlic (minced)Toasted pine nuts for garnish

Steps To Make

Start by preparing your KababsMix together the meat, onions, parsley, salt, paper and the star of the show Ziyad liyye seasoning for an added authentic Kabab flavor.Shape your meat into balls, fry them in a pan on medium high heat until cooked through (about 9-10 mins)Remove the meatballs from pan then add your sauce ingredients (Cherry juice, pomegranate molasses, suger and lemon juice) into the pan.Allow the sauce to boil then lower the heat and simmer on low for the sauce to thicken and reduced.Now, add your slurry (cornstarchwater).Season with salt and pepper.Add the meatballs to the mix and allow them to simmer together for three mins.Meanwhile, prepare the yogurt sauce. Mix the yogurt, garlic, and saltTo assemble the fattehPlace toasted pita in the serving plate, then drizzle some of the cherry sauce on top.Add the meatballs. Then, pour your creamy yogurt sauce on top of the meatballs.Garnish with pine nuts, parsley and pomegranates(optional)