Ingredients
Serves 4 500 g minced lamb 2 teaspoons root of Bahar, 1 / 2 teaspoon ground cumin, 1 / 2 teaspoon coriander seeds pomletych (may be), 1 / 4 teaspoon ground cinnamon, salt and fresh black pepper pomlety, about 50 pitted visna (or cherries), if you broil, and advance about 10 bamboo skewers soaked in water …………………………. …………….. Variation: Prepare the pan with the sauce. 1 kg sour cherries (also dried, soaked overnight in water) 1 tablespoon sugar, 1 tablespoon of concentrate from pomegranates, 3 tablespoons chopped parsley sprinkled on, a little allspice for sprinkling on bread, butter toasted pine nuts for sprinkling 2 tablespoons of butter on nuts and sprinkled with fried bread, Arabic bread in areas of administration,
Introduction

… The main city of Aleppo culinary world long before Paris.
Originally prepared from special dark red and black cherries called small shaking St. Lucia (Prunus mahaleb L.), which are small, bitter, and can replace zavarenymi vypeckovanymi cherries, but also vypeckovanymi fresh cherries.
Place lamb can be used beef and chicken. You can also prepare the grill without the heavy pan. Council I have the kabab fried in butter and sprinkled with pine, or other nuts, and also walnut salad as a side dish …

According to the author of cookbooks, Habeeb Salloum
Procedure

The mission to help rub wet hands fresh ground lamb, Bahar, cumin, cinnamon, salt and pepper. Well-mixed ingredients to insert the robot with metal knives and everything in the mix that fine smooth paste.

Again using wet hands to prepare a little meat balls, about the size of a large olive, and those navlect alternating with cherries on sticks
(About 5 meatballs and 4-5 on each skewer tersni). Assemble skewers on flat plates and cover them for one hour in refrigerator insert.

Light a grill and leave it for about 15 minutes rozzhavit. Assemble on skewers and grill grid, with occasional rotation on all sides ogrilovat (about 10 minutes, the meat and flexibly to the touch and is brown in color).

Serve with a local type of a flat pide bread

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Variation:
Preparation of the pan with the sauce.

The Great Basin Data cherries with sugar and concentrates from pomegranates. Bring to a boil, reduce heat and slowly let bubble for about 15 minutes. Add meatballs and simmer everything for another 15 minutes.

The butter fry pine nuts. Poch bread on the perimeter divided into two parts, cut them into triangles and put together the bowl on a flat rough side up and the tips toward the edge of the bowl. Drizzle with the rest of the butter and sprinkle with allspice. At no poured meatballs with Visnova (to be thick) and sprinkle with chopped parsley everything and nuts.