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Kofte w/Cherries (M, TNT)
Source: New York Times, Adapted from Sarina Roff
Serves: 4-6

3 large onions, thinly sliced
3 tablespoons vegetable oil
1 15-ounce can tart dark cherries (pitted)
1 pound ground beef
2 tablespoons matzo meal
1 teaspoon salt, or to taste
1/4 teaspoon white pepper
1 teaspoon cumin
1/2 teaspoon allspice
Juice of 1/2 lemon
2 tablespoons brown sugar
2 tablespoons tamarind paste
1/2 cup dried apricots

In a large frying pan, sauté onions in oil until golden. Add cherry juice, reserving cherries. Simmer for 30 minutes on very low heat.

In a bowl combine ground meat with matzo meal, salt, pepper, cumin, and allspice. Form 1" balls.

Stir lemon juice, brown sugar, and tamarind paste into onion and cherry sauce. Add meatballs and cook over very low heat, stirring occasionally, for 30 minutes. Add apricots and reserved cherries, and cook on low heat for another 20 minutes.

Serve the meatballs with the sauce.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A