In this article we will explore the world of Cherry kebab, a topic that has captured the attention of experts and enthusiasts alike in recent years. Since its emergence, Cherry kebab has generated passionate debates and unleashed a wave of research and discussions in multiple fields. With an impact that spans multiple aspects of society, Cherry kebab has left a significant mark on culture, politics, science and technology. Throughout these pages, we will analyze in detail the different approaches and perspectives that have been generated around Cherry kebab, exploring its origins, its evolution and its influence on today's world.
Cherry Kebab (Arabic: كباب كرز) is a special kind of kebab, which is made with minced lamb and cherry. The name in Arabic is Kebab B’il Karaz. Additional names and varieties include kebab garaz (Jewish), cherry kabab, kabab bil karaz, cherry meatballs, kebab con cerezas (Mexican), and fishnah kabab (Armenian).
Cherry kebab is a specialty dish from Aleppo, the second largest city in Syria with heritage and history. Damascus cuisine belongs to the Levantine cuisine (also known as the Eastern Mediterranean) which includes more regions like Cyprus, Jordan, Lebanon, Palestine, Israel and part of southern Turkey. So, cherry kebab is also found in those regions.
Cherry kebab is a stew-like preparation. The specific of this dish is that the true version of cherry kebab requires the use of St. Lucie cherries. St. Lucie cherry (Prunus cerasus) is a small (8–10mm long), ovoid, bitter, crimson-colored cherry, smaller than its sweet counterpart. It comes in several varieties, including Aleppo, Montmorency, and Morello. Because it is sweet and sour at the same time, it perfectly blends with the richness of the lamb. Cherries give a beautiful bright purplish magenta color for this dish.