Hannah's Spiced Kibbe Cherry

When I first got married I figured that it was easier to just go over to my Mother's house for Shabbat meals. She was making them anyway for seven people at least and we were only two (how much leftovers can we eat?). That became a habit for a while but I soon began to realize that I would need to start cooking Shabbat dinner for my husband and I-even if we were just two people. Now don't get me wrong, my mother's food is delicious but being the quote unquote adventurous one in the family I needed to come up with a spicier, newer version of this Shabbat classic.

Like most of the recipes that I come up with I scoured the internet and cookbooks first to find all the different versions of Kibbe Cherries Past. I asked people how they like to make their Kibbe Cherry and I pulled from these to come up with my own. The whole cloves and cinnamon stick are the real flavor boosters of this recipe. They give the sauce a spicy, warming quality that you will not get if you leave them out. That being said, don't you think it's time you spiced up your Kibbe Cherry recipe? Let's get cooking!

Hannah's Spiced Kibbe Cherry

1 Tsp. Oil, divided
1 Lb. of Kibbe Hamdah Balls
1 Large Red Onion, diced
Juice of 1 Lemon
1 Tbs. Sugar
1 Tbs. Prune Butter
3 Tbs. Ourt (Jarred Tamarind)
1 Cup of Water
1 Medium Cinnamon Stick
4/5 Whole Cloves
1/8 Tsp. Nutmeg
1 Can Sweet Dark Cherries


Start by sautéing the Kibbe Balls in a Medium pot with a drizzle of oil. This step will add a lot more flavor to the meat. Once browned, remove from the pot and set aside. Next add the diced Onion with a drizzle of oil and a pinch of salt and sauté until transparent, about 5 minutes. To deglaze the pot, add the juice from the can of cherries. Next add the Lemon Juice, Sugar, Prune Butter, Ourt and Water. Add all of the Spices and bring to a boil. Next add the Cherries and Kibbe Balls. Cover and leave on low heat for 1 hour. Remove Cinnamon Stick and Cloves and Enjoy! Shabbat Shalom!