A dish that is listed in Armenian cuisine and that I had sampled a couple of times and liked very much. I saw some tiny cherries at the greengrocer and figured “now or never!”. In the book, sour cherries are used and made into a compote. Since getting wild sour cherries that grow in Armenia and Cilicia may be a challenge, I would suggest using any type of cherry and adjusting the sugar accordingly.
The meat fingers are a combination of ground beef and lamb (to make it juicier) but you can use all beef if you prefer, just get one that has a bit of fat.
- 1 pound of ground beef (or a combo of 1/2 ground lamb, 1/2 ground beef), at 85%
- Spices: salt, 1 1/2 tsp of red pepper powder (or chili powder), 1/2 tsp of allspice and seven-spice
- oil, as needed
- Sauce: 2 cups of wild cherry compote with 1/2 cup of water, a pinch of cinnamon and a pinch of cumin
- 1 lemon
- Sprinkle the spices on the meat and shape into fingers. Either grill the meat or (as I did), pan-fry in a little oil.
- Add the cherry compote to the meat, mix gently and serve with flatbread or pita.
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