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Fattet Kabab Karazi

Yields1 Serving


For Kabab
 1 lb Ground meat
 1 Medium onion Finely chopped
 3 tbsp Parsley Finely chopped
 Salt and pepperto taste
 1 tsp Ziyad Brand Cinnamon
 1 Pouch of Ziyad Brand Liyye Seasoning
For the Sweet n Sour Cherry Sauce
 2 cups Montmorency tart cherry juice
 ¼ cup Ziyad Brand Pomegranate Molasses
 3 tbsp Sugar
 1 tbsp Lemon JuiceOptional
 1 tsp CornstarchDissolved in 3 tbsp of water
For the Fatteh
 Fried pita bread
 2 cups Dana yogurt
 2 Cloves of garlic Minced
 Ziyad Brand Toasted Pine NutsFor garnish
Start by preparing your kababs:

Mix together the meat, onions, parsley, salt, pepper and the star of the show Ziyad Brand Liyye Seasoning for an added authentic Kabab flavor.


Shape your meat into balls, fry them in a pan on medium high heat until cooked through (about 9-10 mins).


Remove the meatballs from pan then add your sauce ingredients (Cherry juice, pomegranate molasses, sugar and lemon juice) into the pan. Allow the sauce to come to a boil then lower the heat and simmer on low for the sauce to thicken and reduce about 8-9.


Now, add your slurry (cornstarch+water) to the sauce. Season with salt and pepper. Add the meatballs to the mix and allow them to simmer together for three more mins.

Meanwhile, prepare the yogurt sauce:

Mix the yogurt, garlic, and salt.

To assemble the fatteh:

Place toasted pita in the serving plate, then drizzle some of the cherry sauce on top. Add the meatballs. Then, pour your creamy yogurt sauce on top of the meatballs. Garnish with pine nuts, parsley and pomegranates (optional).

Recipe by: Najwa @nanos_kitchen1