SERVES 4

FOR THE MEATBALLS:

• 1 pound (450 g) lean ground lamb, from the leg or shoulder
• ½ tablespoon sea salt
• ½ teaspoon Lebanese 7-Spice Mixture or allspice
• 1 tablespoon (15 g) unsalted butter

FOR THE CHERRY SAUCE:

• 2¼ pounds (1 kg) fresh or frozen pitted sour cherries (see Note)
• 1 tablespoon raw cane sugar
• 1 tablespoon pomegranate molasses

FOR ASSEMBLY:

• 2 to 3 pita breads, split into 2 disks and cut into medium triangles
• 1 tablespoon (15 g) unsalted butter, melted
• A few sprigs flat-leaf parsley, most of the bottom stems discarded, finely chopped
• ¼ cup (50 g) pine nuts, toasted in a hot oven for 5 to 7 minutes, until lightly golden

INSTRUCTIONS

1. To make the meatballs: Mix the lamb, salt, and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs until lightly browned.
2. Put the cherries, sugar, and pomegranate molasses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Reduce the heat to medium-low and simmer for 15 minutes, or until the sauce has thickened. Add the meatballs and simmer for another 15 minutes, until tender.
3. To assemble the dish: Arrange the pita bread triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.