Idlib Feast Lamb with Sour Cherries and Pomegranate
Bone-in lamb pieces braised for two hours with whole sour cherries, Aleppo pepper, and pomegranate, then finished with clarified butter until the sauce turns deep garnet and the meat falls apart. This is the feast version of the sour cherry tradition — the dish made when something important has happened.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 kg bone-in lamb shoulder, cut into large pieces
- 2 tbsp Aleppo pepper
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 2 tsp salt
- 3 tbsp clarified butter
- 2 large yellow onions, roughly chopped
- 500 g sour cherries, pitted
- 1 cup pomegranate juice, freshly squeezed
- 3 tbsp pomegranate molasses
- 1 tsp sugar
- 1 cup water or lamb stock
- ½ cup fresh pomegranate arils for garnish
Instructions
- Season lamb pieces generously with Aleppo pepper, allspice, cinnamon, and salt. Let sit 30 minutes or refrigerate up to overnight.
- Heat clarified butter in a large heavy pot over high heat. Brown the lamb in batches until deep golden on all sides, about 5 minutes per batch. Set aside.
- In the same pot, cook onions over medium heat for 10 minutes until soft.
- Return lamb to the pot. Add sour cherries, pomegranate juice, pomegranate molasses, sugar, and stock. Bring to a boil.
- Reduce to the lowest possible simmer. Cover tightly and cook for 90 minutes until the lamb is completely tender and yielding.
- Uncover and increase heat to medium. Cook 20 minutes until the sauce reduces to a deep, glossy, garnet-colored consistency that coats the lamb.
- Taste for balance — the sauce should be assertively sour and savory with a background warmth from the Aleppo pepper.
- Arrange on a large platter over plain rice or freekeh. Scatter fresh pomegranate arils over the top.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Idlib Feast Lamb with Sour Cherries and Pomegranate?
Bone-in lamb pieces braised for two hours with whole sour cherries, Aleppo pepper, and pomegranate, then finished with clarified butter until the sauce turns deep garnet and the meat falls apart. This is the feast version of the sour cherry tradition — the dish made when something important has happened.
Where is Idlib Feast Lamb with Sour Cherries and Pomegranate from?
Idlib Feast Lamb with Sour Cherries and Pomegranate comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Feast Lamb with Sour Cherries and Pomegranate vegetarian?
No — as written, Idlib Feast Lamb with Sour Cherries and Pomegranate includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground allspice in Idlib Feast Lamb with Sour Cherries and Pomegranate?
The ground allspice called for here is part of the traditional recipe and gives Idlib Feast Lamb with Sour Cherries and Pomegranate its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Idlib Feast Lamb with Sour Cherries and Pomegranate?
In a Syrian mains spread, Idlib Feast Lamb with Sour Cherries and Pomegranate is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Idlib Feast Lamb with Sour Cherries and Pomegranate ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.