Loquats grow all over Turkey; late May is the height of the season. We recommend using firm, fresh loquats for grilling, but prefers soft, bruised ones for eating.
- 3⁄4 lb. lean ground lamb or beef
- 1⁄4 cup finely chopped fresh parsley
- 1 clove garlic, peeled and minced
- 3⁄4 tsp. baharat kariºimi
- Pinch cayenne
- 2 tsp. flour
- 2 tbsp. soda water
- Salt and freshly ground black pepper
- 10 loquats, fresh or canned
- Vegetable oil
- 1⁄2 tsp. pomegranate molasses, diluted in 2/3 cup water
- 1 tsp. fresh lemon juice
- 2 tbsp. chopped scallions
Mix together lamb, 3 tbsp. parsley, garlic, baharat, cayenne, flour, and soda water in a medium bowl. Season to taste with salt and pepper, then form into 16 meatballs.
If using fresh loquats, trim ends, halve each, and remove pits and inner membrane. If using canned, drain, then halve.
Preheat broiler. Alternate loquats with meatballs on 4 long metal or wood skewers (soak wood skewers for 1⁄2 hour in water before using), then brush lightly with oil. Place skewers on a baking sheet and broil, turning several times, until meat is browned all over, about 8 minutes. (Alternately, grill over a charcoal fire.)
Once meat is browned, slide meat and loquats off skewers and into a nonstick skillet. Add diluted pomegranate molasses and lemon juice. Cover and simmer over medium-low heat until sauce has thickened and coats meat well, about 20 minutes. Remove from heat and serve garnished with scallions and remaining 1 tbsp. parsley.