Ingredients (Serves 6)
1 kg onion
½ kg cubed meat
1 cup boiled chickpeas
2 tablespoons tomato paste
1 cup pomegranate syrup
3 tablespoons clarified butter
Boranı meatballs**
Salt

Preparation
Put the meat in a pot and cook thoroughly. Throw the cleaned onions into the boiling water in the pot, and once it boils, drain it into a strainer. The cooked meat is browned in the oil in the pot. After turning it a couple of times, add the onions and fry until they wilt, add tomato paste and continue to fry. Put the boiled chickpeas in the pot, add salt and cook with water. Add pomegranate syrup when the heat is almost turned off, boil for a while and then lower it. Put two tablespoons of borani meatballs on a serving plate, put food on top, and eat with rice.

*Basaliyye means onion in Arabic.
**For Borani meatballs, see Boranı Dish.

Source: Taste from Tandoori / L&uu;tfiye AKALIN