|Sour cherries||2 Pound, pitted|
|Water||1 Cup (16 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Loaf||1 Pound (French Or Armenian Pide Bread)|
|Ground beef||1 1⁄2 Pound|
|Pignoli nuts/Roasted pine nuts||1 Cup (16 tbs), roasted|
Cook the cherries in the water, sugar and lemon juice, simmering until the syrup thickens.
Cut the bread into half-inch squares.
Place on a serving platter.
Cover with the cherries and syrup.
Season the meat with the salt and pepper and form into walnut sized balls.
Broil over a charcoal fire, turning them twice to cook through.
Arrange the broiled meatballs over the cherries, and sprinkle with the roasted pine nuts.