This a delicacy from the city of Gaziantep in Turkey. Unfortunately, it is difficult to find fresh morello cherries in America, however, they can be found in light syrup in online gourmet stores. Another possibility is to use sun dried cherries. If you visit Istanbul, you might consider bringing a pound or two of dried cherries with you for this recipe and others - it is worth it! You can find dried cherries in the historic market, Misir Carsisi. The recipe below is given for fresh cherries. If you have to use dried cherries, skip the first two steps.

Wash the cherries.

Squueze the juice of approximately one third of the cherries, set aside.

Mix the meat, salt, black pepper, red pepper and all spice in a mixing bowl.

Spread 1-2 tablespoons of flour on a flat plate.

Make small meatballs (1/2 inch diameter) and gently place them on the plate. The flour prevents the meat balls from sticking to each other. Use your fingers to mix the meat balls so that each ball is evenly coated with flour.

Finely dice the tomato, set aside.

Finely chop the onion.

Heat 2-3 tablespoons of olive oil in a non-stick pot, add the meat balls and brown them slightly at medium heat. Take the meat balls from the pan, set aside.

Add the chopped onions to the pan and sautee them in olive oil until they are soft and shiny. You may have to add a little more oil if there is not enough left for sauteeing the onions.

Add the diced tomato and cook for a few more minutes.

Add the meat balls, cherry juice, lemon juice, 1/2 cup water; Bring to a boil and simmer for 30 minutes.

Add the remaining cherries, bring to a boil, reduce the heat and simmer for 5 minutes. If you are using dried cherries, just add the dried cherries at this point.

Garnish with chopped parsley.