Heritage Florida Jewish News - Central Florida's Independent Jewish Voice

Ginger Glazed Lamb and Beef Lollipops


(The Nosher via JTA)-Anyone who has visited Israel knows that a stroll through the shuk (Israeli market) is a multi-sense experience: the bright colors, the sweet and spicy smells, the mix of loud voices and, of course, the endless flavors. This magical experience is heightened before Jewish and Israeli festivities, and especially around the High Holidays. The apples and honey, the red pomegranates, round challah bread and many other traditional foods can be found in every corner.

On many holiday tables we can find circular-shaped foods that symbolize the cyclical nature of the year. This lamb dish, made with pine nuts, currants, cinnamon and a silan ginger glaze, is inspired by the round shape of holiday foods as well as some traditional Persian flavors. In this unique lamb dish, the ground meat is served on a cinnamon stick, making it easy to eat, elegant and fun for holidays or any special meal.


1/2 pound ground lamb

1/2 pound ground beef

2 tablespoons pine nuts

2 tablespoons currants

1/2 medium onion, grated and liquid removed (about 1/3 cup)

2 garlic cloves, minced

2 tablespoons chopped mint leaves

1/4 teaspoon chili flakes

1 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon lemon juice

Salt and pepper

12 cinnamon sticks

For the glaze:

Canola oil

1 small shallot, minced (about 1/3 cup)

2 garlic cloves, minced

1 tablespoon ginger, minced

1/4 cup silan (date honey)

1/4 cup water

Salt and pepper


Preheat the oven to 350 degrees.

In a mixing bowl combine the lamb, beef, pine nuts, currants, grated onion, minced garlic, mint, chili flakes, cinnamon, cumin, lemon juice and 1/2 teaspoon of salt.

Mix with your hands gently, but don't overmix. Adjust seasoning with salt and pepper to taste.

Create 12 small balls from meat mixture and stick a cinnamon stick in each one. Press the meat on the stick to create a pear shape. Place in a pan and bake for 15 minutes.

Meanwhile, in a small frying pan over medium-high heat, saute the shallots in oil until they become transparent (about 2 minutes). Add the minced garlic and ginger. Cook until you smell the aroma (about 30-45 seconds). Be careful not to burn the ingredients; if they start browning, reduce the heat. Immediately add the silan and cook for about 60 seconds. You will see how the thick date honey is starting to become loose. Once it starts thickening again, add the water and cook until thickens again (another 2-4 minutes), season with a dash of salt and pepper.

Remove the meat from the oven. Baste the silan glaze over the meat and return to oven for another 5 minutes. Serve while still hot.

Chef Shlomo Schwartz, founder of Your Soul Kitchen, is a food and travel entrepreneur chef in New York City. Shlomo runs culinary trips to Israel and culinary workshops; he's also a personal chef, food writer and recipe developer. 

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.


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