In a non-stick saucepan, cook the kofta meatballs until seared and browned. Remove and keep warm.
In the same pan, sauté the onion until golden. Add garlic, MAGGI® Chicken Bouillon and hot water, and stir before adding cherries. Add the pomegranate molasses and simmer over medium heat until the cherries are soft and mashed.
Return the meatballs to the pan over the cherries.Simmer over low heat for 15 mins.
Gently slice off the top of the farmhouse bread and hollow it. Serve in the bread bowl and garnish with pine nuts and fresh mint leaves.