Dawood Basha (Lebanese Meatballs Braised in Tomato Sauce)
Description
Traditonally, Dawood Basha balls are made of plain seasoned meat that features neither parsley nor onions. And that is how I posted mine in my book! But still it is so flavorful to add these two ingredients to the minced meat. Try them with or without parsley and onions and choose which version you prefer. Anyway you make them, the result is fantastic. Alternativally, you can shape the balls a bit smaller. There is always a room for personal preference.
Ingredients
For the kafta balls:
- 500 g. 1lb 2 oz. ground beef or lamb or a mix of both
- ½ cup parsley leaves finely chopped
- 1 medium sized onion finely chopped
- 1 teaspoon salt or to taste
- A dash of allspice
- A dash cayenne pepper
- A dash black pepper
For the tomato sauce:
- 3 large onions julienne
- 3 large tomatoes peeled and diced
- ¼ canola oil or peanut oil
- A dash white pepper
- 1 teaspoon tomato paste 2 1/2 cups water
- 1 tablespoon butter
- A dash cayenne pepper
- Salt to taste
- 1/3 cup pine nuts
Instructions
- In a bowl, mix the meat, onion, parsley, allspice, cayenne pepper and salt. (Squeeze the onion and parsley with the palm of your hands before adding it to the meat, ridding it of the excess fluids).
- Divide the meat into portions, about the size of an apricot. Gently roll each portion between your palms, creating round shaped balls. Set aside.
- Add oil to a wide skillet and roast the pine nuts over medium heat stirring constantly until golden in color. Remove with a slotted spoon and set aside.
- Add the meatballs in batches to the same skillet and sear the balls on both sides, about 5 minutes. Remove the meatballs with a slotted spoon and set aside.
- Sautee the onions, in the same skillet, to translucent.
- Add the diced tomatoes and salt and cook over medium heat until the tomatoes start wilting, bout 5 minutes.
- Pour the water and add the tomato paste. Stir to incorporate.
- Sprinkle the white pepper and cayenne pepper. Return the meatballs to the skillet and bring the mixture to the ball. Reduce heat to low, cover the skillet and simmer for 5 minutes. Add the toasted pine nuts and serve it with plain rice or rice and vermicelli. How delicious!
Video
Notes
If you are a pomegranate molasses lover like me, drizzle a dash over your plate.
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Tried this recipe?Let us know how it was!