{"id":9848,"date":"2016-12-07T21:55:42","date_gmt":"2016-12-07T21:55:42","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9848"},"modified":"2026-10-27T22:52:38","modified_gmt":"2026-10-27T22:52:38","slug":"dawood-basha","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/dawood-basha\/","title":{"rendered":"Authentic Dawood Basha (Middle Eastern Meatballs in Tomato Sauce)"},"content":{"rendered":"

Dawood Basha! Meatballs are enjoyed in nearly every culture, and there are countless ways to prepare and serve them. From Italian meatballs and Korean meatballs to Danish, Swedish, and Chinese meatballs\u2026 the list goes on! However, Lebanon and the Middle East have their own delicious take on this beloved dish. This authentic Middle Eastern meatballs recipe features tender meat simmered in a rich tomato stew, making it the ultimate Levantine comfort food to serve with rice and vermicelli.<\/strong><\/a><\/p>\n

I guess you are all familiar with kafta (kofta) kebabs,<\/strong> <\/a>made with ground beef mixed with spices, onion, and parsley, then grilled or baked around metal skewers. But if you are looking for another delicious way to enjoy ground meat, it is time to try Dawood Basha, traditional Lebanese meatballs simmered in a rich tomato sauce!<\/strong><\/p>\n

This comforting Lebanese main course is surprisingly easy to prepare. The meatballs require neither breadcrumbs nor hours of simmering, yet they turn out tender, juicy, and full of flavor. You can make them with pure ground beef or a combination of beef and lamb. Personally, I love the extra depth of flavor that lamb brings to the dish!<\/p>\n

Dawood Basha<\/strong> is the perfect family meal and pure comfort food for the body and soul. Serve these delicious Lebanese meatballs<\/strong> with traditional Lebanese rice with vermicelli<\/strong><\/a> or simply with plain rice to soak up every last drop of that wonderful tomato sauce<\/strong>.<\/p>\n

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What You Need to Make Lebanese Dawood Basha<\/h2>\n

Before diving into the cooking steps, here is a quick visual checklist of the simple, wholesome ingredients you will need to gather.<\/p>\n

For the Kafta Meatballs:<\/h3>\n

\u2022 Ground beef, lamb, or a mix of both \u2013 Choose a blend with about 30 percent fat to keep the meatballs juicy.
\n\u2022 Fresh parsley leaves \u2013 Finely chopped to add a burst of color and fresh flavor.
\n\u2022 Onion \u2013 Finely chopped and squeezed dry to help bind the meat.
\n\u2022 Pantry staples \u2013 Salt, warm allspice, cayenne pepper, and black pepper to season the meat perfectly.<\/p>\n

For the Rich Tomato Sauce:<\/h3>\n

\u2022 Onions<\/strong> \u2013 Sliced into beautiful julienne strips to build a sweet, aromatic base.
\n\u2022 Tomatoes<\/strong> \u2013 Peeled and diced fresh to create a thick, rustic texture.
\n\u2022 Canola or peanut oil<\/strong> \u2013 High smoke-point oils perfect for searing the meat and saut\u00e9ing.
\n\u2022 Tomato paste & water<\/strong> \u2013 The foundation for building your deep savory red sauce.
\n\u2022 Butter<\/strong> \u2013 Adds a touch of luxurious richness to the simmering stew.
\n\u2022 Seasonings<\/strong> \u2013 White pepper, cayenne pepper, and salt.
\n\u2022 Pine nuts<\/strong> \u2013 A generous handful of buttery toasted pine nuts to mix into the stew.
\n\u2022 Pomegranate molasses<\/strong> (optional) \u2013 A final, tangy drizzle over your plate to perfectly balance the savory flavors.<\/p>\n

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Step-by-Step Instructions: How to Make Authentic Dawood Basha<\/h2>\n

1. Shape the Lebanese Meatballs<\/h3>\n

\u2022 Mix the ingredients<\/strong>: In a large bowl, combine your choice of ground meat (beef, lamb, or a blend with 30 percent fat), finely chopped onion, fresh parsley, allspice, cayenne pepper, and salt.
\n\u2022 Remove excess moisture<\/strong>: Be sure to squeeze the onion and parsley with the palm of your hands before adding them to the meat. Ridding them of excess fluid guarantees your meatballs will hold their shape perfectly.
\n\u2022 Shape the balls<\/strong>: Divide the seasoned meat mixture into even portions, roughly the size of an apricot. Gently roll each portion between your palms to create round, uniform meatballs. Set them aside on a plate.<\/p>\n

2. Toast the Pine Nuts & Sear the Meat<\/h3>\n

\u2022 Roast the pine nuts<\/strong>: Add a splash of oil to a wide skillet over medium heat. Toast the pine nuts, stirring constantly, until they reach a beautiful golden-brown color. Remove them promptly with a slotted spoon and set aside for later.
\n\u2022 Brown the meatballs<\/strong>: Working in batches to avoid overcrowding the pan, add the meatballs to the same skillet. Sear the balls on both sides for about 5 minutes until a deep savory crust forms. Remove the seared meatballs from the skillet and set aside.<\/p>\n

3. Build the Rich Tomato Stew Base<\/h3>\n

\u2022 Saut\u00e9 the onions<\/strong>: In the same skillet containing the flavorful rendered meat fats, add your sliced onions. Saut\u00e9 over medium heat until they turn soft and translucent.
\n\u2022 Cook the tomatoes<\/strong>: Add the freshly diced tomatoes and a pinch of salt. Cook for about 5 minutes, allowing the tomatoes to break down and start wilting.
\n\u2022 Incorporate the sauce<\/strong>: Pour in the water and add the tomato paste. Stir well to fully dissolve the paste into the liquid and create a cohesive sauce base.<\/p>\n

4. Simmer and Finish the Dish<\/h3>\n

\u2022 Season the stew<\/strong>: Sprinkle white pepper and an extra pinch of cayenne pepper into the tomato sauce for subtle warmth.
\n\u2022 Simmer low and slow<\/strong>: Return the seared meatballs to the skillet and bring the entire mixture to a boil. Immediately reduce the heat to low, cover the skillet with a lid, and let it simmer for 5 minutes to allow the flavors to meld.
\n\u2022 Garnish and serve<\/strong>: Uncover the skillet and stir in your reserved toasted pine nuts. Serve this delicious, inviting dish hot alongside plain white rice or traditional Lebanese rice with vermicelli.<\/p>\n

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Frequently Asked Questions About Dawood Basha<\/span><\/h2>\n


\nWhat is the best type of meat to use for Dawood Basha meatballs?<\/span><\/h3>\n

You can use either ground beef, ground lamb, or a combination of both depending on your personal preference. Whichever option you choose, ask your butcher to provide a blend that contains about 30 percent fat. As the meatballs cook, this fat will render beautifully, releasing an incredible depth of flavor into the stew while preventing the meat from drying out.<\/span><\/p>\n

Why are pine nuts included in Dawood Basha?<\/span><\/h3>\n


\nThe pine nuts elevate Dawood Basha to an entirely different level. They add a wonderful, buttery crunch and are exactly what make this comforting dish distinctly Lebanese.<\/span><\/p>\n

Do traditional Dawood Basha meatballs contain parsley and onions?<\/span><\/h3>\n

Traditionally, Dawood Basha balls are made of plain, seasoned minced meat that features neither parsley nor onions\u2014and that is exactly how I posted my original recipe in my cookbook! However, adding these two ingredients to the meat mixture introduces a fantastic layer of freshness and flavor.<\/span><\/p>\n

Can I customize the meatball mixture or size?<\/span><\/h3>\n

Absolutely! There is always room for personal preference in home cooking. Feel free to try making the meatballs with or without the added parsley and onions to discover which version your family prefers. Alternatively, you can shape the meatballs a bit smaller to vary the presentation. Whichever way you make them, the result is spectacular!<\/span><\/p>\n

What is the best way to garnish or finish this dish?<\/span><\/h3>\n

If you are a pomegranate molasses lover like me, drizzle a generous dash of it directly over your plate right before serving. The sweet and tangy notes cut through the savory meat and rich tomato sauce beautifully!<\/span><\/p>\n<\/div>\n

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More Authentic Lebanese Home-Style Recipes (Traditional Favorites)<\/h2>\n