Daoud Basha
A Middle Eastern dish that consists of meatballs in a pomegranate molasses tomato stew, this is a real comfort dish that you'll love!
Servings 4 people
Calories 358kcal
Ingredients
For the meatballs:
- 1 lb ground beef, lamb or a mix of both 500 g
- 1/2 onion, diced finely or grated
- 3 garlic cloves, minced
- 1 green chili pepper, seeds removed, finely chopped
- handful parsley, chopped
- 1.5 teaspoon seven spices, allspice or mixed spice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper powder
For the stew:
- 1 tablespoon vegetable oil for frying
- 2 potatoes chopped
- 1 tablespoon olive oil
- 1 onion, diced
- 3 tomatoes, diced
- 6 garlic cloves, sliced
- 3 tablespoon tomato paste
- 1 bouillon stock cube (chicken or beef)
- 2 cups water
- 1 tablespoon pomegranate molasses
- big pinch seven spices or mixed spices
- salt and pepper to taste
Instructions
To make the meatballs:
- Mix together all the meatball ingredients, it’s easiest to use your hands. Form into equal sized balls, between the size of cherries and golf balls, and place in fridge to chill for 10 minutes.
For the stew:
- Heat the vegetable oil over medium high heat and brown the meatballs, 3-4 minutes. Remove from pan.
- Pan fry the potato chunks until golden brown, they don’t need to cook through. Remove from pan.
- Wipe out the pan and add olive oil. Sauté the onion for 3-4 min or until softened, then add the tomatoes and garlic. Simmer for 5-6 minutes or until tomatoes are breaking down.
- Mix together the tomato paste, stock cube and water and add to the pan. Add the pomegranate molasses, spices, and salt and pepper to taste.
- Add the potato cubes back in and cook for 10-15 mins, then add the meatballs and cook for another 10-15 minutes or until everything’s cooked through.
- Serve with plain or vermicelli rice (Recipe linked in recipe notes), garnished with parsley and toasted pine nuts or almond slivers if desired.
Notes
Recipe for vermicelli rice can be found here:
Nutrition
Calories: 358kcal