Arabic recipesMain dishes
Dawood Basha: Levantine Meatballs in Pomegranate & Tomato Sauce
Dawood Basha is a beloved Syrian and Lebanese skillet stew of spiced beef or lamb meatballs seasoned with seven-spice and cinnamon, simmered over caramelized onion ribbons in a tangy tomato and pomegranate molasses sauce, then crowned with ghee-toasted pine nuts alongside vermicelli rice.
Also known as:Dawud Basha / Daud Pasha meatballsLebanese & Syrian meatballs with pomegranate molassesMiddle Eastern spiced kofta balls in tangy tomato onion stew
Servings4
Prep time25 min
Cook time35 min
Ingredients
Add ingredients to cart- 500 g finely minced beef or lamb
- 3 medium onions, thinly sliced + 1 small grated onion (squeezed dry)
- 1 tsp Levantine seven-spice blend + 1/2 tsp ground cinnamon + salt & black pepper
- 2 tbsp concentrated tomato paste dissolved in 400 ml hot water
- 2 to 3 tbsp concentrated pomegranate molasses (dibs rumman)
- 1 tbsp butter ghee or neutral oil
- 40 g peeled pine nuts + basmati rice with toasted vermicelli for serving
Preparation Steps
- 1Knead the minced meat with the squeezed grated onion, seven-spice, cinnamon and salt for 3 minutes, roll into walnut-sized balls and chill for 15 minutes.
- 2Toast the pine nuts in hot ghee until golden and lift out; sear the meatballs in the same pan over high heat for 5 minutes until browned all over, then transfer to a plate.
- 3Saute the sliced onions in the pan drippings with a pinch of salt over medium heat for 8 minutes until soft and lightly caramelized.
- 4Pour in the dissolved tomato paste and pomegranate molasses, stirring to deglaze, and simmer for 5 minutes.
- 5Return the meatballs to the sauce, cover and simmer gently for 15 to 20 minutes until cooked through; scatter with toasted pine nuts and serve hot over vermicelli rice.
