Daoud Basha
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
358 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Daoud Basha
Description
Daoud Basha combines meatballs prepared from ground beef or lamb blended with onion, garlic, chili, parsley, and a mix of seven spices and cinnamon. After chilling, the meatballs are browned before being slowly cooked in a tomato-based stew. The stew includes potatoes pan-fried until golden, onions, garlic, tomatoes, tomato paste, stock, and pomegranate molasses, which adds a distinctive tart sweetness balancing the savory elements.
The stew is simmered until both the meatballs and potatoes are tender, allowing the flavors to meld. This dish is traditionally served with plain or vermicelli rice, making it a hearty meal. The use of seven spices and cinnamon gives it a characteristic warmth and complexity unique to its regional roots.
Vermicelli rice is a suggested accompaniment and is referenced for preparation separately. Garnishing the stew can enhance presentation and add a final fresh note.
Ingredients
For the meatballs:
- 1 lb ground beef 500 g, or lamb or a mix of both
- 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 or 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 potato chopped
- 1 tablespoon olive oil
- 1 onion diced
- 3 tomato 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 to taste
- black 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
- Chill meatballs before cooking to help them hold their shape during frying and simmering.
- Serving Daoud Basha with plain or vermicelli rice complements the rich stew and balances flavors.
- Utilize pomegranate molasses to introduce a tart, sweet depth characteristic of this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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