Dawood Basha Recipe

Dawood Basha, often referred to as the “Middle Eastern Meatball Stew,” is a comforting and flavorful dish perfect for any occasion. Tender meatballs simmered in a rich, spiced tomato sauce pair beautifully with vermicelli rice, bread, or pasta. Our step-by-step instructions, accompanied by a video tutorial and detailed images, make it easy to recreate this classic recipe at home.

Step-by-Step Instructions

Making the Meatballs

In a medium bowl, soak the bread in milk for two minutes. Add parsley, minced onion, garlic, salt, spices, egg, olive oil, and ground beef to the bowl. Mix well.

Shape the mixture into equal-sized meatballs. (Tip: Sprinkle flour on a plate to prevent sticking.) Roll each meatball gently in flour to coat.

Heat frying oil in a pan. Fry the meatballs in batches, cooking for four minutes on each side until golden brown. Set aside.

Making the Sauce

Heat ghee in a large pot or pan. Fry the onion until translucent and lightly browned. Add the potato cubes and fry until golden on the edges.

Stir in garlic and cook for one minute. Add pureed tomatoes and cook for three minutes. Mix in paprika, coriander powder, curry powder, and black pepper. Stir for one minute on low heat.

Add tomato paste and cook for another two minutes. Pour in boiling water, then dissolve the chicken bouillon cube into the mixture.

Add the fried meatballs to the pot. Stir and simmer for 15 minutes, occasionally stirring to prevent sticking. The sauce is ready when the oil separates and rises to the surface.

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Dawood Basha

Muna Kenny

Experience the authentic flavors of Middle Eastern cuisine with our delicious Dawood Basha recipe. Learn how to make this comforting meatball stew with a rich tomato sauce.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Meal

Cuisine Middle Eastern

Servings 4 Servings

Calories 589 kcal

Ingredients

 

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To make the meatballs

• 400 grams minced beef or lamb
• 1 slice of bread edges removed
• 2 tablespoon milk
• 2 tablespoon chopped parsley
• ½ teaspoon salt or to taste
• ½ teaspoon black pepper
• ½ teaspoon cumin powder
• 1 egg
• 1 tablespoon olive oil

To fry the meatballs

• 4 tablespoon cooking oil

To make the sauce

• 2 tablespoon ghee
• 1 medium onion thinly sliced
• 1 medium potato cut into small cubes
• 1 ½ teaspoon minced garlic
• 1 large tomato pureed or two medium tomatoes
• 1 teaspoon paprika
• 1 teaspoon coriander powder
• 1 ½ teaspoon curry powder
• ½ teaspoon black pepper powder
• 2 ½ tablespoon tomato paste
• 2 ½ cups boiling water
• 1 chicken bouillon

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Instructions

 

Making the Meatballs

• In a medium bowl, add a slice of bread and pour in the milk. Allow the bread to soak for two minutes.
• Add the parsley, minced onion, garlic, salt, and spices to the bowl. Then, add the egg, olive oil, and ground beef. Mix everything together thoroughly.
• Form equal-sized meatballs. The mixture may be a bit loose.
• Sprinkle a little flour on a plate where you will place the meatballs.
• Once you have shaped all the meatballs, gently roll each one in a bowl filled with half a cup of flour to coat them. Be gentle to avoid breaking them.
• In a pan, heat the frying oil. When it’s hot, add the meatballs in batches, cooking for four minutes on each side for a total of eight minutes per batch. Set the cooked meatballs aside.

Making the Sauce

• In a large pot or pan, add ghee. Once it’s hot, add the onion and fry until it becomes translucent and slightly browned.
• Add the potatoes and fry until they develop a light brown color on the edges.
• Stir in the garlic and cook for one minute; then, add the pureed tomatoes and stir for three minutes.
• Add the spices and mix everything on low heat for one minute, then incorporate the tomato paste and cook for an additional two minutes on low heat.
• Pour in boiling water, and once it reaches a boil, add the chicken bouillon. Stir until it dissolves.
• Add the fried meatballs to the pot and stir for one minute. Cover the pot and let the mixture simmer for 15 minutes over medium to medium-low heat. Be sure to stir occasionally to prevent the sauce from sticking to the bottom.
• The sauce is ready when the oil separates and rises to the surface.

Serving Suggestions

• Serve the meatballs and sauce with vermicelli rice, bread, or pasta.

Video

Notes

• You can make the meatballs small or large; however, cooking time will increase for larger meatballs.
• While you can use regular cooking oil instead of ghee, using ghee will enhance the flavor.
• If you prefer more sauce, add an additional cup of boiling water.
• You can substitute beef or lamb with minced chicken.
• If you don’t have chicken bouillon, replace the two and a half cups of boiling water with chicken or meat stock.

Nutrition

Serving: 1 ServingCalories: 589kcalCarbohydrates: 21gProtein: 22gFat: 47gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 132mgSodium: 272mgPotassium: 791mgFiber: 4gSugar: 5gVitamin A: 742IUVitamin C: 20mgCalcium: 81mgIron: 4mg

Keyword Dawood Basha

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