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.
Why You’ll Love This Recipe
- Authentic Flavors: Spiced meatballs and a savory tomato sauce bring the essence of Middle Eastern cuisine to your plate.
- Versatile Pairings: Enjoy them with rice, bread, or even pasta for a hearty meal.
- Easy to Follow: This recipe, with clear instructions and a video tutorial, is perfect for both beginners and experienced cooks.
Ingredients
- Minced beef or lamb: Traditionally, beef or lamb is used because their robust flavors and natural fats complement the rich tomato-based sauce, adding depth to the dish.
- Cumin powder: It plays a key role in enhancing the earthy and warm profile of the meatballs, complementing the other spices and adding depth to the flavor of the dish.
- Ghee: Adds a rich, nutty flavor that enhances the overall taste of the dish, making it authentically Middle Eastern. Its unique aroma and texture elevate the sauce, creating a luxurious base for the meatballs.
- Tomato puree: Fresh tomatoes are preferred over canned alternatives for their vibrant, natural flavor and texture. They contribute a bright and slightly tangy profile to the sauce, enhancing the dish’s authenticity and richness.
- Bouillon cube: It enhances the depth and umami of the sauce, making it more flavorful. For a homemade option, you can substitute with 1 cup of homemade chicken or meat stock.
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.
Serving Suggestions
- Traditional Pairing: Serve with vermicelli rice for a classic Middle Eastern experience.
- Bread Lovers: Pair with fresh pita or crusty bread to soak up the rich sauce.
- Pasta Option: Toss the meatballs and sauce with spaghetti or penne for a fusion twist.
Notes and Tips
- Meatball Size: Adjust the cooking time for smaller or larger meatballs.
- Flavor Boost: Use ghee instead of regular oil for a richer taste.
- More Sauce: Add an extra cup of boiling water if you prefer a saucier dish.
- Protein Swap: Substitute beef or lamb with minced chicken for a lighter version.
- Stock Alternative: Replace water and bouillon with homemade chicken or meat stock for enhanced flavor.
FAQs
Yes, you can bake the meatballs at 375°F (190°C) for 20-25 minutes, turning them halfway through.
Absolutely! The meatballs and sauce can be stored separately in the refrigerator for up to 3 days. Reheat before serving.
Yes, you can freeze the cooked meatballs and sauce for up to three months. Thaw them and reheat them on the stovetop or microwave.
Why This Recipe Works
The combination of well-seasoned meatballs and a flavorful tomato sauce makes Dawood Basha a timeless favorite. Middle Eastern spices and ghee ensure an authentic taste that’s both comforting and satisfying.
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⭐ PLEASE RATE AND REVIEW
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Dawood Basha
Ingredients
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
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.
