Dawood Basha Recipe (Middle Eastern Meatballs in Tomato Sauce)
Dawood Basha is a beloved Middle Eastern comfort dish made with tender, well-seasoned meatballs simmered in a rich tomato sauce until perfectly juicy and flavorful. It is hearty, comforting, and packed with warm spices in every bite.
This classic recipe is often served with vermicelli rice, fresh bread, or even pasta, making it a versatile family meal that always satisfies. The meatballs soak up the savory tomato sauce beautifully, creating a dish that tastes even better than it looks.
If you love cozy meals full of bold flavor, this Dawood Basha recipe is one you’ll want to make again and again.
Why You’ll Love This Recipe
- Authentic flavor: Traditional Middle Eastern spices and rich tomato sauce.
- Comfort food favorite: Warm, hearty, and deeply satisfying.
- Perfect family meal: Great for weeknight dinners or gatherings.
- Versatile serving options: Delicious with rice, bread, or pasta.
- Make-ahead friendly: Tastes even better the next day.
What Is Dawood Basha?
Dawood Basha is a popular Middle Eastern dish made with seasoned meatballs cooked in a tomato-based sauce. It is enjoyed across several countries in the region, with slight variations depending on local traditions.
The dish is known for its comforting flavors, tender meatballs, and rich sauce, often served with rice or bread.
Ingredients You’ll Need
Full measurements are in the recipe card below.
For the Meatballs
- Ground beef or lamb: Traditional choices with rich flavor.
- Bread soaked in milk: Keeps the meatballs tender and soft.
- Onion and garlic: Add depth and savory flavor.
- Parsley: Freshness and color.
- Egg: Helps bind the mixture.
- Spices: Cumin and seasonings add warmth and character.
For the Sauce
- Onion: Builds flavor in the base.
- Potatoes: A delicious traditional addition that absorbs the sauce.
- Garlic: Adds richness.
- Fresh tomato puree: Gives the sauce freshness and body.
- Tomato paste: Intensifies tomato flavor.
- Ghee or oil: Adds richness and authentic flavor.
- Bouillon or stock: Deepens the savory taste.
- Spices: Paprika, coriander, curry powder, and black pepper.
How to Make Dawood Basha
This recipe is simple and rewarding.
Step 1
Soak the bread in milk for 2 minutes.
Step 2
Add parsley, minced onion, garlic, egg, olive oil, spices, and ground meat. Mix until combined.
Step 3
Shape into evenly sized meatballs. Lightly coat with flour if desired.
Step 5
In a large pan or pot, heat ghee and cook the onion until softened and lightly golden.
Step 6
Add potato cubes and cook until lightly golden around the edges.
Step 7
Add garlic, tomato puree, tomato paste, and spices. Cook for several minutes until fragrant.
Step 8
Pour in hot water or stock and add bouillon if using.
Step 9
Return the meatballs to the sauce and simmer for about 15 minutes until cooked through and the sauce thickens. Serve hot with rice, bread, or pasta.
Pro Tips for the Best Dawood Basha
- Do not overmix: Mix meatball ingredients just until combined.
- Brown the meatballs first: Adds flavor and helps them hold shape.
- Use fresh tomatoes when possible: Gives the sauce brighter flavor.
- Simmer gently: Keeps meatballs tender.
- Use ghee for richness: Traditional and deeply flavorful.
Delicious Variations
Chicken Dawood Basha: Use ground chicken or turkey for a lighter version.
Spicy Version: Add chili flakes or fresh chili to the sauce.
Vegetable Boost: Add carrots, peas, or bell peppers.
Extra Saucy Version: Add more stock for extra sauce to serve with rice.
What to Serve With Dawood Basha
- Vermicelli rice
- Pita bread
- Crusty bread
- Couscous
- Pasta
- Fresh salad
- Yogurt on the side
Frequently Asked Questions
Can I bake the meatballs instead of frying?
Yes. Bake at 375°F (190°C) for 20 to 25 minutes, turning once halfway through.
Can I make Dawood Basha ahead of time?
Yes. It reheats beautifully and often tastes even better the next day.
Can I freeze it?
Absolutely. Freeze the cooked meatballs and sauce for up to 3 months.
Can I use lamb instead of beef?
Yes. Lamb is a traditional and delicious option.
Why are my meatballs dry?
Usually from overcooking or using meat that is too lean.
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze for up to 3 months.
Reheating
Warm gently on the stovetop or microwave until heated through.
Related Recipes
- Arabic Chicken Stew.
- Old Fashioned Beef Stew.
- Arabian Lamb Stew.
- Bamya Recipe.
- Jamaican Brown Stew.
- Tunisian Lamb Stew.
- ⭐⭐Serve this with one of my easy rice recipes for a complete meal.
⭐ Please Rate and Review
If you tried this Dawood Basha recipe and enjoyed it, please leave a 5-star rating and comment below. I’d love to hear how it turned out for you!
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.