Dawood Basha

Ingredients

• 1 kg ground meat (lamb or beef, as preferred)
• 2 tbsp tomato paste
• 1 tbsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 tsp hot red pepper (chili)
• 1 tsp sweet baharat (allspice)
• 1/4 tsp cinnamon
• 1/2 kg onions, cut into thin wedges
• 1 lemon peel
• 1/2 cup pine nuts
• Vegetable oil for frying the meatballs and onions
• This easy, delicious recipe is from a friend and cook on Sho Tabkhin Al-Youm:
• ندى حدرج
• Click Nada’s name to visit her page on our site and enjoy her tasty recipes.
• For more of Nada’s recipes see Chicken Breasts Stuffed with Basil and Tomato

Method

1. Mix the minced meat with the pine nuts, salt, pepper, sweet spice, and red pepper; mix thoroughly until homogeneous
2. Shape the meat into small balls the size of cherries
3. Slice the onion into thin wedges, heat the oil, and fry the onions until they soften; then remove them from the pan and reserve the frying oil
4. Fry the meatballs in the same pan until browned, then add the onion wedges, preserved lemon peel, and tomato sauce and stir
5. Cook them over medium heat for 15 to 20 minutes
6. Serve Dawood Basha with plain fluffy rice or rice cooked with vermicelli
7. Nada Hadrag
8. For more of Nada's delicious recipes, try her basil-and-tomato stuffed chicken breasts