Dawood Basha (Syrian Meatballs)

Dawood Basha is a dish from Syria and Lebanon that is apparently named after a famous “Basha” which is from the Turkish “pasha” and is a title given to certain status figures, similar to Lord or Sir. It’s basically a Middle Eastern meatballs stew that can be made with just meatballs or with added vegetables.

What makes Dawood Basha so good is that the meatballs are seasoned with Middle Eastern spices, and then the stew is also layered with flavor from the onions, garlic and the peas and potatoes. Everything is simmered in a tomato sauce flavored with seven spice and pomegranate molasses, and the result is just the most comforting dish you’ll have. Serving it with rice or you can even enjoy it with some bread.

Dawood Basha with rice is one of the most favored of recent trending meals on earth. It is simple and delicious.

To begin with this particular recipe, we have to first prepare a few components.

Ingredients

1 pound ground beef or lamb

3 pounds fresh tomato

1 medium onion, chopped

1 cup chopped parsley

2 tablespoons ghee (or canola oil)

1/2 teaspoon Bharat (Syrian Spice Mix)

Salt and pepper to taste.

Instructions

Mix the meat with 1/3 cup chopped parsley, 1/2 teaspoons salt and some black pepper. Form into small 1 inch balls.

Brown the meatballs in ghee/oil for a couple of minutes on medium heat and make sure all sides are browned. You can alternatively brown them in the oven for 30 minutes. Make sure to turn them half way through.

Remove the meatballs and sauté the onions with the drippings.

Peel and dice the tomato and add it to the onions.

Add salt and leave until it boils. Let it simmer for 30 minutes to thicken then add the meatballs and let cook for another 30 minutes.

Add spices and chopped parsley 5 minutes before turning the heat off.

Serve with rice.

Serve with a side of rice and enjoy.

Makes 2-3 servings

Raghda Sawas