Levantine cuisine · Meat & Kebab

Daoud Basha (Meatballs)

Ground lamb meatballs and onions braised in a tomato-pomegranate sauce, topped with toasted pine nuts and rice.

Ingredients · for 4 servings

• 500 g ground lamb
• 3 onions
• 1/2 bunch parsley
• 1 tsp allspice
• 1/2 tsp cinnamon
• 500 g chopped tomatoes
• 2 tbsp tomato paste
• 2 tbsp pomegranate molasses
• 40 g pine nuts
• 250 g long-grain rice
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Finely grate one onion and knead it with the ground lamb, finely chopped parsley, allspice, cinnamon, 1 tsp salt, and pepper for 3 min into a smooth mixture.
2. Shape into 20 walnut-sized balls and brown all over in 2 tbsp olive oil for 6–8 min, then remove.
3. Slice the remaining onions into half-rings, sauté in the rest of the olive oil for 8 min until soft, add the tomato paste and cook for 1 min until it darkens.
4. Pour in the chopped tomatoes, pomegranate molasses, and 200 ml water, season with salt, and let reduce uncovered for 10 min.
5. Return the meatballs to the sauce and braise gently, covered, for 20 min, until the sauce is dark and thickened; meanwhile cook the long-grain rice in salted water until tender.
6. Toast the pine nuts in a dry pan for 2–3 min until golden, scatter over the meatballs, and serve everything with the rice.