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Tuesday, May 29, 2007

Meatball Stew (Dawood Basha)

Meatball Stew (Dawood Basha)
Meatball Stew (Dawood Basha) was Named after a famous political figure during the time of the Ottoman Empire, this dish, while also present in Lebanon, Syria and other parts of the Arab world, is also quite common in Egypt, where it has been given a distinctly Egyptian identity.

Dawood basha is more or less, a meatball dish, but it is the additional ingredients and the preparation that make it such an irresistible dish that must be experienced.

  • 1kg minced lamb
  • 200g lamb fat (from tail or kidney)
  • 1 large white onion, minced
  • Salt and black pepper, to taste
  • 2 tbsp. vegetable oil
  • 1 large onion, sliced
  • 5 cups tomatoes, peeled and tinned
  • 2 cubes MAGGI Chicken Stock, dissolved in 3 liters water
  • 1/2 tbsp. tomato paste
  • 2 tbsp. roasted pine nuts
1 Mix the lamb meat and fat with the minced white onions, salt and pepper and mince them again together

2 Make small balls and place them on an oiled oven tray and bake them at 300 degrees Fahrenheit for 15 minutes

3 Start pan-frying the sliced onions in the oil, then add the tomatoes, dissolved MAGGI Chicken Stock, salt and pepper. Cook this sauce for 30 minutes on a slow fire

4 Remove the meatballs from the oven and add the meatballs with their juices to the sauce. Simmer for another 15 minutes

5 If the sauce is thin, thicken it with 1/2 tbsp. tomato paste

6 Sprinkle the pine nuts over the meatballs just before serving with vermicelli rice or small boiled potatoes Serves 8.


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