Daoud Pasha

Succulent pan-fried meatballs simmered in a rich tomato and onion sauce, garnished with toasted pine nuts. A comforting and classic Middle Eastern stew traditionally served with rice.

🥄 Ingredients

• 1 kg finely ground lamb kebab (20% fat)
• 2 medium onions (300 g each), one finely chopped and the other sliced
• 0.5 tbsp salt
• 1 tsp black pepper
• 2 tbsp flour
• Sauce ingredients:
• 2 medium onions, sliced
• 0.5 kg fresh tomato juice
• 1/2 tbsp tomato paste
• 1/4 tbsp pomegranate molasses
• 3 tbsp ghee
• 0.25 cup pine nuts or almonds for garnish

👩‍🍳 Instructions

1. In a baking dish, combine the ground meat with the onions, seven-spice mix, and flour. Knead well. If you have a meat grinder, you can use the fine grinding setting. Let it marinate in the refrigerator for an 1 hour or more.
2. In a deep pan, heat the ghee over medium heat. Add the meatballs and fry them until golden brown and firm. Set them aside.
3. In the same pan and ghee used for frying the meat, sauté the sliced ​​onions until softened. Add the tomato paste and tomato juice.
4. Once the sauce comes to a boil, add the meatballs and fried potato cubes. Simmer uncovered over low heat for about 30 minutes, or until the sauce reaches your desired thickness. Add half a teaspoon of black pepper and pomegranate molasses, and let it cook for another 5 minutes to allow the flavors to meld.

🌹 Decoration

Sprinkle with black pepper and chopped parsley or toasted pine nuts.