Daoud Basha (Meatballs)
A Jewish Sephardi delicacy, this Middle Eastern meatball recipe has been passed from generation to generation for many years. To some, known as ‘the taste of Beirut’, many variations of this recipe have evolved over the years (e.g. completely removal of the tomato concentrate, leaving a meaty sauce behind instead).
If you’re not looking for the standard roast chicken type of Friday night dinner, why not add these spiced meatballs to give your Shabbat a bit of a kick!?
I hope you enjoy the recipe below, feel free to comment and tell us how you like to make yours!
Serving: approx 10-12 meatballs
Cooking time: 10 mins prep, 15-20 mins cooking time
2lb lamb, beef or veal (minced)
Salt and black pepper
1 tsp allspice
2 medium to large sized onions (slice into half moon shapes)
2 oz. pine nuts
5 oz. tomato concentrate
Juice of half a lemon
2 tbsp finely chopped parsley
Equipment: Chopping board and knife, deep pan and spatula
Mince or knead the mince into a smooth paste. Add the salt, pepper and allspice and knead well into small balls (slightly smaller than snooker sized!). The original recipe suggests ping pong sized balls but I find this rather small for meatballs! Fry the onions in oil in the pan until golden and transparent. Add the meatballs and fry over a low heat being sure to shake the pan and roll them around regularly to colour them over. Add the pine nuts and cook gently for 2 mins longer.
Mix the tomato concentrate with a little water and pour in, followed by adding more water (enough to cover the meatballs). Flavour with the lemon juice, add more salt and pepper and stir well, simmering until the sauce Is reduced (add more water if the sauce reduces too quickly! A few minutes before serving, taste and add more seasoning if needed, then sprinkle the chopped parsley over the meatballs.