Daoud Basha

Description

In other news, daoud basha is a meal we have on rotation because everyone loves kafta and I love it the most because everyone eats it happily. Recipe below + also includes a kafta recipe, if you want to make it from scratch. Big disclaimer, I don’t always make if from scratch.

Daoud Basha

Print Recipe Pin Recipe

Ingredients

  

• Little oil
• 500 g kafta made into meatballs (either ready made from any Lebanese butcher or make your own as per the below)
• 2 large onions, sliced lengthwise
• 1 medium potato, cubed small
• 1 can of chopped tomatoes or 1.5 cups fresh chopped tomatoes (as a rule, if you don’t have ripe fresh ones, go for canned the flavor is better)
• 2 tbsp tomato paste
• 1 cup of water
• Salt to taste
• 1/2 tbsp allspice
• 1/2 tbsp 7 spices
• 1/4 tbsp cinnamon
• 1 tbsp curry powder - I have a hot one so I only used 1 tsp but with mild powder I’ve used up to 3 tsp in the past.
• 2 tbsp lemon juice
• 1-2 tbsp pomegranate molasses

Notes

Kafta from scratch: In a food processor, add all the below and blitz until all comes together. The yogurt is optional, but a great addition especially if you use low fat beef like I did here. It adds a nice juiciness.

500 g beef, lamb, or a mix
1 small bunch / half cup chopped parsley
1 small onion finely chopped
0.5 ts salt
0.5 ts 7 spices
0.5 ts allspice
0.25 ts cinnamon
Pinch of black pepper
1 tbsp yogurt (optional)

In a little bit of oil (if needed), cook the meatballs in batches and set aside

In your main pot, and using 2 tbsp oil, cook the onions very well until they get some color. Then add the potatoes cubes. Give it a good mix. Cook for 5 minutes, then add the tomatoes / tomato can, water, and tomato paste. Season with all the spices and salt. Cook for an additional 10 minutes and add the kafta meatballs. Bring to a boil and then simmer. Finish off with the lemon juice and pomegranate molasses. Cook until the potatoes are tender.

Serve with rice or burghol, which is a super healthy alternative. Sahtein.