Daoud Basha
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.
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.