Dawood Basha

🔥 Prep

• Finely chop the 2 yellow onions.
• Mince the 6 garlic cloves.
• Roughly chop the 0.25 cup fresh parsley.
• Measure out 1 tsp ground allspice, 0.5 tsp ground cinnamon, 0.5 tsp ground coriander, 0.5 tsp black pepper, and 1.5 tsp salt into a small bowl.
• Measure out 2 tbsp tomato paste and set aside.
• Open the 400 g can of crushed tomatoes and have ready.
• Measure out 1 tbsp pomegranate molasses.
• Measure out 2 tbsp pine nuts for toasting later.
• Measure out 3 tbsp olive oil and 1 tbsp ghee.
• Measure out 250 ml water.

🔥 Cook

• 1. In a large mixing bowl, combine the 500 g ground beef, chopped onion, minced garlic, chopped parsley, the measured spices (allspice, cinnamon, coriander, black pepper, salt), and mix until just combined.
• 2. Shape the mixture into 20‑24 evenly sized meatballs (about 20‑25 g each).
• 3. Heat 3 tbsp olive oil and 1 tbsp ghee in a large skillet over medium-high heat until the fat is shimmering.
• 4. Add the meatballs in a single layer, working in batches if necessary, and sear for 4‑5 minutes on each side, turning until they are golden brown all over.
• 5. Transfer the browned meatballs to a plate and set aside; leave the rendered fat in the skillet.
• 6. Reduce the heat to medium, add the 2 tbsp tomato paste to the skillet, and cook, stirring constantly, for 1 minute until it darkens slightly.
• 7. Pour in the 400 g crushed tomatoes, 250 ml water, and 1 tbsp pomegranate molasses, stirring to combine; bring the mixture to a gentle simmer.
• 8. Return the meatballs (with any juices) to the skillet, nestling them into the sauce.
• 9. Reduce the heat to low, cover partially, and simmer for 20‑25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
• 10. While the sauce simmers, toast the 2 tbsp pine nuts in a small dry pan over medium-low heat for 2‑3 minutes, stirring frequently, until they are golden and fragrant.
• 11. Stir the toasted pine nuts into the sauce (or sprinkle over the top) and adjust seasoning with extra salt if needed.

🔥 Serve

• Transfer the Dawood Basha meatballs and sauce to a warm serving bowl.
• Garnish with an extra sprinkle of toasted pine nuts and a few fresh parsley leaves.
• Serve hot with steamed white rice, bulgur pilaf, or warm pita bread.
• Optionally, accompany with a simple cucumber‑tomato salad dressed with lemon juice and olive oil.