Daoud Basha

Lebanese Meatballs in Tomato Sauce
This Middle Eastern meatball dish which is served with vermicelli rice is named after its greatest fan, King Daoud Basha.
Cals 1395 · Prot 44 · Carbs 153 · Fat 72
Family Friendly
35 min
Daoud Basha - Lebanese Meatballs in Tomato Sauce
This Middle Eastern meatball dish which is served with vermicelli rice is named after its greatest fan, King Daoud Basha.
Cals 1395 · Prot 44 · Carbs 153 · Fat 72
Family Friendly
Ingredients
Meatballs
Beef Mince
350 Grams
Brown onion
1 Piece
Fresh parsley
15 Grams
Cinnamon powder
1 Gram
Marmite 11*15*
8 Grams
Vegetable oil
1 Tbsp
Tomato sauce
Garlic cloves
2 Piece
Carrot
1 Piece
Coriander powder
2 Grams
Allspice powder
2 Grams
Tomato paste
30 Grams
Beef stock cube 9*11*15*
1 Piece
Chopped tomatoes
400 Grams
Honey
15 Grams
Pomegranate molasses
20 Grams
Vermicelli rice
Basmati rice
150 Grams
Ghee 4*
30 Grams
Rice vermicelli 10*
50 Grams
Water
300 ML
Garnish
Pomegranate
1 Piece
Crispy onions
20 Grams

Allergens

*11 Gluten, *15 Celery, *9 Soya, *4 Milk, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 5839 / 1395
Fats (g) 72.4
of which saturated (g) 30
Carbohydrates (g) 153
of which sugars (g) 36.1
Fibers (g) 16.3
Proteins (g) 43.7
Salt (g) 5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Rinse and soak the basmati rice. Peel and finely chop the onion and garlic. Peel and slice the carrots into half-moons. Chop the fresh parsley.
Make meatballs

2 Make meatballs

In a bowl, combine the beef mince, half of the chopped onions, the cinnamon powder, black pepper, parsley and salt with the marmite. Knead the mixture until combined. Shape into 10 meatballs. Refrigerate.
Start rice

3 Start rice

Heat a pot over a medium-high heat with the ghee. Once hot, roughly break up the vermicelli noodles into the pan. Fry for 4-5 min, constantly stirring, until browned and crispy.
Boil rice

4 Boil rice

Drain and add the basmati rice, measured water and salt to the pan and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and cover.
Fry meatballs

5 Fry meatballs

Meanwhile, heat a non-stick pan over a high heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 2-3 min until browned. Reduce the heat to medium-high, add the onions and cook for 3 min. Add the garlic, coriander powder and allspice powder. Cook for 1 min.
Serve

6 Serve

Add the tomato paste, stock cube, chopped tomatoes, honey, pomegranate molasses and carrots. Simmer for 12-15 min or until the carrots are soft. Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a spoon, squeezing to release the seeds. Serve the meatballs over the rice and top with fried onions and pomegranate.
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