Daoud Basha
Lebanese Meatballs in Tomato Sauce
Instructions
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.
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 10/15/20 meatballs. Refrigerate.
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.
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.
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.
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.
Tips for fussy eaters
Serve with plain rice instead.
Pro tip
The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.
This Middle Eastern meatball dish which is served with vermicelli rice is named after its greatest fan, King Daoud Basha.
Cooking Time: 35 min
Cals 1195 · Prot 49 · Carbs 141 · Fat 48
Ingredients
Meatballs
Tomato sauce
Vermicelli rice
Garnish
This Middle Eastern meatball dish which is served with vermicelli rice is named after its greatest fan, King Daoud Basha.
Cooking Time: 35 min
Cals 1195 · Prot 49 · Carbs 141 · Fat 48
Instructions
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.
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 10/15/20 meatballs. Refrigerate.
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.
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.
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.
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.
Tips for fussy eaters
Serve with plain rice instead.
Pro tip
The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.
Ingredients
Meatballs
Tomato sauce
Vermicelli rice
Garnish
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