Dawood Basha – Meatballs With Tomato And Chickpeas Recipe

RatingDifficultyBeginner

Many large supermarkets and Middle Eastern markets carry harissa, a hot North African paste made of chiles, garlic, and spices; some brands are sold in tubes, while others are offered in jars.

Yields1 Serving
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
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FOR THE MEATBALLS
 63 g Minced meat (beef, not lean)
  cup Parsley (chopped)
 ¼ Onions
 ½ Garlic cloves
 ¼ tsp Salt
 ¼ tsp Arabic mixed spice (or All Spice)
FOR THE TOMATO SAUCE
 100 g Chopped tomatoes (canned)
 63 g Strained tomatoes
 100 g Chickpeas (canned)
 ¼ Onions (large)
 ¼ tsp Salt
 ½ tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
  tbsp Sunflower oil
 ½ cup Water


1

In a food processor, blend together the chopped parsley, chopped medium onion and crushed garlic until smooth. Blend two or three times, stopping to scrape the sides to make sure everything blends together.

2

Put the minced meat in a bowl with the mixture from the food processor, the Arabic mixed spice and the salt and mix well using your hands.

3

Using your hands, take small amounts of the minced meat mixture, roll them into balls, and place on an oven tray.

4

Roast the meatballs in the oven until the meat changes color (about 10 minutes).

5

Put the sunflower oil in a pot and fry the sliced large onion on high heat until translucent.

6

Add the meatballs and mix them with the onions.

7

Add the chopped tomatoes, strained tomatoes and the remaining salt and mix. Cover and let it boil on high heat for about 5 minutes. Then add the water, pomegranate molasses, and chickpeas. Mix well and let it come to a boil again while covered. Lower the heat to medium and let it simmer while covered for about 15 minutes. Tete Hiba’s tip: If you find the sauce too thick, just add more hot water and let it simmer for a few minutes.

Ingredients

FOR THE MEATBALLS
 63 g Minced meat (beef, not lean)
  cup Parsley (chopped)
 ¼ Onions
 ½ Garlic cloves
 ¼ tsp Salt
 ¼ tsp Arabic mixed spice (or All Spice)
FOR THE TOMATO SAUCE
 100 g Chopped tomatoes (canned)
 63 g Strained tomatoes
 100 g Chickpeas (canned)
 ¼ Onions (large)
 ¼ tsp Salt
 ½ tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
  tbsp Sunflower oil
 ½ cup Water

Directions

1

In a food processor, blend together the chopped parsley, chopped medium onion and crushed garlic until smooth. Blend two or three times, stopping to scrape the sides to make sure everything blends together.

2

Put the minced meat in a bowl with the mixture from the food processor, the Arabic mixed spice and the salt and mix well using your hands.

3

Using your hands, take small amounts of the minced meat mixture, roll them into balls, and place on an oven tray.

4

Roast the meatballs in the oven until the meat changes color (about 10 minutes).

5

Put the sunflower oil in a pot and fry the sliced large onion on high heat until translucent.

6

Add the meatballs and mix them with the onions.

7

Add the chopped tomatoes, strained tomatoes and the remaining salt and mix. Cover and let it boil on high heat for about 5 minutes. Then add the water, pomegranate molasses, and chickpeas. Mix well and let it come to a boil again while covered. Lower the heat to medium and let it simmer while covered for about 15 minutes. Tete Hiba’s tip: If you find the sauce too thick, just add more hot water and let it simmer for a few minutes.

Dawood Basha – Meatballs With Tomato And Chickpeas Recipe

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