Recipe
Daoud Basha with Vermicelli Rice
Daoud Basha is a traditional thick Middle-Eastern meatball stew served over a bed of rice and vermicelli.
Ingredients
- 1 kg Minced Meat (Lamb Or Beef)
- 2 tbsp Tomato Sauce
- 1 tbsp Salt
- 0.5 tsp Black Pepper
- 0.5 tsp Red Pepper
- 1 tsp Sweet Pepper Seasoning
- 0.25 tsp Cinnamon
- 0.5 kg Onion, cut into thin slices
- 1 Lemon Zest
- 0.5 cup Pine Nuts
- Vegetable Oil, for frying meatballs and onions
- 0.5 kg Tomato Sauce
- 2 cup Medium-Grain Rice
- 4 tbsp Oil
- 0.5 cup Vermicelli
- 1 tsp Salt
- 3.5 cup Water
Method
- Mix the meat with pine nuts, salt, pepper, sweet pepper and red pepper.
- Shape the meat into small balls the size of cherries.
- Cut the onion into thin slices.
- Heat the oil and fry the onions until they are soaked, then remove from the pan, and keep the frying oil.
- Fry the meatballs in the same pan until brown, then add the onion wings and lemon zest.
- Add the tomato sauce and cook the mixture over a medium heat for 15 to 20 minutes. Turn off the heat and leave the pot aside. Serve medium grain rice with the Daoud Basha.
Ingredients
- Minced Meat (Lamb Or Beef)
- Tomato Sauce
- Salt
- Black Pepper
- Red Pepper
- Sweet Pepper Seasoning
- Cinnamon
- Onion
- Lemon Zest
- Pine Nuts
- Vegetable Oil
- Tomato Sauce
- Medium-Grain Rice
- Oil
- Vermicelli
- Salt
- Water
Method
- Mix the meat with pine nuts, salt, pepper, sweet pepper and red pepper.
- Shape the meat into small balls the size of cherries.
- Cut the onion into thin slices.
- Heat the oil and fry the onions until they are soaked, then remove from the pan, and keep the frying oil.
- Fry the meatballs in the same pan until brown, then add the onion wings and lemon zest.
- Add the tomato sauce and cook the mixture over a medium heat for 15 to 20 minutes. Turn off the heat and leave the pot aside. Serve medium grain rice with the Daoud Basha.