Daoud basha


Serves 1 Prep/cook­ing 30 mins


• 1 tbsp sun­flower oil or but­ter • 1 tbsp ver­mi­celli • 2 cups rice • 4 cups wa­ter • 1 tsp salt

Daoud basha

• 400g kafta meat • 50g bread­crumbs • 25g pep­per paste • 3g hot red pep­per pow­der • 8g chopped pars­ley • 80g tomato paste • 250g onion rings • 10 peeled gar­lic cloves • 400g chopped peeled toma­toes • 50g sun­flower oil • 1L wa­ter • 3g cin­na­mon stick • 50g pine nuts • 1 tsp cin­na­mon pow­der and seven spices • Salt and black pep­per to taste


Wash and drain the rice. Boil 4 cups of wa­ter and fry the ver­mi­celli in the oil or but­ter on low heat. Add the rice when the ver­mi­celli turn golden and stir for 2 to 3 min­utes, then add the hot wa­ter. Bring to the boil again, lower the heat, cover and sim­mer un­til all the wa­ter is ab­sorbed. Don’t stir after adding the wa­ter. Re­move from heat and cover with a kitchen towel or a clean cloth and al­low to rest. Blend to­gether the ground kafta meat, bread­crumbs, chopped pars­ley, peeled gar­lic, seven spices, salt, cin­na­mon pow­der, hot red pep­per pow­der and black pep­per; mix un­til well com­bined. Roll the mix­ture into wal­nut sized balls and flat­ten the balls slightly. In a pot add the oil to fry the onion rings and pine nuts for 5 min­utes. Add the meat­balls and cover the pot for 10 min­utes. Add the chopped toma­toes and let boil for 5 min­utes. Fi­nally, add the tomato paste, pep­per paste, cin­na­mon stick and wa­ter and leave to boil for 10 min­utes. Re­move from heat and serve hot with the rice.

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