Entrees > Middle Eastern Recipes > Dawood Basha >
Dawood Basha
Syrian Meatballs
1 LB ground beef or lamb
1/2 C fresh parsley, chopped
Salt & black pepper to taste
2 TBS clarified butter (ghee) or canola oil
1 onion, chopped
4 tomatoes, peeled & diced
2 tsp. Baharat spice
Hot-cooked white rice (for serving; optional)
In a bowl, combine meat with 1/4 cup chopped parsley, and salt and black pepper to taste. Form mixture into 1" balls. Add clarified butter or canola oil to a skillet; cook meatballs over medium heat, turning to brown evenly. Remove and drain on paper towels. Add onions to drippings in skillet; sauté until golden. Add chopped tomatoes and simmer for about thirty minutes to thicken. Add meatballs and simmer gently for another thirty minutes. Season with Baharat and remaining parsley.
Suggestion: Serve over hot-cooked white rice.
Alternate Cooking Method: If preferred, bake meatballs at 350-degrees F for about thirty minutes, turning once halfway through cooking time.
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