Syrian
Dawood Basha
Syrian Dawood Basha is made with small spiced meatballs browned in samneh, then simmered in a tomato sauce brightened with pomegranate molasses. It is traditionally spooned beside vermicelli rice and finished with toasted pine nuts.
Ingredients
- Ground lamb or beef, 80/20250g
- Small onion, finely grated and squeezed dry1
- Fresh parsley, finely chopped2 tbsp
- Salt1 tsp, divided
- Syrian seven spice or ground allspice3/4 tsp, divided
- Black pepper1/4 tsp
- Ground cinnamon1/4 tsp, divided
- Samneh or ghee3 tbsp, divided
- Pine nuts2 tbsp
- Small onion, thinly sliced1
- Garlic cloves, crushed2
- Tomato paste1 tbsp
- Ripe tomatoes, grated, or crushed tomatoes1 cup
- Water or light beef stock3/4 cup
- Pomegranate molasses1 tbsp
- Medium-grain rice, rinsed and soaked 15 minutes2/3 cup
- Broken vermicelli noodles1/4 cup
- Hot water for rice1 cup
Method
- Combine the ground meat, grated squeezed onion, parsley, 1/2 tsp salt, 1/2 tsp seven spice, black pepper, and 1/8 tsp cinnamon in a bowl.
- Knead the meat mixture by hand for 2 to 3 minutes until sticky and cohesive, then shape it into small walnut-size meatballs.
- Heat 1 tbsp samneh in a wide pan over medium heat and toast the pine nuts until golden, then remove them and set aside.
- Add 1 tbsp samneh to the same pan and brown the meatballs on all sides without cooking them through, then transfer them to a plate.
- In the same pan, add the sliced onion and cook until soft and lightly golden.
- Add the crushed garlic and tomato paste and stir for 1 minute until fragrant and the paste darkens slightly.
- Add the grated tomatoes, water or stock, pomegranate molasses, remaining 1/2 tsp salt, remaining 1/4 tsp seven spice, and remaining 1/8 tsp cinnamon.
- Bring the sauce to a gentle boil, return the meatballs to the pan, cover, and simmer over low heat for 18 to 22 minutes until the sauce thickens and the meatballs are cooked through.
- While the meatballs simmer, melt the remaining 1 tbsp samneh in a small pot and fry the vermicelli until deep golden.
- Drain the soaked rice, add it to the vermicelli, and stir for 1 minute to coat the grains.
- Add 1 cup hot water and a pinch of salt to the rice, bring to a boil, cover, and cook on low heat for 15 minutes.
- Turn off the rice and let it steam, covered, for 5 minutes before fluffing.
- Serve the Dawood Basha hot with the vermicelli rice, spoon extra tomato sauce over the meatballs, and garnish with the toasted pine nuts.
Common questions
Can I substitute beef for lamb in Dawood Basha, and will it change the flavor much?
Yes. Use 80/20 ground beef if you want a milder, less rich version; lamb gives the most traditional flavor. If using beef, keep the cinnamon and allspice a little restrained so the sauce stays balanced.
How long does it take to make Dawood Basha from start to finish?
Plan for about 45 to 60 minutes total. Mixing and shaping the meatballs takes 10 to 15 minutes, browning about 10 minutes, and the sauce and simmering another 20 to 30 minutes.
What are the most common mistakes when making the meatballs and sauce?
Don’t skip squeezing the onion dry, or the meatballs can fall apart. Also avoid overcrowding the pan when browning, and don’t boil the sauce hard; a gentle simmer keeps the meatballs tender.
How should I store leftover Dawood Basha and reheat it?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of water, or microwave in short bursts so the meatballs don’t dry out.
What should I serve with Dawood Basha?
Serve it with rice, vermicelli rice, or warm flatbread to soak up the sauce. A simple cucumber-yogurt salad or chopped herb salad works well on the side, and the toasted pine nuts add the finishing touch.