Egyptian
Kofta Dawood Pasha
Tender Egyptian meatballs are browned in ghee, then simmered in a garlicky tomato sauce scented with baharat and a touch of cinnamon. It is traditionally served with plain rice or ruz bil sha'riya to catch the rich sauce.
Watch it madeFoodPix · 8:47
Ingredients
- Minced beef or lamb, preferably 15-20% fat300g
- Small onion, grated and squeezed dry1
- Fresh parsley, finely chopped2 tbsp
- Egyptian baharat1 tsp
- Ground allspice1/4 tsp
- Ground cinnamon1/8 tsp
- Salt3/4 tsp, divided
- Black pepper1/2 tsp, divided
- Ghee or samna1 1/2 tbsp
- Pine nuts1 tbsp
- Garlic cloves, finely minced2
- Tomato paste1 tbsp
- Crushed tomatoes or fresh tomato puree1 cup
- Water or light stock1/2 cup
- Sugar1/2 tsp
- Cooked Egyptian rice or ruz bil sha'riya, for serving2 cups
Method
- Put the minced meat in a bowl with the squeezed grated onion, parsley, baharat, allspice, cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper.
- Knead the mixture by hand for 2 to 3 minutes until it feels sticky and cohesive, then shape it into small walnut-sized balls.
- Chill the kofta balls for 10 minutes so they hold their shape while browning.
- Heat the ghee in a wide saucepan over medium heat, add the pine nuts, and stir until golden; remove them with a slotted spoon and set aside.
- In the same ghee, brown the kofta balls in batches, turning gently until colored all over but not cooked through, then remove them to a plate.
- Add the minced garlic to the same pan and stir for 20 to 30 seconds until fragrant, taking care not to burn it.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly and releases its aroma.
- Add the crushed tomatoes, water or stock, sugar, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper, then scrape the bottom of the pan to bring up the browned bits.
- Bring the sauce to a gentle boil, then return the browned kofta balls and any juices to the pan.
- Cover and simmer over low heat for 18 to 22 minutes, shaking the pan occasionally, until the kofta is cooked through and the tomato sauce is thick and glossy.
- Taste the sauce and adjust salt if needed, then scatter the toasted pine nuts over the top.
- Serve hot with cooked Egyptian rice or ruz bil sha'riya.
Common questions
Can I substitute the beef or lamb in Kofta Dawood Pasha with another meat, or make it leaner?
Yes. Ground turkey or chicken works, but add a little extra fat or olive oil so the kofta stays tender. For a leaner beef version, choose around 10-15% fat and avoid overmixing, which can make the balls dense.
How long should I chill and brown the kofta so they don’t fall apart?
Chill the shaped kofta for about 10 minutes, just enough to firm them up. Brown them over medium heat in batches, turning gently. They should color on the outside but remain undercooked inside before simmering in sauce.
What are the most common mistakes when making the sauce and kofta?
The biggest mistakes are wet onion, overmixing the meat, and burning the garlic. Squeeze the onion very dry, mix only until sticky, and cook garlic briefly. Also avoid boiling the sauce too hard, which can break the kofta.
How should I store leftovers, and can I freeze Kofta Dawood Pasha?
Store cooled kofta and sauce together in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on low heat so the meat stays tender.
What should I serve with Kofta Dawood Pasha?
It’s best with rice, vermicelli rice, mashed potatoes, or warm pita to catch the sauce. Add a simple salad or pickles for contrast. A spoon of yogurt on the side also works well if you want extra freshness.