Dawood Basha

Ingredients

• half a kilo (500 g) finely ground meat
• 1 and a half kilos chopped tomatoes
• 1 small onion, finely hand-chopped with a knife
• 1 small onion, cut into slices
• 1 tablespoon ghee
• 1 tablespoon salt
• 1 tablespoon tomato paste
• 2 tablespoons flour
• 2 tablespoons chopped parsley
• 1 tablespoon crushed garlic
• 1 tablespoon black pepper
• half a teaspoon seven-spice blend
• half a teaspoon ginger
• a little Mazola oil
• an optional sprinkle pine nuts

Instructions

1. In a mixing bowl, combine the black pepper, ginger, seven-spice blend, and salt until they form one spice mixture.
2. In a mixing bowl, place the finely ground meat and add part of the spice mixture, the chopped parsley, and the finely chopped onion. Knead the mixture well for about five minutes.
3. Using your hands, shape the meat mixture into similarly sized balls, moistening your hands with a little water as you shape them.
4. On a plate or in a shallow bowl, place the flour, then lightly coat the meatballs in flour. Leave the meatballs to rest briefly so they absorb the flour.
5. In a pot or frying pan over the heat, add the ghee and let it melt slightly.
6. In the pot or frying pan over the heat, add the sliced onion and sauté it.
7. In the pot or frying pan over the heat, add the crushed garlic, then add the chopped tomatoes, tomato paste, and the remaining spice mixture.
8. In the pot or frying pan over the heat, reduce the heat under the tomato sauce and leave it until it thickens.
9. In a frying pan over the heat, add a little Mazola oil for frying the meatballs.
10. In the frying pan over the heat, fry the meatballs on all sides, turning them until they take on color, without cooking them through completely.
11. In the pot or frying pan containing the tomato sauce, add the fried meatballs on top of the sauce.
12. In the pot or frying pan over low heat, give only two gentle stirs so the meatballs are covered with sauce and do not stick.
13. In the pot or frying pan over low heat, leave the Dawood Basha for about seven minutes, until the meat absorbs the tomato flavor and the tomatoes take on the flavor of the meat.
14. On a serving platter, serve Dawood Basha hot with rice.
15. On a serving platter, chopped parsley may be sprinkled over the top.
16. On a serving platter, a sprinkle of black pepper may be added over the top.
17. On a serving platter, a sprinkle of pine nuts may be added as an optional extra.