Arabic Meatballs Daoud Basha
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g minced beef
- 250 g minced lamb
- 3 cloves garlic
- 500 g onion (s)
- 1 bunch coriander greens
- 1 bunch dill
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
- 1 teaspoon cinnamon powder
- 150 ml oil (sunflower oil)
- 2 large tomato (s)
- 75 g tomato paste
- 1 bunch mint, fresh
- 600 ml cold water
Print Recipe
Pin Recipe Instructions
- Finely chop 1 onion, 1 clove of garlic, coriander and dill and mix with salt, pepper, cinnamon and minced meat. Shape this mixture into medium-sized balls with damp hands. Fry these in a pan with 100 ml of sunflower oil for 10 minutes until golden brown.
- Peel the tomatoes and cut into cubes. Chop the remaining onions and garlic cloves and sweat in the remaining oil until translucent. Add the tomatoes and tomato paste, then add the meatballs to the saucepan. Add 600 ml of cold water and simmer for 30 minutes. Then add the fresh mint and simmer for another half an hour.
- This dish goes well with Arabic rice. This is the Egyptian variant of the recipe. In Lebanese cuisine, instead of coriander and dill, a bunch of flat-leaf parsley is used and the meatballs are much smaller.
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