Dawood Basha

• servings: 3 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 lb Ground Beef

Handful of Parsley

1 Onion, quartered

4 Garlic cloves

1 tbsp All Spice seasoning

Salt & Pepper to taste

2 tbsp Olive oil

2 Potatoes, diced

1 tbsp Olive oil

Salt & Pepper to taste

3 Semi-ripe tomatoes, cubed

3 Garlic cloves, chopped

1 Onion, chopped

1 tbsp Pomegranate Molasses

1 ½ tbsp Tomato Paste

Salt & Pepper to taste

1 tsp All spice seasoning

1 tbsp Olive oil

Vegetable Stock (enough to submerge the meatballs)

Directions

In a food processor, add the parsley, onions, and garlic then pulse until salsa like.

Add this to the ground beef along with the seasonings listed. Mix together very well. Create 15 even meatballs.

In a pan, add the olive oil then sear the meatballs on both sides until lightly browned on medium heat. The meatballs are not meant to cook fully at this stage; just get some nice color.

Set aside once that is achieved. Go ahead and toss the potatoes with a tad more oil in the same pan. Season with salt and pepper. Get a nice crust on them and cover with a lid until they are semi-tender. Then, set those aside as well.

Puree the tomatoes in the food processor. In the same pan, add olive oil along with the onions and garlic. Saute until fragrant then add the tomato puree, pomegrenate molasses, tomato paste, salt, pepper, and all spice.

Stir together for a few minutes then add the meatballs on top with the potatoes.

Add enough vegetable stock to submerge the meatballs halfway. Bring this to a simmer for 20 minutes covered then uncover for 15 min to slightly thicken the sauce. Enjoy with rice or even pita bread!