Dawood Basha

Ingredients:

For the Meatballs:

- 450g ground beef or lamb
- 1 small onion, finely grated
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- Olive oil for frying

For the Tomato Sauce:

- 1 can (14 ounces) crushed tomatoes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 cup water

Instructions:

Prepare the Meatballs:

1. In a bowl, combine the ground meat, grated onion, breadcrumbs, egg, ground cumin, ground coriander, salt, and black pepper.
2. Mix the ingredients until well combined.
3. Shape the mixture into small meatballs, about the size of a walnut.

Fry the Meatballs:

1. In a skillet, heat olive oil over medium-high heat.
2. Fry the meatballs until they are browned on all sides. You can do this in batches to avoid overcrowding the pan.
3. Once browned, remove the meatballs from the skillet and set them aside.

Prepare the Tomato Sauce:

1. In the same skillet, add more olive oil if needed.
2. Sauté chopped onions until they become translucent.
3. Add minced garlic and cook for an additional minute.
4. Stir in crushed tomatoes, tomato paste, ground cinnamon, ground allspice, salt, and black pepper. Mix well.
5. Pour in water and bring the sauce to a simmer.

Simmer the Meatballs:

1. Return the browned meatballs to the skillet, making sure they are submerged in the tomato sauce.
2. Cover the skillet and let the meatballs simmer in the sauce for about 20-25 minutes or until they are cooked through.

Serve:

1. Adjust the seasoning if necessary.
2. Serve Dawood Basha hot, either on its own or with rice.

Serving Suggestions:

- Dawood Basha is often served with rice or Lebanese flatbread.
- Garnish with chopped fresh parsley for added flavor.

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