Dawood Basha — Print Recipe — The Culinary Codex

Tender, aromatic meatballs simmered in a rich tomato sauce with pine nuts and warm spices. Named after an Ottoman governor, this elegant Egyptian dish transforms humble ground meat into something regal.

Ingredients

750g ground beef
1 large onion, grated
3 tbsp pine nuts
2 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cumin
600g crushed tomatoes
4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp olive oil
1 tsp salt
Fresh parsley, chopped

Instructions

1 Combine ground beef with grated onion, allspice, cinnamon, half the cumin, salt, and half the parsley. Knead vigorously for three minutes until the mixture is very smooth.
2 Shape the seasoned meat into walnut-sized meatballs, pressing a few pine nuts into the center of each one. Place on a baking sheet as you work through them.
3 Heat olive oil in a large skillet and brown the meatballs on all sides for five minutes. Work in batches to avoid crowding, ensuring a deep golden sear.
4 In a heavy pot, saute garlic in olive oil for one minute. Add tomato paste and cook two minutes more. Pour in the crushed tomatoes and remaining cumin.
5 Nestle the browned meatballs into the simmering tomato sauce. Cover and cook on low heat for twenty-five minutes until the sauce thickens and meatballs cook through.
6 Scatter the remaining pine nuts and fresh chopped parsley over the finished dish. Serve over vermicelli rice or with warm flatbread for a satisfying meal.

Did You Know?

Dawood Basha is named after Dawud Pasha, an Ottoman governor of Egypt, whose personal cook allegedly created this dish to satisfy his demanding palate.