Dinner · 40 min · middle-eastern

Dawood Basha

A Middle Eastern dinner built around ground lamb and onion — on the table in 40 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground lamb
• 1 Onion
• 3 tbsp Tomato paste
• 14 oz Crushed tomatoes
• 1/3 cup Pine nuts
• 1 tbsp Baharat
• 1/2 cup Fresh parsley
• 2 tbsp Pomegranate molasses

Steps

1. Mix the lamb with grated onion, baharat, and salt; roll into walnut-sized meatballs.
2. Brown the meatballs on all sides until crusted, about 8 minutes; set aside.
3. Soften sliced onion in the same pan 6 minutes, stir in tomato paste 2 minutes, then the tomatoes and water.
4. Return the meatballs and simmer 15 minutes until cooked through and the sauce thickens.
5. Stir in the pomegranate molasses off the heat — its sweet-sour depth is the dish’s signature.
6. Shower with toasted pine nuts and parsley.
7. Serve over rice or with flatbread; named for a 19th-century Ottoman pasha with excellent taste.

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