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Dawood Basha @ Lebanese Meatballs - Balls Week #1

Monday, December 16, 2013

I once had these in Suria KLCC's food court and fell in love with it. But that version didn't come with pine nuts. I was searching for the version that matched my memory, and it was served with a tomato sauce that was spiced.

When I found a seemingly matching recipe, I was elated.

Dawood Basha actually meant High Ranking Officer Dawood (David).

I made these for dinner and we  loved it. I served it with bulgur wheat to for a better experience. Bulgur wheat when eaten like that, taste like chopped up chewy spagetti. It's actually quite nice.

I made the version with some pine nuts, and it's optional. Next time I might skip it because I can be quicker.
The amount you see here is the actual amount. My hubby and I had no problem finishing up. My boy, the carnivore liked it too.

I don't remember whether the one I ate was spicy or not, as in, fiery spicy. But some sites add chilli powder and some don't. And so, to suit my kid's palate, I decided not to use it.

If you think you don't want to use Lebanese 7 spice, there are some recipes that uses only allspice. Allspice is not to be confused with mixed spice as it is a spice on its own.

And you can also use lamb too.

Dawood Basha @ Lebanese Meatballs
Reference: MidEats

250gm minced beef
3/4 tsp Lebanese 7 spice mix
1/2 tsp salt
2 heaped Tbsp finely minced onion
2 heaped Tbsp chopped parsley
1/4 cup breadcrumbs (panko)
(If you find it dry, add some egg, but might not need the whole egg)

Some lightly toasted pine nuts (optional)
Some oil for coating the meat balls
More Pine nuts and parsley as garnish

1 cup finely chopped onions
1 Tbsp minced garlic
1/2 tsp cumin
1/2 tsp Lebanese 7 spice  mix
350gm tomato, pureed with 1 cup water
3Tbsp tomato sauce
Chicken stock powder or beef stock powder to season.

1. Prepare meat balls. Combine beef, spice mix, salt, onion, parsley and breadcrumbs together. Form them into balls as big as a small lime, with 3 toasted pine nuts as filling( see pic). Grease each formed ball with some oil.
2. Arrange them on a lined or  greased baking tray and bake in a preheated oven at 180(fan)/200C for 10  minutes or until set.
3. Prepare gravy. Saute minced onions and garlic until  softened. Add in cumin and spice mix and saute for  a  few seconds. Pour in the fresh tomato puree and tomato sauce. Let it simmer for 5-10 minutes. Season with some stock powder or just salt.
4. Put the baked meatballs into the gravy and simmer for another 3-5 minutes.
5. Dish up and garnish with more pine nuts and parsley

My brother bought the bulgur for me and I don't know where he got  it. But I've seen it at Middle Eastern Shops. You can find coarse and fine bulgur in Malaysia and I've seen them in Subang Jaya. The one my brother bought for me is the coarse type.

I am submitting this to Asian Food Fest West Asia Month

2 lovely notes:

比比 December 16, 2013 at 4:32 PM  

I'm drooling at this hour by looking at your food photo!

Marcus Nordgren,  December 18, 2013 at 1:08 AM  

I'm writing from Sweden were I'm part of a project promoting and informing about edible perennials. We're working on a small folded leaflet that we want to distribute to a interested public, but since we're nonprofit we will give them away for free. So, we have seen your lovely photos of the fried daylilies (http://wendyinkk.blogspot.se/2012/12/fried-day-lily-buds-mff-pahang-7.html) and want to ask you if it's possible to use one of then in our leaflet? If possible we'd like to get a copy without your blog name on it, but we will give credits to you in a text line instead.

Hope all is well and that your culinary experiments continues.
All the best.
Marcus (murkas@gmail.com)

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