Dawood Basha (Kufta and Potato Stew)

When your brain is craving a boost of dopamine, the ‘happiness hormone’, satisfy it with a comforting meal. And what can be more soothing than the beloved Middle Eastern classic, Dawood Basha (kufta and potato stew) recipe?

Dawood Basha presents a traditional yet distinctive take on meatballs, where you gently simmer mini kufta balls in a zesty tomato sauce alongside tender potatoes. It’s an easy, delicious, and comforting meal. For this specific dish, I added my onions to the sauce for some depth of flavor rather than to the meatballs.

A Hearty and Comforting Combo

Why Is It Called Dawood Basha?

The name of this recipe is interesting, for it indicates the name of a man, Dawood, which is equivalent to David in Western culture. In addition, Basha refers to a man in a high post. So why is it named so?

The legend says that a famous Basha with a high rank in the Ottoman Empire (modern Turkey) once governed part of the Levant. His name was Daoud Basha, and thus, the dish was named after him due to his fascination with the recipe. This is perhaps why Dawood Basha attains a royal status both in terms of texture and flavor.

My First Adventure with Dawood Basha

Have you ever tried to make something for the first time and ended with a surprise twist? Well, that’s exactly what happened to me when I tried to prepare Dawood Basha all by myself!

I couldn’t ask my mom because she had never made it before, so I gave it a shot. But I was pretty sleepy, so I messed up. I left the meatballs on the stove for too long and ended up with crunchy balls instead. Oops!

But guess what? I didn’t give up and tried it again and let me tell you, they turned out amazing!

Dawood Basha: A Classical Stew

Ingredients for Dawood Basha Stew

With a few simple components, you can make these tasty meatballs into a masterpiece dish called Dawood Basha. So what do you need exactly? Well, the ingredients range between the kufta balls and the sauce.

For the Meatballs

Beef: Use 80/20 meat. You can also buy it a little bit fatty. In this case, prepare a mixture of beef and lamb, 50 by 50, to get the right moisture.

Seasonings: Use a combo of allspice, onion powder, garlic powder, paprika, coriander powder, paprika, black pepper, and salt.

Parsley: Choose some fresh finely chopped parsley. You can replace it with dry parsley as well.

For the Sauce

Olive Oil: Part of the oil is necessary to sauté the balls while you add the rest to the final mixture.

Onion: You need half of a medium, yellow onion, finely diced.

Potato: Use a big russet potato, peeled and chopped into cubes 1/2 inch thick.

Tomato Sauce: Get a can of tomato sauce. You can also puree overripe red tomatoes and mash them into a diluted tomato mixture.

Water: The water has to be extra hot to make the sauce into the right consistency.

Seasonings: Just as the meatballs, the sauce has to be seasoned with garlic powder, onion powder, bullion powder, the allspice, and salt.

Garlic: The garlic cloves have to be peeled and minced.

The Irresistible Basha Plate

Steps to Prep

Now, it’s time to get to work. After preparing the required ingredients, all you have to do is to follow these steps precisely. The final product is a satisfying and hearty meal that will please all family members.

First and foremost, start by mixing the ground beef with the spices and parsley. Roll into small meatballs not bigger than 1 tablespoon in size.

Then, in a large pot, add 3 tablespoons of olive oil and heat up before adding the finely chopped onion and the diced potato.

Next, let them cook on medium heat until the onions are translucent and the potatoes develop some color.

After that, make room for the meatballs and add them in, letting them brown for 2 minutes before turning and browning them for another 2 minutes.

At this point, add the tomato sauce, water, and the rest of the spices, mix and let the mixture simmer on medium heat for 20 minutes, or until potatoes are fork tender and meatballs are cooked.

In a separate pan, heat up the remaining 2 tablespoons of olive oil, and add the minced garlic. Fry until golden, and then add it to the pot of stew.

Finally, mix well, serve with Middle Eastern Vermicelli Rice (Ruz Bil Shi’iriya), and top it with roasted pine nuts and chopped parsley.

Variations of Dawood Basha Stew

Dawood Basha is commonly made with ground beef. However, you can make it with ground chicken that you can turn into balls.

For a special Middle Eastern taste, you can add other spices like a pinch of sumac or za’atar to season the meatballs for an authentic taste. Add a pinch of cinnamon or cumin for extra depth of flavor.

For more vegetables in your stew, you can add diced bell peppers, carrots, or zucchini. The veggies do not only add flavor but they also increase the nutritional value of the dish.

Pro Tips for a Tenderly Cooked Dawood Basha

If you like a tangier taste, add a drizzle of pomegranate molasses to the tomato sauce at the end. You might also leave this to personal taste, and let each person add some to their dish.

Dawood Basha is generally served with Middle Eastern Vermicelli Rice. But you can go without the rice. Then, you might serve it by itself or with pita bread and some fattoush salad.

You can store any leftover Dawood Basha in an airtight container. Make sure you consume them within 4 days maximum.

Storage Tips

Refrigeration: Store Dawood Basha in your fridge for 3-4 days. Allow it to cool completely before transferring the stew to an airtight container.

Freezing: For longer-term storage, you can freeze Dawood Bahsa. Place it inside a freezer-safe container. You can store it for up to 2-3 months.

Portioning: If you have a lot of stew, consider portioning it into individual servings before freezing. Then, you can thaw and reheat only what you need.

Reheating: Reheat Dawood Basha over low to medium heat or in the microwave until heated completely.

A Royal Meatball Stew

Frequently Asked Questions (FAQs)

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Middle-Eastern Stuffed Cabbage Rolls

Yemeni Chicken Mandi

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Palestinian Purslane Stew Recipe

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Dawood Basha (Kufta and Potato Stew)

Fatimah

This is a Middle Eastern version of meatballs where kufta balls sink with chopped potatoes in tomato sauce. They are drizzled with roasted pine nuts and served with vermicelli rice.

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Mediterranean, Middle Eastern

Servings 4

Calories 406 kcal

Ingredients

  

1x2x3x

For the Meatballs

• ½ pound 80/20 ground beef
• 1 teaspoon Allspice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon coriander powder
• ¼ cup finely chopped parsley or 3 tablespoons dry parsley

For the Sauce

• 5 tablespoons olive oil divided
• ½ medium yellow onion finely diced
• 1 extra large Russet potato peeled and chopped into ½ inch cubes
• 1 can tomato sauce 29 ounces
• 1½ cups hot water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Allspice
• 1 tablespoon bullion powder
• salt to taste
• 5 large cloves garlic

Instructions

 

• Mix the ground beef with the spices and parsley and roll into small meatballs.
• To a pot, add 3 tablespoons olive oil and heat up before adding the finely chopped onion and the diced potatoes.
• Let them cook on medium heat until onions are translucent and potatoes develop some color.
• Make room for the meatballs and add them in, letting them brown for 2 minutes before turning and browning for another 2 minutes.
• Add the tomato sauce and water and the rest of the spices.
• Mix and let it simmer on medium heat for 20 minutes, or until potatoes are fork tender and meatballs are cooked.
• In a separate pan, heat up the remaining 2 tablespoons olive oil and add the minced garlic.
• Fry until golden, and then add it to the pot of stew.
• Mix well, serve with vermicelli rice, and top it with roasted pine nuts and chopped parsley.

Video

https://www.instagram.com/reel/CnFJ2OuuYzf/?igshid=MDM4ZDc5MmU=

Notes

• If you enjoy a more tangy flavor, you can add a drizzle of pomegranate molasses to the tomato sauce at the very end. You might also leave this to personal taste, and let each person add some to their own dish.
• Dawood Basha is generally served with vermicelli rice. But you can go without the rice. Then, you might serve it by itself or with pita bread and some fattoush salad.
• The meatballs have to be moist. That’s why you should try to use some fatty meat. If you prefer lean meat, you can add a tablespoon of vegetable oil or ghee to the sauce instead.
• You can store any leftover Dawood Basha in an airtight container. Make sure you consume them within 4 days maximum.

Nutrition

Calories: 406kcalCarbohydrates: 24gProtein: 14gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 40mgSodium: 1141mgPotassium: 966mgFiber: 4gSugar: 7gVitamin A: 867IUVitamin C: 18mgCalcium: 66mgIron: 4mg

Keyword Meal, Middle Eastern, Middle Eastern Vermicelli Rice, Stew

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