Dawood Basha (Kufta and Potato Stew)

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.

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Ingredients

Cutout Cutout Off-white Banner FALASTEENIFOODIE.COM Ground beef Garlic powder Onion powder Black pepper Coriander powder Yellow onion Russet potato Tomato sauce Bullion powder Cloves garlic Paprika All spice Salt Parsley Olive oil Water Dotted Diamond Floral

Mix the ground beef with the spices and parsley and roll into small meatballs.

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To a pot, add 3 tablespoons olive oil and heat up before adding the finely chopped onion and the diced potatoes.

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Let them cook on medium heat until onions are translucent and potatoes develop some color.

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

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Add the tomato sauce and water and the rest of the spices.

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In a separate pan, heat up the remaining 2 tablespoons olive oil and add the minced garlic.

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Fry until golden, and then add it to the pot of stew.

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