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Dawood basha kufta and potato stew

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 20 Ratings
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4
Calories 406 kcal

Ingredients
  

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.

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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