Dawood Baasha Recipe
Ingredients
| 1 lb 1/2 kg) Basic Kafta Mixture, omitting parsley | ||
| Pine nuts | 1 Cup (16 tbs) | |
| 1/2 cup olive or nut oil | ||
| Onions | 2 Large, chopped | |
| Tomatoes | 4 Medium, peeled | |
| 2 tablespoons tomato paste blended with | ||
| Water | 1 Cup (16 tbs) | |
| Mixed spices | 1/2 Teaspoon | |
| Black pepper salt | 1 To taste | |
| Lemon Juice | 1 Tablespoon | |
Directions
Mould the kafta mixture into balls about half the size of an egg.
In a saucepan lightly brown the pine nuts in oil, remove and set aside.
Fry the onions in the same oil until golden brown, remove and set aside, then brown the meat balls and set aside.
Place the peeled tomatoes and tomato paste blended with water in the pan and bring to the boil.
Add the mixed spices, salt and pepper, lemon juice, onions and meat balls.
Simmer for 20 minutes adding a little more water if required.
Add the pine nuts just before serving.
Serve with Rice Pilaf.
In a saucepan lightly brown the pine nuts in oil, remove and set aside.
Fry the onions in the same oil until golden brown, remove and set aside, then brown the meat balls and set aside.
Place the peeled tomatoes and tomato paste blended with water in the pan and bring to the boil.
Add the mixed spices, salt and pepper, lemon juice, onions and meat balls.
Simmer for 20 minutes adding a little more water if required.
Add the pine nuts just before serving.
Serve with Rice Pilaf.
Chef
