Dawood Basha (Spiced Meatballs in Tomato Broth)

Ingredients

• Beef

  500 g

  $4.00

• Onions

  1 medium

  $0.30

• Garlic

  3 cloves

  $0.02

• Bulgur Wheat

  50 g

  $0.15

• Tinned tomatoes

  1 tin (400 g)

  $1.10

• Tomato paste

  2 tbsp

  $0.14

• Ground Coriander

  1 tsp

  $0.11

• Cumin

  1 tsp

  $0.12

• Olive oil

  2 tbsp

  $0.20

• Salt

  1 tsp

  $0.00

• Parsley

  0.5 bunch

  $0.30

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Soak the bulgur wheat in hot water for 10 minutes, then drain and squeeze out all excess moisture.

2. 2

   Combine minced beef, bulgur, half the grated onion, half the parsley, cumin, and salt, then roll firmly into golf-ball-sized meatballs.

3. 3

   Heat olive oil in a wide pan and brown the meatballs on all sides for 6 minutes, then transfer to a plate.

4. 4

   In the same pan, sauté the remaining chopped onion and minced garlic until translucent and fragrant.

5. 5

   Stir in tomato paste, ground coriander, and tinned tomatoes, bringing the sauce to a gentle simmer with 200 ml water.

6. 6

   Nestle the browned meatballs back into the bubbling sauce, cover, and simmer gently for 25 minutes until thoroughly cooked.

7. 7

   Scatter over the remaining fresh chopped parsley and serve warm with flatbread or rice.