Instructions

1. Preparing the Meatballs

   In a deep bowl, mix the minced meat with the finely minced onion, parsley, half of the garlic, half a teaspoon of seven spices, a quarter teaspoon of cinnamon, one teaspoon of salt, and half of the black pepper until well combined. · 5 min
2. Shaping the Balls

   Shape the meat mixture into equal medium-sized balls and set them aside on a plate. · 5 min
3. Searing the Meatballs

   Heat two tablespoons of oil in a wide skillet over medium heat, then brown the meatballs on all sides until they take on a nice golden color, then remove them from the skillet and set aside. · 7 min
4. Sautéing Onion and Garlic

   In the same skillet, add an extra tablespoon of oil if needed, then sauté the sliced onion and the remaining garlic until the onion softens and becomes translucent. · 4 min
5. Preparing the Sauce

   Add the tomato paste and stir for a minute, then add the pureed tomatoes, hot water, the remaining spices, and salt, and let the sauce come to a boil and reduce slightly. · 5 min
6. Simmering and Cooking

   Return the meatballs to the sauce, reduce the heat to low, cover the skillet, and let them cook through completely as the flavors meld together. · 10 min
7. Serving

   Pour the Dawood Basha into a serving dish, garnish with toasted pine nuts and a little parsley, and serve hot alongside vermicelli rice. · 1 min

Nutrition / serving

Chef's tips