Dawood Basha Recipe

Dawood Basha, or Dawood Pasha, is a beloved stew from Turkey, celebrated for its savory and slightly tangy flavor profile. At the heart of this dish are the tender meatballs, combining minced beef and aromatic spices with a hint of sweetness from pomegranate paste and a refreshing burst of dry mint. It’s a dish that brings the warmth of Turkish cuisine right into your kitchen, offering a delightful taste adventure.

Dawood Basha Recipe

Main Ingredients

• Minced Beef: 500 grams
• Medium Onion: 2 (finely chopped)
• Medium Potatoes (optional): 2 (cubed, if using)

Spices & Seasonings

• Dried Mint: 1 tablespoon
• Cinnamon Powder: ½ teaspoon
• Salt: 1 teaspoon
• Turmeric: 1 teaspoon
• Black Pepper: 1 teaspoon

Other

• Pomegranate Paste: 2 tablespoons
• Vegetable Oil: 4 tablespoons (for cooking)

Step 1: Prepare Onion and Beef Mixture

Peel and grate one onion. Use a metal strainer to press out the juice from the grated onion by squeezing it with your hand. This helps to ensure your meatballs aren’t too wet.

Step 2: Mix Meatball Ingredients

Combine the beef and spices. In a mixing bowl, add the grated onion, ground beef, salt, black pepper, turmeric, and cinnamon. Knead these ingredients by hand for about 10 minutes to develop the flavors and texture in the meat.

Step 3: Form the Meatballs

Shape the meat mixture into small balls. Take small portions, about the size of a walnut, and roll them into round shapes. Place these meatballs on a tray.

Step 4: Chill the Meatballs

Refrigerate to firm. Cover the tray with cellophane and place in the refrigerator for 30 minutes. This chilling step helps the meatballs hold their shape while cooking.

Step 5: Heat the Oil

Prepare for frying. Put a frying pan on medium heat and add three tablespoons of vegetable oil, allowing it to heat up before adding the meatballs.

Step 6: Fry the Meatballs

Cook the meatballs. Once the oil is hot, add the meatballs to the pan. Fry them until they are well browned on all sides, then remove them from the pan and set aside.

Step 7: Prepare the Second Onion

Peel and chop the remaining onion. After removing the meatballs, use the same pan to cook the chopped onion. This utilizes the flavors left behind by the meatballs.

Step 8: Sauté Onion and Add Spices

Cook onion and spices. Sauté the chopped onion in the remaining oil for about 3 minutes. Then, add dried mint and pomegranate paste. Stir and cook for an additional 30 seconds to release the flavors.

Step 9: Create the Stew

Simmer the meatballs. Pour one cup of boiling water into the pan and reduce the heat to low. Add the fried meatballs back into the pan.

Step 10: Cook the Stew

Let the stew cook. Allow the meatballs to simmer gently in the sauce for 30 minutes. The sauce will thicken as it cooks, enriching the flavors of the meatballs.

Step 11: Final Preparation

Prepare side dishes. While the stew is simmering, you can prepare any side dishes, such as French fries, that you’d like to serve with the meal.

Step 12: Serve

Enjoy your meal. Once the stew has thickened and the meatballs are tender, serve the Dawood Basha hot, accompanied by the freshly made French fries. Enjoy the rich and tangy flavors of this traditional dish!

Recipe Summary

To prepare Dawood Basha, start by peeling and grating one onion, squeezing out the juice through a strainer. In a bowl, mix the grated onion with ground beef, salt, black pepper, turmeric, and cinnamon, kneading by hand for 10 minutes. Shape the mixture into walnut-sized balls and place on a tray; chill in the refrigerator for 30 minutes. Heat vegetable oil in a pan, fry the meatballs until browned, and set aside. In the same pan, sauté the remaining chopped onion for 3 minutes, add dried mint and pomegranate paste, and cook for another 30 seconds. Add a cup of boiling water, return the meatballs to the pan, and let them simmer for 30 minutes until the sauce thickens. Serve with French fries.