Daoud Basha

Instructions

1. 1
   In a large bowl, combine the ground meat with the finely grated small onion, one teaspoon of Lebanese Seven Spices, salt, black pepper, and one tablespoon of the toasted pine nuts (roughly chopped).
2. 2
   Knead the mixture thoroughly with your hands for a couple of minutes until sticky and homogenous. Roll into neat, walnut-sized meatballs.
3. 3
   Heat the olive oil or ghee in a deep wide pot over medium-high heat. Add the meatballs and sear until uniform golden-brown crust locks on all sides (about 5 minutes). They don't need to be cooked through yet. Transfer to a side plate.
4. 4
   In the same pot with the rendered beef fats, drop the heat to medium and introduce the two large julienned onions. Cook slowly for 12-15 minutes, stirring often, until completely soft and beautifully caramelized amber.
5. 5
   Stir in the tomato paste and the remaining half teaspoon of Seven Spices. Toast everything for 1 minute until highly fragrant.
6. 6
   Pour in the crushed tomatoes and the beef stock (or water). Season with a pinch of salt and pepper, bringing the sauce matrix to a brief boil.
7. 7
   Drop the heat to low, slide the seared meatballs back into the pool along with any resting plate juices, and secure the lid.
8. 8
   Simmer gently for 20 minutes, removing the lid during the last 5 minutes so the tomato reduction thickens, marries the onions, and assumes a rich, deep red color.
9. 9
   While the stew bubbles away, prepare your classic long-grain white rice with toasted vermicelli noodles to act as the base.
10. 10
    Taste the rich sauce and balance the salt and pepper properties to your liking.
11. 11
    Ladle the Daoud Basha piping hot directly over a generous mound of the vermicelli rice, showering the plate with the remaining whole toasted pine nuts and fresh parsley sprinkles.