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Savory Meat Balls [Dawood Basha]:
Submitted by: Teta Rozana | Date Added: 20 Jul 2010
Listed in: Lebanese Meat
 
. . . . .
yield: ?
active time: ?
total time: ?
. . . . .
added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 2 Ibs. ground beef or lamb
• 1 1/2 cups sliced onions
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup samneh (or other shortening)
• 1/4 cup pine nuts
• 1 Tbsp. tomato paste
• 1 1/2 cups water
Preparation

• Grind meat several times through fine blade of meat grinder. (In Lebanon the meat is struck in a mortar with a pestle until it becomes quite pasty.)
• Mix meat and seasonings together well, using the hands to achieve a smooth blend.
• Form the meat into small balls the size of marbles.
• Fry until brown in the hot samneh or other fat.
• Add sliced onions and pine nuts.
• Continue to fry gently until well sauteed.
• Add tomato paste diluted with the water.
• Simmer until meat is well done.
• Serve with rice.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)