Dawood Basha or Arabic Meatballs in Tomato Sauce

Category – Side Dish; Cuisine type – Middle Eastern

Courtesy: Chef Ali of Al Nafoorah, Jumeirah Emirates Towers

For the last few days, I have been sharing recipes on everything – Starters, Salad, Main course, Dessert. But today’s recipe comes as a double bonanza as the dish Dawood Basha can only be complemented by another dish – the Vermicelli Rice and I thought that giving out the recipe for just the first one will not make it complete. So, here’s Chef Ali’s recipe of the very traditional Arabic dishes.

For the printable recipes

Serves 6 people

Minced Meat – 800gm
Red Onion – 700gm finely sliced
Ghee or Oil – 100gm
Tomato – 600 gm, peeled
Tomato Paste – 70gm
Stock or water – 1l
Salt – 10gm
White Pepper – 5gm
Lemon Juice – 10gm

Method of Preparation
• Add some Salt and Pepper to the meat, Then mix well and then divide into small balls
• Bake the meat or fry in the Ghee
• In a pan add the Ghee. Fry the sliced Onions until they turn golden in color
• Blend the Tomato and add into the Onions. Stir until it starts to boil
• Add the stock, Tomato paste, Salt and Pepper and keep boiling until the sauce thickens and becomes smooth without any lumps
• Add the meat and Lemon juice. Boil for two more minutes and then serve with plain white Rice or Vermicelli Rice

Vermicelli Rice

Category – Rice; Cuisine type – Middle Eastern

Egyptian Rice – 700gm
Vermicelli – 300gm
Ghee – 200gm
Hot Water or Stock – 900ml
Salt – 10gm

Method of Preparation
• Wash the Rice and soak it in cold water for an hour. Strain the water
• Put the ghee in a •pot• and fry the Vermicelli until it turns golden in color
• Add the strained Rice and Salt to the Vermicelli and gently stir in. Drain the water
• Add hot water to the rice
• When the water starts to boil, cover the pot and cook at low seam until the Rice is cooked

Note on the dish
The Vermicelli Rice is also called Roz bil Shaghria and is nice when served with Molokhia and other grills. The Dawood Basha is the Arabic version of Meatballs and has different variations across the region.

{A complete listing of the recipes that I’m going to share over this period}


Al Nafoorah Marquee, Jumeirah Emirates Towers: Iftar will be served in the signature Lebanese restaurant as well as the unique air-conditioned Ramadan marquee on the terrace with a sumptuous spread of hot and cold mezze, special Ramadan juices from sunset until 9pm. Suhour will be served off the a la carte menu with live stations for Ramadan sweets and desserts from 10:00pm until 2:00am. {Iftar Buffet is priced at Dhs 170/person and for groups of 20 or more, a family style Suhour menu is available at Dhs 180/person. Call +9714319 8088. More info here}


My previous post chalks out all about Ramdan in Dubai | Where All You Can Eat. During this entire month, I will be sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but they don’t have access to these restaurant recipes. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.

Click here to enter the Giveaway!

Do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off these amazing Arabic dishes – Dawood Basha and Vermicelli Rice to your guests. Happy Cooking!

Unblogging it all… Ishita

Disclaimer: The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.

You may also be interested in the other recipes in this series:
• Date Gyōza (Japanese Dumpling) | Recipe From ZUMA
Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
• Chicken Kabsa | Recipe From Asateer, The Palm Atlantis• Sumac Octopus with Pomegranate | Recipe From Celebrity Chef Silvena Rowe• Shaabiyat Kacha | Recipe From Address MarinaArabic Sushi | Recipe From Ritz Carlton, DIFC

Written by IshitaUnblogged

A Culinary Travel Blog by a Bong Gourmet. From Dubai, Kolkata & the world beyond, street food to fine dining, recipes to chef talks, it pens down experiences. With 2 kids in tow!


What do you have to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s