• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
×
Home » Recipes » Curries & Stews

Daoud Basha | Lebanese Meatballs in Tomato Pomegranate Molasses Sauce

Modified: Sep 17, 2022 · Published: Aug 27, 2019 by Famidha Ashraf · This post may contain affiliate links · 3 Comments

Jump to Recipe

Dawood or Daoud Basha recipe is the popular Levantine meatballs stew flavoured with Arabic spices (allspice and cinnamon) and stewed in tomato and pomegranate molasses sauce. Simple, delicious and best served with Riz bi Sharieh (vermicelli rice)

Top view of a large skillet of Daoud Basha served.

I am back with yet another Lebanese recipe! 🙂

Meatballs are a concept in every culture and are served in limitless ways, isn't it? I first came across the Daoud basha recipe under "recommended for you" videos on Youtube (maybe post my random research about the Don 😜) and I made a mental note to try it because I had all the ingredients required already in my kitchen! You know me now, I am a sucker for allspice and pomegranate molasses! 

I don't want to mention the history behind the name of the dish as there are different versions for it and I shall leave that for the historians. The speculated and rumoured history with no substantial proof on why this dish is called after the man was another reason I wanted to try Daoud Basha! The first reason being it is a Lebanese recipe and uses allspice and pomegranate molasses.

Jump to:
  • Ingredients
  • How to make the meatballs for Daoud Basha?
  • How to make the Tomato Pomegranate Molasses Sauce?
  • Final steps to Daoud Basha
  • Storage
  • 📖 Recipe Card
  • 💬 Comments
a close up shot of meatballs stew

When I tried the Dawood basha recipe for the first time last year, I followed Ream's Kitchen Youtube video that showed up on my feed and also borrowed the idea of adding potato from my favourite Palestinian blogger, Sawsan. I understand sourcing the ingredients or not knowing if you will ever use it again could be a reason not to try but if you ever land up with allspice and pomegranate molasses, I can assure you there are a few keeper recipes that will help you use them up.

Ingredients

  • Minced meat (beef or lamb or mix)
  • Veggies: onions, garlic cloves, green chillies, parsley, potato, tomatoes, and bell pepper.
  • Spices: allspice powder and cinnamon powder
  • Tomato paste
  • Pomegranate molasses
  • Olive oil
  • Water
  • Salt and pepper

How to make the meatballs for Daoud Basha?

daoud basha recipe's meatballs ingredients in a bowl
meatball mixture after mixing

Unlike the Italian Meatballs, you don't need breadcrumbs to make these meatballs! These meatballs are made with ground meat with fat so you don't need a binder like flour, egg or breadcrumbs. It tastes better this way than adding those binders but you can tweak as per the kind of meat you have. All you need to do is mix all the meatballs ingredients thoroughly so the flavour is distributed evenly.

TIP: If you are the kind who washes the ground meat, then give it enough time to drain completely else the chances of them breaking is high.
searing meatballs in a cast iron skillet

Make equal-sized balls and keep them refrigerated until needed or you can sear them immediately with some olive oil on medium to high flame.

pan roasting potato chunks

Pan roast the potato chunks in the same skillet. Roast until browned both sides. Remove and keep aside.

pan roasting red bell pepper pieces

Pan roast the red bell pepper pieces in the same skillet until charred and aromatic. Remove and keep aside. You can deglaze the pan and use the water in the stew.

How to make the Tomato Pomegranate Molasses Sauce?

The sauce starts with sauteing some onions and garlic that are finely chopped along with the flavours of allspice and cinnamon. I have pureed the tomatoes for personal preference but you can use chopped too. You will also need some tomato paste to intensify the tomato flavour and bring that bright colour to the stew. If you don't have the paste, you can add a tablespoon of ketchup. And lastly a good tablespoonful of pomegranate molasses!

What is the best substitute for Allspice?

You can replace allspice powder with equal quanity of pumpkin spice mix or use a mix of cinnamon and clove powder.

What is the best substitute for Pomegranate Molasses?

For Pomegranate molasses, the best alternative would be Grenadine or tamarind paste with some sugar.

Final steps to Daoud Basha

meatballs in tomato stew
Daoud basha done

The stew comes together with the addition of pan-seared meatballs, pan-fried potatoes and some roasted bell peppers. Served hot with rice is the best way to have Daoud Basha, the Lebanese meatballs in tomato pomegranate molasses sauce.

Storage

You can make Daoud Basha ahead and store in the refrigerator for up to 3 days or freeze it for up to 3 months.

a bowl of daoud basha served with vermicelli rice

📖 Recipe Card

a skillet filled with daoud basha

Daoud Basha | Lebanese Meatballs in Tomato Pomegranate Molasses Sauce

Learn how to make Daoud or Dawood Basha, a Lebanese meatballs stew flavoured with Arabic spices and stewed in tomato and pomegranate molasses sauce.
5 from 2 votes
Print Pin Rate SaveSaved!
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 3 people
Calories: 487kcal
Author: Famidha Ashraf
Prevent your screen from going dark

Ingredients
 

For the meatballs

  • 550 grams ground meat, beef or lamb or mix
  • 1 medium onion, diced finely
  • 3 garlic cloves, minced
  • 2 to 3 green chilli, chopped finely
  • Handful fresh parsley, chopped
  • ½ tablespoon allspice powder
  • ½ teaspoon cinnamon powder
  • salt and pepper to taste
  • Olive oil , to sear

For the fried Potato chunk

  • Olive oil, to pan-fry
  • 1 large potato, cubed

For the Tomato Pomegranate Molasses Sauce

  • 1 medium onion, diced finely
  • 4 garlic cloves, minced
  • ½ tablespoon allspice powder
  • ½ teaspoon cinnamon powder
  • 2 large tomato, pureed or chopped finely
  • 1½ tablespoon tomato paste
  • 1 tablespoon pomegranate molasses
  • water , to submerge the meatballs
  • ½ bell pepper, any colour, chopped
  • salt and pepper to taste
  • fresh parsley

Instructions

Sear the Meatballs

  • You may use a mini chopper to chop together the onions, garlic, green chilli and parsley leaves. Then, add this to the ground meat along with the spices. Mix the meatballs ingredients and make 18 to 20 equal-sized balls.
    550 grams ground meat
    1 medium onion
    3 garlic cloves
    2 to 3 green chilli
    Handful fresh parsley
    ½ tablespoon allspice powder
    ½ teaspoon cinnamon powder
    salt and pepper to taste
  • Heat olive oil in a thick bottomed pan and brown the meatballs in batches stirring every minute until it is no longer raw on the outside and has browned. Remove the meatballs and keep them aside.
    Olive oil

Pan roast the Potato and Peppers

  • If required, add more olive oil to the same pan. Pan-fry the potato chunks on medium flame until browned on both sides. Doesn't have to be cooked through now.
    Olive oil
  • Move the potatoes aside and add the chopped bell peppers and roast on high flame for a few minutes. Remove both the potatoes and peppers and keep them aside.
    1 large potato
    ½ bell pepper

Prepare the Tomato Pomegranate Molasses Sauce

  • Heat some olive oil in a saucepan.
  • Saute the finely chopped onions and garlic until they start to brown. (you may use a mini chopper to chop them together)
    1 medium onion
    4 garlic cloves
  • Add the spice powders along with some salt and saute for a few minutes.
    ½ tablespoon allspice powder
    ½ teaspoon cinnamon powder
    salt and pepper to taste
  • Stir in the chopped or pureed tomatoes and tomato paste and let it boil.
    2 large tomato
    1½ tablespoon tomato paste
  • Stir in the pomegranate molasses.
    1 tablespoon pomegranate molasses

Cook the meatballs in the sauce

  • Place all the meatballs carefully in a single layer.
  • Pour enough water to partially submerge the meatballs. Cover and cook on low to medium flame for 10 to 15 mins till the meat is cooked through.
    water

Cook the potatoes and peppers

  • Add the pan-roasted potatoes and bell peppers. Taste and adjust the spices and salt. (You may deglaze the pan used for meatballs and peppers with some hot water and pour it into the stew)
  • Cover and cook for another 15 minutes or until the potatoes are cooked through and the sauce thickens.

Serve Daoud basha

  • Switch off and garnish with parsley leaves. Serve hot with white rice or Lebanese vermicelli rice along with some Tabbouleh and indulge in some sweet Layali Lubnan!
    fresh parsley

Notes

Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.

Nutrition Info

Calories: 487kcal | Carbohydrates: 18g | Protein: 43g | Fat: 27g
Course: Main Course
Cuisine: arabic, middle eastern
Tried this recipe?Please consider Leaving a Review!

More Curry and Stew Recipes

  • A bowl of rice with Khatti Meethi dal, pappadom and sabji.
    Khatti Meethi Dal (Gujarati Dal)
  • A saucepot of Afghani chicken curry with chicken leg quarters.
    Afghani Chicken Curry
  • a pot of kofta curry
    Koftay Ka Salan | Meatballs Curry
  • palak paneer recipe without tomatoes
    Palak Paneer
671 shares

Reader Interactions

Comments

  1. LMR says

    October 02, 2023 at 1:10 pm

    5 stars
    This dish is very flavorful. It has a nice balance of heat, salt, spice, and sweet. We are vegetarian. I used Impossible ground. This translated well into a vegan recipe. I am excited to try more recipes from this site.

    Reply
  2. Famidha Ashraf says

    November 12, 2021 at 1:00 pm

    Thank you for sharing your feedback. 🙂

    Reply
  3. insanegownposse says

    October 25, 2021 at 3:37 pm

    5 stars
    I made this tonight and it was absolutely delicious. The only tweak was I added a little bit of sugar to balance the acidity of the tomatoes and pomegranate molasses, but other than that it was exactly as the recipe. Thank you, I'll definitely be making this one again!

    Reply
5 from 2 votes

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad

  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad

  • chickpea sundal recipe
    Chickpea Sundal

  • fatteh chickpeas
    Fatteh Hummus

Seasonal

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado

  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs

  • a plate of chocolate date balls
    Chocolate Date Balls

  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.