Daoud Basha
Small lamb meatballs simmered in a tamarind and pomegranate molasses sauce with pine nuts and onion — a dish of Ottoman-era elegance that balances sweet, sour, and spice in a deeply complex way.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g ground lamb
- 2 medium yellow onion
- 2 tsp seven spice
- 1 tsp cinnamon
- 1.5 tsp salt
- 3 tbsp pomegranate molasses
- 2 tbsp tamarind paste
- 50 g pine nuts
- 3 tbsp ghee
- 250 ml chicken stock
- 1 tsp sugar
Instructions
- Finely grate one onion and squeeze dry. Combine with ground lamb, 1 tsp seven spice, ½ tsp cinnamon, and ¾ tsp salt. Knead to combine, then roll into walnut-sized balls — about 24 meatballs.
- Heat clarified butter or olive oil in a wide skillet over medium-high heat. Brown the meatballs in batches, turning to color on all sides — about 5 minutes per batch. Remove and set aside.
- Slice the second onion thinly. In the same pan, add a little more oil if needed and cook the sliced onion over medium heat 12–15 minutes until deeply golden and caramelized.
- Add the pine nuts and toast in the onion for 2 minutes.
- Stir in pomegranate molasses, tamarind paste, sugar, remaining seven spice, cinnamon, and salt. Pour in the stock and stir to deglaze the pan, scraping up any browned bits.
- Return the meatballs to the pan. Bring to a gentle simmer and cook uncovered 20–25 minutes, turning the meatballs occasionally, until the sauce thickens to a glossy, sticky consistency.
- Taste for balance — the sauce should be simultaneously sweet, sour, and spiced. Adjust with a little more pomegranate molasses (for sour) or sugar (for sweetness).
- Serve over vermicelli rice, garnished with extra pine nuts and a scattering of fresh pomegranate seeds.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Daoud Basha?
Small lamb meatballs simmered in a tamarind and pomegranate molasses sauce with pine nuts and onion — a dish of Ottoman-era elegance that balances sweet, sour, and spice in a deeply complex way.
Where is Daoud Basha from?
Daoud Basha comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Daoud Basha vegetarian?
No — as written, Daoud Basha includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice in Daoud Basha?
The seven spice called for here is part of the traditional recipe and gives Daoud Basha its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Daoud Basha?
In a Lebanese mains spread, Daoud Basha is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Daoud Basha ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.