EgyptianEgyptian Dawood Basha (Meatballs in Tomato Sauce)
Small beef meatballs browned and simmered in a thick tomato sauce with onion and garlic. A classic Egyptian home dish named after an Ottoman pasha, served with rice or bread.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Meatballs
20 minutesGrate half of the onion and mix it with the ground beef, breadcrumbs, eggs, cumin, allspice, half of the salt and the black pepper. Knead well and roll into balls the size of a walnut.
Success cueSmooth, even balls that hold their shape.
- 02
Browning
8 minutesHigh heatHeat the oil in a wide pan over medium-high heat and brown the meatballs for 6 to 8 minutes, turning them, then lift them out.
Success cueBrowned on all sides.
- 03
Sauce base
8 minutesMedium heatIn the same pan, fry the rest of the onion, chopped, for 5 minutes, add the garlic for 1 minute, then the tomato paste for 1 minute.
Success cueSoft onion and darker tomato paste.
- 04
Sauce
5 minutesMedium heatAdd the tomato passata, water and the rest of the salt, bring to a boil and return the meatballs to the pan.
Success cueThe meatballs sit in the sauce.
- 05
Simmering
22 minutesGentle simmerCover and simmer for 20 minutes, until the sauce thickens and the meatballs reach 71°C in the center.
Success cueThick sauce coating the meatballs.
Watch outGround beef must reach 71°C in the center.
- 06
Serving
1 minuteSprinkle with the chopped parsley before serving.
Success cueGreen flecks of parsley on top.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Grated onion in the meat keeps the meatballs soft after a long simmer.
- • Wet your hands so the meatballs roll smooth and do not stick.
- • Brown them in two rounds if the pan is small.
Common mistakes
- • Making the meatballs too big, so they stay raw inside.
- • Stirring hard while they simmer, which breaks them.
Serving ideasServe with white rice, vermicelli rice or baladi bread.
Potential allergens
Wheat / gluten, Egg
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I add rice to the meatballs?
Yes. Some families mix 50 g of rinsed rice into the meat; simmer them 10 minutes longer.
Can I bake the meatballs instead of frying them?
Yes. Bake them at 220°C for 12 minutes, then add them to the sauce.
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