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Sunday, 6 October 2013

All Organic Dawood Basha - Arabic Stew of meat and caramelised onions in tomato sauce

Arabic Stew - Dawood Basha
Made with +obeorganic Halal Beef Mince

Dawood Basha is one of the most famous Levantine stews. It is delicious and always a crowd pleaser. While the classic recipe calls for using lamb meat, and usually not in the form of Kafta but rather as cubes and at times on the bone, I have chosen to go for kafta Kebabs in this recipe, made with OBE Organic Beef. First, I wanted the choice to be organic meat for an all organic recipe, and OBE Organic Beef is widely available. Beef is leaner than lamb too so it is a good option when you are limiting the amount of fat in the recipe. I have substituted the classic samneh (traditional clarified butter) with olive oil for a leaner and healthier option too. With that said, there is no compromise on the flavour here, try it this way and you will see that it tastes just as good.

Note that you can shape the Kafta into balls or kebabs (see below).

All Organic Dawood Basha
You Need
1Kg onions, finely sliced
1 cup oil
1Kg Tomatoes, peeled and pureed
1 tbsp tomato paste
1 litre Organic Beef Broth
Salt & Black pepper to taste
Juice of 1/2 lemon

For making Kafta Balls or Kebabs
1Kg Minced OBE Organic Beef
1 small red onion, peeled and quartered
1 clove garlic
1 bunch parsley, use leaves only, washed and drained
Salt & black pepper to taste


Start by making the Kafta balls/Kebabs.
Place the meat, the quartered onion, garlic clove and washed parsley leaves in a food processor and season with salt and black pepper then process until smooth. Remove from the processor, using a measuring spoon divide the kafta into 1 tbsp pieces. Shape each piece into a ball by rolling between slightly damp palms, or by shaping into Kebabs (roll the ball onto a short snake). Repeat until all kafta pieces are shaped.

Making oven roasted Kafta Kebabs
TIP  -  I usually serve these in mini size along with a minted yogurt dip
for pass around cocktail parties or as an appetiser before a meal. Always crowd pleasers :)

Grease a baking tray with oil, and place the shaped pieces on it, rolling them in the oil to coat. Season with lightly salt and black pepper and roast in 450F oven for exactly 5 minutes, turning once throughout. Once done, remove from the oven and set aside until ready to use.

In a large deep saucepan, heat the oil then caramelise the onions on medium heat until golden (do not over cook or the taste will become bitter). In this step you will stir the onions very often, and better keep the saucepan covered in order not to scorch the onions. Once caramelised, add the beef broth and bring to the boil, then add the pureed tomatoes and tomato paste and season to taste. Add the Kafta balls/Kebabs and lemon juice, stir and bring the mixture to a boil. Reduce the heat and simmer covered for 30 minutes, stirring frequently.

Serve hot, sprinkled with toasted pine nuts and chopped fresh parsley to garnish, alongside rice pilaf and a side of yogurt. Tuck in and enjoy :)





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