During the month of Ramadan, choosing daily iftar meals for those who are fasting becomes more difficult, especially in light of the economic hardships affecting many countries in the region, particularly Syria and Iraq, as well as the limited availability of ingredients needed for these dishes in European countries of asylum.
Over the course of 30 days, Al-Hal Net brings you 30 recipes from the best of Syrian and Western cuisine, featuring special techniques and distinctive flavors shaped by the personal touches of Chef Sham Al-Aseel and Chef Dalal Hannawi, who are sharing them with Al-Hal Net’s visitors. Today’s recipe is “Dawood Basha” with Chef Sham Al-Aseel.
Today’s recipe ingredients, as recommended by Chef “Sham Al-Aseel” in his interview with “Al-Hal Net,” are: 500 grams of finely ground meat, 1.5 kilograms of chopped tomatoes, 1 small onion finely chopped with a knife, 1 small onion sliced, 1 tablespoon of ghee, 1 tablespoon of salt, 1 tablespoon of tomato paste, 2 tablespoons of flour, 2 tablespoons of chopped parsley, 1 tablespoon of crushed garlic, 1 tablespoon of black pepper, half a teaspoon of seven-spice mix, and half a teaspoon of ginger.
Mix the spices together and use them to season the meat, then add the parsley and the roughly chopped onion. Next, shape the meat into balls and coat them with flour.
After that, fry the onion in a tablespoon of ghee, then add the garlic, tomato paste, and spices. Once the onion has softened, add the tomatoes. Meanwhile, fry the meat in a second pan with a little olive oil. When the tomatoes have thickened and the meat is cooked, add the meat to the tomato mixture and let it cook for 7 minutes.
