img

Dawood Basha

Main product used in this recipe

  • Recipes
  • Difficulty
    Intermediate

  • Cooktime
    30 min

14 Ingredients
4 Portions
  • 1. 500g Switch Kafta*
  • 2. 2 Tbsp olive oil
  • 3. 2 white onions, sliced
  • 4. 2 cloves fresh garlic, sliced
  • 5. 1/2 green bell pepper, sliced
  • 6. 1/2 red bell pepper, sliced
  • 7. 6 medium fresh tomatoes, diced
  • 8. 2 Tbsp tomato paste
  • 9. 1/2 tsp black pepper, powder
  • 10. 1/2 tsp seven spices
  • 11. 2 Tbsp pomegranate molasses
  • 12. 10g fresh parsley, finely chopped
  • 13. 250g water
  • 14. Salt (to taste)

8 Steps

  • *

    Defrost Switch Kafta in the refrigerator before cooking.

  • 01/

    In a bowl, combine the Switch Kafta with parsley and black pepper. Gently mix everything together.

  • 02/

    Shape the mixture into individual meatballs of your desired size. Place on a plate and refrigerate for 30 minutes.

  • 03/

    Heat 1 Tbsp olive oil in a pan over medium heat. Cook the meatballs for 6-8 mins, turning them occasionally until browned on all sides. Once cooked, remove the meatballs, cover, and set them aside.

  • 04/

    In the same pan, add the remaining olive oil and sauté the vegetables until they are soft.

  • 05/

    Add the water and diced tomatoes to the vegetables and cook until the tomatoes wilt, then stir in the tomato paste. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

  • 06/

    Return the meatballs to the sauce and simmer for 10 minutes on medium-low heat.

  • 07/

    Stir in seven spices and pomegranate molasses. Let it simmer on low heat for another 2 minutes.

  • 08/

    Garnish with parsley and serve hot with vermicelli rice.

Shopping Cart Icon Shop Now Show form submit popup

Thanks for signing up!

Don’t forget to follow us on our social media channels too