Lebanese Kofta Meatballs with Tomato Sauce (Dawood Basha)

"If kofta is not ready-made, mix 1 pound lean ground beef with 1/2 onion and 1/2 bunch of parsley leaves in a food processor.  Salt and pepper to taste." The Lebanese Kitchen: Quick and Healthy Recipes

• 1 pound kofta meat
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 (14.5) ounce can diced tomatoes
• 1 cup water
• 1/4 teaspoon allspice
• 1 teaspoon salt
• 1 pinch dried mint
• 1 pinch oregano

METHOD

Divide kofta meat into 20 small balls.  Put on a nonstick rimmed baking sheet in preheated oven (475°) for 30 minutes.  Flip meatballs every 10 minutes for even cooking.  Remove and set aside.

In a large pot, heat oil, add onions, and stir-fry until lightly browned.  Add garlic and stir-fry for 2 more minutes.  Add tomatoes and kofta; stir-fry for 3 more minutes.

Add remaining ingredients.  Bring to a boil.  Cover and cook over low heat for 20 more minutes or until mixture thickens.

Serve hot with cooked rice.

Serves: 5

Reprinted with permission from ©Monique Bassila Zaarour, The Lebanese Kitchen: Quick and Healthy Recipes, published by Interlink Publishing Group click for book review

this recipe from www.inmamaskithchen.com

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