21 April 2021
Dawood Basha by Chef Hassan Al Naami
Preheat the oven to 180 degrees Celsius. In a glass bowl, combine the minced beef and the diced onion, half of the cinnamon and coriander powder, and chopped parsley until mixed together. With the mixture, form into small balls.
Place the meatballs on a tray and roast in the oven for 5 minutes, or until half cooked.
To make the sauce, place a large pot on medium heat and add ghee, onion, garlic and sauté for 10 minutes until softened.
Then add the peeled tomato, tomato paste, water, remaining coriander and cinnamon powder and cook until the sauce has reduced a thickened slightly, then season with salt and white pepper.
Add the meatballs to the sauce, reduce the heat to low and simmer for another 10 minutes. In a hot pan, add little olive oil and sauté the pine nuts until it gets a golden colour.
To serve, place in a bowl and garnish with chopped parsley, Arabic flat bread and the toasted pine nuts (as desired).
Chef Hassan Al Naami brings with him a decade worth of experience at The Ritz-Carlton, Dubai, where he has been bringing to life the culinary secrets from his kitchens. As the Executive Sous Chef of the resort, he now oversees the day-day to operations at Amaseena (@amaseena_dubai), including crafting the menus and guiding his team to prepare exceptional Middle Eastern delights. With a bright smile and his favorite Mandi dish ready to serve, he is often seen striking hearty conversations with our guests.
Bedouin-inspired tents, a star-filled sky and the sounds of live Arabic music create a sense of desert romance at Amaseena. Spark your imagination and palate at this Marina restaurant with a nightly buffet featuring Middle Eastern favorites and themed nights every Wednesday and Thursday. Guests can get acquainted with the aromas and flavours native to this region by enjoying family-style hot and cold mezzeh platters and dessert platter of Arabic sweets served to the table. All complemented by additions including Arabic coffee and Moroccan tea.