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Before you start
Preheat the oven to 180°C. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Olive oil | Salt | Black pepper | Cooking pot | Small mixing bowl | Large mixing bowl | Baking tray | Chopping board | Knife | Cooking pan | Measuring jug | Spoon
Cooking Instructions
Ingredients
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Step 5 : Make the Salad
Chop lettuce, and quarter radishes, and mix with remaining bell pepper and parsley. Season with salt, pepper, and sumac. Whisk together pomegranate molasses, lemon juice, olive oil (2 tbsp per person), and salt for dressing. Dress the salad, tossing well.
30 g Vermicelli Rice
150 g Basmati Rice
400 ml Home Made Vegetable Stock
20 g Panko Bread Crumbs
280 g Minced Beef
6 g Arabic Spice
2 g Cumin Powder
7 g Garlic
140 g Green Bell Pepper
140 g Yellow Bell Pepper
10 g Fresh Parsley
200 g Home Made Tomato Sauce
150 ml Water
100 g Romaine Lettuce
40 g Red Radish
3 g Sumac Powder
110 g Fresh Lemon
50 g Pomegranate Molasses
Allergens
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Step 1 : Cook the Rice
Rinse the rice under clear running water. In a pot over medium heat, warm olive oil, then toast the vermicelli until golden. Stir in rice, blending with the vermicelli for a minute. Pour in vegetable stock, simmer, cover, and cook for 12 minutes. Set aside.
Nutritional Information
Energy (kJ/kcal)
1347
Protein (g)
90
Carbohydrates (g)
146
Fibers (g)
16
Sugar
56
Fats (g)
61
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Cook the Meatballs
Bake at 180°C for 5-7 minutes. while waiting, Finely chop garlic, dice bell pepper, and chop parsley.
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Step 2 : Prep the Meatballs
In a bowl, mix minced beef with Arabic spices, cumin, salt, and pepper. Combine Panko breadcrumbs with water (1 tablespoon per person) in another bowl, then incorporate into the beef. Form into 5 balls per person.
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Step 4 : Make the Sauce
In a frying pan over medium-high heat, sauté half the bell pepper until soft, add garlic for 30 seconds, then introduce homemade tomato sauce, simmering for 3-5 minutes. Add meatballs, pour in water, and simmer for 6-8 minutes. Season with salt and pepper, incorporating half the parsley.
Step 6 : Serve and Enjoy!
Present the vermicelli rice and Dawood Basha (meatballs in sauce) with the salad on the side.
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