Daoud Basha with Vermicelli Rice

Ingredients Method

Ingredients

1 kg of minced meat (lamb or beef) 2 tablespoons tomato sauce 1 tablespoon of salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper 1 teaspoon sweet pepper seasoning 1/4 teaspoon of cinnamon 1/2 kg onion cut into thin slices Lemon zest 1/2 cup of pine nuts Vegetable oil for frying meatballs and onions 1/2 kg tomato sauce Rice with vermicelli: 2 cups of medium-grain rice 4 tablespoons of oil 1/2 cup of vermicelli 1 teaspoon of salt 3 1/2 cups of water

Method

Mix the meat with pine nuts, salt, pepper, sweet pepper and red pepper.
Shape the meat into small balls the size of cherries.
Cut the onion into thin slices.
Heat the oil and fry the onions until they are soaked, then remove from the pan, and keep the frying oil.
Fry the meatballs in the same pan until brown, then add the onion wings and lemon zest.
Add the tomato sauce and cook the mixture over a medium heat for 15 to 20 minutes. Turn off the heat and leave the pot aside. Serve medium grain rice with the Daoud Basha.