The meaty Levantine stew is based on handmade, meatballs, livened by crispy pine nuts, and swimming in a savory tomato sauce to bring a smile to your face. A side of tender rice vermicelli completes the meal, while a bowl of hearty red lentil soup will keep you satisfied all after Iftar.
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Note: For Ramadan menu items 1 order = 2 servings
Step 1- Gear Up
Preheat the oven at 180 degree Celsius.
Form meat balls of the minced meat (4 to 5 balls).
Step 2- Bake the Meat Balls
In the preheated oven, bake the meat balls on an oven tray (with Aluminium foil or baking sheet base on the oven tray) for (5) minutes.
Step 3- Prepare some Flavours
On a cooking pan over a medium heat, place the ghee, sauté the chopped onions for few second until golden brown. Add your tomato sauce then add a pinch of salt and pepper and cook for (1) minute.
Step 4- Flavour it Up
Add the baked meat balls on the same cooking pan and reduce the heat to low and keep cooking for (2) minutes.
Step 5- Prepare the Soup
In a pot, boil the soup over high heat, remove from the heat and keep warm.
Step 6- Cook the Rice
On a new pan, cook the rice over a medium heat for (1) minute.
Step 7- Serve the Iftar
On the Iftar table, serve the rice and top it with the saucy meat balls. Start with the soup.
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