Dawood Basha kofta is what Egyptian homes make when the family wants something easy, filling and delicious: small meatballs in a rich tomato sauce, with white rice beside them.
The story of the name
It is an unusual name for a home dish. The best-known story says it is named after a governor or pasha called Dawood from Ottoman times who loved the dish. It is a popular tale rather than a confirmed historical fact, and the dish is also known in Levantine kitchens in similar forms.
How Dawood Basha is made
- The kofta: minced meat with grated onion, parsley and spices, shaped into small balls.
- Browning: the balls are browned briefly in oil or the oven so they hold together.
- The sauce: onion and garlic softened, then tomato sauce and spices.
- Simmering: the meatballs go into the sauce on low heat until they absorb its flavour and the sauce thickens.
How it differs from grilled kofta
| Grilled kofta | Dawood Basha | |
|---|---|---|
| Shape | Fingers on a skewer | Small balls |
| Cooking | Grilled over charcoal | Simmered in tomato sauce |
| Eaten with | Tahini, bread and salad | White rice |
What it is eaten with
Dawood Basha belongs beside white Egyptian rice, with the sauce poured over, plus a green salad and baladi bread.
Dawood Basha at Rokn Warda
At Rokn Warda in Al Khobar you will find Dawood Basha kofta: meatballs in a rich tomato sauce, served with white rice. Order from the menu for delivery in Al Khobar and Dammam, or enjoy it with the family in our dining room. If you love grilled kofta, read Egyptian kebab.
