Davut Pasha is one of the Turkish dishes that are frequently prepared in Turkey, and it has also spread in some Arab countries. Davut Pasha's dish is considered one of the types and dishes of kofta that are prepared in a special way. The story says that the reason for calling this dish by this name is that Davut Pasha loved to eat this dish. Often, he used to put a ring in the dish, perhaps some of the cooks would find it in the dish and he would have good luck, and because of his great love for eating, this dish was named after him, and here is how to prepare this dish.
How to prepare Daoud Pasha's dish
the ingredients
- A kilo of finely chopped meat.
- Finely chopped onion.
- A spoonful of crushed garlic.
- A spoonful of ground flour or rusk.
- A spoonful of salt and black pepper.
- A spoonful of mixed meat spices.
- Chopped parsley for garnish.
- Four cups of fresh tomato juice.
- Three tablespoons of tomato paste.
- A spoonful of crushed garlic.
- A spoonful of pepper and salt.
Setting method
- In a plate, place the minced meat, add the chopped onions and garlic, and a spoonful of flour or bread crumbs. Knead the ingredients together, then add the meat spices, season with salt and black pepper, and knead well.
- Roll the meatballs into circular balls, then place them on a plate.
- Heat a frying pan with a little ghee or oil, put the meatballs in it and sauté them until they take on a slightly reddish-golden colour.
- Arrange the meatballs in the oven tray, then put the tomato sauce on them.
- In a bowl, add tomato juice, tomato paste, crushed garlic, salt and black pepper, and stir the ingredients together until you get a thick sauce.
- Pour the tomato sauce over the meatballs until they are completely covered.
- Place the tray in the oven to cook for half an hour, then brown it on top.
- Garnish it with chopped parsley, and serve it with peppered white rice.
How to prepare rice with ghee
the ingredients
- Two cups of rice.
- Half a cup of vermicelli.
- Two and a half cups of boiling water.
- A spoon of salt.
- A tablespoon of ghee.
Setting method
- In a pot on the fire, put the amount of ghee, then add the rice after washing and soaking it for half an hour.
- Stir the rice with ghee until the rice absorbs all of the ghee and acquires a golden color.
- Add the vermicelli after roasting it and stir it with the rice.
- Add water and salt, and leave the pot on low heat for twenty minutes.
- Place the dish in a serving plate, garnish with parsley and nuts, and serve it next to Daoud Pasha’s plate.
