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These were most delicious and easy to make. I used local grass fed beef (although lamb would be equally good or in combination) and fresh heirloom tomatoes from our CSA box. I reduced the amount of tomatoes to 2 pounds however. Made a Syrian baharat spice mix blend from a recipe found online somewhere. The meatballs were served over plain couscous accompanied by a simple tossed green salad. Will make again! Made for A Taste of Syria in the NA*ME forum.

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COOKGIRl September 14, 2013
Syrian Meatballs (Dawood Basha)