Dawood or Daoud Basha is the most famous Levantine stew made of meatballs flavoured with Arabic spices (allspice and cinnamon) and stewed in tomato and pomegranate molasses sauce. Simple and delicious!

I am back with yet another Lebanese recipe! :-)

Meatballs are a concept in every culture and are served in limitless ways, isn't it? I first came across this recipe under "recommended for you" videos on Youtube (maybe post my random research about the Don ;-P) and I made a mental note to try it because I had all the ingredients required already in my kitchen! You know me now, I am a sucker for allspice and pomegranate molasses! :-P

I don't want to mention the history behind the name of the dish as there are different versions for it and I shall leave that for the historians. The speculated and rumoured history with no substantial proof on why this dish is called after the man was another reason I wanted to try Daoud Basha! The first reason being it is a Lebanese recipe and it uses allspice and pomegranate molasses.

When I tried this first-time last year, I followed Ream's Kitchen Youtube video that showed up on my feed and also borrowed the idea of adding potato from my favourite blogger, Sawsan. I made them again this year in my Abu Dhabi kitchen and showed step by step process on Stories and Highlights but only one of you shared your recreation. I understand sourcing the ingredients or not knowing if you will ever use it again could be a reason not to try but if you ever land up with allspice and pomegranate molasses, I can assure you there are a few keeper recipes that will help you use them up.

INGREDIENTS

METHOD

1. If you want to wash the ground meat, then give it enough time to drain completely else chances of them breaking is high. I don't wash the ground meat. 
2. Mix all the meatballs ingredients and make 18 to 20 equal-sized balls.
3. Heat olive oil in a saucepan and brown all of the meatballs stirring carefully. You can do in batches so it is easy to stir and sear evenly.
4. Remove the meatballs and keep aside.

1. Add more olive oil to the same pan
2. Pan-fry the potato chunks until done
3. Remove and keep aside

1. Purée 2 large tomatoes and keep ready for sauce or feel free to use as finely chopped tomatoes
2. Heat more olive oil in the same pan 
3. Saute the finely chopped onions and garlic 
4. Add the spice powders along with some salt and saute for few minutes
5. Stir in the pureed tomatoes and tomato paste and let it boil 
6. Stir in the pomegranate molasses 
7. Place all the meatballs carefully in a single layer
8. Pour enough water to partially submerge the meatballs 
9. Cover and cook on low flame for 20 to 30 mins till the meat is cooked and the sauce starts to thicken
10. Do stir the stew in between 
11. Add the fried potatoes and bell peppers 
12. Taste and adjust the spices and salt 
13. Cover and cook for another 10 minutes or until the sauce thickens
14. Garnish with parsley leaves 
15. Serve hot with white rice

Lebanese meatballs in tomato pomegranate molasses sauce are best served warm with warm plain basmati rice. You can make ahead and store in the refrigerator up to 3 days or freeze it for up to 3 months.

Serve this along with some Tabbouleh and indulge in some sweet Layali Lubnan!

I decided to share this Banana quick bread with aniseed and nigella seeds (kalonji) recipe again not only because this is the first oven bake in my kitchen here in Abu Dhabi but also the easiest bake for beginners. There is no "creaming the butter" or "using hand mixer" or anything that intimidates you to try baking!

I already have a very popular Banana Quick Bread Loaf with Nigella Seeds recipe that was baked on the stovetop during Yanbu days but today's recipe is not very different from that but even better!

As shared in my this life lately post, we had moved into our flat in Feb this year and continued to Zomato the meals while deciding on a model of the cooking range.  Well, it was fixed in our very first visit to Sharaf DG but we never got back to buy it for many reasons including the fact that we were not happy with the apartment. But with a blink of an eye, we already were at the footsteps of Ramadan and so we zeroed in on Siemens which arrived the very next day.

I now, totally understand when they say every oven is different and I definitely have a long way before I build a good rapport with mine. When a recipe states bake at this temp for this much time, I am at a loss of clarity on what mode to choose - 3D Hot air, Hot air gentle or Top/bottom heating?  and which rack to place the tin? The manual describes them in a language that is too technical for me so I tried baking this recipe in all three modes. Nope, I can't seem to say which one is the best, but I am sharing the recipe that my man enjoyed eating.

About My Everyday Banana Bread with Nigella Seeds

I am calling this as my everyday banana bread because the recipe is so forgiving that you can use this as a base and make many makeovers. This is quick bread has just the right moist texture, sweet banana and demerara sugar flavours, and incredibly soft crumb, this is my best ever banana bread recipe that I can blindly bake. You’ll just need 2 very ripe bananas that look too bad to eat as is! :-D

And the best part is you don't need to take out any appliances, your good old fork or whisk will be enough!

This banana bread pic was baked in 180c hot air gentle mode for 30 mins, using oil in the batter.

Power Ingredients of this Banana Bread 

• Whole wheat flour and all-purpose flour: We will be using both kinds but feel free to make it all maida or all atta!
• Demerara Sugar: This has a natural caramel-like flavour, unlike brown sugar, which has the added molasses flavour. Demerara sugar, gives a warm caramel note to whatever you add it to, so I highly recommended it but if you don't have it, then just use any kind brown or white granulated sugar. This also goes by the name Turbinado sugar, so if you find that then it is the same as demerara.
• Nigella seeds, aniseed and cardamom powder: The bold flavours! You can use sesame, chia, flax, etc or if nuts are your thing, pecans, walnuts, etc
• Ghee: anytime! 
• Banana: Overripe and all-black skin is the best choice to bake as it would be in its sweetest form so you don't need a lot of added sugar. 

How to make the batter for banana quick bread?

The best thing about this recipe is you don't have to take out any gadgets to make this bread. All you need is two bowls, one whisk, and a rubber spatula! Mixing technique is called muffin mixing method! 

1. Whisk the dry ingredients 
2. Whisk the wet ingredients
3. Add the wet to the dry 
4. Fold gently taking care not to overdo (bits of dry flour is okay)
5. Pour into a greased loaf and bake

Like a new oven baker, I had to try this recipe in a few different oven settings and temperature and I can't make my mind on which one is the best! I guess I am too biased to Banana Bread. 

This banana bread pic was baked top/bottom heating 180c 35 mins using ghee instead of oil. - our fav version.

Aniseed and Nigella Seeds

I used to add 3/4 cup of mashed bananas but learnt that my man doesn't like bits of banana visible in the bread slice and he won't eat. So I reduced to 1/2 cup and it got sold! So I will suggest adding a minimum 1/2 cup and you can go up to 3/4 cup.

In case you have only one banana and it yields only 1/4 cup mashed, then add 1/4 cup more liquid in the form of milk, buttermilk or whisked yoghurt.

Like I said, a very forgiving recipe!

This banana bread pic was baked in 3D Hot air mode at 180c  for 35 mins using oil and buttermilk. 

Okay, let's get going with the recipe now...

Banana Bread with Aniseed and Nigella seeds

• Place the oven wire rack in the middle (level 3) 
• Preheat the oven to 180°C on top/bottom or 3D hot air mode
• Lightly grease an 8x4 inch loaf pan or coat with nonstick spray and line the bottom with baking paper 

1. Add all the dry ingredients in a large bowl and whisk to combine (use a balloon whisk)
2. In a smaller bowl, beat the egg, then add the mashed banana, cooled melted ghee and vanilla essence
3. Whisk the wet ingredients until well incorporated
4. Fold the wet ingredients into the dry ingredients using a rubber spatula
5. DO NOT overmix. Bits of dry flour is okay. Fold in the same direction

1. Pour the batter into the lined loaf pan and smooth the surface
2. Keep the pan on the middle rack of the preheated oven
3. Bake for 30 to 35 minutes or until it passes the toothpick test
4. Place the loaf pan on a rack for a few minutes and run a spatula around to release the bread. Make sure you remove the bread from the tin sooner so it doesn't get wet from the steam buildup inside. 
5. Let the bread cool completely on a wire rack
6. Slice and serve with chai or coffee
7. Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts. 

Check out for more banana recipes or more recipes using nigella seeds. 

I keep one or two bananas to get overripe so that I can make banana bread. Are you like me or you bake to save the bananas? :-) Let me know in the comments.

As an Amazon Associate, I earn from qualifying purchases. Some of the links above are, therefore affiliate links. Thank you for supporting But First, Chai.