Dawood basha

Mix the mince with the onion, parsley and spices. Grind a little finer in a food processor and add 1 tablespoon of ice-cold water while turning. Let the minced meat mixture stiffen in the refrigerator for about 30 minutes.

Form 12 little balls with moist hands. Spoon the pine nuts on a plate and roll the balls through them. They may become somewhat elongated.

Heat the oil and fry the meatballs on medium to brown.

Take them out of the pan and place the tomatoes with the cut surface in the shortening. Bake the tomatoes for 1 minute and then turn over. Season with salt and pepper.

Put the balls in between and let everything stew with the lid on the pan for about 10 minutes.

Tasty with rice and lentils.