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–+ servings
Total Time :1 hour 30 minutes
Servings: 4

INGREDIENTS
 

Meatballs:

  • 1 pound/500 grams ground beef
  • 1 medium onion, finely chopped
  • 1/2 cup fresh cilantro and parsley, chopped
  • 1 large egg
  • 2 tablespoons breadcrumbs
  • 1/2 teaspoon baharat
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Stew:

  • 8 ounces/225 grams baby portobello mushrooms
  • 1 medium onion, sliced into strips
  • 1/2 cup tomato purée
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon baharat
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 2 1/2 cups boiling water
  • Salt, to taste

INSTRUCTIONS

  • Shape the beef mixture into meatballs.
  • Heat the olive oil in a wide pot over medium heat. Add the onion and cook until golden, about 8 minutes.
  • Stir in paprika, baharat, black pepper, and tomato purée, cooking for 1 minute.
  • Add the meatballs to the pot, searing for 1 minute per side. Add the mushrooms, boiling water, and salt. Bring to a boil and cook over high heat for 10 minutes.
  • Lower the heat to a simmer, cover, and cook for 1 hour. Remove the lid and cook for another 7 minutes to reduce the liquid. Serve hot.