📝 About This Recipe
This soul-warming Lebanese soup, often referred to as a variation of Shorbat Dawood Basha, features tender, hand-rolled beef meatballs simmered in a golden, aromatic broth. Infused with the warm notes of Lebanese Seven Spice and brightened by fresh parsley, this dish offers a beautiful balance of savory protein and toasted vermicelli noodles. It is a quintessential Mediterranean comfort food that brings the fragrant kitchens of Beirut right to your dining table.
🥗 Ingredients
The Meatballs (Kafta)
- 500 grams Ground Beef (lean, preferably 90/10)
- 1 Yellow Onion (very finely grated and drained of excess liquid)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Lebanese Seven Spice (Baharat)
- 1/4 teaspoon Cinnamon (ground)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Soup Base
- 2 tablespoons Olive Oil (extra virgin)
- 1/2 cup Vermicelli Noodles (broken into small pieces)
- 4 cloves Garlic (minced)
- 6 cups Beef or Vegetable Stock (low sodium)
- 1 Carrot (finely diced)
- 1/2 lemon Lemon Juice (freshly squeezed)
Garnish
- 1 tablespoon Fresh Mint (dried or fresh finely chopped)
- 2 tablespoons Toasted Pine Nuts (optional for crunch)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, grated onion, chopped parsley, Seven Spice, cinnamon, salt, and black pepper.
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2
Knead the meat mixture by hand for 2-3 minutes until it becomes slightly pasty; this ensures the meatballs won't fall apart in the soup.
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3
Scoop about a tablespoon of the meat mixture and roll it between your palms to form a small, bite-sized ball (about 2cm in diameter). Repeat until all meat is used.
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4
In a large heavy-bottomed pot or Dutch oven, heat one tablespoon of olive oil over medium-high heat.
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5
Add the meatballs in batches, searing them until browned on all sides (about 5-6 minutes). They don't need to be cooked through yet. Remove and set aside on a plate.
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6
In the same pot, add the remaining tablespoon of olive oil. Add the vermicelli noodles and stir constantly until they turn a deep golden brown. Watch closely as they burn quickly!
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7
Add the diced carrots and minced garlic to the vermicelli. Sauté for 2 minutes until the garlic is fragrant.
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8
Slowly pour in the stock, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot for maximum flavor.
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9
Bring the liquid to a gentle boil, then carefully drop the browned meatballs back into the pot.
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10
Reduce the heat to low, cover the pot, and simmer for 20 minutes. This allows the flavors to meld and the vermicelli to soften.
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11
Taste the broth and adjust salt and pepper if necessary. Stir in the fresh lemon juice to brighten the flavor profile.
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12
Turn off the heat and stir in the fresh mint or parsley.
💡 Chef's Tips
For the softest meatballs, ensure your onion is grated so finely it's almost a pulp; this adds moisture without texture. If you don't have Seven Spice, mix equal parts cinnamon, cloves, nutmeg, fenugreek, allspice, ginger, and black pepper. Don't skip browning the vermicelli; that toasted nutty flavor is a hallmark of authentic Lebanese soups. If the soup sits for a long time, the noodles will absorb the broth; simply add a splash of hot water or stock when reheating. To make it heartier, you can add half a cup of rinsed basmati rice instead of vermicelli.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of warm, toasted pita bread for dipping. A dollop of plain Greek yogurt on top adds a lovely creamy contrast to the spiced broth. Pair with a fresh Fattoush salad to add a crisp, acidic crunch to your meal. Accompany with a plate of fresh radishes, green onions, and olives as a traditional 'Sifrah' side. A glass of chilled Arak or a light, crisp white wine like Sauvignon Blanc balances the spices perfectly.