Daoud basha (kofta meatballs in tomato sauce)

Grate the onion on the large side of a grater to a fine pulp (or blitz in a mini food processor).

Squeeze out some of the onion liquid through a fine mesh strainer until no longer very wet but still damp to the touch.

In a big mixing bowl combine 500 g lamb or beef mince (about 20% fat) and the onion pulp.

Remove thick parsley stems, roll and finely chop the leaves and add.

Season with salt, black pepper, baharat, a pinch of cinnamon and a little chili powder; add finely minced garlic.

Knead vigorously a few minutes until it turns firm, the bowl looks cloudy and torn pieces show stringy fibers.

Rest 10 minutes so the salt binds the protein.

Roll small, evenly sized bite-size meatballs (about 57).

Preheat a stainless steel pan on high; add just enough vegetable oil to coat the bottom; add the meatballs without crowding.

Sear, tossing, until golden all over, about two minutes or a little longer; remove before they overcook and turn tough.

On medium-high, cook a finely diced onion in the browned pan 4 to 5 minutes until softening and starting to caramelize, lifting the browning.

Blend the can of chopped tomatoes smooth.

Add minced garlic and saute about 30 seconds.

Add the blended tomatoes, the water rinsed through the tomato can, salt, black pepper and a little white vinegar.

Bring to a boil, reduce to medium or medium-low and simmer 10 to 15 minutes until reduced and thicker.

Return the meatballs, stir to coat and simmer about 10 minutes more until thick.

Serve family style with vermicelli rice and salad, garnished with chopped parsley.