Pine nut meatballs in pomegranate tomato sauce (Dawood basha)

1. Knead the minced lamb with the very finely grated onion, half of the cinnamon and allspice, the salt and pepper, then shape into walnut-sized balls with wet hands.

2. In a wide frying pan brown the meatballs on all sides in the oil, then lift out.

3. In the same fat toast the pine nuts until golden and set aside. Then soften the thinly sliced onion for 5 minutes.

4. Add the grated or finely chopped tomatoes, the tomato purée, the remaining spices and the water and cook for 10 minutes.

5. Stir in the pomegranate molasses, return the meatballs, cover and simmer gently for 20 minutes until the sauce has thickened.

6. Sprinkle with the toasted pine nuts and serve with vermicelli rice.

Tip: Legend says the dish is named after an Ottoman-era pasha, Dawood Basha, who loved it. Chill the meatballs for 15 minutes before frying so they don't fall apart. You can also make it with beef or mixed mince.