Daoud Bacha with pomegranate molasses

1. Season the meat with salt, pepper and mint, mix well, and form meatballs (a little larger than a cherry).
2. Slice the onions and fry them in 3 tablespoons of vegetable oil.
3. Pound the garlic and add it to the onions.
4. Add the meatballs gradually, sautéing them in the pot so they brown without breaking apart.
5. Add 1 liter of water, along with the pomegranate molasses and lemon juice.
6. Let cook over low heat for 2 minutes, until the sauce thickens. If the sauce is too thin, dissolve 1 tablespoon of cornstarch in cold water and add it to the sauce while stirring.
7. Let reduce for 10 minutes.
8. Serve with rice with vermicelli.

This recipe is taken from the book "Manger libanais" by Kamal Mouzawak, with photographs by Ayla Hibri and illustrations by Zeina Abirached. This work, published by Marabout (2017), is a road trip through Lebanon—its lands as well as its people, women, and cuisine. Real Lebanese cuisine.