Gabout

Ingredients

Stew

• 1 kglamb, in pieces
• 2onions, chopped
• 5garlic cloves, crushed
• 3cm ginger, grated
• 4tomatoes, chopped
• 3 tablespoonstomato paste
• 4 tablespoonsoil
• 2 tablespoonsbezar spice mix
• 1 teaspoonground turmeric
• 1 teaspoonchilli powder
• 2dried limes, loomi, pierced
• 1cinnamon stick
• 1.2 litreswater
• salt and black pepper

Dumplings

• 300 gplain flour
• 1 teaspoonbaking powder
• 1 teaspoonsalt
• 1 teaspoonground turmeric
• 2 tablespoonsoil
• about 180 ml warm water

Sometimes added

• 2potatoes, in chunks
• 2carrots, in chunks
• a handful of coriander

Directions

1. Heat the oil in a large heavy pot. Add the lamb pieces in batches. Brown them well on every side. Do not crowd the pot at any point. Lift them out and set them aside. Building the sauce takes patience. Add the chopped onions to the pot. Cook them for a good ten minutes. Add the garlic and the ginger. Cook them for a good two minutes.
2. Stir the tomato paste in as well. Fry it for a good three minutes. Add all of the ground spices now. Fry them for one full minute more. Return the lamb pieces to the pot. Add the chopped tomatoes to it. Add the pierced dried limes and cinnamon.
3. Pour in all of the measured water. Season it with salt and black pepper. Bring it up to a gentle simmer. Cooking the stew takes an hour. Cover it and let it cook slowly. Give it about one full hour of that. Add the potato and carrot if using them.
4. Add them for the last twenty minutes. Put the flour into a large bowl. Add the baking powder, salt and turmeric. Whisk them together thoroughly. Add the oil into the dry flour. Add the warm water in gradually.
5. Bring it together into a soft dough. It should be soft but not sticky. Oil your hands very lightly first. Pull off pieces about the size of a walnut.
6. Roll them loosely into rough balls. Do not compact them tightly at all. Add water if it has reduced too far. A dry pot burns as soon as the lid goes on. Drop the balls onto the surface of the stew. Do not push them under the liquid. Put the lid on the pot tightly. Turn the heat right down to low.
7. Let them steam for about twenty-five minutes. Do not lift the lid at any point. Take the pot to the table if you can. Ladle stew, meat and dumplings into bowls. Make sure everyone gets some of each. Scatter the coriander over it. It keeps two days refrigerated.

Technique

• The dumplings are never cooked separately but dropped onto the simmering stew and steamed under the lid, so the bottom absorbs sauce while the top steams light and fluffy.
• The lid must stay on throughout, since every look lets the steam out and collapses them.
• The stew needs plenty of liquid before the dumplings go in, because they absorb a great deal and a dry pot burns as soon as the lid goes on.

Substitutions

• Any Gulf or North African spice blend stands in for bezar.
• Beef or chicken can replace the lamb.

Variations

• Some households add potato and carrot to the stew.
• A version made with chicken cooks in less time.
• Similar stew dumplings are made across the Gulf under other names.

History

A Bahraini home dish in which the dumplings are dropped straight into the stew and steamed under the lid.

Frequently asked questions

What is Gabout?

Gabout is a main from Bahrain: dough dumplings simmered in a spiced meat and tomato stew. A Bahraini home dish in which the dumplings are dropped straight into the stew and steamed under the lid.

How long does Gabout take to make?

Gabout takes 35 minutes of preparation and 1 hour 15 minutes of cooking. The recipe makes serves 6. It is rated medium to make.

What can I substitute in Gabout?

Yes, within limits. Any Gulf or North African spice blend stands in for bezar. Beef or chicken can replace the lamb.

What is the most important thing to get right in Gabout?

Heat the oil in a large heavy pot. Add the lamb pieces in batches. Brown them well on every side. Do not crowd the pot at any point. Lift them out and set them aside. Building the sauce takes patience. Add the chopped onions to the pot. Cook them for a good ten minutes. Add the garlic and the ginger. Cook them for a good two minutes.