🇰🇼 Kuwait
Gabout
قبوط · gabbūṭ
A hearty old-Kuwaiti winter stew of soft meat in a spiced broth, served with dumplings of dough stuffed with onion and raisins that soak up the gravy.
Serves 4–6
Photo to come
Ingredients
- 600–800g lamb or beef on the bone · 1 onion + 2 tbsp oil
- 3 garlic · 1 tbsp tomato paste + 2 tomatoes
- 1 cup chickpeas or white beans
- 1 loomi · 1 cinnamon stick · baharat · turmeric · salt · pepper
- Dough
- ~2 cups flour · ¾ cup water · salt · 1 tbsp oil
- Filling
- 1 onion + ¼ cup raisins, sautéed
Method
- Brown the meat with onion and garlic; add the tomato paste, tomatoes, loomi, cinnamon, baharat, turmeric, salt and pepper, cover with water, and simmer 1½–2 hours, adding the chickpeas partway.
- Make a soft dough, rest 20 minutes, then fill rounds with the onion-raisin mix and seal.
- Lower the dumplings into the simmering stew and cook 20–30 minutes until cooked through and gravy-soaked.
- To serve, tear the dough or bread into the bowl and ladle the stew over.
The family table
Note: gabout is a genuine, well-attested Kuwaiti dish, but no widely published measured recipe exists — these quantities are a careful reconstruction from the documented description, best confirmed with a Kuwaiti home cook.
Yumma
Middle Eastern home cooking, organized by country. Your family’s version is the one that counts. · info@yummarecipes.com