Gabout
Non-vegetarian
قبوط · gabout
Soft flour dumplings filled with spiced minced lamb and simmered in a tangy tomato and dried lime broth. A homely Kuwaiti dish, especially popular in winter and during Ramadan.
Gabout is a Kuwaiti dumpling dish, ready in about 1 hour 30 minutes and made with all-purpose flour and ground lamb. It serves 5 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 45 min
- Cook
- 45 min
- Total
- 1 h 30 min
- Serves
- 5
- Level
- Intermediate
- Calories
- 579
Ingredients
For the dough
For the filling
For the broth
Method
Step 1
Mix the flour, salt, turmeric (opens in a new tab) and water into a smooth, soft dough. Cover and rest.
- 8 min
Step 2
Fry the lamb with the chopped onion (opens in a new tab) in a dry pan, breaking it up, until browned and the liquid has gone. Season with cumin (opens in a new tab), cardamom (opens in a new tab), pepper (opens in a new tab) and salt, then cool.
- 10 min
- medium-high heat
- Frying pan / skillet (opens in a new tab)
Food safety: Cook mince until no pink remains.
How it looks · Photo: Magda Ehlers on Pexels Step 3
Roll the dough to about 3 mm and cut 8 cm rounds. Put a teaspoon of filling on each, fold into a half-moon and pinch tightly closed, or gather into a ball.
Step 4
For the broth, soften the onion (opens in a new tab) and garlic (opens in a new tab) in the oil, stir in the tomato paste (opens in a new tab) for a minute, then add the tomatoes, dried limes (opens in a new tab), cinnamon (opens in a new tab), stock and salt. Simmer for 15 minutes.
- 20 min
- medium-low heat
- Dutch oven / casserole pot (opens in a new tab)
Step 5
Slip the dumplings into the simmering broth and cook gently until the dough is tender and the sauce has thickened slightly. Scatter with cilantro (opens in a new tab).
- 15 min
- medium-low heat
How it looks · Photo: Bachir Mamud on Pexels
About this dish
- Origin
- Kuwait · Commonly attributedConsidered a traditional Kuwaiti dish; similar dumplings are made in Bahrain and southern Iraq.Also popular in BahrainMore food from Kuwait
- Dish
- Lunch · Dinner · Dumplings · Stews & braises · Main courses
- Cooking method
- Simmered, Boiled, Sautéed
- Taste
- tangy, savoury, aromatic / warmly spiced
- Diet
- Dairy-free · No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein - Good for
- Freezer-friendly
- Cook more with
- All-purpose flour · Ground lamb · Turmeric · Onion · Cumin · Cardamom
Allergens
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
- May contain: Celeryfrom chicken stock
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
579 kcal per serving
Estimated1 serving ≈ 507 g · recipe makes 5
Where the energy comes from
- Protein 17%
- Carbohydrate 44%
- Fat 39%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 579 kcal | 114 kcal |
| Protein | 24.5 g | 4.8 g |
| Carbohydrate | 62.7 g | 12.4 g |
| Net carbohydrate | 58 g | 11.4 g |
| Sugars | 8.1 g | 1.6 g |
| Added sugars | 0 g | 0 g |
| Fibre | 4.7 g | 0.9 g |
| Fat | 25.2 g | 5 g |
| Saturated fat | 8.3 g | 1.6 g |
| Trans fat | — | — |
| Cholesterol | 57 mg | 11 mg |
| Sodium | 1127 mg | 222 mg |
| Salt equivalent | 2.8 g | 0.6 g |
Vitamins & minerals per serving
- Potassium
- 739 mg
- Calcium
- 82 mg
- Iron
- 5.4 mg
- Magnesium
- 55 mg
- Vitamin A (RAE)
- 23 µg
- Vitamin C
- 18 mg
- Vitamin D
- 0.1 µg
- Vitamin B12
- 1.6 µg
- Folate (DFE)
- 213 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: coriander leaves.
- Dried lime (loomi): Raw lemon peel used as a stand-in; dried limes are dehydrated whole limes and are used in small amounts for flavour.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Freeze uncooked dumplings on a tray, then bag them; cook from frozen, adding 5 minutes.
Common mistakes
- Boiling the broth hard once the dumplings are in — they burst; keep it at a gentle simmer.
Storage
- Keeps 2 days in the fridge.
Reheating
- Reheat gently with a splash of water.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
The liquid foundation
For the broth
- Neutral vegetable oil2 tbsp · 27 g
- Onion, chopped1 piece · 110 g
- Garlic, crushed3 clove · 12 g
- Tomato paste2 tbsp · 33 g
- Canned tomatoes400 g
- Dried lime (loomi), pierced2 piece · 8 g
- Cinnamon0.5 tsp · 1.3 g
- Chicken stock1 l · 1000 g
- Salt0.5 tsp · 3 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
You might also like
Machboos ala dajaj
Kuwaiti · 1 h 40 min · 724 kcalMutabbaq samak
Kuwaiti · 1 h 20 min · 706 kcalChicken saloona
Gulf Arab · 1 h 15 min · 650 kcal
Chicken kabsa
Saudi Arabian · 1 h 45 min · 667 kcal