Entree: Kuwait – قبوط ➤ Qabūṭ (Kuwaiti spiced lamb dumplings simmered in an aromatic broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) kosher salt
- 2 tbsp (30 ml) tomato paste
- 2 cups (250 g) all-purpose flour
- 1/2 tsp (3 g) fine salt for dough
- 3/4 cup (180 ml) warm water, plus more if needed
- 1 tbsp (15 ml) vegetable oil for dough
- 6 cups (1.4 L) lamb or beef broth
- 1 bay leaf
- 1 cinnamon stick
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lemon, cut into wedges, for serving

Instructions

1. Step 1: Make the filling — heat 2 tbsp (30 ml) olive oil in a skillet over medium heat; add 1 medium onion and sauté until soft, 5–7 minutes. Stir in 2 cloves garlic, 1 tsp (2 g) cumin, 1/2 tsp (1 g) cinnamon, 1/2 tsp (1 g) black pepper and 1 tsp (5 g) salt and cook 1 minute.
2. Step 2: Add 1 lb (454 g) ground lamb and cook, breaking up, until browned and cooked through, about 6–8 minutes; stir in 2 tbsp (30 ml) tomato paste, adjust seasoning, remove from heat and let cool.
3. Step 3: Make the dough — in a bowl combine 2 cups (250 g) all-purpose flour and 1/2 tsp (3 g) fine salt. Mix in 1 tbsp (15 ml) vegetable oil and 3/4 cup (180 ml) warm water gradually to form a soft, non-sticky dough; knead briefly, cover and rest 20 minutes.
4. Step 4: Shape dumplings — divide dough into small balls (about 24) and roll each into a 3–4 inch (7–10 cm) circle. Place 1–1 1/2 tsp of cooled lamb filling in the center, fold and seal edges into small pockets; set aside on a floured tray.
5. Step 5: Prepare broth — bring 6 cups (1.4 L) lamb or beef broth to a gentle simmer in a wide pot; add 1 bay leaf and 1 cinnamon stick, and taste for salt.
6. Step 6: Cook dumplings — carefully add the dumplings in batches to the simmering broth; poach gently for 10–12 minutes until dough is cooked through and dumplings float and feel tender.
7. Step 7: Finish and serve — remove bay leaf and cinnamon stick, stir in 1/4 cup (15 g) chopped parsley and 1/4 cup (15 g) chopped cilantro. Serve hot in bowls with lemon wedges for squeezing over the dumplings.