Gabout

Make the dumpling dough by combining the wheat flour, a pinch of salt, and warm water in a bowl. Knead for five minutes until you have a smooth, pliable dough, then cover with a towel and rest for twenty minutes.

Prepare the dumpling filling by mixing the finely diced small onion with the soaked raisins and a pinch of baharat. This sweet-savoury filling is the signature element that distinguishes gabout from plain dumplings.

Pinch off walnut-sized pieces of dough, flatten each into a small disc in your palm, place a teaspoon of filling in the centre, then fold and pinch the edges firmly to seal. Set the finished dumplings on a floured tray.

Heat the olive oil in a large pot over medium-high heat. Brown the lamb cubes on all sides for five minutes, then add the diced onions and sauté for three minutes until they begin to soften and turn translucent.

Stir in the tomato puree, turmeric, baharat, and pierced dried lime. Cook for two minutes to allow the spices to bloom, then pour in four cups of water and bring to a boil before reducing to a steady simmer.

Cover the pot and simmer the stew for thirty minutes until the lamb is nearly tender. Add the diced zucchini and stir to combine, then gently lower the dumplings one by one into the simmering liquid.

Cover again and cook for fifteen to twenty minutes without stirring vigorously, as the dumplings are delicate. They are ready when they float to the surface, feel firm to the touch, and the lamb is completely tender.

Ladle the stew into deep bowls, ensuring each serving has several dumplings, generous pieces of lamb, and plenty of the fragrant broth. Serve hot with flatbread for soaking up the richly spiced cooking liquid.