Kuwaiti Gabout Dumplings in Spiced Tomato Broth

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Gabout are traditional Kuwaiti handmade flour dumplings simmered in an aromatic tomato-spiced broth with chicken, root vegetables, and chickpeas. The dish is comfort food at its finest, balancing fluffy dumpling bites with a warmly spiced, slightly tangy stew finished with fresh herbs and lemon.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 15 gFat
• 3 gSaturated Fat
• 47 gCarbs
• 6 gFiber
• 6 gSugar
• 30 gProtein
• 720 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the gabout dumplings

• 2 cups (260 g) all-purpose flour
• 1/2 tsp fine salt
• 1/4 cup (60 ml) vegetable oil
• 3/4 cup (180 ml) warm water, plus more as needed

For the spiced broth

• 1.5 lbs (680 g) bone-in chicken thighs, trimmed
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 medium ripe tomatoes, grated (skins discarded)
• 2 tbsp tomato paste
• 6 cups (1.4 L) low-sodium chicken broth or water

Spice blend

• 1 dried black lime (loomi), cracked open
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground black pepper
• 1 1/2 tsp kosher salt, plus more to taste

Vegetables and garnish

• 1 large russet potato, peeled and cubed
• 2 medium carrots, peeled and sliced into half-moons
• 1 medium zucchini, sliced into half-moons
• 1 cup (165 g) cooked chickpeas, drained and rinsed
• 1/4 cup chopped fresh cilantro
• Lemon wedges, for serving

Directions

1. Make the dumpling dough: Whisk flour and salt in a mixing bowl, then add oil and warm water. Stir with a wooden spoon until a shaggy dough forms, then turn out and knead on a lightly floured surface for 5-6 minutes until smooth and pliable. Cover with a damp towel and rest 15 minutes.
2. Shape the gabout: Pinch off teaspoon-sized pieces of dough and roll each between floured palms into small oval or almond shapes about 1 inch long. Place on a floured tray and repeat until all dough is used; you should have roughly 50-60 dumplings.
3. Start the broth: Heat 2 tbsp oil in a large heavy pot over medium heat. Add the chicken thighs and brown lightly on both sides, about 4 minutes total. Remove and set aside.
4. Build the base: In the same pot, add the chopped onion and cook 5-6 minutes until golden. Stir in garlic and grated tomato; cook 3-4 minutes until softened. Add tomato paste and the full spice blend (turmeric, cumin, coriander, cinnamon, cloves, black pepper, salt, and cracked loomi); toast 1 minute until fragrant.
5. Simmer the chicken: Return the chicken to the pot, pour in the broth, and bring to a boil. Reduce heat to low, cover, and simmer gently for 25 minutes, until the chicken is tender and pulls easily from the bone.
6. Add hearty vegetables: Stir in the potato, carrots, and chickpeas. Simmer uncovered for 10 minutes until the potatoes are nearly tender.
7. Cook the gabout: Carefully drop the dumplings into the gently simmering broth one by one to avoid sticking. Simmer 12-15 minutes, stirring very gently once or twice, until the dumplings float, swell, and are tender when pierced.
8. Finish with zucchini: Add the zucchini during the final 5 minutes of cooking so it stays just tender. Taste the broth and adjust salt, then squeeze in a little lemon juice to brighten the flavors.
9. Serve hot in deep bowls over the chicken and vegetables, ladling plenty of broth and dumplings over each portion. Garnish with chopped cilantro and pass extra lemon wedges at the table.

Cook’s Notes

• The dumpling dough should feel soft and pliable, like Play-Doh; add water a tablespoon at a time if it cracks or flour if it sticks to your hands.
• Keep gabout pieces small and uniform so they cook evenly; they roughly double in size as they absorb broth.
• Loomi (dried black lime) is the signature Gulf sour note in this dish; if you cannot find it, substitute 1 tbsp fresh lemon juice stirred in at the end.
• For deeper color and flavor, char the grated tomato briefly in the dry pot before adding the spices.
• Serve the gabout immediately after cooking, as the dumplings will continue soaking up broth and become very soft if left to sit.

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