Gabout

Method

1. 1 Knead the flour with water and salt, then roll it into a large, flat, round ball.
2. 2 Cook the lamb with onions, baharat, tomatoes, and lemon zest for 60 minutes.
3. 3 Place the dough ball on top of the simmering broth in the pot, then cover with a lid.
4. 4 Steaming the dough directly in the stew pot is the entire gabout process; it's not boiled in water.
5. 5 Steam for 35 minutes, then flip the dough and steam for another 15 minutes.
6. 6 Cut the dough into pieces, arrange them in a bowl, and pour in the broth with meat and vegetables.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 2: pressure cook for 22 minutes, then release the pressure; the dough remains steamed in a regular pot.