Mangu

gabout

Next Dish: Butter Chicken

Gabout is a traditional dish originating from the United Arab Emirates. It is a savory dish primarily made from stuffing dough balls with a mixture of meat, onions, and spices, which are then boiled in a meat broth until cooked. Gabout is often served with a side of rice and is considered a staple in Emirati cuisine. Its rich flavors and hearty composition make it a popular comfort food in the region.

ghee

butter

salt

water

pearl barley

beef

coriander

dill

dried mint

fresh parsley

ground lamb

ground turmeric

onion

Recipe

Ingredients:

  • 2 cups of pearl barley

  • 1/2 cup of ghee or butter

  • 1 large onion, finely chopped

  • 1/2 kilogram of lamb or beef, cut into small pieces

  • 1/2 teaspoon of turmeric

  • Salt to taste

  • 4 cups of water

  • 1/2 cup of chopped fresh parsley

  • 1/2 cup of chopped fresh coriander

  • 1/2 cup of chopped fresh dill

  • 1/2 cup of chopped fresh mint


Instructions:

  1. Rinse the barley under cold water until the water runs clear. Drain and set aside.

  2. Heat the ghee or butter in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent.

  3. Add the lamb or beef to the pot and cook until it is browned on all sides.

  4. Add the turmeric and salt to the pot and stir well to combine.

  5. Add the rinsed barley to the pot and stir well to combine with the other ingredients.

  6. Add the water to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the barley is tender and the meat is cooked through.

  7. Add the chopped parsley, coriander, dill, and mint to the pot and stir well to combine. Let the mixture cook for an additional 10 minutes.

  8. Check the seasoning and add more salt if necessary. Serve hot.