Instructions

1. Preparing the Dough

   Mix the whole wheat flour with a pinch of salt, gradually add warm water while kneading until a firm and pliable dough forms, then cover and let it rest for twenty minutes. · 20 min
2. Preparing the Qaboot Filling

   In a skillet over medium heat, sauté the finely chopped onion without oil until its moisture evaporates, then add a little ghee, ground black lime, half a spoonful of mixed spices, salt, and raisins, then remove from heat to cool completely. · 8 min
3. Stuffing and Shaping the Qaboot

   Divide the dough into walnut-sized balls and flatten each ball on the palm into a thin disc, then place a teaspoon of the onion filling in the center and seal the edges tightly to resemble a seashell. · 15 min
4. Sautéing the Meat

   In a large pot, heat the ghee and sauté the chopped onion with garlic until softened, then add the meat pieces and brown thoroughly with the remaining mixed spices, turmeric, black pepper, and whole dried limes. · 10 min
5. Cooking the Broth

   Add the tomato paste and stir for two minutes, then add the fresh tomato juice and four cups of boiling water, cover the pot, and simmer over low heat until the meat is half cooked. · 30 min
6. Adding the Qaboot and Simmering

   Drop the stuffed dumplings gradually into the gently boiling broth to ensure they do not stick, add the pumpkin cubes, zucchini, and salt, then cover the pot and simmer over low heat until the dough is cooked through and the broth thickens. · 25 min

Nutrition / serving

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