Arabian “Ravioli” with Fish- GABBOOT AL-BOWALIEL

I first tasted this dish in Kuwait. It was prepared with meat, whereas this version, which is common in other parts of the Arabian Gulf, is made with fish. The dumplings for gabboot are time consuming to prepare but worth the effort. Bowaliel is plural for baloul, Arabic for “baby shark,” and this dish is named after the fish that is normally used to make it. You can also use hamour, another fish typical of the Arabian Gulf, or any other white- fleshed saltwater fish.

SERVES: 6 TO 8

INGREDIENTS:

FOR THE “RAVIOLI” DOUGH:

• 1½ cups (180 g) unbleached all-purpose flour, plus more for kneading and shaping
• 1 packet (7g/2¼ teaspoons) instant (fast-acting) yeast
• ¼ teaspoon sea salt
• 1½ teaspoons vegetable oil

FOR THE STUFFING:

• ¼ cup (50 g) dried mung beans, soaked overnight in plenty of cold water
• Sea salt
• Pinch of saffron threads
• 2 teaspoons rose water
• 1 medium onion (5 ounces/150 g), finely chopped
• 2 teaspoons vegetable oil
• 1 clove garlic, minced to a fine paste
• ½ teaspoon ground dried lime
• 1 small green chili
• ½ teaspoon b’zar (Arabian Spice Mixture)
• ½ teaspoon ground cardamom
• A few sprigs cilantro, most of the bottom stems discarded, finely chopped

FOR THE FISH:

• 4 cloves garlic, minced to a fine paste
• ½ inch (1 cm) fresh ginger, minced to a fine paste
• 1 tablespoon b’zar (Arabian Spice Mixture)
• Sea salt
• Juice of ½ lemon or 1 lime
• 3 pounds 5 ounces (1.5 kg) thick (2-inch/5 cm) fish steaks: cut from baloul (baby shark), hamour, or any white-fleshed saltwater fish, such as grouper or halibut
• Vegetable oil, for shallow-frying

FOR THE FISH SAUCE:

• 3 tablespoons vegetable oil
• 1 medium onion (5 ounces/150 g), finely chopped
• 2 medium tomatoes (8 ounces/200 g total), finely chopped
• 1 small green chili, thinly sliced into rings
• 4 tablespoons tomato paste
• 4 cups (1 liter) boiling water
• 1 cinnamon stick
• 3 pale dried limes, pricked here and there
• 2 tablespoons seedless tamarind paste, soaked for 1 hour in ½ cup (125 ml) boiling water
• 1 teaspoon b’zar (Arabian Spice Mixture)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon finely ground black pepper
• Sea salt
• A few sprigs cilantro, for garnish

INSTRUCTIONS:

FOR THE ‘RAVIOLI’ DOUGH:

1. Mix the flour, yeast, and salt in a large bowl and make a well in the center.
2. Add the oil and ½ cup (125 ml) warm water to the well and gradually bring in the flour, mixing it in until you have a rough dough.
3. Transfer the dough to a lightly floured work surface and knead for 3 minutes.
4. Invert the bowl over the dough and let rest for 15 minutes.
5. Knead the dough for 3 more minutes, then shape into a ball.
6. Cover with a damp kitchen towel and let rest for 30 minutes.

FOR THE STUFFING:

1. Drain and rinse the mung beans.
2. Put them in a small pot.
3. Add water to cover and bring to a boil over medium heat.
4. Cook until tender, 25 to 35 minutes.
5. Drain and sprinkle with salt to taste.
6. Put the saffron to steep in the rose water.
7. Put the onion