Bahraini-style Sujebi

Ingredients

In this Bahraini-style adaptation of Sujebi, the traditional Korean ingredients like kimchi and gochujang are replaced with Middle Eastern flavors. The dumplings are made with minced lamb instead of the usual beef or chicken, and the broth is infused with Bahraini spices like cardamom, cinnamon, and saffron. This fusion of flavors creates a unique and delicious twist on the original dish. We alse have the original recipe for Sujebi, so you can check it out.

• For the dumplings: For the dumplings:
• 250g minced lamb 250g minced lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• 200g all-purpose flour 200g all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 120ml water 120ml water
• For the broth: For the broth:
• 1 liter lamb or chicken broth 1 liter lamb or chicken broth
• 2 cardamom pods 2 cardamom pods
• 1 cinnamon stick 1 cinnamon stick
• A pinch of saffron threads A pinch of saffron threads
• Salt to taste Salt to taste
• For garnish: For garnish:
• Fresh cilantro, chopped Fresh cilantro, chopped
• Lemon wedges Lemon wedges

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a mixing bowl, combine the minced lamb, chopped onion, minced garlic, ground cumin, ground coriander, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   In a separate bowl, combine the all-purpose flour, baking powder, and water. Mix until a soft dough forms.
3. 3.
   On a floured surface, roll out the dough into a thin sheet. Cut the dough into small squares or irregular shapes.
4. 4.
   Take a small portion of the lamb mixture and place it in the center of each dough square. Fold the dough over the filling and seal the edges by pressing with your fingers.
5. 5.
   In a large pot, bring the lamb or chicken broth to a boil. Add the cardamom pods, cinnamon stick, saffron threads, and salt. Reduce the heat to a simmer.
6. 6.
   Carefully drop the dumplings into the simmering broth. Cook for about 10-12 minutes, or until the dumplings are cooked through and tender.
7. 7.
   Remove the cardamom pods and cinnamon stick from the broth.
8. 8.
   Serve the Bahraini-style Sujebi hot, garnished with fresh cilantro and lemon wedges.

Treat your ingredients with care...

• Minced lamb — Make sure to use lean minced lamb for a healthier option. If desired, you can substitute minced beef or chicken.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the broth.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of Bahraini red chili powder to the lamb mixture.
• For a vegetarian version, replace the minced lamb with mashed chickpeas or cooked lentils.
• Serve the Bahraini-style Sujebi with warm Arabic bread for a complete meal.
• Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the broth before serving.
• Adjust the salt according to your taste preference.

Serving advice

Serve the Bahraini-style Sujebi as a main course for lunch or dinner. Accompany it with a fresh salad or pickled vegetables for a balanced meal.

Presentation advice

Present the Bahraini-style Sujebi in individual bowls, allowing the dumplings to be the star of the dish. Garnish with a sprinkle of fresh cilantro and a lemon wedge for a pop of color.