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Middle Eastern Recipes >  Side Dishes >  Almento >

 

Almento

Saudi Arabian steamed lamb dumplings

 

Dumpling Dough for Almento:

• 3 C flour

• 1 tsp. salt

• 1 egg

• 1 C water

Filling for Almento:

• 1-1/2 LBS ground lamb

• 2 onions, finely chopped

• 1 tsp. black pepper

• 2 chicken bouillon cubes mixed with 3 TBS water

Cooking Almento:

• Clarified butter (ghee)

• Water

• Salt

Dumpling Dough: Combine flour, salt and egg in a bowl. Gradually add water; mix until dough forms. Add more water if necessary. Divide dough into small equal portions; form each portion into a ball. Cover and set aside; allow to rest for about one hour.

 

Filling: In a bowl, combine ground lamb with onions, black pepper and dissolved chicken bouillon cubes; set aside.

 

Roll out each dough ball on a flat surface; add one teaspoon filling mixture and then fold to enclose. Repeat with remaining dough balls and filling.

 

Cooking: Grease a steamer rack with clarified butter. Place dumplings on rack; fill half of the steamer pot bottom with lightly salted hot water. Cover and seal steamer pot tightly. Cook for about fifty minutes, or until dumplings are fully cooked. Arrange cooked dumplings on a large platter and serve.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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