Gabola is a Syriac–Aramean dish from Tur Abdin that has been eaten for a long time. It is essentially a wheat porridge with yogurt sauce and clarified butter and is often eaten after church on Sundays.
Ingredients:
- Wheat Porridge:
- 4 dl raw ground wheat (garso)
- 1 liter water
- 1 tbsp salt
- Yoghurt (dauge):
- 3-4 dried yoghurt cakes
- 1 liter water
- Clarified Butter:
- 50 g butter
- 1 tsp coarsely ground paprika
- 1 tsp dried mint
Instructions:
- Rinse the raw ground wheat with cold water.
- Boil the wheat and add the salt. Let boil over medium-high heat for approx. 1.5 hours.
- Dissolve the yoghurt cakes in water either by hand or with a mixer. Place in the fridge.
- Melt the butter in a saucepan and add the paprika spice and mint.
- Portion the porridge into deep plates. Form a hollow in the middle and pour in the yoghurt sauce.
- Pour over the clarified butter and serve warm.
Tip: Garnish with dried ground mint.
