Sab El Gafsha (Kuwaiti Sweet Dumplings)

Sab El Gafsha (Kuwaiti Sweet Dumplings)

There are few things as comforting as the sound of frying batter and the scent of saffron drifting through a Kuwaiti home. Seb El Gafsha is one of those timeless desserts that carries memory in every bite. Fried spoonfuls of golden batter, crisp on the outside and soft within, soaked in syrup and served warm with tea.

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Sab El Gafsha (Kuwaiti Sweet Dumplings)

Dalal AlJaser

Servings

6-8

Prep Time

55 minutes

Cook Time

15 minutes

Calories

260

Cuisine

Kuwaiti

Category

Desserts

This recipe stays true to the traditional method used in Kuwaiti homes, where measurements were once taken by yogurt tins and instinct. Here, we’ve translated those measures into cups and grams so you can recreate this beloved classic with precision and ease.

Sab El Gafsha (Kuwaiti Sweet Dumplings)

Ingredients

    For the Batter

    • ¾ cup plain yogurt (170 g)
    • 1 ⅔ cups all-purpose flour (200 g)
    • ⅔ cup gram flour (chickpea flour) (100 g)
    • 1 large egg
    • 1 tbsp instant yeast (9 g)
    • 1 tbsp sugar (12 g)
    • ⅛ tsp salt
    • ⅛ tsp ground cardamom
    • A pinch of saffron, soaked in 1 tbsp warm water
    • ½ tsp rosewater (2–3 ml)
    • Oil for frying (about 1 liter, enough to deep fry)

    For the Syrup

    • 1 ⅓ cups sugar (300 g)
    • ⅔ cup water (150 ml)
    • Few saffron strands
    • ⅛ tsp ground cardamom
    • 1 tbsp rosewater
    • Few drops of lemon juice

    For Garnish

    • Crushed pistachios

    Directions

    1. In a small bowl, combine yeast, sugar, and 3 tablespoons of warm water. Set aside until foamy, about 5–7 minutes.
    2. In a large mixing bowl, whisk together yogurt, all-purpose flour, gram flour, egg, salt, cardamom, and the saffron mixture.
    3. Add the activated yeast and mix until the batter is smooth, thick, and slightly pourable.
    4. Cover the bowl and let the batter rest for about 45 minutes in a warm place, until slightly puffed.
    5. Heat oil in a deep frying pan to 170–180 °C (medium heat). Test by dropping a small bit of batter — it should rise gently to the top.
    6. Using a spoon, drop small spoonfuls of batter into the oil one after another. Fry in batches, turning them until golden and crisp, about 3–4 minutes per batch.
    7. In a saucepan, combine sugar, water, saffron, and cardamom. Bring to a gentle boil and simmer for 3 minutes. Add rosewater and lemon juice, stir, and remove from heat.
    8. While the dumplings are still warm, dip them in the syrup for a few seconds or drizzle syrup on top.
    9. Garnish with crushed pistachios and serve immediately with tea.
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