Abou Bastee - The Father of Happiness

posted on: Sep 29, 2026

By: Habeeb Salloum/Arab America Contributing Writer

Of all the centuries-old traditional dishes from Damascus, Abou Bastee is one of the few dishes that has retained its complete original form.

Damascus lore has it that the name came about because once placed on a dining table, in order to invite the guests to dine, cries were heard “Abou Bastee, kilou wa-inbustou!”

Eat and enjoy!

Serves 4

vegetable oil for deep-frying

1-pound pumpkin, peeled and cubed

1 1/2 tablespoons butter

1/2 large onion, finely chopped

2 garlic cloves, minced

1-pound lean lamb, cubed

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon baharaat

1/4 teaspoon cinnamon

1/2 teaspoon ground coriander

1/8 teaspoon ground ginger

1 bay leaf

2 cardamom pods

1 small cinnamon stick

1/2 cup cooked chickpeas

1 medium very ripe tomato, peeled and finely chopped

2 tablespoons tomato paste diluted in 1/2 cup water

1/2 teaspoon salt

2 teaspoons minced garlic

1 teaspoon dried mint, crushed

2 tablespoons dibs rummaan

In a saucepan, deep-fry pumpkin in oil over medium het, then transfer to paper towel to drain.

In a large saucepan on low heat, melt butter. Increase heat to medium and sauté onion and the 2 minced garlic cloves, until onions are translucent and begin to brown, 8 to 10 minutes, stirring occasionally.

Add lamb, 3/4 teaspoon salt, pepper, baharaat, cinnamon, coriander, and ginger, and stir for 3 minutes. Add bay leaf, cardamom, and cinnamon. Cover with 1 1/2 inches boiling water.

Bring to a boil, reduce heat to medium, cover, and cook for 45 to 50 minutes, or until meat is cooked, checking that water covers the meat. Meat is done when it breaks apart easily with a fork. Remove bay leaf, cardamom, and cinnamon.

Stir in chickpeas, bring to a boil, reduce heat to medium, cover, and cook for 5 minutes, stirring often.

Add tomatoes, diluted tomato paste, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.

Gently stir in pumpkin until just combined. Add remaining garlic, mint, and dibs rummaan. Adjust seasoning.

Cover and cook on medium-low heat for 15 minutes, stirring occasionally. Transfer to serving bowls with a garnish of fresh mint, if desired.

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