Nukides are a Libyan version of gnocchi served with stewed lamb. Purchased premade gnocchi can be substituted if you prefer not to make your own. Serves 6
Stewed lamb
Vegetable oil, for cooking
2 pounds lamb stew meat (such as shoulder), cubed
1–2 marrow bones
1 (6-ounce) can tomato paste
1 (28-ounce) can whole tomatoes, chopped
1 (15-ounce) can tomato sauce
5 garlic cloves, minced
1½ tablespoons ground caraway
1½ tablespoons hot paprika
1½ tablespoons sweet paprika
1½ teaspoons cayenne pepper
Kosher salt and ground black pepper to taste
About 10 cups boiling water
Fresh cilantro leaves, for garnish
Chopped fresh chives, for garnish
Nukides
2 cups all-purpose flour, plus more for dusting
½ cup coarse semolina
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 large eggs
2 tablespoons water
3 tablespoons vegetable oil
1.Coat the bottom of a Dutch oven with oil and heat over medium-high heat. Add the lamb and marrow bones and brown on all sides, 8–10 minutes per side. Add the tomato paste, chopped tomatoes with their juices, tomato sauce, garlic, caraway, both paprikas, and cayenne. Season with salt and black pepper. Allow the mixture to cook for 3–5 minutes to infuse the flavors and combine thoroughly.
2.Add enough boiling water so that the meat and tomatoes are just covered. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.
3.Meanwhile, make the nukides. In a bowl, combine the flour, semolina, salt, pepper, eggs, water, and oil. Mix the dough with a wooden spoon or spatula until well combined, then use your hands to knead the dough together. The texture should be silky and slightly sticky and should hold its form if shaped. (If the dough feels too crumbly, you can add a little bit of water or oil.) Once the desired texture is achieved, let the dough rest in the bowl for 10 minutes.
4.Lightly dust a rimmed baking sheet with flour. On a lightly floured work surface, roll out the dough into long ropes about ½ inch in diameter. Using a butter knife or bench scraper, cut off chickpea-size pieces. Place the pieces on the floured baking sheet and set aside until ready to use.
5.After 30 minutes of stewing the meat and once the nukides are formed, add the dough pieces to the pot along with ½ cup water. Gently stir the stew to combine. Simmer the nukides and lamb stew for about 1 hour, stirring occasionally. Add more water as needed to make sure the sauce is not too thick.
6.To serve, remove the marrow bones. Ladle the stew into bowls and garnish with fresh cilantro and chives.