Syrian special occasions dish: Kabsa

Kabsa is considered one of the national dishes of many Arabic countries like: Syria, Yemen, Oman, the United Arab Emirates, Jordan, Kuwait and Saudi Arabia.  Kabsa is a well-known recipe served with rice and meat for large groups of people at weddings, parties, or special occasions.

A popular way of preparing meat for kabsa is through using an ancient technique, whereby meat is barbecued in a deep hole in the desert sand. Another way is mathbi, used in India; where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a pressure cooker. Kabsa is Known sometimes as (kabseh, majboos, or machbus) referring to the technique used in the cooking, where the ingredients are all cooked (or pressed) in one pot.

Kabsa is a staple food usually made with long-grain rice (basmati), meat, vegetables, and a mixture of spices. It can be cooked with different kinds of meat as chicken, or goat, lamb, camel, beef and fish, and garnished with almonds, pine nuts, and peanuts.

The main ingredient of kabsa, have appreciable amounts of dietary fiber, protein. Kabsa dish is considered to be a good source of vitamin B12, iron, manganese and other nutrients. So don’t hesitate to try this wonderful recipe which can be cooked with the following ingredients. Bon appetite.

Ingredients:

  2 kg chicken cut into large pieces

  1/4 cup ghee or oil

  2 cup basmati rice

  1 onion finely chopped

  1/4 cup tomato

  1 tomato finely chopped

  1 dried black lime

  2 grated carrots

  1 pinch nutmeg grated

  1/4 tsp cumin

   6 tbsp. black pepper

   4 cups hot water

   1 chicken cube

   1/4 cup raisins

   1 tsp kabsa spice mix

    Salt to taste

Preparation:

1- Marinate the chicken pieces with kabsa spice mix and salt; keep it aside for 30 minutes.

2- Heat oil or ghee in a pan, add chopped onions, garlic, green chilies and sauté it. Add chicken pieces and sauté it well.

3- Add tomato puree, stir and cook on low flame for 2 minutes.

4- Add tomato, carrots, cloves, dried lime, and sprinkle with the paprika, spices, black pepper and salt Cook for 5 minute.

5- Add water and chicken cube. When it starts to boil, cover and cook it on low flame for 20 minutes.

6- Add the rice and stir carefully. Add raisins, again cover and cook it for another 15 minutes or until the rice is tender.

7- Place the rice on a serving plate topped with chicken. Serve hot with fried almonds, raisins, parsley sprigs, and a citrusy yogurt sauce.

 

Edited by: Hamsa Zugheb