30 ago 2010

Kabsa from Saudi Arabia

Kabsa (Arabic: كبسة‎) is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish — and the other Arab states of the Persian Gulf. Kabsa, though, is believed to be indigenous to Yemen. In places like Qatar, the United Arab Emirates, Bahrain and Kuwait the dish is popularly known as Majboos (Arabic: مجبوس‎) or Machboos (Arabic: مكبوس‎), but is served mostly in the same way.
These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of Kabsa and each kind has a uniqueness about it. The spices used in Kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp. In chicken machboos, a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, onions and raisins. The dish can be garnished with hashu (Arabic: حشو‎) and served hot with dakkous (Arabic: دقوس‎) — home-made tomato sauce.
Meat for Kabsa can be cooked in various ways. A popular way of preparing meat is called Mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for Kabsa is Mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, Madghoot, involves cooking the meat in a Pressure cooker.

Kabsa Recipe
  • 2-3 pound chicken, cut up (breast, thighs, legs, wings)
  • 1/4 cup cooking oil
  • 2 medium onions, sliced
  • 1 12oz. can tomato puree
  • 2 medium tomatoes, chopped
  • 2 carrots, grated
  • 4 cloves garlic, crushed
  • Grated rind of one orange
  • 3 sticks cinnamon
  • 4 cloves
  • 4 cardamom pods
  • 1 pound long grain rice
  • 1/4 cup raisins
  • 1/4 cup sliced almond
  • Salt & Pepper to taste
How to cook it
Sautee onion in oil over medium-high heat until it begins to brown. Turn heat to low and add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes. Add three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Turn up heat to medum and cook, covered, for about 20-25 minutes, until chicken is done.
Remove chicken. Set aside to keep warm. Stir rice into the liquid inthe pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
Put rice on a serving with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all.

© Text and image: Wikipedia / Recipe: www.world-recipes.info  

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