Kabsa recipe

Kabsa lamb

I am going to describe kabsa which all Saudi people really like because it is traditional food and incredible tasty. Kabsa was known for more than many centuries because it was cheap and rice is easy to grow.


Nowadays, kabsa is important nutrition and an indication of generosity. If any guests come and the host does not bring this food especially with lamb all people will say he is mean man.

This picture is called mofatah this was made for 15 people to 25.and kabsa you can make it with chicken or lamb or any meat. Do you like it? Look at the bottom picture this is with chicken it is easy kind of kabsa to cook.

These dishes are mainly made from a mixture of spices, rice (usually basmati), meat and vegetables. There are many kinds of Kabsa and each kind has a uniqueness about it. Pre-mixed Kabsa spices are now available under several brand names. These reduce preparation time but may have a flavour distinct from traditional Kabsa. 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. The spices, rice and meat may be augmented with Almonds, Pine nuts, Onions and Tomatoes.

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 techniqueMadghoot, involves cooking the meat in a Pressure cooker.

by Bandar