Kabsa
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| Course | Meal |
|---|---|
| Region or state | Arabian Peninsula[1] |
| Main ingredients | Rice(usually long-grain, almost alwaysbasmati),chicken,vegetables,and a mixture ofspices(cardamom,saffron,cinnamon,black lime,bay leavesandnutmeg) |
| Variations | Machboos (Arabic:مكبوس/مچبوس,romanized:makbūs/machbūs) |
| |
Kabsa(Arabic:كبسةkabsah) ormakbūs/machbūs(مكبوس/مچبوسGulfpron.:[mɑtʃˈbuːs]) is an Arabianmixed rice dishthat originates fromSaudi Arabia[2]orYemen.[1]It is commonly regarded as anational dishin all the countries of theGulf Cooperation Council.It can also be found in regions such as southernIranandGazainPalestine.[1]
History
Historically, kabsa was prepared byBedouintribes who roamed the deserts of theArabian Peninsula.They relied on simple ingredients that were readily available: rice, meat (usuallylamborchicken), and a blend of spices.[2]
Over time, as trade routes expanded and new ingredients became accessible, variations of kabsa began to emerge.
Today, it is acknowledged that each region in Saudi Arabia has its own unique version of kabsa. Despite these differences, the essence remains—the combination of rice, meat and aromatic spices cooked together.[3]
Etymology
The name comes from the wordkabasa(Arabic:كبس), literally meaning to press or squeeze, alluding to the technique used in the cooking where the ingredients are all cooked in (or "squeezed into" ) one pot.[citation needed]
Ingredients
These dishes, of which there are many variations, are usually made withrice(usuallybasmati),meat,vegetables,and a mixture ofspices.
Pre-mixed kabsa spices are now available under several brand names. These reduce preparation time, but may have a flavor distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste; these are generallyblack pepper,cloves,cardamom,saffron,cinnamon,black lime,bay leavesandnutmeg.[4]
The main ingredient that accompanies the spices is the meat. The meats used are usuallychicken,goat,lamb,camel,beef,fishorshrimp.In chickenmachbūs,a whole chicken is used.[citation needed]
The spices, rice, and meat may be augmented withalmonds,pine nuts,peanuts,onions,andsultanas.[5]The dish can be garnished withḥashū(Arabic:حشو) and served hot withdaqqūs(Arabic:دقّوس), which is a home-made Arabictomato sauce.[citation needed]
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Methods of cooking
Meat for kabsa can be cooked in various ways. A popular way of preparing meat is calledmandi.This ancient technique originates fromHadramout[7]and involves a type ofearth ovenwhereby meat is barbecued in a deep hole in the ground that is then covered while the meat cooks. Another way of preparing and serving meat for kabsa ismathbi,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 apressure cooker.All of these techniques originate fromYemen.[7]
See also
References
- ^abcAnissa Helou (4 October 2018).Feast: Food of the Islamic World.Bloomsbury.ISBN9781526605566.
- ^ab"Al Kabsa - Ancient Arabian Chicken and Fragrant Rice Recipe - Food".Food.2022-05-27.Retrieved2024-07-28.
This classic Arabian dish is Saudi Arabian in origin
- ^Keliher, Irene (2023-09-27)."Kabsa: The Iconic Dish as Prepared in Saudi Arabia".Beyond Borders.Retrieved2024-07-28.
- ^"Al Kabsa - Traditional Rice dish".Food.Retrieved23 June2012.
- ^"How to Make Kabsa".Retrieved23 June2012.
- ^Salloum, Habeeb (2010).The Arabian nights cookbook: from lamb kebabs to baba ghanouj, delicious homestyle Arabian cooking.Suan I. Lim. Tokyo: Tuttle Pub.ISBN978-1-4629-0524-9.OCLC782879761.
- ^abAnissa Helou (4 October 2018).Feast: Food of the Islamic World.Bloomsbury.ISBN9781526605566.