Yesterday, our 2 children who arrived early Wednesday morning seemed to have shaken off their jet lag and are somehow  getting adjusted to the time.   When they woke up almost noon , they requested for kabsa.  We can’t believe how famished our children were when we served them their favorite meal.  It’s been almost a year after their last visit here that no wonder they missed the dish a lot.  Besides, both  of them were  born here so it is understandable that their palates are already accustomed to eating Arabic food.   Shawarma is their second best meal, and we will also give in to their hearts’ desire.

If you are wondering what it is all about, this is what Wiki says about kabsa

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. 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. 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.

I am not fond of cooking Arabic dishes and totally ignorant on how to cook it.   Besides,  I don’t have access to Mandi cooking holes, so it is best to just buy in Mattam (Kabsa restaurants) that are almost in every streetscorner.  A Saudi officemate, gave a recipe list taken from www.inmamaskitchen.com (please see below) and she told me to just follow the recipes in case I get the kick of cooking Mediterranean dishes.  I doubt!  I only know how to eat but not to cook.

Chicken Kabsa

Chicken kabsa is one of the most popular dishes in Saudi Arabia. It is considered a staple food of Arabs.

• 1 2/12 – 3 pound chicken, cut into eight pieces
• 1/4 cup vegetable oil
• 2 medium onions, sliced
• 1 (12 ounce) can tomato puree
• 2 medium tomatoes, chopped
• 4 cloves garlic, crushed
• 2 medium carrots, grated
• Grated rind of one orange
• 4 cloves
• 4 cardamom pods
• 3 sticks cinnamon
• Sale and pepper to taste
• 1 pound long grain rice
• 1/4 cup raisins
• 1/4 cup sliced almonds

METHOD

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, 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 platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all.

Serves: 6

So, maybe you could try it too!