Kabsa facts for kids
| Alternative names | Kabsah |
|---|---|
| Course | Meal |
| Place of origin | Saudi Arabia |
| Region or state | Arabian peninsula |
| Main ingredients | Rice (usually long-grain, almost always basmati), chicken, vegetables, and a mixture of spices (cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg) |
| Variations | Mandi |
Kabsa is a super popular mixed rice dish that first came from Saudi Arabia. It's so loved there that it's often called their national dish!
This yummy meal is made with rice and meat, all cooked together. You can find Kabsa served in many countries around the Arabian Peninsula, like Qatar, Oman, the United Arab Emirates, Bahrain, and Kuwait. In some of these places, it's also known as makbūs, but it's usually served in the same delicious way.
The name "Kabsa" comes from an Arabic word that means "press." This refers to how the dish is made, where all the ingredients are cooked, or "pressed," into one pot. It's a simple way to make a big, flavorful meal!
What's in Kabsa?
These tasty dishes are usually made with rice (often long-grain types like basmati), different kinds of meat, vegetables, and a special mix of spices. There are many types of Kabsa, and each one has its own unique flavor.
The spices are really important for Kabsa's taste. Some common ones include black pepper, cloves, cardamom, saffron, cinnamon, dried black lime, bay leaves, and nutmeg. You can even find pre-mixed Kabsa spices in stores, which makes cooking it at home much faster!
The main ingredient with the spices is usually meat. People often use chicken, goat, lamb, camel, beef, fish, or shrimp. If you're making chicken machbūs, a whole chicken is often used. Sometimes, extra ingredients like almonds, pine nuts, peanuts, onions, and sultanas (dried grapes) are mixed in. Kabsa is often served hot with daqqūs, which is a homemade tomato sauce.
How Kabsa is Cooked
The meat for Kabsa can be cooked in several interesting ways.
One popular method is called mandi. This is an old cooking technique that started in Yemen. For mandi, the meat is barbecued in a deep hole dug in the ground. The hole is covered while the meat slowly cooks, making it very tender and smoky.
Another way to prepare the meat for Kabsa is mathbi. With mathbi, seasoned meat is grilled on flat stones. These stones are placed right on top of burning embers, giving the meat a delicious grilled flavor.
A third technique is madghūt. This method involves cooking the meat in a pressure cooker. Using a pressure cooker helps the meat cook quickly and become very soft and juicy.
See also
In Spanish: Kabsa para niños
