Kabsah كبسة ᴴᴰ
Kabsah كبسة
This traditional dish is enjoyed by many Middle Eastern countries, especialy the gulf countries. Kabsah is believed to be indigenous to Yemen. There are many variations to this delicious dish. It can be made with all types of meats and with different arrays of spices. My dish is made with Veal and with my own concoction of spices. Enjoy!
Kabsah RECIPE
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INGREDIENTS:
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FOR RICE:
3 cups Basmati Rice
1/2 teaspoon Yellow Food Coloring
3 Cloves
3 Cardamom Pods
1 Cinnamon Stick, broken into pieces
2 tablespoons Vegetable Oil
1 teaspoon Salt
5 cups Hot Water
FOR VEGETABLES:
4 tablespoons Vegetable Oil
1 large Yellow Onion, half chopped and half vertically cut
3 medium sized Potatoes, cut in large chunks
6 Green Onions, chopped
3 medium sized Tomatoes, chopped
2 teaspoons Hot Jalapeños, finely chopped
2 cloves of Garlic, grated
1 Vegetable Maggi
1 teaspoon Garlic Powder
1 teaspoon Paprika
1 teaspoon Ground Black Pepper
1 teaspoon Ground Cumin
1 teaspoon Oregano
2 teaspoon Salt
1 cup Hot Water
3 cups Meat Broth (from the Veal you will cook)
FOR VEAL:
3 lbs. Veal
3 tablespoons mixed seasoning (equal amounts of Ground Cumin, Ground Black Pepper, Curry Powder, and Turmeric)
1 teaspoon Black Pepper
2 teaspoons Salt
10 cups Hot Water
DIRECTIONS:
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Pour hot water over a bowl of Rice till it completely covers the Rice and let it sit for 20 minutes.
MEAT: Place a pot for the meat on the stove over high temperature. Add all of the Veal and stir in its own natural juices for 5 minutes. Chop half of the Yellow Onion, 1 1/2 Tomatoes and 3 of the Green Onions then add to the Veal. Add all of the Veal Seasoning (Mixed Seasoning, Black Pepper, Salt) and 1 cup of hot water. Stir for a bit then cover over high temperature for 2 minutes. Add 9 cups of hot water then cover and cook on high temperature till it boils. Once it boils, lower the temperature to medium and let it cook for an hour. Don't forget to mix every 10 minutes.
RICE: While the meat is cooking, drain the water from the rice. Place a pot on the stove and add 5 cups of hot water and bring to a boil on high temperature. Once the water boils, add all of the Rice, 2 tablespoons of Vegetable Oil, only 1 teaspoon of Salt, three cardamom pods, three cloves and the cinnamon stick. Heat over low temperature for 8 minutes (stir the rice on sides of the pot half way through). Remove from heat. In a small bowl, mix the food coloring and 1 tablespoon of warm water. Add to the cooked rice.
VEGETABLES: While the meat and rice are cooking, place a pot on the stove over medium temperature. Add the remaining 4 tablespoons of Vegetable Oil and the vertically cut Yellow Onions. Sauté the Yellow Onions until golden then add the chopped Potatoes. Mix for 2-3 minutes then add the chopped Green Onions. Stir for half a minute then add the chopped Tomatoes and stir again. After the meat has cooked for an hour, add the veal pieces to the vegetable mixture and set the meat broth aside for later use. Add the grated Garlic Cloves, finely chopped Hot Jalapeño, Vegetable Maggi, Garlic Powder, Paprika, Black Pepper, Cumin, Oregano and Salt. Add 1 cup of Hot Water and cover over medium-high for 2 minutes. Add 3 cups of the meat broth and stir till it boils then remove from heat.
Preheat the oven to 475°F. Lay out the rice and meat/vegetable mixtures and prepare for layering them. Split the meat/vegetable mixture in half. Place half of the rice on top. Then add the remaining meat/vegetable mixture followed by the remaining rice. Cover with aluminum foil and bake for 20 minutes. Serve and enjoy! Serves 6-8 people, unless you’re really HUNGRY!