Kabsa

Kabsa is a cherished mixed rice dish originating from Saudi Arabia and is celebrated as a national specialty across many Arab states in the Persian Gulf. This flavorful meal combines rice, meat, vegetables, and an aromatic blend of spices, all cooked together in one pot. Its name, "kabsa" means "to press or squeeze" in Arabic, reflecting the method of preparation.

There are numerous variations of kabsa, each boasting its own unique flavor profile. The dish typically features a range of spices such as black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves, and nutmeg. Various meats can be used, including chicken, goat, lamb, camel, beef, fish, or shrimp. Additional ingredients like almonds, pine nuts, peanuts, onions, and sultanas are often included to enhance texture and flavor. Kabsa is frequently garnished with ḥashū and served hot, accompanied by daqqūs, a homemade Arabic tomato sauce.

The meat in kabsa can be prepared using several traditional methods. The Yemeni technique known as "mandi" involves barbecuing the meat in a covered hole in the ground. Another method, "mathbi" grills seasoned meat on flat stones over embers. "Madghūt" uses a pressure cooker to speed up the cooking process. A 200g serving of kabsa typically contains about 323 calories.

Kabsa is enjoyed in numerous countries, including Saudi Arabia, Kuwait, Bahrain, Qatar, the United Arab Emirates, Oman, Yemen, southern Iraq, Ahwaz in Iran, and the Negev desert in Israel. In the Gulf region, it is also known as "makbūs" or "machbūs." For convenience, pre-mixed kabsa spices are available, though they might not capture the exact flavor of traditional kabsa.

Whether you’re cooking it at home or enjoying it at a family gathering, kabsa offers a delicious taste of Middle Eastern cuisine that is sure to satisfy.