Kabsa is a type of traditional Arabian food that is widely popular throughout the Middle East. It is known for its fragrant spices and steamed rice mixed to form a delicious and hearty dish.
Kabsa is a popular dish in two main varieties, the ‘Mandi’ and the ‘Kabsa,’ the latter being the spicier version. Traditionally, Kabsa is served with chicken, lamb, seafood, or vegetables, then seasoned with an array of spices such as cardamom, black pepper, cumin, and sometimes saffron.
Kabsa is usually served as a main dish accompanied by various sides, such as hummus, tabbouleh, or diced tomatoes and cucumber.
Kabsa can also be used as a stuffing for vegetables, poultry, and fish to add texture and flavor.
The ingredients for Kabsa can vary, depending on the area or region in which it is prepared or even the individual preferences of the chef.
The most important elements of Kabsa include rice, a variety of spices, and ghee (a fat made from butter).
Regarding cooking Kabsa, two particular techniques are basting and steaming.
The ingredients are first marinated in a blend of spices and then cooked by either basting or steaming.
Kabsa is often accompanied by a garlic or yogurt sauce or served as a topping on other dishes, such as falafel.
Kabsa is a popular dish in Arabia and is often eaten on special occasions or during Ramadan.
Kabsa is not just popular in Arabia but is also eaten in countries across the Middle East, such as Syria, Jordan, Kuwait, and Iraq.