AL KABSA -TRADITIONAL SAUDI RICE AND CHICKEN 

AL KABSA WITH A FRESH MIXED CUCUMBER,CARROTS,LETTUCE,AND TOMATO 

SALAD SERVE.PREFERABLY WITH A LITTLE LIME VINAIGRETTE.

SAME FRESH PITA BREAD ON THE SIDE WOULD BE RICE ALSO.SAUDIS LIKE THEIR KABSA WITH A HAT SAUCE CALLED "SHATTAH" ENJOY !.

                                                                                           INGREDIENTS
                                                                   

KABSA SPICE MIX :

1/2 teaspoon saffron

1/4 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground white,

pepper

1/2 teaspoon dried whole lime,

powder

1/4 cup butter

1 onion, finely chopped

6 cloves garlic, minced

1 (3 pound) whole chicken cut,

into 8 pieces

1 4 cup tomato puree

1 (14.5 ounce) can diced,

tomatoes, undrained

3 carrots, peeled and grated

2 whole cloves

1 pinch ground nutmeg

1 pinch ground cumin

1 pinch ground coriander

salt and freshly ground black,

pepper to taste

3 1/4 cups hot water

1 cube chicken bouillon

2  1/4 cups unrinsed basmati rice

1/4 cup raisins

1/4 cup toasted silvered

METHOD


1. Mix together the saffron, cardamom, cinnamon, all spice, white pepper, and lime powder in a small bowl, and set the spice mix aside.

2. Melt the butter in a large stock pot or dutch oven over medium heat. Stir in the garlic and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat lightly browned, about 10 minutes. Mix in the puree.

3. Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin. coriander. salt,black pepper,and the kabsa spice mix. Cook for about 3 minutes: pour in the water, and add the chicken bouillon cube.

4. Bring the sauce to a boil,. then reduce the heat to simmer and cover the pot. simmer until chicken is no longer pink and the juices run clear,about 30 minutes..

5. Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes add the raisins and a little more hot water, if necessary, Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.

6. Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish,

0

Unknown

4:52 AM

                                                                 MOROCCAN VEGETABLE SOUP

CREAMY PARSNIP AND PUMPKIN GIVE THIS SOUP A WONDERFULLY RICH TEXTURE.

                                                                               

INGREDIENTS

15 ml/ 1 tbsp olive or sunflower oil

1 tbsp butter

I onion, chopped

225 g carrots,chopped

225 g  pumpkin

225 g parsnips

3 3/4 cups vegetable or chicken stock

lemon juice, to taste

salt and freshly ground black pepper

FOR THE GARNISH

1½ tsp olive oil

½ garlic clove, finely chopped

3 tbsp chopped fresh parsley and 

coriander, mixed good 

pinch of paprika

METHOD 

1. Heat the oil and butter in a large pan and fry the onion for about 3 minutes, until soft Add the carrots and parsnips, stir well, cover and cook over a gentle  heat for 5 minutes.

2. Cut the pumpkin into chunks, discarding the skin and pith, and stir into the pan. Cover and cook for further 5 minutes, then add the stock  and seasoning and slowly bring to the boil. Cover and leave to simmer very gently for 35-40 minutes. until the vegetables are tender .
3. Allow the soup to cool slightly, then puree in a food processor or blender until smooth, adding a little extra stock if the soup is too thick. Pour into a clean saucepan.and reheat gently.

4.To make the garnish, heat the oil in a small pan and gently fry the garlic and herbs for 1-2 minutes. Add the paprika and stir well. 

5. Adjust the seasoning of the soup and stir in lemon juice to taste.pour into soup bowls and spoon a little garnish on top, which should then be carefully swirled into the soup.

1

Unknown

6:47 AM