Kabsa

The name comes from the word kabasa (Arabic: كبس‎), literally meaning to press or squeeze, alluding to the technique used in the cooking where the ingredients are all cooked in (or "squeezed into") one pot.

These dishes are usually made with rice (usually long-grain, almost always basmati), meat, vegetables, and a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it. Pre-mixed kabsa spices are now available under several brand names. These reduce preparation time, but may have a flavor distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg.[1] The main ingredient that accompanies the spices is the meat. The meats used are usually chicken, goat, lamb, camel, beef, fish or shrimp. In chicken machbūs, a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, peanuts, onions and sultanas.[2] The dish can be garnished with ḥashū (Arabic: حشو‎) and served hot with daqqūs (Arabic: دقّوس‎), which is a home-made Arabic tomato sauce.

Kabsa is also known as machbūs in Arab countries in the Persian Gulf.

Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique that originates in Yemen, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a pressure cooker. There are 323 kcal in one 200g serving. [3]

• Arab cuisine
• Mandi