Kabsa

Kabsa (Arabic: كبسة kabsah) or makbūs/machbūs (مكبوس/مچبوس Gulf pronunciation: [mɑtʃˈbuːs]) is a traditional Arabian rice dish that is believed to have originated in Saudi Arabia or Yemen. It is widely considered a signature dish across the Gulf countries. Kabsa is also popular in regions like southern Iran and Gaza, in Palestine.

History: Kabsa has its origins in the Bedouin tribes that traversed the deserts of the Arabian Peninsula. They used basic ingredients that were easily accessible, such as rice, meat (typically lamb or chicken), and a variety of spices.

As trade networks expanded and new ingredients became available, kabsa began to take on different forms.

Today, it’s recognized that each region in Saudi Arabia has its own distinct version of kabsa. While the specifics may differ, the heart of the dish remains consistent: a flavorful combination of rice, meat, and aromatic spices cooked together.

Etymology: The term “kabsa” derives from the Arabic word “kabasa” (كبَس), which means to press or squeeze, referencing the method of cooking where all the ingredients are cooked together in a single pot.

Ingredients: Kabsa can be made with a variety of ingredients, and recipes can differ significantly. Typically, it includes rice (often basmati), meat, vegetables, and a unique blend of spices.

Pre-mixed kabsa spice blends are now widely available and help speed up the cooking process, though the flavor may differ from the traditional method. The spices that define kabsa include black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves, and nutmeg.

The meat used in kabsa can vary, with options including chicken, goat, lamb, camel, beef, fish, or shrimp. For chicken machbūs, a whole chicken is typically used.

To enhance the flavor, kabsa is sometimes topped with nuts like almonds, pine nuts, or peanuts, and garnished with onions and sultanas. It is often served with a side of ḥashū (Arabic: حشو) and accompanied by daqqūs (Arabic: دقّوس), a homemade tomato sauce.

Methods of Cooking: Meat for kabsa can be prepared using different techniques. One popular method is mandi, which comes from the Hadramout region and involves cooking the meat in a traditional earth oven. The meat is placed in a deep hole, covered, and left to cook slowly.

Another method is mathbi, where seasoned meat is grilled on flat stones placed over burning embers. A third method, madghūt, involves using a pressure cooker to cook the meat quickly. All three techniques have their roots in Yemeni culinary traditions.