kabsa?

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1

hi does anyone here know how to make

1-Kabsa
2-Mundi
3-Garlic Sauce
4-Kibbeh

2

Re: kabsa?

chicken kabsa

  • 1 2/12 - 3 pound chicken, cut into eight pieces
  • 1/4 cup vegetable oil
  • 2 medium onions, sliced
  • 1 (12 ounce) can tomato puree.
  • 2 medium tomatoes, chopped
  • 4 cloves garlic, crushed
  • 2 medium carrots, grated
  • Grated rind of one orange
  • 4 cloves
  • 4 cardamom pods
  • 3 sticks cinnamon
  • Sale and pepper to taste
  • 1 pound long grain rice
  • 1/4 cup raisins
  • 1/4 cup sliced almonds.
  • method.......................Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done. Remove chicken. Set aside to keep warm. Stir rice into the liquid inthe pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed. Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all.
3

Re: kabsa?

KIBBEH

iNGREDIENTS:

  • 2 lbs finely ground beef or lamb, lean, divided
  • 1/2 lb. bulghur cracked wheat, medium or #2
  • 1 teaspoon salt, plus 1/2 teaspoon
  • 1 teaspoon pepper, plus 1/2 teaspoon
  • 1 teaspoon allspice
  • 1/4 teaspoon cumin
  • 2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided
  • 1/2 cup toasted pine nuts (optional)
  • 2 tablespoons olive oil
  • vegetable oil for frying PREPARATION:

You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered.Instead of using a food processor, you can use a mortar and pestle, however it will take you over an hour to achieve desired consistency.

Prepare Kibbeh Stuffing

In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if using. Add ground lamb or beef and chop well with wooden spoon or spatula to end=sure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.**

Assemble Kibbeh and Fry**

Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.

Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.

Tips

Kibbeh can be store in the freezer in an airtight, freezer safe container for up to 3 months. Prepare and do not fry.

4

Re: kabsa?

Garlic sauce please? I just love it !

5

Re: kabsa?

garlic sauce
1 whole garlic bulb.half a cup of oil.
put garlic in blender and slowly add the oil. Blend until you have a consistency somewhat like mayonaise. Add a little lemon juice: approx. 1tbs.

6

Re: kabsa?

How do you make the garlic sauce with little tomato bits you get at some of the arab restaurants

Timepaas