Sep 19, 2012

Kabsse ( Chicken With Rice – Arabian Gulf Way)

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After living in Abu Dhabi in the United Arab Emirates for more then twenty years, I learned a lot about their culture and some of their cuisine. Their food is somehow similar to our Lebanese food, but they use more spices. Kabsse is a very popular dish in Abu Dhabi, and it can be cooked with chicken, meat or even fish. Today I prepared chicken with rice the Arabian Gulf way “Kabsse”.

Ingredients:

  • 1 whole chicken
  • 3 large onions, cut in wing shape + one small onion peeled
  • 5  cloves
  • 3 cloves of garlic, chopped
  • 2 large tablespoon tomato puree
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • spices: cumin, dried coriander, black pepper, salt, ground cinnamon, lime salt
  • cinnamon stick
  • 3 cups basmati rice ( long grain from pakistan)
  • 4 bay leaves
  • 4 whole cardamon
  • 2 tablespoons oil
  • 1 medium onion chopped roughly
  • 4 or 5 celery stick, cut into small cubes
  • 2 red tomatoes, chopped
  • 3 cups chicken stock
  • pine seeds, handful
  • peeled almonds, handful
  • cashews, handful
  • 1 tablespoon butter
  • 1 tablespoon corn oil

Preparation:

  • Wash the chicken and cut into 8 pieces
  • Mix 1 tablespoon of each: salt, cumin, dried coriander, black pepper, ground cinnamon, lime salt and place in a small jar
  • Put the chicken pieces in a bowl and rub with one tablespoon of the spices mixture, soak with the 1/4 cup lemon juice and the half cup of olive oil. Soak overnight
  • Next day, in a large pot heat the 2 tablespoons of oil and fry the wings of onion until light brown, remove half of the fried onions and put aside ( you will use it later for the decoration)
  • Fry the chicken pieces over the remaining onions in the pot, until brown
  • Put the 5 cloves on the small peeled onion and place it over the fried chicken with the cinnamon stick, 2 bay leaves, 2 cardamons
  • Put over the chicken 1 tablespoon of tomato puree, cover the pot and let it cook on a very low fire for about 5 minutes
  • Put the rice over the chicken, cover with about 5 cups of water ( or chicken stock if you prefer), when it start boiling place the pot on a very low heat, cover it and let it cook gently until the rice absorbs all the water
  • In the mean time prepare the sauce : in a small pot, heat the remaining oil, fry the onion, the chopped garlic and the celery sticks  and the tomatoes, add the remaining tablespoon of tomato puree, cover with 3 cups of chicken stock and let it boil gently
  • Add one tablespoon of the spices mixture, one cinnamon stick, 2 cardamon, 2 bay leaves
  • When the vegetables are well cooked remove the cinnamon stick, the bay leaves and cardamon, puree the vegetables with a hand mixer

  • In a small saucepan heat the butter with the oil and fry the pine seeds, almonds and cashew
  • Place the chicken with rice on a serving plate place fried onions on the top and decorate with the pine seeds, almonds and cashew, and few leaves of celery
  • Serve the sauce with the rice and enjoy.

ET VOILA… C’EST TOUT…

Filed Under: Main dish · Tagged: , , , , , , , , , , , , , ,
May 27, 2012

Rice and Chicken (Lebanese Way)

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Arabs love this dish! If you have an Arab friend, make this dish when you invite them over; it will guarantee to make them smile 🙂 Every Arab country has their own variation of it and is generally cooked during special occasions. The combination of the rice cooked with chicken stock and the fried nuts spread on the top of the plate gives it a special flavor and texture in your mouth. Some people like it covered in gravy but personally, I like it with yogurt. Try it both ways, tell me which way you prefer 🙂

Ingredients: for boiling the chicken

  • 1 whole chicken (about 1 kilo)
  • 1 tablespoon salt
  • 1 cinnamon stick
  • 1 teaspoon seven spices
  • 1/2 teaspoon clove
  • few bay leaves
  • 1/2teaspoon whole cardamon
For cooking the rice:
  • 200 grams minced meat
  • 2 cups long grain rice
  • 1/2 teaspoon seven spices
  • 4 cups chicken stock
  • 1 tablespoon corn oil

For the decoration:

  • 1 tablespoon butter
  • handful of each: halved almonds, pine seeds, pistachios, cashew
  • a pinch of ground cinnamon

Preparation:

  • Place the chicken in a large pot, cover with about 2 liters of water, place on fire and let it boil.
  • Skim the white foam. Then put the salt, cinnamon stick, clove, cardamon and seven spices and let it boil until tender (in pressure cooker it will take 15 minutes)
  • When boiled, drain the chicken from water (but keep the stock) and tear the chicken meat from the bones and keep aside
  • In another pot, heat the oil and fry the minced meat until brown, season with salt and seven spices
  • Add the rice and cover with 4 cups of chicken stock, cover the pot and let it simmer on a low fire until the rice is cooked
  • In a saucepan heat the butter and fry the nuts until nice golden, stirring constantly to prevent them from burning then place on a kitchen towel
  • To serve place the rice in a large plate, put the chicken pieces on the top, sprinkle with cinnamon then cover with the fried nuts
  • Enjoy eating with a side salad (and yogurt or gravy, whatever you prefer)

ET VOILA..C’EST TOUT!

Filed Under: Lebanese food, Main dish · Tagged: , , , , , , , , , , , , , ,
May 22, 2012

Stuffed Intestines (Fwaregh)

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This is one of the most exquisite traditional Lebanese Meals. In the old days people would use every piece of the sheep – waste not, want not. After making sure they used all the meat for cooking in many different ways, they used the wool, the head, the bones, etc… and even the intestines. They found a way to stuff it and cook it in a DELICIOUS recipe. When my mother used to make it, every body knew that she was making Fwaregh for lunch, because while cooking, this meal has a very special and nice aroma.

The main work consists of cleaning the intestines. It has to be washed in running water several times. The extra fat stocking on the sides shall be removed, keeping the small parts because it helps keep it moist while cooking. After washing (from inside and outside) it should be rubbed with salt and water, then soak in water and white vinegar for an hour (1 cup of vinegar for 4 cups of water). Now it is ready for stuffing and cooking.

Ingredients: (for two whole intestines):

  • 300 grams of minced meat, beef or lamb (I used beef)
  • 2 cups of small grain rice
  • 1 teaspoon salt
  • 1/2 teaspoon seven spices
  • 1 cup of soaked chick peas ( or 1 cup of pine seeds, as you desire)
  • 1 medium onion, choppped
  • 1 tablespoon vegetable oil
  • 1 peeled onion
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 teaspoon salt

Preparation:

  • Heat the oil in a saucepan and fry the meat for few minutes ( until it changes color only)
  • Wash the rice, mix it with meat, chopped onion, chick peas then add the salt and spices
  • Hold the intestine from the smaller end, then start stuffing, pushing it into the opening of the intestines with your thumb. This way, when you finish stuffing the intestine will be inside out
  • When all the quantity is finished, place them in a large bowl and wash them again, now they are ready to be cooked
  • Place the stuffed intestines in a large pot, cover with a lot of water and boil on a high fire. Remove the white foam formed on the top, add 1 peeled onion, cinnamon stick,salt, 3 bay leaves and cook on a very reduced flame for about 45 minutes, until the intestines are tender
  • Serve it with crushed 2 cloves of garlic mixed with 1/2 teaspoon salt, juice of 2 lemons and few drops of extra virgin olive oil, or with red vinegar.

ET VOILA… C’EST TOUT  🙂

Filed Under: Lebanese food, Main dish · Tagged: , , , , , , , , , , , , ,