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| Alternative names | Arabic:كبسة |
|---|---|
| Course | Meal |
| Region or state | Arabian Peninsula[1] |
| Main ingredients | Rice (usually long-grain, almost alwaysbasmati),chicken,vegetables, and a mixture ofspices (cardamom,saffron,cinnamon,black lime,bay leaves andnutmeg) |
| Variations | Machboos (Arabic:مكبوس/مچبوس,romanized: makbūs/machbūs) |
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Kabsa (Arabic:كبسة,romanized: kabsah), also known asMakboos (Gulf Arabic:مكبوس) orMachboos (Gulf Arabic:المجبوس[mɑtʃˈbuːs]), is an Arabmixed rice dish that originates fromSaudi Arabia[2][better source needed] orYemen.[3] It is commonly regarded as anational dish in all the countries of theGulf Cooperation Council. It can also be found in regions such as southernIran andGaza inPalestine.[1][4]
The dish's origins are contested, with several theories as to its origin. It is believed that the Kabsa was prepared byBedouin tribes who roamed the deserts of theArabian Peninsula. They relied on simple and readily available ingredients: rice, meat (usuallylamb orchicken), and a blend of spices.[2] Another theory is that the Kabsa is inspired from another Yemeni dish, themandi, a rice dish cooked with meat in apit.[5] A third theory says that the dish was inspired from thePaella, aSpanish rice dish that used to be prepared by theAndalusians.[6]
Over time, as trade routes expanded and new ingredients became accessible, variations of kabsa began to emerge. Each region in Saudi Arabia has its own version of kabsa. Despite these differences, the essence remains—the combination of rice, meat, and aromatic spices.[7][better source needed]
In 2021, theMinistry of Culture of Saudi Arabia, announced an initiative to promote Kabsa as part of its national heritage.[5]
The name comes from the arabic rootk-b-s (Arabic:ك ب س), 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.[citation needed]
These dishes, of which there are many variations, are usually made withrice (usuallybasmati),meat,vegetables, and a mixture ofspices.
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 generallyblack pepper,cloves,cardamom,saffron,cinnamon,black lime,bay leaves andnutmeg.[8]
The main ingredient that accompanies the spices is the meat. The meats used are usuallychicken,goat,lamb,camel,beef,fish orshrimp. In chickenmachbūs, a whole chicken is used.[citation needed]
The spices, rice, and meat may be augmented withalmonds,pine nuts,peanuts,onions, andsultanas.[9] The dish can be garnished withḥashū (Arabic:حشو) and served hot withdaqqūs (Arabic:دقّوس), which is a home-made Arabictomato sauce.[citation needed]
Meat for kabsa can be cooked in various ways. A popular way of preparing meat is calledmandi. This ancient technique originates fromYemen, and involves a type ofearth oven called thetannor, whereby a whole lamb meat is barbecued in a deep hole in the ground that is then covered while the meat cooks.[11] Another way of preparing and serving meat for kabsa ismathbi, 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 apressure cooker.[citation needed]
This classic Arabian dish is Saudi Arabian in origin
{{cite web}}: CS1 maint: bot: original URL status unknown (link)Kabsa is the national dish of Saudi Arabia, though it originates from Yemen and is eaten throughout the Arabian Peninsula.