{"id":17653,"date":"2022-11-17T09:57:00","date_gmt":"2022-11-17T08:57:00","guid":{"rendered":"https:\/\/bistrobadia.de\/kabsa-reis-mit-lamm\/"},"modified":"2024-01-17T08:29:20","modified_gmt":"2024-01-17T07:29:20","slug":"kabsa-rice-with-lamb","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/kabsa-rice-with-lamb\/","title":{"rendered":"Kabsa | Levantine rice with lamb and nuts"},"content":{"rendered":"\n

When you think of Thanksgiving, you probably also think of a richly decorated table with a huge turkey and all kinds of people around it, right? For us, it wasn’t turkey, it was kabsa<\/strong>! No, this fantastic rice dish with juicy lamb<\/strong> and super spicy rice<\/strong> is not a traditional Thanksgiving meal. But it is a dish that is really celebrated in larger groups. In our house, that is, whenever we have company coming over.<\/p>\n\n\n\n

A feast from the Levant<\/h3>\n\n\n\n

As is usually the case with a real feast, it requires a bit of preparation. But that doesn’t at all mean that the kabsa recipe<\/strong> is difficult. The components in classic kabsa (or kabsah<\/strong>or kabseh<\/strong>) are a base of incredibly flavorful basmati rice topped with really butter-tender lamb and plenty of roasted nuts. To get the rice so full-flavored, it is cooked with the broth that is previously extracted from the lamb. But let’s start from the beginning.<\/p>\n\n\n\n

The basis of Kabsa is a really aromatic lamb stock<\/strong>. For this, lamb, I take leg for this, with a whole lot of spices simmered about three hours until it is really butter tender. The lamb is joined by cardamom<\/strong>, garlic, ginger, tomato, cumin, turmeric<\/strong>, coriander, cinnamon<\/strong>, paprika – heck: just throw your whole arsenal of spices in there! The result is a really incredible lamb stock, which you need for the rice, and tender, juicy lamb for the topping. Those are the two main ingredients. And as you might have guessed, the stove does most of the work for you.<\/p>\n\n\n\n

Roasted nuts, yogurt and probably the easiest tomato salsa in the world<\/h3>\n\n\n\n

Once you’ve made the lamb stock for the kabsa, it’s best to put the lamb in the oven to keep it warm or fire up the oven grill to give the meat a delicious crust. The choice is yours. In the meantime, prepare the rice with the stock. And while the rice is cooking, you take care of the side dishes.<\/p>\n\n\n\n

Kabsa is traditionally served with plain yogurt<\/strong>. With its acidity and creaminess, the yogurt offers a good balance to the rather fatty and hearty rice dish. In my family, however, we also liked to serve a freshly mixed tomato salsa<\/strong>. For this, my mother simply pureed tomatoes with onion, olive oil, apple cider vinegar and quite a bit of chili. Season with salt and pepper and you have the easiest<\/strong> salsa in the world. The fruitiness of the tomatoes goes fantastically with the Kabsa and also with the yogurt.<\/p>\n\n\n\n

As if that were not enough, a small mezze<\/strong> is served with the kabsa or kabseh. This is often accompanied by baba ghanoush<\/a>, hummus<\/a> and pita bread<\/a>. And that’s what I love so much about Levantine cuisine – you just mix everything together and it always turns out a great plate.<\/p>\n\n\n\n

Kabsa is not just a dish that is served on special occasions. It is a dish that makes every occasion special. Enjoy your meal!<\/p>\n\n\n\n

Tip: There is also kabsa with chicken. And if you’re going vegetarian, try it with vegetable broth, the spices below, and veggie chicken for the topping.<\/p>\n\n\n\n

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Kabsa recipe<\/h2>\n\n\n
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