Category Archives: Arabia/Middle East

  • Home   /  Recipes
  • Archive by category "Arabia/Middle East"
3
Nov, 2024
Armenian Borek

Armenian Lentil Borek

Armenian Borek

Armenian Lentil Borek

SpiceBreeze
Armenian Lentil Borek is a delightful twist on a traditional favorite, swapping the classic cheese filling for a savory, spiced lentil mixture. Encased in flaky phyllo dough, these pastries are crispy on the outside and satisfyingly hearty on the inside. Perfect as an appetizer, snack, or light meal, lentil borek offers a unique blend of spices and textures that showcase the rich flavors of Armenian cuisine. Whether you’re new to borek or a seasoned fan, this vegetarian-friendly version is sure to become a favorite!
Share Print
hands-on time 30 minutes
Course Main Course
Cuisine Armenian
Servings 3

Ingredients
  

Fresh Produce

  • 1 medium onion finely chopped
  • 1/4 cup fresh parsley chopped

Packaged Goods/Staples

  • 1 package phyllo dough thawed
  • 1 cup green or brown lentils rinsed
  • melted butter or olive oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch bell pepper, garlic, coriander, cumin, paprika, mint

Suggested Toppings & Sides

  • nigella or sesame seeds
  • lemon-yogurt dip optionally with lots of garlic
  • fresh salad suggested: Tabbuleh

Instructions
 

Cook the Lentils

  • In a POT, add the lentils with enough water to cover them by a few inches.
  • Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until lentils are tender.
  • Drain and set aside.

Prepare the Filling

  • In a PAN, heat a 2 tbsp oil or butter over medium heat.
  • Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  • Add the Borek spices. Stir and cook for another 1 to 2 minutes.
  • Add the cooked lentils and stir well to combine. Taste and adjust salt & pepper as desired.
  • Remove from heat and let cool slightly, then stir in the chopped parsley.

Assemble the Borek

  • Cut the phyllo dough in squares or rectangles of 4 to 6 inches per side.
  • Option 1 "Triangles": Spoon 1 tbsp of the filling in the center of a square, then fold one edge over to form a triangle until fully wrapped.
  • Option 2 "Cigars": Spoon a line of the filling along one edge, then roll up tightly into a log shap.
  • Press the sides to close.

Bake the Borek

  • Preheat the oven to 350°F (180°C).
  • Place the Borek on a baking sheet lined with parchment paper and brush the tops with melted butter or oil.
  • Optionally, sprinkle with sesame or nigella seeds.
  • Bake for 20 to 25 minutes, or until golden and crispy.

Serve

  • Serve Borek with your preferred sides.
  • Enjoy!
3
Sep, 2024
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi

How to cook 34 authentic global recipes without tedious planning.
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi

SpiceBreeze
Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.
See the notes for a recipe version with less hands-on time.
Share Print
hands-on time 1 hour
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Pot Basics

  • 1 head green cabbage (2 to 2.5 lb)
  • 1 large tomato sliced
  • 1 head garlic

Filling

  • 1 cup short grain rice [1] rinsed
  • 1 lb ground meat [2] lamb or beef
  • 1 medium tomato diced
  • 1-2 tbsp olive oil (optional)

Cooking Liquid

  • 1/4 cup lemon juice
  • 1 tbsp tomato paste

Yogurt Sauce

  • 2 cups plain yogurt
  • 1-2 cloves garlic grated
  • 1 lemon for juice
  • 1-3 tsp fresh dill chopped

Malfouf Mahshi Culinary Spice Blend

  • 1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Instructions
 

Prepare the Cabbage

  • Remove the stem and core of the cabbage.
  • Peel off 4 large outer leaves, rinse them, and set them aside.
  • Cut off 1 inch from the bottom of the cabbage and save this piece for another recipe.
  • Separate the remaining leaves.
  • Cook them in lightly salted boiling water for approximately 5 minutes, until just softened.
  • Scoop them out and let them cool.

Prepare the Filling

  • In a large bowl, combine the rice, meat, tomatoes, Malfouf Mahshi spices, and salt to taste. If using lean meat or lentils, add 1 to 2 tbsp of oil. Mix well.

Make the Rolls

  • Flatten and staple the cabbage leaves.
  • Place 2 tbsp of filling in the center of each leaf, spreading it into a line, leaving about 1/4 inch from the edges.
  • Roll the leaves tightly into cigar-shaped rolls, pressing firmly. Leave the sides open. Place the rolls on a large plate seam-side down.

Mix the Broth

  • In a bowl, mix 5 cups of water or broth with 1/4 cup lemon juice, 1 tbsp tomato paste, and salt and pepper to taste.

Pot Assembly

  • In a large pot, cover the bottom with 2 of the reserved outer cabbage leaves.
  • Add one layer of tomato slices on top.
  • Arrange the cabbage rolls in several layers, scattering garlic cloves between the layers.
  • Finish with a layer of the remaining reserved outer cabbage leaves to cover the rolls.
  • Place a large plate upside down on top of the rolls to prevent them from floating.
  • Pour in the broth and add additional hot water until everything is submerged.
  • Cover the pot with a lid.

Cook

  • Bring to a boil, then reduce the heat to medium-low and cook for about 90 minutes, or until the cabbage leaves are tender. Taste one roll to check doneness.

Prepare the Yogurt Sauce

  • In a small bowl, mix 2 cups of yogurt with grated garlic and lemon juice to taste.
  • Optionally, add 1 to 3 teaspoons of fresh dill.

Serve

  • Serve the Malfouf Mahshi cabbage rolls with the yogurt sauce.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
Adjust the cabbage-to-rice-and-meat ratio to suit your preference.
[1] Alternative: bulgur 
[2] For a vegetarian twist, substitute 1 can of lentils for the meat.
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi - Quick Version

SpiceBreeze
Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.
See the notes for the authentic recipe.
Share Print
hands-on time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Sauce

  • 2 cups plain yogurt
  • 1-2 cloves garlic grated
  • 1 lemon for juice
  • 1-3 tsp fresh dill (optional) chopped

Meat

  • 1 lb ground meat [1] lamb or beef
  • 1 tbsp tomato paste

Cabbage

  • 1 head green cabbage
  • 1/4 cup lemon juice
  • 2 tbsp tomato paste

Malfouf Mahshi Culinary Spice Blend

  • 1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Additional Ingredients

  • 3 cups cooked rice [2]
  • salt
  • butter

Instructions
 

Sauce

  • In a BOWL, combine yogurt with garlic and lemon juice to taste.
  • For added flavor, mix in 1 to 3 tsp of fresh dill, if desired.
  • Set aside.

Meat

  • In a large BOWL, combine the meat, 1 tbsp tomato paste, Malfouf Mahshi spices, and salt to taste.
  • Mix until well combined.
  • Shape the mixture into thin rolls about 2 inches long.
  • In a PAN, cook the meat rolls in butter over medium-low heat, turning to slightly brown all sides evenly.

Cabbage

  • Remove and discard the thick outer leaves of the cabbage.
  • Cut the cabbage into quarters, remove the core, then cut into small wedges.
  • In a large POT, mix 1 quart of lightly salted water with 1/4 cup of lemon juice and 2 tbsp tomato paste.
  • Bring the mixture to a boil, then reduce the heat to medium.
  • Cook the cabbage leaves for 10 minutes, or until they soften.

Serve

  • Arrange the meat rolls on a bed of cabbage leaves and rice, then drizzle with the yogurt sauce.
  • Enjoy!

Notes

[1] For an authentic experience and a vegetarian twist, check out this recipe.
[2] Alternative: bulgur 
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
22
Aug, 2024
Greek Moussaka

Greek Moussaka

Arabia/Middle East

Share this post:
Share on Pinterest

Exploring the Rich History and Unique Appeal of Greek Moussaka

When it comes to iconic Mediterranean dishes, few can rival the rich, comforting layers of moussaka. This beloved Greek dish, with its harmonious blend of flavors and textures, is more than just a hearty meal; it’s a culinary journey through history, reflecting the diverse influences that have shaped the cuisine of the region. Let’s dive into the fascinating story behind moussaka and discover what makes it so special.

A Journey Through Time: The Origins of Moussaka

Moussaka’s history is as layered as the dish itself. Its origins can be traced back to the Arab world, where the word “moussaka” is derived from the Arabic “musaqqa‘a,” meaning “chilled.” Early versions of moussaka were indeed served cold, a far cry from the warm, comforting casserole we know today.

The dish’s journey from the Middle East to Greece brought about significant changes. In the Arab world, moussaka-like dishes commonly featured eggplant and lamb, but without the béchamel sauce that defines the modern Greek version. As it made its way across borders, moussaka absorbed different culinary traditions, eventually arriving in Greece, where it was transformed into a dish that would become a national favorite.

Learn from a Michelin Chef the Art of Béchamel

Béchamel

The modern version of Greek moussaka owes much to the innovative Greek chef Nikólaos Tselementés. In the 1920s, Tselementes introduced a touch of French cuisine to the dish by adding béchamel sauce, a creamy white sauce made from butter, flour, and milk, to the top layer, giving moussaka its characteristic richness and smooth texture. This fusion of French and Middle Eastern influences marked a significant evolution in the dish’s history and helped cement its place in Greek culinary tradition.

But Tselementes’ impact on Greek cuisine extends far beyond moussaka. In 1910, he launched a cooking magazine that offered practical tips and introduced Greek households to international cuisines, forever changing the culinary landscape. His influence was so profound that “Tselementes” became synonymous with the word “cookbook” and is still used today as a playful compliment for anyone who excels in the kitchen. This enduring bit of culinary humor underscores the lasting legacy of a chef whose innovations have shaped Greek cooking for nearly a century.

What Makes Moussaka So Special?

Moussaka is a dish that stands out not only for its historical significance but also for its unique structure and flavor profile. It’s often compared to lasagna due to its layered composition, but moussaka has its own distinct character that sets it apart.

Layers of Flavor

At its core, moussaka is all about layers. The dish typically features sautéed eggplant as the base, followed by a savory mixture of ground meat—usually lamb or beef. Some versions also include other vegetables like potatoes or zucchini, adding even more depth to the dish. 

The crowning glory is the béchamel sauce, which bakes into a golden, creamy topping that contrasts beautifully with the savory layers beneath.

béchamel

A Fusion of Cultures

Moussaka is a culinary reflection of Greece’s rich history as a crossroads between East and West. The addition of béchamel sauce, a French creation, to a dish with Middle Eastern roots highlights this blend of cultural influences. It’s a dish that tells the story of Greece’s ability to adapt and incorporate different culinary traditions while creating something uniquely its own.

potato

Regional Variations

Moussaka’s versatility is another aspect of its appeal. While the Greek version is perhaps the most well-known, variations of moussaka can be found throughout the Balkans and the Middle East. In Turkey, for instance, moussaka is often prepared without béchamel and served as a stew rather than a layered casserole. In the Balkans, potatoes might replace eggplant as the primary ingredient, demonstrating the dish’s adaptability to local tastes and ingredients. Additionally, some versions, particularly in the Middle East, incorporate tomato sauce into the layers, adding a tangy richness that complements the savory meat and vegetables.

 

Seasonality

Traditionally, moussaka is enjoyed during the summer months when eggplants and tomatoes are at their peak. The dish celebrates the freshness of Mediterranean produce, making it a favorite for warm-weather dining.

tomato

Global Variations from our Blog

Italian Lasagne in Padella
Italian Lasagne in Padella
South African Bobotie
South African Bobotie Recipe

A Timeless Classic

Moussaka is more than just a dish; it’s a culinary tradition that has stood the test of time. Its rich layers and bold flavors have made it a beloved comfort food in Greece and beyond. Whether you’re enjoying it in a traditional Greek taverna or making it at home, moussaka offers a taste of history and a reminder of the ways in which food can bring together different cultures and flavors into a single, delicious experience.

 

So the next time you savor a bite of moussaka, take a moment to appreciate the rich tapestry of history and tradition that makes this dish truly special. It’s a culinary journey worth taking, one flavorful layer at a time.

Moussaka Variations from our Blog

Greek Moussaka
Greek Moussaka Recipe
Moussaka a la Kleftiko
Greek Moussaka a la Kleftiko Recipe
Greek Moussaka

Discover the world with hand selected videos on our new YouTube channel

2
Jan, 2024
Persian Khoresh Karafs

Persian Khoresh Karafs

How to cook 34 authentic global recipes without tedious planning.

Persian Celery Stew - Meat Optional

Celery: A Nutrient-Rich Powerhouse for Health and Flavor

Celery is a nutrient-packed vegetable with numerous health benefits. Rich in vitamins, minerals, and antioxidants, celery is known for its anti-inflammatory properties and potential to support heart health. Its high water content contributes to hydration, while its fiber aids digestion.

Additionally, celery is a low-calorie snack and may help regulate blood pressure. Embrace this versatile and crunchy vegetable to enhance both your culinary experiences and overall well-being.

Start with a Persian stew that seamlessly incorporates this nutrient-rich vegetable. Join us on a journey where health meets taste, as we explore the perfect harmony of benefits and flavors in Khoresh Karafs

Khoresh Karafs at a Glance

Khoresh Karafs, a traditional Persian dish, is a delightful blend of flavors and textures that will surely captivate your taste buds. This dish is primarily made with celery (karafs in Persian), hence the name.

The main ingredients for Khoresh Karafs include fresh celery, parsley, and mint. These are sautéed to create a flavorful base. What sets this dish apart is the unique combination of spices. 

celery sliced
chopping parsley
onion chopped and whole
garlic chopping

Turmeric and dried limes are commonly used, giving the dish its distinctive tangy flavor. The addition of beans, usually kidney beans or black-eyed peas, adds a hearty element to the dish. Variations include meat, typically lamb or beef, which are first cooked separately. Then, they’re combined and simmered with the spices and dried limes until all the flavors meld together. The result is a rich, aromatic stew that’s typically served over steamed basmati rice.

beans
Turmeric
dried Omani limes
mint leaves

Four Convenient Recipes Tailored to Your Tastes

Explore four convenient recipe options tailored to your preferences:

Quick-Cooked With Beans or Fried Meat

  1. Quick-cooked with beans
  2. Quick-cooked with fried meat*
  3. Quick-cooked with a combination of beans and fried meat*

Go to the recipe.

Slow-cooked perfection with meat*

Go to the recipe.

Select your preferred meat option (* beef, lamb, or chicken) and savor the ease and variety of these flavorful dish.

Persian Khoresh Karafs

Persian Khoresh Karafs - Quick With Beans or Fried Meat

SpiceBreeze
Khoresh Karafs, a traditional Persian dish, is a delightful blend of flavors and textures that will surely captivate your taste buds. It is primarily made with fresh celery (karafs in Persian), parsley, and mint. What sets this dish apart is the unique combination of spices. Turmeric and dried limes give the dish its distinctive tangy flavor.
The addition of beans or meat adds a hearty element to the dish. They are simmered with the spices until all the flavors meld together. The result is a rich, aromatic stew that's typically served over steamed basmati rice.
Alternatively, refer to the recipe for the slow-cooked meat version below.
Share Print
hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1 can red kidney beans [1] [2] (15 oz), rinsed

Fresh Produce

  • 1 medium onion finely chopped
  • 3 cloves garlic finely chopped
  • 4-6 stalks celery [3] sliced
  • 1/2 bunch parsley finely chopped

Packaged Goods/Staples

  • 2 cups broth vegetable, chicken, or beef
  • oil
  • salt & pepper

Culinary Spice Kit

  • Turmeric, Omani limes, mint, black pepper

Suggested Side

  • Cooked or steamed rice (basmati)

Instructions
 

Step 1 - Fry Vegetables

  • In a medium POT, heat 2 tbsp oil.
  • Fry onion and garlic over low-medium heat until translucent.
  • Be cautious of splatters; add celery, fry for 10 minutes, stirring frequently.
  • Add parsley, mix well, continue frying until most moisture is lost and it turns brown. Stir frequently, avoiding herb burning.

Step 2 - Cook Beans and Vegetables

  • Add beans [2], broth, Khoresh Karafs spices, and salt & pepper to taste. Mix well, cover, and cook for 20 minutes over medium-low heat.
  • Stir occasionally, and add a little bit of water if necessary.

Optional Step 3: Fry Meat [2]

  • Season meat with salt & pepper to taste. In a PAN, heat oil and fry meat quickly over high heat to your desired doneness. Add meat to the finished stew.

Serve

  • Serve Khoresh Karafs with rice. Enjoy!

Notes

[1] Substitute kidney beans with black-eyed peas or cranberry beans.
[2] Optional: 1/2 lb sirloin beef, lamb filet or chicken, cut into 1/4 inch strips.
  • Option 1 - With Beans:
    • Add the meat to the beans-vegetable stew.
  • Option 2 - Without Beans:
    • Omit the beans from the stew. Add the meat to the vegetable stew.
[3] If you don't like celery, substitute it with leek. It will be a different experience, but still authentic. See also the recipe for the Persian herb stew Ghormeh Sabzi.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!
Persian Khoresh Karafs

Persian Khoresh Karafs - Slow-Cooked with Meat

SpiceBreeze
Khoresh Karafs, a traditional Persian dish, is a delightful blend of flavors and textures that will surely captivate your taste buds. It is primarily made with fresh celery (karafs in Persian), parsley, and mint. What sets this dish apart is the unique combination of spices. Turmeric and dried limes give the dish its distinctive tangy flavor.
The addition of beans or meat adds a hearty element to the dish. They are simmered with the spices until all the flavors meld together. The result is a rich, aromatic stew that's typically served over steamed basmati rice.
Alternatively, refer to the recipe for the fast version with beans or meat above.
Share Print
hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1/2 lb stew beef, boneless lamb or chicken cut into 1/2 inch cubes

Fresh Produce

  • 2 medium onions finely chopped
  • 3 cloves garlic finely chopped
  • 4-6 stalks celery [1] sliced
  • 1/2 bunch parsley finely chopped

Packaged Goods/Staples

  • oil
  • salt & pepper

Culinary Spice Kit

  • Turmeric, Omani limes, mint, black pepper

Suggested Side

  • Cooked or steamed rice (basmati)

Instructions
 

Step 1 - Fry Vegetables

  • In a medium POT, heat 2 tbsp oil.
  • Fry half of the onions and the garlic over low-medium heat until translucent.
  • Be cautious of splatters; add celery, fry for 5 minutes, stirring frequently.
  • Add parsley, mix well, continue frying until most moisture is lost and it turns brown. Stir frequently, avoiding herb burning.

Step 2 - Option 1: Cook Beef or Lamb and Vegetables

  • In a second POT, heat 2 tbsp oil and fry the remaining onions over medium heat until translucent.
  • Add meat and fry until it turns brown on all sides.
  • Season meat with salt & pepper to taste.
  • Add Khoresh Karafs spices and the fried vegetables from step 1. Mix well.
  • Add 2 cups of hotwater and salt to taste. Mix well.
  • Cover and cook over medium-low heat for 1.5 hours or until the meat is tender. Stir occasionally.

Step 2 - Option 2: Cook Chicken and Vegetables

  • In a second POT, heat 2 tbsp oil and fry the remaining onions over medium heat until translucent.
  • Add chicken and fry until it turns brown on all sides.
  • Season chicken with salt & pepper to taste.
  • Add Khoresh Karafs spices and the fried vegetables from step 1. Mix well.
  • Add 2 cups of hot water and salt to taste. Mix well.
  • Cover and cook over medium-low heat for 45 minutes. Stir occasionally.

Serve

  • Serve Khoresh Karafs with rice.
  • Optionally, sprinkle with lemon juice to taste.
  • Enjoy!

Notes

[1] If you don't like celery, substitute it with leek. It will be a different experience, but still authentic. See also the recipe for the Persian herb stew Ghormeh Sabzi.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
30
Dec, 2023
North African Ras El Hanout

North African Ras El Hanout

How to cook 34 authentic global recipes without tedious planning.
North African Ras El Hanout

North African Ras El Hanout

SpiceBreeze
When a spice shop owner in North Africa uses its magic to create an extraordinary spice blend, it is called Ras El Hanout, "head of the shop". The quantity and quality of the selected spices depend on the wealth of the customer. This recipe includes a blend of 23 ingredients, including precious long pepper, grains of paradise, rosebud, and mace. You will love it!
 
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Algerian, Egyptian, Moroccan, Tunisian
Servings 3

Ingredients
  

  • 1.25 lb chicken breast or thighs cut into 1/2 inch strips
  • 1 lb white carrots roughly cut
  • 1/2 lb turnips roughly cut
  • olive oil
  • salt & pepper

Ras El Hanout Culinary Spice Kit

  • Cumin, coriander, paprika, black pepper, nutmeg, allspice, grains of paradise, ginger, nigella, caraway, cinnamon, rosebud, mace, anise, brown mustard, turmeric, chamomile, long pepper, cardamom, fenugreek, cloves, chili, lavender

Suggested Sides

  • couscous
  • rice
  • boiled potatoes

Instructions
 

Vegetables

  • In a POT, steam carrots and turnips or cook them over low heat in a little bit of water with salt to taste.
  • Use only as much water as needed to prevent the vegetables from burning.
  • Once the vegetables are tender, mash them with a fork or potato masher. Add salt & pepper to taste.

Chicken

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add the chicken, Ras El Hanout spices, and salt to taste. Mix well.
  • Fry the chicken until it is cooked through and turned brown on all sides.

Serve

  • Serve the chicken on a bed of vegetable mash with your preferred sides.
  • Enjoy!

Notes

  • Substitute the chicken with turkey, lamb or pork tenderloin, sirloin beef, or your preferred steak. For lamb or beef, fry it to your desired doneness.
  • If you really want to miss out on the turnips, substitute them with potatoes.
  • Substitute white carrots with colored carrots.
Alternatively, use the Ras El Hanout spices for one of the following recipes:
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Nov, 2023
Saudi Arabian Kabsa

Saudi Arabian Kabsa

How to cook 34 authentic global recipes without tedious planning.

Saudi Arabian
Kabsa

Rice Cooked in Aromatic Spices

If you’re not particularly fond of rice, this dish might just change your perspective. Instead of plain water, the rice is cooked in a fragrant blend of chicken broth, tomatoes, and a distinctive Arabian spice mix. 

Crisp Chicken

This juicy and flavorful rice provides a delightful contrast to the grilled chicken placed on top, along with the addition of roasted nuts and raisins. The result is a heavenly and delicious combination.

Kabsa Spice Blend

Omani limes, coriander, cumin, black peppercorn, cardamom, cinnamon, cloves, orange peel, bay leaves

Saudi Arabian Kabsa

Share

cooked rice
tomato puree in cup
Fried Chicken Breast in Pan
nuts and dried fruits
Saudi Arabian Kabsa

Saudi Arabian Kabsa

SpiceBreeze
Kabsa is hailed as Saudi Arabia's national dish, a flavorful one-pot meal that combines fragrant rice, crisp and tender meat, and a zesty sauce, all harmoniously infused with aromatic spices. Typically garnished with roasted nuts and raisins, Kabsa offers a culinary journey into the heart of Saudi Arabian culture and flavors.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Saudi Arabian
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs [1]

Fresh Produce

  • 1 onion finely chopped
  • 2 cloves garlic (optional) finely chopped
  • 1 tomato chopped
  • 1 cup grated carrots (optional) [2]
  • 1-2 tbsp lemon juice (optional)

Packaged Food/Staples

  • 1 tbsp tomato paste
  • 2.5 cups chicken broth [3]
  • 1 cup basmati rice [4]

Kabsa

  • 1 pouch Omani limes, coriander, cumin, black peppercorn, cardamom, cinnamon, cloves, orange peel, bay leaves

Optional Garnish

  • 1/3 cup sliced almonds [6] [7]
  • 1/3 cup raisins [7]
  • 1/4 cup chopped parsley or cilantro
  • 3 slices orange, peeled and halved

Suggested Sides

  • Cucumber or lettuce salad
  • Flatbread
  • Steamed or cooked vegetables [8] (carrots, cauliflower, endives, daikon)

Instructions
 

Prepare Rice

  • In a BOWL, add the rice.
    Cover it with water and let it soak for 30 minutes.

Cook Rice

  • In a POT, heat 3 tbsp oil over medium heat.
  • Fry onions until they turn golden.
  • Optionally, add garlic and stir-fry for 30 seconds.
  • Add the tomatoes and tomato paste, and fry for 3-5 minutes.
  • Add the chicken, Kabsa spices, and salt to taste.
    Mix well and fry for a few minutes until the chicken changes color on all sides. Turn every 2 minutes.
  • Add 1 cup of broth, cover, and bring to a boil.
    Reduce the heat to medium-low and cook for 10 minutes.
  • Remove the chicken and set it aside.
  • Add the drained rice, optional carrots, 1.5 cups of broth, and salt to taste.
  • Mix well, cover, bring to a boil, and then reduce the heat to low.
    Cook for about 15 minutes until the rice is cooked.

Broil Chicken [5]

  • Preheat the OVEN to 450°F.
  • Season the chicken with salt and pepper to taste.
    Brush it with oil and broil for 15 minutes.

Serve

  • Place the chicken on top of the rice.
    Optionally, season the rice with lemon juice and add garnish of your choice. (Recommended)
    Serve with your preferred sides.
  • Enjoy!

Notes

[1] Find the recipe for lamb or beef stew below.
[2] Substitute: parsnip, pumpkin, or skip.
[3] Substitute: other broth or water.
[4] Substitute: long grain rice.
[5] Alternative: Fry chicken in a PAN with very hot oil.
[6] Alternative: Use whole almonds and prepare them as follows:
In a small BOWL, add almonds. Cover with boiling water. Let them sit for exactly 60 seconds. Drain. Rinse with cold water. To remove their skins, gently pinch one end of each almond, causing the skin to loosen. The nut will easily pop out, so have your other hand ready to catch it. Warm the almonds for 10 seconds in the microwave to ease slicing. Then, using a sharp knife, carefully slice them vertically one by one.
[7] In a PAN, roast almonds and raisins in separate batches.
Saudi Arabian Kabsa

Saudi Arabian Kabsa - Beef Stew Version

SpiceBreeze
Kabsa is hailed as Saudi Arabia's national dish, a flavorful one-pot meal that combines fragrant rice, crisp and tender meat, and a zesty sauce, all harmoniously infused with aromatic spices. Typically garnished with roasted nuts and raisins, Kabsa offers a culinary journey into the heart of Saudi Arabian culture and flavors.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Saudi Arabian
Servings 3

Ingredients
  

Protein

  • 1 lb beef or lamb stew [1]

Fresh Produce

  • 1 onion finely chopped
  • 2 cloves garlic (optional) finely chopped
  • 1 tomato chopped
  • 1 cup grated carrots (optional) [2]
  • 1-2 tbsp lemon juice (optional)

Packaged Food/Staples

  • 1 tbsp tomato paste
  • 2.5 cups beef broth [3]
  • 1 cup basmati rice [4]

Kabsa

  • 1 pouch Omani limes, coriander, cumin, black peppercorn, cardamom, cinnamon, cloves, orange peel, bay leaves

Optional Garnish

  • 1/3 cup sliced almonds [6] [7]
  • 1/3 cup raisins [7]
  • 1/4 cup chopped parsley or cilantro
  • 3 slices orange, peeled and halved

Suggested Sides

  • Cucumber or lettuce salad
  • Flatbread
  • Steamed or cooked vegetables [8] (carrots, cauliflower, endives, daikon)

Instructions
 

Prepare Rice

  • In a BOWL, add the rice.
    Cover it with water and let it soak for 30 minutes.

Cook Meat

  • In a POT, heat 3 tbsp oil over medium heat.
  • Fry onions until they turn golden.
  • Optionally, add garlic and stir-fry for 30 seconds.
  • Add the meat. Mix well and fry for a few minutes until the meat changes color on all sides. Turn every 2 minutes.
  • Add the Kabsa spices and salt to taste. Mix well.
  • Add the tomatoes and tomato paste, and fry for 3-5 minutes.
  • Add 1 cup of broth or a little bit more to just cover the meat.
    Cover the pot. Bring to a boil.
    Reduce the heat to medium-low. Cook for approximately 90 minutes until the beef is tender.

Add Rice

  • Add the drained rice, optional carrots, 1.5 cups of broth, and salt to taste.
  • Mix well, cover, bring to a boil, and then reduce the heat to low.
    Cook for approximately 15 minutes until the rice is cooked.

Serve

  • Optionally, season the rice with lemon juice and add garnish of your choice. (Recommended)
    Serve with your preferred sides.
  • Enjoy!

Notes

[1] Find the recipe with chicken here.
[2] Substitute: parsnip, pumpkin, or skip.
[3] Substitute: other broth or water.
[4] Substitute: long grain rice.
[5] Alternative: Fry chicken in a PAN with very hot oil.
[6] Alternative: Use whole almonds and prepare them as follows:
In a small BOWL, add almonds. Cover with boiling water. Let them sit for exactly 60 seconds. Drain. Rinse with cold water. To remove their skins, gently pinch one end of each almond, causing the skin to loosen. The nut will easily pop out, so have your other hand ready to catch it. Warm the almonds for 10 seconds in the microwave to ease slicing. Then, using a sharp knife, carefully slice them vertically one by one.
[7] In a PAN, roast almonds and raisins in separate batches.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

@ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.