Arabic Rezept - Arabisches Reisgericht Kabse Von Al_qamar

Kabsa/ Arabic chicken Rice - Ashees CookBook - Cooking is Magic

Ingredients:

• 1 kg chicken, cut into pieces
• 2 cups basmati rice
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 2 tablespoons kabsa spice mix
• 1 tablespoon tomato paste
• 4 cups chicken broth
• 1/4 cup raisins
• 1/4 cup sliced almonds
• Salt, to taste
• Black pepper, to taste
• Vegetable oil, for cooking

Instructions:

1. Heat vegetable oil in a large pot and sauté the onion until golden brown.
2. Add the minced garlic and cook for another minute.
3. Add the chicken pieces and cook until browned on all sides.
4. Stir in the chopped tomatoes, tomato paste, and kabsa spice mix.
5. Cook for a few minutes until the tomatoes are soft.
6. Add the basmati rice and stir until well coated with the tomato mixture.
7. Pour in the chicken broth and season with salt and black pepper.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
9. Cook for about 20-25 minutes until the rice is tender and the chicken is cooked through.
10. In a separate pan, toast the sliced almonds until golden brown.
11. Serve the kabsa hot, garnished with raisins and toasted almonds.

How to prepare:

To prepare this delicious Arabic chicken rice dish, you first need to gather all the required ingredients. Make sure you have fresh chicken, basmati rice, onion, garlic, tomatoes, kabsa spice mix, tomato paste, chicken broth, raisins, sliced almonds, salt, black pepper, and vegetable oil.

Start by heating some vegetable oil in a large pot and sautéing the chopped onion until it turns golden brown. Then, add the minced garlic and cook for another minute until fragrant.

Next, add the chicken pieces to the pot and cook them until they are browned on all sides. Make sure the chicken is cooked properly before proceeding to the next step.

Incorporate the chopped tomatoes, tomato paste, and kabsa spice mix into the pot with the chicken. Stir everything together and let it cook for a few minutes until the tomatoes soften.

Now it’s time to add the basmati rice. Stir the rice into the tomato and spice mixture until all the grains are well coated.

Pour in the chicken broth and season the mixture with salt and black pepper according to your taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 20-25 minutes until the rice is tender and the chicken is fully cooked.

In the meantime, toast the sliced almonds in a separate pan until they turn golden brown. This will add a crunchy texture and nutty flavor to the dish.

Once the kabsa is cooked, garnish it with raisins and the toasted almonds. Serve it hot and enjoy the rich flavors of this Arabian delight!

Preparation time: 15 minutes

Servings: 4

Nutrition Facts:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g

Tips:

• Adjust the spiciness of the dish according to your preference by adding more or less kabsa spice mix.
• If you don’t have kabsa spice mix, you can substitute it with a combination of ground cumin, coriander, turmeric, cinnamon, cardamom, and black pepper.
• You can add other vegetables like carrots and peas to make the dish more nutritious and colorful.
• For a vegetarian version of kabsa, you can replace the chicken with vegetables or tofu and use vegetable broth instead of chicken broth.

FAQs:

Can I use brown rice instead of basmati rice?
Yes, you can substitute basmati rice with brown rice, but keep in mind that the cooking time may be longer.

Can I make kabsa in a rice cooker?
Yes, you can make kabsa in a rice cooker. Simply follow the same steps until you add the rice and chicken broth. Then transfer the mixture to a rice cooker and cook according to the rice cooker’s instructions.

Can I freeze leftover kabsa?
Yes, you can freeze leftover kabsa in an airtight container for up to 3 months. Thaw and reheat it in the microwave or on the stovetop before serving.

Keshkeh - Arabic Breakfast - Arabisch Frühstück Rezept - kahvaltı

Ingredients:

• 1 cup labneh (strained yogurt)
• 1/2 cup diced tomatoes
• 1/4 cup diced cucumbers
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground sumac
• Salt, to taste
• Pita bread or Arabic bread, for serving

Instructions:

1. In a bowl, combine the labneh, diced tomatoes, diced cucumbers, chopped fresh mint, chopped fresh parsley, extra virgin olive oil, ground sumac, and salt. Mix well to combine all the ingredients.
2. Refrigerate the keshkeh for at least 30 minutes to allow the flavors to meld together.
3. When ready to serve, spread the keshkeh onto pita bread or Arabic bread.
4. Enjoy the refreshing and tangy flavors of this traditional Arabic breakfast!

How to prepare:

To prepare this delicious Arabic breakfast dish called keshkeh, you will need labneh (strained yogurt), diced tomatoes, diced cucumbers, chopped fresh mint, chopped fresh parsley, extra virgin olive oil, ground sumac, salt, and pita bread or Arabic bread for serving.

In a bowl, combine the labneh, diced tomatoes, diced cucumbers, chopped fresh mint, chopped fresh parsley, extra virgin olive oil, ground sumac, and salt. Mix all the ingredients together until well combined.

Once the keshkeh mixture is ready, refrigerate it for at least 30 minutes to allow the flavors to meld together and the mixture to chill.

When you are ready to serve, spread the keshkeh onto pita bread or Arabic bread. You can also serve it as a dip with bread or crackers.

Indulge in the refreshing and tangy flavors of this traditional Arabic breakfast dish. The combination of labneh, tomatoes, cucumbers, herbs, and spices is truly delightful!

Preparation time: 10 minutes

Servings: 4

Nutrition Facts:
Calories: 120
Fat: 8g
Carbohydrates: 6g
Protein: 3g

Tips:

• You can customize the keshkeh by adding other ingredients like diced onions, chopped olives, or crushed garlic.
• For a spicier version, you can sprinkle some chili flakes or paprika on top of the keshkeh.
• Feel free to adjust the amount of salt and sumac according to your taste preferences.
• If you can’t find labneh, you can substitute it with Greek yogurt or strained regular yogurt.