The traditional Meat Kabsa with Dakkous. The traditional Meat Kabsa with Dakkous This rice dish is served with lamb and dakkous, a hot sauce made of tomatoes, chili pepper and garlic. The traditional Meat Kabsa with Dakkous lamb, cut into egg size squares • basmati rice • onions, sliced • garlic clove, mashed • carrots, shredded • green chili pepper, chopped • raisins • tomatoes, mashed or chopped Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube.
Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside. Wash a leg of lamb or large lamb pieces thoroughly and place in a pot. Cover with water and add cinnamon stick, cloves, bruised cardamom pods, and onion & peirced loomi.
Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, the traditional meat kabsa with dakkous. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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The traditional Meat Kabsa with Dakkous This rice dish is served with lamb and dakkous, a hot sauce made of tomatoes, chili pepper and garlic. The traditional Meat Kabsa with Dakkous lamb, cut into egg size squares • basmati rice • onions, sliced • garlic clove, mashed • carrots, shredded • green chili pepper, chopped • raisins • tomatoes, mashed or chopped Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube.
To begin with this recipe, we must first prepare a few components. You can have the traditional meat kabsa with dakkous using 21 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make The traditional Meat Kabsa with Dakkous:
- {Prepare of lamb, cut into egg size squares.
- {Make ready of basmati rice.
- {Take of onions, sliced.
- {Make ready of garlic clove, mashed.
- {Make ready of carrots, shredded.
- {Get of green chili pepper, chopped.
- {Prepare of raisins.
- {Make ready of tomatoes, mashed or chopped.
- {Get of cardamom pods.
- {Prepare of cloves.
- {Prepare of dried black limes (loomi).
- {Get of cinnamon sticks.
- {Take of kabsa spices.
- {Make ready of salt to taste.
- {Prepare of Almonds, pine nuts an raisins for decoration.
- {Get of Dakkous.
- {Prepare of garlic clove, mashed.
- {Take of tomatoes, peele and mashed.
- {Take of green chili pepper, mashed.
- {Prepare of tomato paste.
- {Prepare of olive oil.
When meat is tender, remove the meat, and strain and reserve the stock. Tomato paste is concentrated tomato pulp that comes in small tins/cans. Not to be confused with tomato puree or sauce. You may use store-bought Kabsa spice mix if you have that.
Steps to make The traditional Meat Kabsa with Dakkous:
- Boil meat in 2L of water with ½ the onion cut into slices, 2 cinnamon sticks and 2 cardamom pods until meat is well cooked. Drain and Keep the meat squares aside, reserve broth for a later use and discard the cinnamon sticks and the cardamom pods..
- Wash the rice a couple of times, and soak it in warm water for 10 min..
- In a cooking pan, fry the rest of the sliced onion until it turns golden then add garlic, carrots and green pepper. Keep on medium heat for few minutes while stirring constantly then add raisins, tomatoes, cloves, Loomis and the rest of cardamom pods and cinnamon sticks..
- Drain rice and add it to the mixture with the kabsa spices and 1.5 cup of the meat broth and bring to a boil. Then put on low heat for approximately 15 min until rice is well cooked..
- Pour the rice in a large serving plate; arrange the meat squares on top..
- Dakkous/Duggus preparation:.
- Fry garlic in olive oil until it turns golden then add mashed tomatoes, mashed green chili pepper and tomato paste. Keep all on low heat just for few minutes so they blend well..
- Serve cold with any kabsa dish on the side..
The dish can be made with chicken, lamb, camel meat, fish, or even shrimps. The meat or fish is usually placed on top of the rice, and the whole dish is served on a large platter, meant to be shared and eaten by hands. A popular way of preparing meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers.
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