Recipe

Kabsa Bil-lahm Recipe

	Bad_company / All my dishes 1 year, 7 months ago This is Arabian Kabsa with meat, either beef or lamb. I was shown this recipe by a friend while I was travelling in Saudi and I haven't ever written it down, I just know it by heart. So if it looks pretty rough, that's because it's from my head, no... More Prep:5m Cook:30m Servings:4	Bad_company
	beef lamb arabian

Does this look good? Yeah! / Nope

Fans

jimrug1

jenniferby

Ingredients

1 lb beef or lamb

1 lb chopped tomatoes

1 chopped onion

2 cinnamon sticks

2 pieces dried lime

4 cardamom pods

1/4 cup olive oil

3 green chilies

1 cup rice

3 cups beef stock

Directions

Cut meat into chunks. Heat oil in skillet, brown meat and onion. Add tomatoes, dried limes, rice and stock. If liquid isn't just above ingredients in skillet, add water until it is. Simmer covered until rice is cooked and meat is tender. Remove lid and simmer until all liquid is evaporated. Serve hot.

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Comments

sheba 1 year, 7 months ago said:
Hi, I'm not familiar with dried lime, can I substitute rind from fresh lime. Great recipe!

bad_company 1 year, 7 months ago said:
I'm pretty sure you could, I'm not to versed in substitutions as I'm just a beginner myself -- I have found dried lime in specialty shops, but I don't see why you couldn't use fresh lime. I think the flavour is just stronger with the dried.

jimrug1 1 year, 7 months ago said:
Hi Bad, I am glad you like the sound of my recipes. Thank you for taking the time to write a comment. I like this recipe of yours. It is close to a basic Lamb stew in which many things can be added. The basic rule of thumb with rice when you are not sure about measuring is to add liquid at least up to the first knuckle of your first finger over the rice or ingredients...

Good post ......... Jim

httpmom 1 year, 7 months ago said:
Hey Bad,
As for my Japanese recipes...I hope by crazy you mean good! I lived in Japan for a while and I really loved the food, so naturally I learned to cook it. It's also VERY easy for me to shop at Japanese markets because I live in the San Francisco Bay Area.

httpmom 1 year, 7 months ago said:
This sounds really simple and really good. I printed it out so I could give it a try. My parents lived in Saudi Arabia for three years.

kitchen_fantasy 1 year, 7 months ago said:
I like the recipe already. rice rule

hollymayb 1 year, 6 months ago said:
Always looking for recipes using cardamom! Thanks!

moroccanlady 1 year, 6 months ago said:
The Kabsah is all about the baharaat(kabsah spices) and the DRIED lemon. i mean the dried lemon is very important for the desired flavour.
big north american cities, (i am in canada) all have Halal stores. go there and ask for "laymoun nashif or Loomi" (dried lemon)

danadooley 1 year, 2 months ago said:
Love lamb and love it simple. This sounds like it will turn out well. Definitely worth a try. Thanks for sharing.

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Alterations

jimrug1 1 year, 7 months ago said:
Sheba, Many Middle Eastern recipes call for dried lemon or lime because many times fresh was not available in such arid climates. Fresh zest or juice can always be substituted. Add a little at a time until you can just taste a little "twang" in the dish but its flavor does not dominate. ... ;-)~~ Hope this helps.

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