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Kabsa Traditional Food of Saudi Arabia

Kabsa:Traditional Food of Saudi Arabia

Kabsa

Kabsais a rice dishverypopularin Saudi Arabia andmajorityof thecountriesneighboring it.Itismainlymadeup of meat(chicken,goatorlamb)a richvarietyof localspicesandbasmati rice. Amixtureof differenttypesof speciesgivesKabsa a strongaromaandsweettaste.ThefoodoriginatedfromYemen andsubsequentlyitbecameone of thepreferredchoicesin majorityof thecountriesalong thegulf(Janin &amp Besheer, 2003). Gulfcountrieshavea longhistoryof consumingrice andkabsasoonbecamethenationaldishforthekingdomof Saudi Arabia. Thoughbeefandchickencan be usedto preparekabsamajorityof peoplein Saudi Arabia preferto uselambmeatbecauseitis readilyavailable.Kabsa can bepreparedforalloccasionssince itis a dishadoredby everyone. Normallyoncethemealis readyitisservedin a largeplateandthepiecesof lamborchickenmeatputat themiddle.Traditionally, peopleshould eattogetherfrom thesameplatewhilesittingon thefloor.Saudi usetherighthandto eatthemealandspoons arerarely used.Ingredientof typicalkabsadish(for6-8 persons)2chopped onion5 cupsof rice preferablybasmati1 kilogram of meatwith bones(chicken,beef,lamborgoat),cutinto 8 pieces1teaspoonof tomatopaste1teaspoonturmeric2 sticksof cinnamon5 cloves garlic2 tablespoon ofvegetablecookingoil9cardamom seeds2teaspoonof salt1teaspoonof ginger1 teaspoonof coriander3 bayleaves9cloves1 teaspoonof groundcumin3 driedlimes1 teaspoonof black orwhite pepper3 liters of water2tomatoespeeledanddiced of mediumsized (Food Network, 2014).

Preparation

Putthevegetablecookingoilin a cookingpotandaddthepiecesof thechickenmeat.Cookthechickenmeatforfive minutesaddthetwo chopped onions andallowitto cookfora coupleuntil theonion theonions is translucent.Thenaddall thespices,salt,tomatopaste,seedsandputadequatewaterto coverthemixtureof meatandspicesandcover.Themeatandthedifferentvarietyof spicesshould becookedin mediumheatforabout 45 minutes,thoughthiscan takeup to anhourdepending on thenatureofthemeatand thepressureof thecooker (Food Network, 2014).

Inanothercookingpotputwaterandaddone teaspoonof saltandwaitfor,thewaterto boil.Thenadd5 cupsof basmati rice to theboiling waterandcookhalfway.Thiswilltakeabout 10 minutes.Thebasmati rice should berinsedwhenhalfcookedwith coldwater,to haltthecookingprocess.Oncethecooker coolsdowncheckthelevel of saucein thecookingpot.Only1 inchof sauceisrequiredsoifthere is excess sauceitshould beremoved(FoodNetwork, 2014) . After this,thehalfcookedrice should onto thecooked mixtureof meatandspiceson theothercookingpot.Amixtureof rice, meatandspicesshould becookedfor13-15 minuteson mediumheat.Thenturnoff thecooker andletthefoodcool. Thisis nowkabsaanditshould beputon servingtray.

Ingredientsusedto preparekabsacan be obtainedfrom a grocerystore,forexampletomatoes,onions andbayleaves.Thespicesthataddaromato thekabsadishcan easilybeobtainedfrom supermarkets andgrocerystoresin Saudi Arabia. Saudi Arabia has a longhistoryof usingdifferenttypesof spicesandas suchmostof thespicesneededto preparekabsaare readilyavailablein themarketandothergeneralstores(Zuhur,2011). Mostof thelocalfarmersin theruralareas,inSaudi Arabia growa varietyof spicesandtheseare transportedto theurbancentersby specialtrackswith refrigerationdevices.Meatcan beobtainedfrom supermarkets andotherbutcheriesnear thepersonpreparingkabsa.Themostavailablemeatin Saudi Arabia is lambandgoatmeat,thoughbeefandchickencan alsobepurchasedfrom storeswithin thetowncenter.InruralSaudi Arabia mostsmallscalefarmerspracticesmixedfarming,andtheykeepa sizable numberof goatsandlambs.Thesearetransportedto thecitiesandtownsforurbandwellers(Edelstein,2011).

NutritionalValue of the Meal

Kabsais preparedusingdifferenttypesof spices,meat,vegetablesandrice. Vegetablessuchas tomatoesare richin vitamins that are importantin thehumanbody.Thereis norestrainton thevarietyofspicesthatonecan be useto preparekabsa.Thesespicesare richin micronutrients thatare essentialforsupportingvariousmetabolic activitiesin thebody.Kabsa haslowlevels of saturatedfats,lowsugar levels, significantamountsof manganese sodium andpotassium andhas nocholesterol. Akabsadishalsocontainsmeatwhich a sourceof phosphorus andproteins togetherwith rice a goodsourceof energy.

References

Edelstein,S. (2011). Food,cuisine, and cultural competency for culinary, hospitality, andnutrition professionals.Sudbury, Mass: Jones and Bartlett PublishersFoodNetwork. (2014). AlKabsa – Traditional Saudi Rice (&amp Chicken) Dish.Retrieved from:http://www.foodnetwork.co.uk/recipes/al-kabsa-traditional-saudi-rice-andamp-chicken-dish-ru289878.htmlJanin,H., &amp Besheer, M. (2003). SaudiArabia.New York: Marshall Cavendish.Zuhur,S. (2011). SaudiArabia.Santa Barbara, Calif: ABC-CLIO.