Kabsa Arabic dish

 

kabsa

 Among the favored Saudi Arabian and Gulf States Dishes are “kabsah” (rice with either meat or seafood), “machbous ala dajaj” (chicken and dried limes), “basal mahshi” (onions stuffed with beef or lamb and rice, tomatoes and spices), “machbous” (spiced lamb and rice. cooked with raisins, chickpeas, salt, onions, rose water and safforn), “dakkus” (tomatoes, garlic, eggplants and hot pepper) “mushammer” (rice prepared with rose water, cardamom, sugar, salt and butter), “muaddas” (rice with lentils), “mashkoul” (rice with onions), “lahm bil hayd” (hard boiled egg surrounded by ground meat and deep fried) and “shaurabat” (lentil soup). Fish Dishes include “zaibaidi” (Persian Gulf fish), “gugurfan” (sea bream), “beyah” (mullet), “chanad” (mackerel), “machbous” (prawns, rice, parsley, tomatoes, coriander and other spices), “samak mashui” (barbecued fish with dates), “kabsah” (rice with seafood or meat). Fish is usually grilled, fried, stewed or baked in an oven. “houzi” (a freshly-slaughtered lamb stuffed with rice, pine nuts, eggs, almonds, chopped kidneys and liver, salt, saffron and a variety of goodies) is considered the national dish and is often served at big feasts. Meat is hardly ever served rare.