Jeddah
Through out the years
Food
Kabsa
Ingredients Kabsa spice mix: 1/4 tsp ground cardamom (cardamom powder) 1/4 tsp ground white pepper (white pepper powder) 1/4 tsp saffron 1/2 tsp ground cinnamon (cinnamon powder) 1/2 tsp ground all spice 1/2 tsp dried whole lime powder Chicken kabsa: 2 tbsp oil or butter 3 onions, sliced 1 tbsp minced ginger (ginger paste) 1 tbsp minced garlic (garlic paste) 1 green chili 2 dried bay leaves 6 cloves 4 cardamom pods 1 cinnamon stick 2 tbsp tomato puree (tomato paste) 1 pinch ground nutmeg (nutmeg powder) 1/2 tsp ground black pepper (black pepper powder) 1/4 tsp ground cumin (cumin powder) 1/2 tsp ground coriander (coriander powder) 3 medium carrots, thinly sliced 200 g canned diced tomatoes (or 3 tomatoes chopped) 2 chicken stock cubes 1 1/2 kg whole chicken, cut into 6 pieces 3 cups basmati rice, rinsed 1/4 cup raisins Water Salt to taste Raisins, to garnish (optional) Slivered almonds, to garnish (optional) Instructions To make kabsa spice mix, combine together cardamom, white pepper, saffron, cinnamon, all spice and lime powder in a bowl. Set aside. Heat oil in a large heavy bottomed pan over medium-high heat. Add onions, ginger, garlic and green chilies. Sauté for 2-3 minutes or until the onions turn golden brown. Add bay leaves, cloves, cardamom pods and cinnamon stick. Fry for a minute. Stir in tomato purée. Add ground nutmeg, ground black pepper, ground cumin, ground coriander and kabsa spice. Season with salt. Fry the spices for a minute. Add carrots and diced tomatoes. Stir, and cook for 2 minutes. Add chicken cubes and chicken pieces. Brown chicken, turning occasionally, for about 30 minutes. Remove the chicken pieces from the pan. Set aside. Add rice and raisins. Pour in 4 cups water. Season with salt. Bring it to the boil. Reduce the heat, cover with lid, and simmer for 10-15 minutes. Preheat grill. Grill chicken for 10-15 minutes or until cooked through. Serve rice with grilled chicken. Notes - For rice, start with 3 cups of water, and then add more if needed. - Whole lime powder is available in Middle Eastern grocery stores - Kabsa spice mix recipe adapted from allrecipes.com
Qatayef
Ingredients ▢ 1 cup flour. ▢ 1 cup fine semolina ▢ 2 Tablespoon granulated sugar. ▢ 1 teaspoon baking powder. ▢ ½ teaspoon instant yeast. ▢ ¼ teaspoon salt. ▢ 2½ cups warm water. ▢ ¼ cup ground pistachios. ▢ Optional : simple syrup or honey for drizzling. ▢ A batch of Ashta Instructions In a bowl, combine the dry ingredients well. Add water and mix until everything is well incorporated, cover and let it rest for 30 minutes. In a skillet set over medium heat, pour 2 tablespoons batter. Cook until the batter has no visible wet spots you will notice bubbles forming on the surface.Do not flip. Complete the batter and cover the cooked Qatayef so it will not get dry. Prepare the Ashta as directed in the above link. Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef. Pinch the edges together sealing them two-thirds of the way. Dip the open side into ground pistachios. Arrange nicely in a serving dish and cover until time to serve. *You can also drizzle some thick simple syrup or honey over the Qatayef.
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