Kabsah or Saudi Arabian Meat and Rice

Kabsah or Saudi Arabian Meat and Rice
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 562.1
  • Total Fat: 15.6 g
  • Cholesterol: 163.2 mg
  • Sodium: 1,104.2 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 7.6 g
  • Protein: 58.4 g

View full nutritional breakdown of Kabsah or Saudi Arabian Meat and Rice calories by ingredient
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Taken from: http://arabicfood.blogspot.com/2006/10/kab
Taken from: http://arabicfood.blogspot.com/2006/10/kab

Number of Servings: 10


    2.5kg (80 oz) lamb leg or shoulder meat, large cubes
    4 cups long grain rice
    1/2 kg (16 oz) carrots, peeled and finely chopped
    1 green pepper, seeded and finely chopped
    1/2 kg (16 oz) green peas
    1 kg (32 oz) red tomatoes, peeled and chopped
    1 kg (32 oz) finely chopped onion
    1 medium sized garlic head, peeled and crushed
    1/2 teaspoon ground saffron
    1/4 teaspoon ground cardamom
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1/4 teaspoon ground white pepper
    1 tablespoon salt
    shortening for frying
    Fried almonds and pine nuts for garnishing

    2 cups meat stock
    1 large onion, peeled and finely chopped
    2 large tomatoes, peeled and finely chopped
    2 cloves garlic, peeled and crushed
    1 tablespoon tomato paste
    1/4 cup chopped celery
    1 teaspoon salt (as desired)
    2 tablespoons shortening


Makes 10 servings.

1 - Fry meat pieces till brown from both sides. Cover with water, bring to a boil then cook gently over medium heat for 2 hours or till tender. Reserve stock.
2 - Soak rice for 15 minutes. Drain, wash well, then drain again.
3 - Add shortening to a pot, fry on medium heat all ingredients except rice and meat. Cook on low heat for about 10 minutes, or until tender.
4 - Add rice to vegetables in pot, stir fry for 4 minutes on medium heat. Add stock meat until stock covers rice. Cover pot. Cook on low heat for 30 minutes or until tender.
5 - Serve rice in a large platter. Garnish with meat, almonds, and pine nuts.

6 - Sauce:
7 - Fry onion, garlic and tomato in shortening. Add tomato paste, salt, cinnamon and meat stock.
8 - Cook mixture on medium heat. When it thickens, add celery.
9 - Serve the sauce beside the Kapse platter.

Number of Servings: 10

Recipe submitted by SparkPeople user PONGKEY.

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