Friday,21 September, 2018
Current issue | Issue 1171, (7 - 13 November 2013)
Friday,21 September, 2018
Issue 1171, (7 - 13 November 2013)

Ahram Weekly

Sufra Dayma: Kabseh

Al-Ahram Weekly

Serves 6 - 8
1 kg veal shanks (largely chunked, boiled cooked, reserving soup)
3 large onions (chopped)
4 - 5 garlic cloves (sliced)
2 cups basmati rice
2 1/2 cups veal soup
1/4 cup veal soup (extra)
2 green chili pods (seeded, sliced), optional
1/2 kg finely chopped ripe tomato
1 tbsp tomato paste
1 cup mixed nuts (your choice, fried)
1 lumi (dried lemon)
1 tsp turmeric
1 tsp 7 spices
1 wooden cinnamon stick
2 each: bay leaves, cardamom pods
1 tbsp corn or sunflower oil (to fry nuts)
3 tbsp olive oil
Salt + pepper

Heat a large cooking pan on high.  Lower heat to medium and add oil. Add onion and garlic.  Stir until translucent.  Add all seasoning, lumi and stir until fragrant.  Add chili, chopped tomato and paste.  Stir to cook, adding extra reserved amount of soup, to help ingredients combine and stew. Stir in washed and strained rice.  Add soup.  Stir and bring to the boil. Stir gently, cover and lower heat to the minimum.  Allow to cook over a rice ring, until cooked.  In the meantime, place cooked veal, in one layer, in an ovenproof dish.  Sprinkle a few tablespoonfuls of soup, over meat and place into preheated oven of 200 degrees, until top of shanks is slightly browned.  Remove from oven and cover.  Fry nuts to golden.  Fluff cooked rice in a large serving dish.  Place meat pieces evenly on top.  Sprinkle fried mixed nuts on top of meat and rice.  Serve with a mint and garlic yoghurt salad aside.

add comment

  • follow us on