Kabsa is family of mixed Rice dishes that originated from Saudi Arabia,Where it is commonly regarded as a National Dish.The Traditional Saudi Arabian dish is made with rice and meat.Though Kabsa is believed to be indigenous to Saudi Arabia,It’s often served countries such as Qatar,Oman,Bahrain,Kuwait,United Arab Emirates and Iraq.The dish is Popularity in Persian Gulf country but is served in the same way.
Kabsa this dish is usually made with rice usually long grain Basmati ,meat,chicken,Vegetable and Mix of spices,there are many types of kabsa and each type have uniqueness about it,Pre-mixed kabsa spices are available in manet brads.these reduce preparation time,but may have a flavour distinct from traditional kabsa ,The spices use in Kabsa are largely responsible for its taste.These are generally black pepper,Cinnamon,Cloves , Cardamom, saffron,Bay leaves.The main Ingredients are accompanies the spices is the meat.
Lamb Kabsa Recipe can be cooked in various ways.A popular way of preparing is called Mandi,This is an ancient technique that originated in Yemen, Whereby meat is barbequed in a deep hole in the ground that is covered while the meat is cooks. Another way of preparing and serving meat for kabsa is called” mathbi”where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third Technique “Madghut”involves cooking the meat in” pressure cooker”.
Mansaf is traditional arab dish made of lamb cooked in dry Yoghurt and served with white rice or Couscous.It is the National dish of Jordan and found also some of Middle Eastern country like Palestine,Syria,Iraq, Saudi Arabia,Kuwait etc .The name of the dish comes from the term of “large tray” or “large dish”.
Lamb Mansaf Recipe|Jordanian Cuisine to make this used Jammed is hard dry yogurt that is prepared by the boiling of sheep or goat milks, which is then left to dry and ferment.Mansaf is associated with traditional Jordanian culture based on an agro-pastoral lifestyle in which meat and yogurt are readily available,Mansaf is served on special occasion specially wedding party,dinner party,family get together or birthday parties as on major occasion like Eid-ul Adha or Eid- fitr, Christmas,Since Mansaf was originally popular among Bedouins,must of the traditions that they used with the dish still exist today.The tray containing mansaf is placed on the table where people gather around it while standing.
Hyderabadi Mutton Biryani Recipe|Lamb Biryani Recipe|How to make Mutton Biryani
Hyderabadi Mutton Biryani Recipe
Learn How to make Mutton Biryani in kachi Dum style,to make this Hyderabadi biryani lamb meat is marinated and rested for few hours and layered with half cooked rice sealed with dough and cooked on low heat.During the Dum process Steam or dum released helps to cook the meat and half cooked rice,Aromatic soft tender chunk of meat and rice in fused with flavors of spics is surely out sanding.
Veal is the meat from calves, mostly pure-bread male dairy calves.Veal production is closely linked to the dairy industry, as a male calves can’t be used for milk Production .Veal is Rich in Proteins that are Essential for building and Repairing Tissues.
Majboss lamb لحم مجبوس Kuwaiti كويتى favorite dish, to make a lamb majj-boss have to know some tips that make a perfect and tasty and yummy at your home any once can make easy at your home.when boiled lamb and keep separate and when you ready to serve just shallow fry the lamb and give nice colors both side.
mostly i prepare without lamb stock cook rice so it’s prevent smell of lamb in Rice.
Tagine base on Moroccan Cuisine, why is it good for me? naturally sweet and succulent dried figs are also a Great source of Fiber and various minerals
Moroccan and Algerian tajine dishes are slow-cooked,Savory stews.typically make with slice meat,Poultry or fish together with vegetable,spices , nuts and dried fruits are also used.Common Spices include ginger,turmeric,cinnamon and Saffron are used in vegetable tagine.the Sweet and sour combination is common in tagine lamb with fig and walnuts, Moroccan Lamb Tagine are generally served with bread.Because the domed or cone- shaped lid of the tagine pot tapes steam return the considered liquid.MoroccanLamb Tagine Recipe try and comments.