Beef Kabsa Recipe by RanaaCh

This recipe is courtesy of Ranaach

Rana Chahine is a recipe developer who shares with her followers step by step directions for her favorite family recipes & new twists to traditional Middle Eastern dishes. We first came across Rana’s page when we were looking for recipes for our annual Ramadan recipe shares and we loved her work since!  (Bonus: All the kitchen photos with her adorable girls!)

Rana’s Your Lebanon Chef Feature Page

This is the recipe my mom has been making for us since I was little, and I love the taste of it! Especially with this cold spicy sauce, a TRUE delight!

Print Recipe
Beef Kabsa by RanaaCh
Course Main Dish
Cuisine Middle Eastern
Servings
servings
Ingredients
Kabsa
Kabsa Spices (by UmmBinat)
Kabsa Sauce
Course Main Dish
Cuisine Middle Eastern
Servings
servings
Ingredients
Kabsa
Kabsa Spices (by UmmBinat)
Kabsa Sauce
Instructions
Tomato Puree
  1. Add 4 tomatoes in the boiling water for 5 minutes. Remove the skin of tomatoes and put in the blender and blend well without adding water. Tomato puree is ready
Meat Broth
  1. Place meat and all ingredients under meta broth in a saucepan. Cover with water and let it simmer for 1 1/2 hours approximately
Kabsa
  1. In a pan add oil and cook the onion, garlic, carrots, minced ginger and kabsah spices. Cook for about 10 minutes, or until tender.
  2. Add in tomato puree, ginger powder and let it cook for 8 minutes.
  3. Add meat broth and bring to a boil for 3 minutes.
  4. Add rice and cook for 30 minutes.
  5. Meanwhile prepare the cold sauce for the kabssah : 2 grated tomatoes, 1 tsp dried coriander, 1 tbsp kabssah powder, 1 tbsp chopped coriander and 1 diced green pepper (based on demand)
  6. Plate, garnish with fried nuts, serve sauce on side
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