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

• 2 1/4 pound lamb meat
• 3 cup basmati rice
• 5 cup meat broth see below
• 3 onions chopped
• 1 clove garlic crushed
• 4 tomatoes blended, see below
• 2 small carrots grated
• 2 tablespoon ginger grated
• 4 tablespoon Kabsa Spices can purchase or make, see below
• 1 tablespoon ginger powder

Meat Broth

• cinnamon stick
• bay leaf
• cardamom
• cloves
• cumin seeds
• black pepper
• carrots
• tomato
• celery
• leeks
• onion
• salt

Kabsa Spices (by UmmBinat)

• 1 teaspoon turmeric
• 1 teaspoon coriander seed
• 1 teaspoon black peppercorns or less
• 1 teaspoon ginger
• 1 teaspoon black cardamom pod optional
• 1 teaspoon fennel seed optional

Kabsa Sauce

• 2 tomatoes grated
• 1 tablespoon dried coriander
• 1 tablespoon Kabsa Spices
• 1 tablespoon fresh coriander chopped
• 1 green pepper diced

Garnish

• assorted fried nuts

Course Main Dish Cuisine Middle Eastern Servings servings Ingredients Kabsa 2 1/4 pound lamb meat 3 cup basmati rice 5 cup meat broth see below 3 onions chopped 1 clove garlic crushed 4 tomatoes blended, see below 2 small carrots grated 2 tablespoon ginger grated 4 tablespoon Kabsa Spices can purchase or make, see below 1 tablespoon ginger powder Meat Broth cinnamon stick bay leaf cardamom cloves cumin seeds black pepper carrots tomato celery leeks onion salt Kabsa Spices (by UmmBinat) 1 teaspoon turmeric 1 teaspoon coriander seed 1 teaspoon black peppercorns or less 1 teaspoon ginger 1 teaspoon black cardamom pod optional 1 teaspoon fennel seed optional Kabsa Sauce 2 tomatoes grated 1 tablespoon dried coriander 1 tablespoon Kabsa Spices 1 tablespoon fresh coriander chopped 1 green pepper diced Garnish assorted fried nuts

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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