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One: The “Kabsa”:
Quantities:
Rice (half kilo)
Onion (3pieces)
Tomato (3pieces)
Sauce (one spoon full)
Salt (as required)(one spoon full)
Spices (one spoon)
Meat or chicken (as wished) (one kilo)
Oil or ghee (as wished) (4spoons)
Method of preparing:
Onion is cut to small pieces and then fried in oil or (ghee) till its color starts to be red, then tomato is added and fried for two minutes, then pieces of meats or chicken are added and fried for three minutes. Add water, spices and sauce to cover the pieces of meat completely. The components are then left to boil for a period of time ranging between half an hour and 45 minutes till the meat is well cooked.
After the meat is well cooked, there is the option of adding the rice and leaving it till it is cooked or otherwise transfer the meat to another cooking pot and add the rice to the cooking pot contents which are the meat soup composed of water, spices, onion and tomato. It should be noted that the quantity of water should be reduced after the meat is well cooked. The optimal level for water is to cover the meat and be about half finger above its level (4 cm) for the big cooking pot or less than that for the small cooking pot. This is the main method of cooking and there are many other methods with some additions and alterations.
In most of rice cookings, meat is cooked till it is well cooked before rice is added, because rice takes 10 to 15 minutes whereas meat needs more than half an hour depending on the type of meat.
Chemical dies of food cause cancer and allergy.
There are dyestuffs, which are added to give color to rice. However physicians warn against the danger of these chemical dies, which cause cancer and allergy. If there is compulsory need to use these chemical dies, it is recommended to use the natural colorings such as the turmeric, saffron and carrots.
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