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|kabsah Arabic: كبسة, machbūs (Arabic: مكبوس)|
Region or state
|Saudi Arabia, Jordan, Qatar, United Arab Emirates, Bahrain, Iraq and Kuwait|
|rice (usually long-grain, mostly basmati), meat, spices(cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg) and vegetables|
Kabsa (Arabic: كبسة kabsah) is a family of mixed rice dishes that are served mostly in Jordan and Saudi Arabia — where it is commonly regarded as a national dish in Saudi Arabia. Kabsa, though, is believed to be indigenous to Yemen. In places like Jordan, Qatar, the United Arab Emirates, Bahrain, Iraq and Kuwait the dish is popularly known as machbūs (Arabic: مكبوس), but is served mostly in the same way.
These dishes are mainly made from a mixture of spices, rice (usually long-grain, mostly basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. Pre-mixed kabsa spices are now available under several brand names. These reduce preparation time but may have a flavor distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp. In chicken machbūs, a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, onions and sultanas. The dish can be garnished with ḥashū (Arabic: حشو) and served hot with daqqūs (Arabic: دقّوس) — home-made tomato sauce.
Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a Pressure cooker.