Yemeni Kabsa

Another great recipe coming your way. I’d like to point out that I am not from Yemen and never made this before but my husband is originally from Yemen and he said that it was the best Kabsa he has ever had. And trust me when I say this; my husband doesn’t hold back to tell me if the food i’ve cooked that day taste shit or good lol.

Your choice of meat is up to you, I would recommend to use oxtail or lamb because I love that juicy fat on the bone that that particular meat comes with. But you can have chicken, beef, lamb whichever. This meal can feed 4-6 people.

Ingredients I used:
– Oxtail
– 1 onion
– 2 Tomatoes
– 2 cups of rice
– Coriander
– Spring or red onion
– Pine nuts and cashews

Spice mix I used:
1/2 tbsp Coriander seeds, 1 1/2 tbsp black pepper, 1 tbsp salt (add more depending on taste), 4 bay leaves, 1/2 tbsp of black cloves, 1 tbsp of cumin, 4/5 cardamon, 2 black limes, 5 cloves of garlic or 1 tsp of garlic powder and 1 tbsp of cinnamon.
I put all these mixes in a pestle and mortar, beat them until powder form.

Method:
If you have a pressure cooker this shouldn’t take long, but I slow cooked the meat to get out all the goodness from the gelatine and fat on the bone. As oxtail is highly recommended to use as a bone broth. Chicken and other type of meat shouldn’t take as long as it took me with the oxtail.


I boiled the meat for 15 mins to get all that goo out and then drain the water and wash the meat from that froth. I then added rapeseed oil to the pot of meat and allowed the meat to glaze and go golden brown flipping them over equally. I add fresh water again and let it boil. The water should cover the meat completely. You can eyeball it with water. I didn’t use specific measurements. Add the spice mix from above and let it boil for a couple of minutes before letting it simmer for a couple of hours. Again you can speed up this process with a pressure cooker, or if you have chicken it won’t need couple of hours.
Add one whole peeled onion and 2 chopped tomatoes or 1 can of chopped tomatoes. You can wait and give the meat time to infuse with the spices by checking in on it, taste it, does it need more time? more salt? Check the meat if its soft and ready.

Rice time: Wash 2 cups of rice until the water runs clean and strain the water out. Then from the water that the meat has been cooking in, you will take that spiced up water full of beautiful flavour and natural fat from the meat to cook the rice in. 2 cups of rice can take 4 1/2 (or 5) cups of the water from the meat pot.

Once the rice is ready, I lay the rice out on a pyrex tray and put it in the oven for 10 minutes. Then I bring that back out and lay the meat on top of the rice pouring over more broth juice from the meat over the whole pyrex and back in the oven for 5 minutes. In the meantime, chop up some coriander and red onion/spring onions to garnish the dish with. Fry the pine nuts and cashews in butter until golden. Take the pyrex out and decorate with the nuts, coriander and onions.

There you have it! It is also good to have a salad on the side and yoghurt. Traditionally, there is also a homemade chilli sauce to go with this, but I didn’t make it this time round. But chilli sauce does make the dish even more amazing! Give it a go :).

5 essential spices you need to start your Spice Cabinet

Spices, what would I do without my spice cabinet!!! My husband and I have a huge cabinet full of whole spices that we grind up and use when we are marinating our dish.

I am here to give you guidance on the 5 spices you need to start building your spice cabinet into beautiful colours, intensity, and wide variety of flavours. You should all have at black pepper (BP) and salt in your cabinet so these will not be included in this list.

TIP: It is best to store large quantities of whole spices in the freezer (if you have space). Keeping whole spices (not ground yet) in a freezer will keep for up to 3 years and keep their flavour/colour for longer.

5 Spices I recommend you must have as a base in your spice cabinet;

  • Chilli flakes: can be added to any dish. Stew, meat, chicken, roasted vegetables. You can gauge the amount to add depending on how much you love you chilli. Adding a little sprinkle will not burn your mouth off but will just add that tinsie kick in your mouth that just goes well with all the ingredients. Adding more chilli will obviously be more hot and spicy but I personally love that fragrant taste in my mouth. When you add chilli in excess amount I feel like you don’t really taste the food anymore and it is just pure fire.
  • Turmeric (Curcumin): this might be an odd one but let me explain. Turmeric is so good for you. SO GOOD!! It is best absorbed by our body when you add it with BP or good fat (milk, butter, coconut oil, coconut milk). FACT: Our bodies struggle to absorb cur cumin directly into our bloodstream. Curcumin has a low absorption rate and our body needs to absorb all the amazing benefits it carries into the lining of our liver and stomach.
    So this can be activated with adding BP so the liver can make substances water soluble making it easy to pass through our systems which increases absorption up to 2000%. Eating turmeric with good fats it is more likely to be absorbed into your bloodstream. Turmeric is a vibrant spice that can be added to soup, curry, yoghurt, latte’s, chicken. It doesn’t have a strong peppery taste, it’s earthy and musky.
  • Seven spices (Lebanese): this just has everything you need, by the way this is already mixed for you I add this to everything, literally! you can find the ‘seven spices’ anywhere nowadays. This blend has all the spices you need to add full flavours. The spices are; pepper, cloves, nutmeg, cinnamon, ginger, allspice, and fenugreek. It is amazing to rub this into your meat, soup, broths.
  • Dried Oregano: I have chosen this leaf because when it is dry it is more flavourful than when it is fresh. It has an aromatic warm taste, and it’s intensity can be varied depending on how much you add to your dish. This added in a tomato soup, base of a pizza, sprinkled on salad, sprinkled on roasted potatoes with olive oil, and ANY pasta (literally dribbling right now) is soo GOOD. OMG I love this spice so much, it makes the meal hearty and brings me back to the mediterranean. Also, I love adding this to beef or lamb when I am marinating it for a BBQ or on the grill (recipe for that will soon be posted here) or a stew. It goes so well with these ingredients.
  • Bay Leaves: I have chosen this spice because I cook a lot of broths, stews, rice, stuffing it in chicken/turkey/leg of lamb and this spice is perfect for just that. There isn’t much of a difference in taste when you get dried or fresh bay leaves. There isn’t a distinctive taste from bay leaves however they bring out other flavours and spices in the dish you are making. A lot of people will say this is a pointless her and really doesn’t add flavour to my dish BUT when the leaves are infused with water they will add a slight bitter taste that stops the soup or stew from feeling too heavy. That is the best way I can explain it. It’s a whispering flavour that I believe is important for broths, stews, soups. You can remove the leaves before serving, as you can not eat them.

That’s all the talk about spice I can do for now. I hope this helps you guys build the base of your spice cabinet and we will obviously discuss more spice variety in the future! Thanks for reading :).