Ever wanted to travel to Saudi Arabia? If you haven’t then you may start planning a trip there once you try some of these incredible examples of recipes that represent Saudi Arabia!
Saudi Arabia’s National Dish- Kabsa Fahm (Ruz Bukhari)
- 1000 g chicken breast
- 2 small garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 6 tbsp olive oil
- ½ tsp kabsa spice mix see details further down
- 600 g basmati rice 3 cups
- 4 tbsp butter preferably ghee/clarified butter
- 1400 ml chicken broth 6 cups
- 2 pinches turmeric
- 2 small carrots
- 4 tbsp raisins
Daqous (Spiced Tomato Sauce)
- 950 ml finely crushed tomatoes/tomato puree 4 cups
- 2 tbsp tomato paste
- black pepper
- 2 tsp olive oil
- 2 pinches cumin
- 2 tsp tahini roasted sesame paste
- 8 garlic cloves
- ½ tsp baharat spice mix see details further down
Baharat spice mix (mix all ingredients together and use only ½ tsp)
- 1 tbsp black pepper
- ½ tbsp ground coriander
- ½ tbsp ground cinnamon
- ½ tbsp ground cloves
- ½ tbsp ground cumin
- ½ tsp ground cardamom
- ½ tsp ground nutmeg
- 1 tbsp paprika powder
Kabsa spice mix (mix all ingredients together and use only ½ tsp)
- ½ tsp saffron
- ¼ tsp ground cardamom
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp black pepper
- ½ tsp ground dried lime
- ¼ tsp ground fennel seeds optional
- ¼ tsp ground coriander optional
- Season chicken breasts with olive oil, salt and pepper and Kabsa spice mix.
- Cook the chicken on the grill or in the oven, turning occasionally until cooked through.
- Rinse the rice well and soak in cold water for 20 minutes. Drain.
- In a deep pan melt butter, add grated carrots and raisins, sauté.
- Add the remaining ingredients, bring to boil, reduce heat and simmer covered on low heat for 15-20 minutes until done.
- Mix all the ingredients in a medium pot.
- Simmer over low heat, while stirring, until well combined.
- Add more liquid if needed (water or chicken broth).
- Serve chicken with rice, daqqūs, and a green salad.
Saudi Lamb “Pizza” | Aysh abu Laham
For the bread
- 4 cups flour
- 1/3 cup shortening
- 2 eggs, beaten
- 2 tsp yeast
- 3/4 cup warm water
- 1 tsp. salt
- 1 1/2 tsp fennel seeds
- 1 1/2 tsp nigella, a.k.a. black caraway
- Olive oil, for brushing
For the sauce
- 2-3 tbsp. tahina (sesame seed puree)
- 1 tbsp. lemon juice
- 1/2 cup water
- 2 cloves garlic, mashed
- salt & pepper
For the topping
- 3/4 lb ground lamb
- 1 cup sliced green onion
- salt & pepper
- 1 tomato, sliced
- Mix together all the dough ingredients and knead well. Breathe in deep; enjoy the spiced dream you’re creating. Cover with a damp cloth and let rise until doubled in bulk (about 2 hours).
- As the dough puffs up into a giant, spiced pillow, call a dear friend you haven’t seen in a long time. Invite them over for an impromptu pizza party.
- Next, press the dough into a 1/2″-3/4″ thick rough round, being sure to leave the sides slightly lipped. Place the dough on a lined pizza pan (traditionally, they use an oversized round baking dish with high sides, but I don’t have something this size).
- Let the dough rest again, meanwhile preheat the oven to 350F. Brush liberally with olive oil and bake until light golden and cooked through (25-35 minutes, time will vary depending on the thickness of your dough).
- The dough will bake up firmer thanks to the eggs, which makes a great base for the lamb topping.
- Mix together the tahini sauce in a small bowl. Be sure to add plenty of salt and pepper.
- Then fry up the lamb until the whole house smells like “good.”
- Remove from heat, add the sliced green onion, and stir in some of the tahini sauce (to taste, reserve the remainder for the table). Sprinkle on the salt and pepper.
- Top the pizza with the lamb mixture and finish it off with a few tomato slices for color and moisture.