🍛 Camel kabsa (kabsa hashi)

Name: Camel kabsa (kabsa hashi)
Total time: 180 min
Yield: 6
Cuisine: Saudi Arabia · Arabian Peninsula
Ingredients: 1.2 kg young camel meat (hashi), in large pieces; 500 g basmati rice; 2 onions, chopped; 3 tomatoes, grated, and 2 tbsp tomato paste; 2 tsp baharat; 6 cardamom pods; 2 dried limes, pierced; 50 g raisins; 2 tbsp vegetable oil, salt; About 2 litres water

Origin: Saudi Arabia · Arabian Peninsula

672kcal

per serving · 400 g

168kcal

per 100 g

44 gProtein11 g / 100 g

16 gFat4 g / 100 g

88 gCarbs22 g / 100 g

Kabsa hashi is kabsa made with hashi, the meat of a young camel, slow-cooked until tender and served on a mound of spiced rice. The rice is cooked in the rich meat broth with tomato, onion, baharat, cardamom and dried lime, and is often finished with sweet raisins. The meat is lean but deep in flavour, and the dish is laid out on a large shared platter.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein11 g protein per 100 g — 26% of the calories

Not vegetarianbecause of: camel meat

Not veganbecause of: camel meat

Not keto22 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ricecamel meattomatoonionbaharat spice mixcardamomdried black limeraisins

Recipe

6 servings180 min

Ingredients

1.2 kg young camel meat (hashi), in large pieces
500 g basmati rice
2 onions, chopped
3 tomatoes, grated, and 2 tbsp tomato paste
2 tsp baharat
6 cardamom pods
2 dried limes, pierced
50 g raisins
2 tbsp vegetable oil, salt
About 2 litres water

Method

Brown the onion in the oil, add the meat, cardamom and baharat and sear 5 minutes.
Add the tomatoes, paste, dried limes, salt and water; cover and simmer 2–2½ hours until the meat is very tender.
Soak the rice 30 minutes. Lift out the meat and keep about 900 ml of broth in the pot.
Add the rice, bring to the boil, cover and cook on low heat 20–25 minutes.
Plump the raisins in a little hot broth. Pile the rice on a platter, top with the meat and scatter raisins.

How to make it lighter

Camel meat is relatively lean; trim any visible fat before cooking.
Skim the fat from the broth before cooking the rice in it.
Keep the rice portion moderate and serve with salad and daqqus.

History

Camel has long been part of Bedouin life on the Arabian Peninsula, and young camel meat (hashi) is valued for gatherings and celebrations. Today kabsa hashi is served at feasts and in specialist restaurants in Saudi Arabia.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →