At the head of the Saudi table
Kabsa heads the list of traditional Saudi dishes and is known in the other Gulf states as makbous. It is one of the Kingdom's best-known foods and stands for its cultural and culinary identity. A rich main dish suited to lunch or dinner, it is based on rice mixed with meat or chicken, and it is the most varied of traditional dishes in its cooking methods, spices and presentation.
The name
The name comes from kabs, pressing, referring to cooking all the ingredients together in one pot. Other rice-and-meat dishes with the meat laid on top are also called kabsa, and several dishes branch from it under other names, among them haneeth, mandi and maqluba.
How it is made
Everything is cooked in one pot, which makes kabsa technically one of the simplest dishes, though doing it well takes skill with the spices and with cooking the meat, vegetables and rice. Tomatoes and onions are chopped; butter or oil goes into the pot with spices such as cinnamon and loomi (dried lime) and is stirred for about ten minutes; then hot water is added. The rice is soaked for thirty minutes and washed three times, added to the meat or chicken in the pot, and cooked over low heat for thirty to forty-five minutes until all the liquid is absorbed.
Meat kabsa takes about an hour to cook and chicken kabsa about twenty minutes. It is topped with onions fried golden, with loomi powder and raisins.
Hospitality and occasions
Kabsa is served on special occasions and is the first hospitality meal offered to guests at lunch and dinner. Even as serving customs have changed, with open buffets and more side dishes, it has usually remained the main dish.
Traditionally one large platter is shared by four to ten people seated around it. For guests, a very large platter called al-mufattah is served, usually carrying a whole cooked lamb.
How it is eaten
Kabsa is traditionally eaten with the right hand, known locally as eating "with the five", unlike some dishes eaten with three fingers. The host looks after his guests by cutting the meat, moving it closer to them and making sure there is enough food.