Kabsa
Kabsa ( "kabsah") is an Arab mixed rice dish, served on a communal platter, that originates from Saudi Arabia And it’s commonly regarded as a national dish in all the countries of the Arabian Peninsula (Saudi Arabia, Kuwait, Bahrain, Qatar, the United Arab Emirates, Oman, and Yemen). It can also be found served in countries such as South of Iran, the Negev desert in Israel, and the Malabar Coast of India. The dish is also popularly known as "makbūs/machbūs" ( ). The dish is made with rice and meat. Etymology. The name comes from the word "kabasa" (), literally meaning to  press or squeeze, alluding to the technique used in the cooking where the ingredients are all cooked in (or "squeezed into") one pot. Ingredients. These dishes are usually made with rice (usually basmati), meat, vegetables, and a mixture of spices. 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. The meats used are usually chicken, goat, lamb, camel, beef, fish or shrimp. In chicken "machbūs", a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, peanuts, onions and sultanas. The dish can be garnished with "ḥashū" () and served hot with "daqqūs" (), which is a home-made Arabic tomato sauce. Methods of cooking. Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called "mandi". This is an ancient technique that originates in  Yemen, 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.