Ayna's Recipes

"Smoked Meat Kebsa"

Ingredients:
Sliced Meat. (Preferably Goat, but beef can do as well.)
2 Onions cut into small cubes
2 Tomatoes cut into small cubes
3 Glasses of Basmati rice
Vegetable oilWater (Preferably 7-8 glasses)
Rough spices (Sun-dried lemons, cinnamon sticks, rough salt, black pepper)

Stuffing:
Onions cut into small cubes
Capsicum (Green, red, yellow) all cut up into small cubes
Sliced Cabbage
Shredded carrots
fried almonds

Method:
Wash rice and soak in water.
Set aside.
Stir fry onion until golden brown, add meat and stir until a little dry.
Add tomatoes and resume stirring until soft, add rough spices.
Add Water and cover pot. Let it cook for 20 minutes.
(Note: I usually leave it for 20 mins, but it all depends on the type of meat you use.)
After 20 minutes, add Rice.
While the rice and meat cooks on the fire, prepare the stuffing.

To make stuffing:
Stir fry onion until golden brown than add capsicum, carrots and cabbage, gradually.
Add fried Almonds. (You can add salt and pepper to the stuffing if desired.)
Check rice, the water should have soaked up by the time you had finished the stuffing. If not wait until water soaks up.

Add the stuffing to the rice and stir everything together. Leave on the stove for another 5 minutes.

To create a barbeque-like smoked taste to the rice:
Heat ONE charcoal until Red.
Place an oil filled, large serving spatula on top of the already finished Kebsa and slowly & carefully, drop the hot charcoal inside the oil, making sure NO oil splashes into the rice. The charcoal will sizzle and steam, that's perfect. Quickly, trap the steam by covering the rice.Leave for a few minutes until charcoal settles down.
Remove spatula from rice (oil and charcoal)The rice will have soaked up the steam, which will give it a barbeque like taste.

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ENJOY!