Ingredients with Measurements:
- 1 lb. ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup tomato paste
- 1 cup water
- 2 cups long-grain rice
- 4 cups chicken broth
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup toasted pine nuts
Special equipment needed:
- Large skillet
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large skillet, cook the ground beef over medium heat until browned, stirring occasionally.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Add the ground cinnamon, ground cumin, paprika, salt, and black pepper to the skillet and stir to combine.
4. Add the tomato paste and water to the skillet and stir to combine.
5. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
6. In a large pot with a lid, combine the rice and chicken broth. Bring to a boil over high heat.
7. Reduce the heat to low and cover the pot. Let the rice simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
8. Fluff the rice with a fork and stir in the chopped parsley, mint, and cilantro.
9. Serve the Kabkabou over the rice pilaf and sprinkle with toasted pine nuts.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Skillet: Medium heat
Pot: High heat, then low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 55g
Protein: 25g
Sodium: 1000mg
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Pine nuts can be substituted with slivered almonds or chopped walnuts.
Variations:
- Add diced tomatoes to the Kabkabou mixture for a more tomato-based sauce.
- Add raisins or dried apricots to the rice pilaf for a sweet and savory flavor.
- Add chickpeas or lentils to the Kabkabou for a vegetarian option.
Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, or until lightly browned and fragrant.
- Use a wooden spoon to stir the rice pilaf to prevent it from getting mushy.
- Let the Kabkabou mixture simmer for at least 10 minutes to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kabkabou and rice pilaf in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Kabkabou and rice pilaf on a large platter with a sprinkle of chopped herbs and toasted pine nuts.
Garnishes:
Chopped herbs and toasted pine nuts.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
Roasted vegetables or a simple salad.
Troubleshooting advice:
- If the rice pilaf is too dry, add a splash of chicken broth or water and stir to combine.
- If the Kabkabou mixture is too thick, add more water or chicken broth to thin it out.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Kabkabou is a traditional Tunisian dish made with ground meat, tomatoes, and spices. It is often served over rice or couscous.
Flavor profiles:
Savory, spicy, and aromatic.
Serving suggestions:
Serve the Kabkabou and rice pilaf with a side of roasted vegetables or a simple salad for a complete meal.
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Region: Moroccan