Middle Eastern > Kabkabou

Kabkabou with Rice and Carrots Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1 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
- 1/2 cup tomato sauce
- 1 cup water
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 carrots, peeled and chopped
- 2 tbsp olive oil

Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons

Step-by-step instructions:

1. In a large pot, heat olive oil over medium-high heat. Add chopped onion and minced garlic and cook until softened, about 3-4 minutes.

2. Add ground beef to the pot and cook until browned, breaking up any large chunks with a wooden spoon.

3. Add ground cinnamon, ground cumin, paprika, salt, and black pepper to the pot and stir to combine.

4. Pour in tomato sauce and water and stir to combine. Bring to a boil, then reduce heat to low and cover the pot with a lid. Simmer for 30 minutes.

5. While the kabkabou is simmering, rinse rice in a fine-mesh strainer and set aside.

6. In a separate pot, bring chicken broth to a boil. Add chopped carrots and rice to the pot and stir to combine. Reduce heat to low and cover the pot with a lid. Simmer for 20 minutes.

7. After 30 minutes, remove the lid from the kabkabou pot and continue to simmer for an additional 10-15 minutes, or until the sauce has thickened.

8. Serve the kabkabou over the rice and carrots.


Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for cooking the kabkabou and low heat for simmering the rice and carrots.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 38g
Protein: 30g
Sodium: 1100mg

Substitutions for ingredients:
Ground lamb or turkey can be used instead of ground beef. Brown rice can be used instead of white rice. Vegetable broth can be used instead of chicken broth.

Variations:
Add chopped bell peppers or zucchini to the kabkabou for added vegetables. Top the dish with chopped fresh parsley or cilantro for added flavor.

Tips and tricks:
Make sure to rinse the rice before cooking to remove excess starch. Use a wooden spoon to break up the ground beef while cooking. Stir the rice occasionally while it's cooking to prevent sticking.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the kabkabou and rice separately in the microwave or on the stovetop.

Presentation ideas:
Serve the kabkabou and rice in separate bowls and garnish with chopped fresh herbs.

Garnishes:
Chopped fresh parsley or cilantro.

Pairings:
This dish pairs well with a side salad or roasted vegetables.

Suggested side dishes:
Mixed greens salad or roasted Brussels sprouts.

Troubleshooting advice:
If the kabkabou is too thick, add more water or tomato sauce. If the rice is too dry, add more chicken broth or water.

Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it's safe to eat.

Food history:
Kabkabou is a traditional Tunisian dish made with ground meat and spices.

Flavor profiles:
The kabkabou is savory and spicy, while the rice and carrots are mild and slightly sweet.

Serving suggestions:
Serve the kabkabou and rice in separate bowls and let guests assemble their own plates.

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Region: Moroccan

Taste: Savory, Tangy, Sweet, Spicy, Aromatic