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    Tuesday, August 04, 2015

    Turkey with Kabsah Spices recipe


    Ingredients for the turkey
    1 whole Turkey (6 kilos)
    1 cup Salt

    Ingredients for boiling the turkey

    1 teaspoon cloves whole
    4 cinnamon sticks
    8 whole cardamoms
    4 whole Omani lemons
    1 teaspoon black peppercorns
    1 teaspoon cumin seeds
    3 bay leaves
    1 chopped onion
    2 celery cut into chunks
    2 teaspoon kasbsa spices powder
    2 tablespoon butter

    Ingredients for rice and lentil

    3 teaspoon olive oil
    3 onions chopped to cubes
    2 cups yellow lentil (half cooked)
    2 cups potatoes cut to cubes and fried
    1 cups pine nuts and cashew nuts
    1/2 raisons (soaked in water)
    1/2 teaspoon saffron
    2 tablespoon rose water or rose syrup
    1 cup chicken stock
    4 cups basmati rice (boiled and cooked)
    6 boiled eggs
    fresh chopped coriander


    To make the turkey:
    - Rinse the turkey well. Dissolve the salt in the water, enough to soak the whole turkey.
    - Allow to stand for 2 hours. Then, rinse and pat dry.
    - In a deep large pot, add enough water to cover the turkey completely over medium-high heat.
    - Add all the whole spices, and 2 dried lemons, (do not forget to prick the lemons by the sharp end of a knife). Add the vegetables to the combined ingredients.
    - Bring to a boil and then reduce the heat. Simmer for one hour or until the turkey is completely cooked. Transfer to a plate and allow cooling. Strain the soup and reserve for later use.
    - Preheat the oven to 350˚F (180˚ C). -Mix 1 Tbsp. of Kabsa ground spice mixture with butter and rub the bird well inside and out.
    - Set the bird on a roasting rack in a roasting pan to roast for about 30 minutes or until the skin golden brown.
    To make the rice and lentil bed:

    - In a sauteing pan, heat the oil over medium-high heat. Sauteing the onions for 5 minutes stirring occasionally, or until golden brown.
    - Add the lentils, the rest of the Kabsa ground spice mixture, and pricked dried lemons. Add the potatoes, the nuts, and the golden raisins.
    - In a small bowl, soak the saffron in rose water and add it to sauteing pan, stirring occasionally. Then, add the soup, and season with salt to taste.
    - Reduce the heat and simmer over low heat for about 20 minutes.
    - Fold in the hard boiled eggs to the fully cooked mixture.
    - Scoop the rice into the center of the serving plate, spooning the lentil-vegetable saute around the rice, placing the turkey in the middle on top of the rice.
    - Garnish with cilantro.

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    Item Reviewed: Turkey with Kabsah Spices recipe Rating: 5 Reviewed By: Mrs. Chef
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