Kabsah with Meat

Veal head meat kabsa is one of the delicacies and distinctive dishes in many cultures. Here is how to prepare veal head kabsa:


Veal head kabsa is a large and flavorful piece of meat that is used in many delicious dishes. Here is how to cook kabsa and veal head meat:



the components:
- 1 kilogram of veal head meat
- 2 medium sized onions, cut into thin slices
4 cloves of garlic, mashed
- 1 teaspoon of grated ginger
- 2 medium tomatoes, chopped
- 2 tablespoons of tomato sauce
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- Salt to taste
- 4 cups of water
- Vegetable oil for frying

Method:

1. Cut the veal head into small pieces evenly.

2. Heat the oil in a large saucepan over medium heat. Add the chopped onions and crushed garlic and stir until they wilt and the garlic aroma becomes homogeneous in the oil.

3. Add the pieces of meat to the pot and stir-fry until they change to a golden brown color.

4. Add the chopped tomatoes and tomato sauce and continue to stir for two minutes.

5. Add the spices, including ground cumin, ground coriander, turmeric and salt. Continue to stir until the flavors meld well.

6. Add the water making sure all the meat is covered with the liquid.

7. Bring the Kabsa to a boil, then stir gently. Reduce the heat to medium-low and let the Kabsa cook for an hour and a half, or until the meat is tender and the flavors have blended.

8. Serve hot kabsa with white rice or grilled Arabic bread.

Enjoy your delicious meal of delicious veal head meat and kabsa!


Another way


Veal's head is one of the delicacies and signature dishes in many cultures. Here is how to prepare veal head kabsa:

the components:
- 500 grams of beef, cut into small pieces
- 2 medium sized onions, chopped
- 4 crushed garlic cloves
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- Salt to taste
- 2 chopped tomatoes
- 2 tablespoons of tomato sauce
- 2 cups of water
One lemon juice

How to prepare:


1. Thoroughly clean the head of veal and rinse with cold water.

2. In a large pot, heat the olive oil over medium heat and add the chopped onion. Stir until it becomes soft and translucent.

3. Add the crushed garlic and add the veal chops. Turn the meat until it changes color and becomes brown on all sides.

4. Add the ground cumin, ground coriander, black pepper and salt. Mix the ingredients well to mix the flavors

5. Add the chopped tomatoes and tomato sauce. Stir the ingredients well, then add two cups of water.

6. Bring more water if needed, cover the pot, and simmer for about 2 1/2 hours, or until the meat is tender and easy to do.


7. After cooking, remove the lid from the pot and add the lemon juice. Let it boil for a few more minutes.

8. Transfer the Kabsa to a serving plate and serve hot.

Enjoy the delicious veal head kabsa with steamed rice or Arabic bread and refreshing salads.

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#calfheadطبخ كبسة لحم راس العجل Kabsah with Meat