I’d rather be a little weird than all boring. ~ Rebecca McKinsey
Need to get wild and crazy sometimes? Do something in a different way than before?
Expressing yourself full-out through the clothes you wear, how you furnish your home, and even what you eat is challenging when it goes against the norm.
A quick look around my part of the world would suggest the only food available is either Mexican or full of chiles. And we know that’s not true. Our options are never as limited as they seem. All we need is inspiration.
WITH THE RIGHT INSPIRATION (AND THIS RECIPE FOR ARABIAN RICE!) YOU COULD BE A KITCHEN DIVA
Your starting point might be the unusual cut of meat on sale. Or the vegetable with the funny name you’ve been meaning to try but didn’t know how to cook.
If so, buy it already and google a recipe.
My adventure with the Arabian rice dish known as kabsa began when I went looking for lamb chops but could only find lamb for stewing.
Determined not to prepare it in traditional British style, I looked to the Middle East, where lamb is the meat of choice ~ and discovered this terrific kabsa recipe.
Besides lamb, you could cook it with goat, beef, or . . . camel. How’s that for different?
You also get to use a boatload of spices, some of which may be new to you. Like cardamom. And these limes, blackened by boiling and drying in the sun. From a distance, my husband says, they look like funny-looking walnuts.
What do you think?
The black limes are tangy and intense. The combination of spices make the kabsa sing.
And the finished dish has onions, garlic, pepper, tomato, and aromatic basmati rice besides!
Don’t let the quantity of ingredients discourage you. With each one measured and ready to add at the proper time, you’ll find this kabsa simple to create.
Look for black limes at a market specializing in Mediterranean or Middle Eastern foods. In Las Cruces, this means the Aden Market. Ask for dried lemon omani for making kabsa.
What crowd-pleaser do you serve when it’s time for something different?