National Dish of Kuwait Machboos

March 11, 2018  Nationalfoody Avatar
National Dish of Kuwait Machboos


lamb (cut into cubes) 1 kg
water 2 ½ L
small onion (quartered) 1
onions (peeled and diced) 2
stick cinnamon 1
peppercorns 1 tsp.
cloves ½ tsp.
pieces cardamom 5
bay leaves 2
salt 1 ½ tbsp.
ground cinnamon ¼ tsp.
saffron powder ¼ tsp.
pinch minced ginger 1
saffron threads ¼ tsp.
lemon juice 2 tbsp.
oil 2 tbsp.
ground cumin ¼ tsp.
Basmati rice 1 kg.
sugar ½ tsp.
raisins (soaked overnight) 75 g
yellow split peas 75 g
Ground cloves
Black pepper

Machboos is a rice and meat dish first prepared by the Bedouin people. The dish is very popular in Kuwait. Lamb is the meat of choice in this dish.

Directions for Preparing Machboos

  1. Place the meat cubes in a pot of water, all whole spices, salt, and the onion.
  2. Turn on the heat and let the water come to a boil, then remove the scum that forms on the surface of the water.
  3. Cover the pot, reduce the heat and let the meat boil for ninety (0:90) minutes.
  4. In a separate saucepan, boil the split peas in salted water for about twenty (0:20) minutes until tender.
  5. Drain the peas and set them aside.
  6. Sauté the diced onions in one tablespoon of oil until golden brown.
  7. Reduce the heat and then add the soaked raisins, cinnamon, one tablespoon of salt, cloves, black pepper, and sugar.
  8. Mix well while cooking then turns off the heat after a few minutes and set aside.
  9. When the lamb is finished boiling, drain in a colander, save the stock and discard the whole spices.
  10. Preheat the oven to 200 degrees C.
  11. Mix the ground spices and rub over the meat cubes, then place the lamb in a baking dish.
  12. In a small bowl, combine a little water, lemon juice, one tablespoon of oil, one tablespoon of the meat stock, and saffron threads.
  13. Pour this over the meat, then cover the baking dish with aluminum foil and bake for fifteen (0:15) minutes.
  14. Rinse the rice in water several times till the water runs clear; the last time, rinse the rice in water and one teaspoon of salt, then drain.
  15. In a clean saucepan, add the meat stock to cover the rice by two centimeters.
  16. Cook the rice over medium-high heat for about twenty (0:20) minutes until the liquid has been absorbed, then turn off the heat and set aside.
  17. Remove the meat from the oven and stir in the cooked raisin and split pea mixture.
  18. Serve the meat with cooked rice.

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