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Unlock the Culinary Secrets of Hail with Hexagonal Kebaibat Hail
Step into Khulud’s Kitchen, where Saudi Najdi flavors come alive. Today, let’s venture into the heart of Hail’s culinary heritage with a tantalizing dish – Kebaibat Hail, a unique twist to the traditional grape leaves stuffed with rice.
What is Kebaibat Hail:
Recipe:
Ingredients:
- 1.5 cups Egyptian short-grain rice
- 1 green onion
- 1/2 cup parsley
- 2 cups water
- 1 tbsp vegetable oil
- 1 medium-sized onion
- 2 tomatoes
- 4 garlic cloves
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp ginger
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 200g grape leaves
- 2 potatoes
- 2 onions
- 2 tomatoes
- 2 cups chicken broth
- 1/4 cup lemon juice
Method:
Soak the rice in water for 30 minutes. Heat the oil in a pot over medium heat, add the chopped onion, and sauté until golden. Add the chopped garlic and tomatoes, and sauté until softened. Add salt and spices (turmeric, ginger, coriander, black pepper), and sauté for a minute. Let the mixture simmer on low heat until it thickens.
Strain the rice from the water and add it to a large bowl. Add the chopped green onion, parsley, and half of the seasoning, mixing well. Take a grape leaf, ensuring the rough side is facing up. Place a small spoonful of the filling in the center. Start rolling the leaf from the edges, then the corners. Flip the stuffed leaf and arrange it in the pressure cooker.
Distribute the chopped vegetables (onion, tomato, and potatoes) at the bottom of the pressure cooker. Add the remaining seasoning. Arrange the stuffed Kebaibat Hail in the pot. Place weight on the Kebaibat Hail (like a flat plate). Pour chicken broth and lemon juice over the Kebaibat Hail. Close the pressure cooker and cook on high heat for 15 minutes. Reduce the heat and let the Kebaibat Hail cook on low heat for 30 minutes.
After 45 minutes, remove the pot from the heat and let it rest. Flip the Kebaibat Hail onto a serving plate.
Advice, Notes, and Suggestions:
Handle the grape leaves with care; avoid tight folding to prevent breakage during cooking. The magic lies in the delicate balance of flavors, so embrace each step with care to create a dish that embodies the true essence of Najdi cuisine.
Conclusion:
As the fragrant aroma of Kebaibat Hail fills your kitchen, savor not just the taste but the rich cultural heritage it represents. Join me at Khulud’s Kitchen for more delightful journeys through Saudi Najdi cuisine, where tradition meets modern flair. Happy cooking!
Kebaibat Hail
Equipment
Ingredients
- 1.5 cups Egyptian short-grain rice
- 1 stalk green onion
- 1/2 cup parsley
- 2 cups water
- 1 tbsp vegetable oil
- 1 onion (medium-sized)
- 2 tomatoes (medium-sized)
- 4 garlic cloves
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp ginger
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 200 g grape leaves
- 2 potatoes (medium-sized)
- 2 onions (medium-sized)
- 2 tomatoes (medium-sized)
- 2 cups chicken broth
- 1/4 cup lemon juice
Instructions
- Soak the rice in water for 30 minutes. Heat the oil in a pot over medium heat, add the chopped onion, and sauté until golden. Add the chopped garlic and tomatoes, and sauté until softened. Add salt and spices (turmeric, ginger, coriander, black pepper), and sauté for a minute. Let the mixture simmer on low heat until it thickens.
- Strain the rice from the water and add it to a large bowl. Add the chopped green onion, parsley, and half of the seasoning, mixing well. Take a grape leaf, ensuring the rough side is facing up. Place a small spoonful of the filling in the center. Start rolling the leaf from the edges, then the corners. Flip the stuffed leaf and arrange it in the pressure cooker.
- Distribute the chopped vegetables (onion, tomato, and potatoes) at the bottom of the pressure cooker. Add the remaining seasoning. Arrange the stuffed Kebaibat Hail in the pot. Place weight on the Kebaibat Hail (like a flat plate). Pour chicken broth and lemon juice over the Kebaibat Hail. Close the pressure cooker and cook on high heat for 15 minutes. Reduce the heat and let the Kebaibat Hail cook on low heat for 30 minutes.
- After 45 minutes, remove the pot from the heat and let it rest. Flip the Kebaibat Hail onto a serving plate.
Video
Notes
Nutrition
Disclaimer
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.