Qabawat - Qabawat Recipe - How to Prepare Qabawat in the Levantine Style
The Levantine-style Qabawat is a traditional dish from Damascus cuisine, famous for its delicious taste and the high nutritional value of its ingredients. This dish has even spread to parts of Europe and is of medium difficulty in preparation, requiring around two hours for cooking. In this article, we’ll provide the ingredients needed for four servings along with the preparation method, hoping you enjoy this exquisite dish.
Ingredients for Levantine-Style Qabawat:
- 4 qabawat (tripe), washed thoroughly and drained.
- 3 cups of well-washed and drained rice.
- 2 kg of finely ground lamb meat.
- ½ cup of clarified butter (samneh).
- 1 teaspoon of mixed spices.
- 1 teaspoon of salt (for the filling).
- ½ teaspoon of ground cinnamon.
- 1 teaspoon of black pepper (for the filling).
- ½ teaspoon of ground cardamom.
- 4 tablespoons of drinking water.
- 2 bay leaves.
- Additional salt and black pepper (to taste).
Preparation Method for Levantine-Style Qabawat:
In a large bowl, combine the minced lamb, washed rice, clarified butter, salt, mixed spices, ground cinnamon, black pepper, and water. Mix thoroughly until all ingredients are well-blended.
Let the filling mixture rest for about 60 minutes to allow the flavors to meld.
Stuff each qabawat with the filling to about one-fourth full, then sew them closed with a thick needle and thread. Gently shake each qabawat to distribute the filling evenly inside.
Place the stuffed qabawat in a large pot over medium heat, submerging them in water.
Skim off any foam that forms on the surface as the pot heats, then add black pepper, salt, bay leaves, and ground cardamom. Once it reaches a boil, reduce the heat and let it simmer for an additional 90 minutes, allowing all ingredients to cook thoroughly.
Once ready, remove the qabawat from the pot and serve them in a suitable dish, ready for family or guests to enjoy. Bon appétit!
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