Macaroni Kabsa – A Flavorful Fusion of Pasta and Spices

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Macaroni Kabsa – A Flavorful Fusion of Pasta and Spices

Easy Chicken & Meat Variations for a Hearty Middle Eastern Twist

Macaroni is one of the most beloved dishes worldwide due to its rich taste and countless preparation methods. From creamy sauces to oven-baked trays, pasta can be adapted in endless ways. One unique and delicious version from the Arab world is Macaroni Kabsa—a creative fusion between traditional Kabsa spices and pasta, prepared with either chicken, meat, or vegetables. It's a flavorful, satisfying meal that adds variety to your family table and transforms familiar ingredients into something new and exciting.

Chicken Macaroni Kabsa – Ingredients:

Macaroni Kabsa

 

  • 4 chicken breasts, cut into bite-sized cubes

  • 1 tomato, thinly sliced

  • 1 medium onion, diced

  • 1 garlic clove, finely minced

  • ½ tablespoon of grated ginger

  • 6 teaspoons of tomato paste

  • 2 cardamom pods

  • 2 cloves

  • 1 dried black lime (loomi)

  • 2 teaspoons of Kabsa spices

  • 1 stick of cinnamon

  • 1 chicken bouillon cube

  • 1 liter of warm water

  • 1 pack of dry macaroni (any shape)

How to Make Chicken Macaroni Kabsa:

  1. In a pressure cooker, heat 2 tablespoons of vegetable oil. Sauté the chopped onion until translucent.

  2. Add the ginger and garlic, stirring briefly to release the aroma.

  3. Toss in the chicken cubes, cooking until the meat changes color. Add the cardamom, cloves, cinnamon stick, loomi, and Kabsa spices.

  4. Add the tomato slices and tomato paste. Stir everything together until well blended.

  5. Pour in the warm water and bring the mixture to a boil.

  6. Add the dry macaroni directly into the pot along with a pinch of salt and the chicken bouillon cube.

  7. Seal the pressure cooker and cook on high heat for about 5 minutes.

  8. Turn off the heat, release the pressure, and serve hot—rich, spiced, and delicious!

Meat Macaroni Kabsa – Ingredients:

  • 1 kg (2.2 lbs) of beef or lamb, cubed

  • 750 grams of shell-shaped macaroni (or pasta of choice)

  • ½ tablespoon of tomato paste

  • 1 large potato, cut into chunks

  • 2 teaspoons of salt

  • 3 carrots, diced

  • ½ tablespoon of meat seasoning

  • ½ tablespoon of mixed spices

  • 1 beef bouillon cube

  • 5 hot green chili peppers

  • 5 ripe tomatoes, blended into juice

  • 2 medium onions, chopped

  • 4 garlic cloves, crushed

  • 4 teaspoons of olive oil

  • 1 liter of warm water

How to Make Meat Macaroni Kabsa:

  1. In a large pot, heat olive oil and sauté the onions with the chili peppers until golden.

  2. Add the meat and sear it on high heat until browned on all sides.

  3. Stir in the meat spices, mixed spices, and crushed garlic. Continue cooking until fragrant.

  4. Pour in the tomato juice and tomato paste. Add the bouillon cube and cover all ingredients with warm water.

  5. Let the meat cook until it's about 75% done.

  6. Add the potatoes and carrots and cook until they’re halfway tender.

  7. Finally, add the pasta and stir gently. Let everything cook together until the meat is tender, the vegetables are soft, and the pasta is perfectly cooked—stirring occasionally to prevent sticking.

This dish is a true marriage of comfort and bold flavors. Whether you choose chicken or meat, Macaroni Kabsa is a perfect one-pot meal for weeknight dinners or family gatherings. Serve hot and enjoy the aromatic blend of spices and textures.

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