Camel Meat Kabsa Recipe

 Camel Meat Kabsa is a deeply rooted dish from the Arabian Peninsula, especially in Saudi Arabia and surrounding regions, where it’s often served during celebrations or for honored guests. Kabsa is a rice dish layered with meat, dried fruits, nuts, and bold spices. When made with camel meat, it carries a distinct richness and depth—especially when slow-cooked until tender. This recipe serves 6 people.

Ingredients

For the meat:

  • 1.5 kg camel meat, bone-in (preferably shoulder or ribs)

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • Water, enough to cover the meat

For the rice and spices:

  • 2½ cups long grain basmati rice, rinsed and soaked for 30 minutes

  • 2 large onions, sliced

  • 4 garlic cloves, minced

  • 2 tomatoes, finely chopped

  • 2 tablespoons tomato paste

  • ½ cup raisins

  • ½ cup slivered almonds or pine nuts (toasted)

  • 3 tablespoons kabsa spice mix (see below)

  • 3 tablespoons vegetable oil or ghee

  • 1 small cinnamon stick

  • 3 whole cloves

  • 3 cardamom pods

  • 2 bay leaves

  • 1 dried black lime (loomi), pierced

  • Salt to taste

Kabsa Spice Mix (or use a store-bought version):

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground black pepper

  • 1 teaspoon ground turmeric

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • ½ teaspoon ground cloves

Cooking the Camel Meat

Place the camel meat in a large pot and cover with water. Add salt and pepper, bring to a boil, then reduce to a simmer. Skim off any foam. Simmer for about 2–3 hours, or until the meat is very tender. Strain and set the meat aside. Reserve about 4 cups of the broth.

Building the Flavor Base

In a large pot or Dutch oven, heat oil or ghee. Sauté the whole spices (cinnamon, cloves, cardamom, bay leaves, loomi) for a minute. Add the onions and cook until golden brown. Stir in garlic and cook until fragrant.

Add tomatoes and tomato paste. Cook down until thick. Stir in the kabsa spice mix, followed by the raisins. Cook for another 2 minutes.

Adding Rice and Broth

Add the drained rice to the pot and stir gently to coat it with the tomato and spice mixture. Pour in the reserved broth—enough to cover the rice by about 1 inch. Taste and adjust salt. Bring to a gentle boil, then lower the heat.

Cover tightly and cook on low for 20–25 minutes, until the rice is tender and all liquid is absorbed. Let it rest off the heat for 10 minutes.

Finishing the Dish

While the rice is cooking, grill or pan-sear the camel meat briefly to give it some crisp edges and extra flavor. This step is optional but adds depth.

Serving

Spoon the rice onto a large platter, fluffing it gently with a fork. Arrange the camel meat over the top. Garnish with toasted almonds or pine nuts.

Serve hot with yogurt, a fresh tomato-and-cucumber salad, or spicy chili sauce on the side.

Camel Meat Kabsa brings together tradition, hospitality, and heartiness in one pot. It’s not just a meal—it’s a welcome, a centerpiece, and a reminder of desert roots and shared tables.

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