Kelezatan Eksotis dari Majboos Unta Berempah
(Exotic Spiced Camel Majboos Delight)
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Juni 02, 2025
Laporkan Masalah
Bahan
-
800 grams Daging unta (potongan bedouin)
(Preferably with bone, cut into chunks)
-
400 grams Nasi Basmati
(Soaked for 30 minutes)
-
2 large Bawang
(Diiris tipis)
-
4 cloves Siung bawang putih
(Cincang)
-
2 tbsp Pasta tomat
(Adds richness)
-
800 ml Kaldu air atau unta
(For cooking rice and meat)
-
60 grams Ghee atau mentega jernih
(Untuk menumis)
-
2 tbsp Campuran rempah-rempah Arab (Baharat)
(Includes cinnamon, black lime, cardamom, cloves, nutmeg)
-
2 leaves Daun salam
(Segar atau kering)
-
1 tsp Serbuk jeruk nipis hitam kering (loomi)
(Enhances sour and earthy flavor)
-
1.5 tsp Garam
(Sesuaikan dengan selera)
-
0.5 tsp Lada hitam
(Giling segar)
-
50 grams Kacang mete atau almond panggang
(Untuk hiasan)
-
10 grams Ketumbar segar
(Cincang, untuk hiasan)
(Preferably with bone, cut into chunks)
(Soaked for 30 minutes)
(Diiris tipis)
(Cincang)
(Adds richness)
(For cooking rice and meat)
(Untuk menumis)
(Includes cinnamon, black lime, cardamom, cloves, nutmeg)
(Segar atau kering)
(Enhances sour and earthy flavor)
(Sesuaikan dengan selera)
(Giling segar)
(Untuk hiasan)
(Cincang, untuk hiasan)
Nutrisi
- Porsi: 4
- Ukuran Porsi: 1 mangkuk (300g)
- Calories: 650 kcal
- Carbohydrates: 55 g
- Protein: 45 g
- Fat: 30 g
- Fiber: 7 g
- Sugar: 6 g
- Sodium: 980 mg
- Cholesterol: 110 mg
- Calcium: 70 mg
- Iron: 5 mg
Instruksi
-
1 - Prepare and Soak Rice:
Rinse the basmati rice well under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
-
2 - Brown the Camel Meat:
Heat ghee in a heavy-bottom large pot or Dutch oven over medium-high heat. Add camel meat chunks and sear on all sides until deeply browned. Remove and set aside.
-
3 - Sauté Onions and Garlic:
In the same pot, add sliced onions and cook until golden and caramelized about 8 minutes. Add minced garlic, cook 2 minutes until fragrant.
-
4 - Add spices and tomato paste:
Stir in the Baharat spice mix, black lime powder, bay leaves, salt, and pepper. Cook briefly, then mix in the tomato paste and fry for a minute to release aromas.
-
5 - Simmer Meat with Broth:
Return the browned camel meat to the pot. Add the water or camel broth. Bring it to a boil, then reduce heat, cover, and simmer gently until camel meat is tender, about 40 minutes.
-
6 - Cook Rice atop Meat:
After meat is tender, add drained rice evenly over the simmering meat and broth. Cover tightly, reduce heat to low and cook rice steam-style for 20 minutes until tender and soaked with aromatic flavor.
-
7 - Rest and Garnish:
Remove from heat and let the pot remain covered for an additional 5 minutes. Fluff the rice gently with a fork. Garnish with roasted cashews or almonds and chopped fresh cilantro.
-
8 - Serve Majboos:
Serve the Spiced Camel Majboos hot as a luxurious main dish, accompanied by a fresh cucumber yogurt salad for contrast.
Rinse the basmati rice well under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Heat ghee in a heavy-bottom large pot or Dutch oven over medium-high heat. Add camel meat chunks and sear on all sides until deeply browned. Remove and set aside.
In the same pot, add sliced onions and cook until golden and caramelized about 8 minutes. Add minced garlic, cook 2 minutes until fragrant.
Stir in the Baharat spice mix, black lime powder, bay leaves, salt, and pepper. Cook briefly, then mix in the tomato paste and fry for a minute to release aromas.
Return the browned camel meat to the pot. Add the water or camel broth. Bring it to a boil, then reduce heat, cover, and simmer gently until camel meat is tender, about 40 minutes.
After meat is tender, add drained rice evenly over the simmering meat and broth. Cover tightly, reduce heat to low and cook rice steam-style for 20 minutes until tender and soaked with aromatic flavor.
Remove from heat and let the pot remain covered for an additional 5 minutes. Fluff the rice gently with a fork. Garnish with roasted cashews or almonds and chopped fresh cilantro.
Serve the Spiced Camel Majboos hot as a luxurious main dish, accompanied by a fresh cucumber yogurt salad for contrast.
Informasi Lebih Lanjut: Kelezatan Eksotis dari Majboos Unta Berempah
Spiced Camel Majboos: A Cultural and Culinary Treasure
Majboos (also called Machboos) is a traditional rice dish beloved in the Arabian Peninsula and Gulf region, known for its aromatic blend of spices and tender meat. The hallmark of this dish is the intimate melding of spiced broth, meat, and gourmet long-grain rice such as basmati. Though commonly prepared with chicken, lamb, or fish, this unique recipe elevates Majboos by featuring camel meat — an ingredient revered nationally in Saudi Arabia for its cultural significance and distinct flavor.
History and Significance
Camel meat is deeply ingrained in Arabian history, representing sustenance and resilience of desert communities for centuries. Utilizing camel in Majboos links this dish to the Bedouin nomadic traditions, heavy on seasonings and hearty nutrients needed for desert life. This recipe captures both nostalgic authenticity and a luxurious luxury perfect for festive occasions and sharing among family.
Unique Aspects
The use of camel meat imparts a rich, slightly gamey flavor contrasting elegantly with the warm Baharat spice mix, including black lime (loomi) powder, which offers citrus and earthy notes almost citrus tang enhancing complexity. Braising the camel until tender ensures succulent meat satisfying for the discerning palate. Cooking the rice steaming atop the simmered meat allows every grain to absorb spices and broth aromas deeply.
Cooking Tips
- Soaking rice ahead aids fluffiness and even cooking.
- Browning the meat develops caramelized flavors essential to the layered taste.
- Using clarified butter or ghee adds deeply aromatic fat ideal for Middle Eastern cooking.
- Toast nuts for garnish to add a delicious crunch and nutty bite contrasting the smooth rice.
- If camel meat is unavailable, lamb or beef with similar preparation yields delicious though less traditional results.
Serving and Pairing
Majboos is best served hot, accompanied by cooling salads or yogurt cucumber relishes to balance the rich spiced flavors. The dish is fit for celebrations, showcasing heritage through an unforgettable culinary experience.
Personal Thoughts
Preparing Spiced Camel Majboos is both a culinary adventure and a homage to Arabian hospitality and tradition. Its sophistication and heartiness reflect the soul of the desert and its people — hearty, warm, and infused with centuries of flavor history. This recipe invites adventurous cooks and traditionalists alike to explore deeper into regional foods rarely highlighted outside the Gulf.
Enjoy crafting and savoring this luxurious essence of Arabian cooking that turns humble ingredients into majestic culinary poetry.
