Machboos Mimbar

Background and History

Machboos Mimbar is a tantalizing dish traditionally enjoyed in the Gulf region. It exemplifies the rich culinary heritage of the Arabian Peninsula, combining aromatic spices and fresh ingredients to create a harmonious flavor that is beloved by locals and visitors alike. Originally, the dish was reserved for special occasions, but its popularity has turned it into a cherished staple in many households.

The dish Machboos is synonymous with the regions where it's cooked as it represents the vibrant flavors characteristic of Middle Eastern cooking. The main ingredient, however, in this particular dish that stands apart is Mimbar, a type of stuffed sausage that adds a unique texture and savor to the overall flavor profile.

Ingredients

• Mimbar - 500 grams
• Basmati Rice - 2 cups
• Onion, finely chopped - 1 large
• Garlic cloves, minced - 4
• Tomato, chopped - 2 medium
• Ginger, grated - 1 tablespoon
• Ground Cardamom - 1 teaspoon
• Cinnamon Stick - 1
• Cumin Powder - 1 teaspoon
• Turmeric Powder - 1 teaspoon
• Black Pepper, to taste
• Salt, to taste
• Vegetable Oil - 3 tablespoons
• Chicken Broth - 4 cups
• Lemon Juice - 2 tablespoons
• Fresh Coriander, chopped - to garnish
• Raisins - 1/2 cup (optional)

Preparation

Preparing the Mimbar

Start by washing the mimbar thoroughly under cold water. Pat them dry with a paper towel. If they come pre-stuffed, check if they have any tears and repair them with a toothpick and cooking thread as needed.

For those starting from scratch, prepare a flavorful stuffing using either rice, minced beef, or lamb mixed with spices like cumin, paprika, and garlic.

Soaking the Rice

Soak the basmati rice in cold water for at least 20 minutes. This process helps in removing excess starch, which will allow the rice to cook evenly and be fluffy.

Cooking Process

Sautéing the Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown. Stir in the minced garlic and grated ginger, cooking until the aroma permeates your kitchen.

Adding the Spices and Tomatoes

Introduce the cardamom, cinnamon stick, cumin, and turmeric into the mix, stirring well to coat the other ingredients. Cook for about 2 minutes. Add the chopped tomatoes and let them soften, which typically takes about 5 minutes.

Incorporating the Mimbar

Add the prepared mimbar into the pot, ensuring they are covered with the spice mixture. Allow them to cook for 10 minutes while stirring occasionally, letting them soak in the flavors.

Cooking the Rice

Drain the soaked rice and add it to the pot, mixing gently with the mimbar and spices. Pour the chicken broth over the rice and stir to ensure everything is evenly distributed.

Bring the pot to a boil and then reduce the heat to low. Cover the pot and let it simmer, cooking the rice fully, around 20-25 minutes. Set a cooking timer to help keep track of the cooking duration.

Fluffing the Rice

Once the rice is cooked, fluff it gently with a fork. If you like, fold in the optional raisins at this stage for added sweetness.

Serving and Enjoying the Meal

To serve, transfer the mimbar along with the rice onto a large dish. Garnish with fresh coriander and drizzle with lemon juice for an added zest.

This dish pairs wonderfully with a simple cucumber and yogurt salad or a tangy tomato relish. It can be enjoyed with family and friends as a complete meal, celebrating the rich flavors and textures of Arabian cuisine.