The Saudi cuisine is a vibrant and flavoursome cuisine with a wide variety of aromatic dishes and flavours. Making these dishes is a treat and a grand affair in every Saudi home where meals are presented magnificently to portray the great hospitality deeply rooted in this culture.
In the kingdom, you can find dishes like Kabsa, Mandi, and Mansaf because rice dishes are extremely popular – especially dishes pairing rice with healthy proteins like meat, chicken or fish. Pasta recipes created in a Saudi kitchen are also loved by many and are a big part of the cuisine; like Balaleet, Kouzi, and Matazeez.
When a guest arrives at your house for a meal, it is good to treat them to dates and coffee as a pre-meal offering, before asking them to join you at the table. This is considered a symbol of generosity and respect.
Saudis love aromatic spices, so it is good to use spices in your recipes to impress your guests. Appetizing rice and vegetables, succulent chicken, tender beef, with fresh spices is what makes up most of the cuisine.
For a dish like Kouzi, which is loved by most, it is easy to get it wrong since it is a somewhat grand and complex recipe. Here are some tips to get it right each time:
- Brush the meat with melted butter to enhance the flavour and make the dish more aromatic
- In a baking tray, lay the tray with cut vegetables and lay the meat on top of that before baking, to add immense flavour into your Kouzi dish
- Do not walk away from the pot on the hob whilst cooking Kouzi, because things can easily burn or overcook
- Garnishing the dish with pine nuts and raisins brings out a lot of flavour and gives the dish a vibrant look!
- Use Perfetto pasta because it makes Kouzi tastes even more delicious
- We bring you Pasta Chicken Kozi recipe made for you.
½ Pack Perfetto Spaghetti Pasta
2 Pieces Chicken Whole Thigh
½ C Vegetable Oil
1 Onion, diced and divided
2 Garlic, minced and divided
5 Cardamom Pods
5 Black Pepper Pods
5 Cloves Whole
1 Cinnamon Stick
1 Bay Leaf
½ Tsp. Ginger, powder
1 Tomato, finely diced
1 Green Chili Pepper, diced
1 Tbsp. Tomato Paste, divided
½ Tbsp. Mixed Spice
1 Tsp. Salt
¼ Tsp. Saffron
2 C Basmati Rice, soaked in water for 30 minutes and drained well
2 Eggs, boiled and halved
2 Cherry Tomatoes, halved
Mint Leaves for garnishing
In a big pot heat the oil and fry onion and garlic for 1 minute, add cardamom pods, black pepper pods, whole cloves, cinnamon stick, bay leaf, ginger and chicken thighs and fry until golden on both sides.
Add the diced tomato, green chili, tomato paste, salt and mixed spice then cover with water and keep to cook until well done.
Remove the thighs and place them in a baking sheet and put in preheated oven until golden.
Add basmati rice to the same pot and cover to cook.
Boil the pasta as written on the pack to al dente and drain well.
In a pan sauté the rest of onion, garlic, tomato paste and saffron then add the cooked pasta for 3 minutes and set side.
In a big serving dish, spread the rice and top it with pasta and arrange the chicken thighs on top.
Garnish with eggs and cherry tomatoes and serve.