Gulf House’s chicken kabsa a tasty intro to regional cuisine - main dishes menu restaurant

There is something so popular and generally comforting about a chicken and rice meal.
Therefore, Chicken from Chicken sa is an ideal entrance to Arabian Gulf cuisine.
This is a very complex dish made of many interesting spices
It comes from a corner of the world and most Canadians know little about it.
Kabsa is a signature dish at Bay House, 5-month-
Old restaurants in Yonge and Bloor are popular with foreign students. Kuwait-
Fatima Daham was born and owns the restaurant with Saudi Arabia
The born husband Khaled Meaither wants Canadians to come and eat kabsa as well to learn about their culture.
"Nothing can change people's point of view other than food," said Daham, Tim Holden coffee care (
One cream, one sugar).
"Food brings people together.
"It brought me and Hoda and monilla into the bay villa kitchen (
From Kuwait and Saudi Arabia, respectively). The camera-
Shy women don't want to use their last name but they are happy to bring me and a chicken
Under the wings of the mother, friends who love food writers share their kitchen secrets.
Hoda splashed vegetable oil into a large pan and began briskly frying onions and garlic.
She sprinkled six kinds of ground spices.
Cardamom, coriander, cumin, curry, cinnamon, pepper)
Then a chicken, rinse with vinegar, cut in half.
Chopped tomatoes and spices (
Cardamom pods, cloves, pepper, cinnamon and Broken Bay leaves)
Then enter the pot.
The chicken was cooked for a few minutes before making room for water, tomato sauce, and half-Mexican peppers.
My measuring cups and spoons, timers and digital scales are a bit confusing for the chef.
At first, they were not entirely sure whether the amount of ingredients was correct and whether the spray from kabsa was correct.
Hoda said with a smile: "I'm confused because I don't cook a chicken when I cook --
I cooked 10 chickens.
"The Bay House claims to be an Arab Gulf restaurant.
Dahamm said that some Arab countries bordering the Persian Gulf, including Saudi Arabia, Kuwait, Bahrain, Qatar and the United Arab Emirates, have a strong food culture and a love for kabsa. (
Beyond that, there is a long debate about the name of the region.
The correct word Persian Gulf in history is favored by Iran, but Arabs have been using the word Arab Gulf since 1960 generations. )
"Our food is known for its large portions," Daham explained . " (or warns? ).
"The people here are very generous, very warm and friendly.
"Our chicken is already bubbling in its aromatic liquid.
Hoda transferred the pieces to the baking tray and seasoned them together with yogurt, vegetable oil, lemon juice and chili powder.
She put the pot in a very hot oven to make the chicken skin crispy.
This is where things get interesting.
Basmati rice is not cooked quietly next to it.
It must now be cooked with spicy liquid used to cook chicken.
"These are secrets," said monilah . "
"But not everyone makes kabsa the same.
"The most interesting part of this dish has not yet arrived.
Toppings with onions and raisins (aka “hashou”).
Before adding ground black lime powder, tomato sauce and the sun, munella slices the onion with a large amount of bubbling vegetable oilMaid raisins.
Dry black lime is a transformative, dark exotic, sour, smoked and lemon-flavored ingredient.
Ordinary lime cooked in salt water and sunlight
Dry to black and popular in Middle Eastern and Persian cooking.
The chef told me to look for lime at Iqbal halal food, a supermarket in Thorncliffe Park that I have frequented.
This is where they buy halal chicken and lamb (
Kabsa is as good as Lamb).
When women are ready to launch our kabsa, they want to know how Toronto has it all --
China, Japan, Italy, India, etc. —
They want the people of Canada to accept their food as well.
"Not as spicy as Indians --
This is a good spice.
The delicious spiced rice is served on a platter as a bed for chicken. The lime-
The dishes are surrounded by scented onions and raisins.
A sauce made of tomatoes, jalapeno, lemon, garlic and salt.
We finally left the kitchen and sat down in the long, narrow and minimalist dining room, choosing a booth instead of the cushion seating area on the carpet at the back of the room.
There is no alcohol here, of course, but there is a lot of Arabic coffee, tea and soda.
The menu is short.
Lamb, chicken, beef, rice and bread are the 9 main dishes for $4. 50 to $17.
Here are some delicious lentils soup and a few salads.
Harry is already famous in these three deserts.
The warm mini rolls are stuffed with cream cheese, and the top of the kitchen is (
My favorite is saffron syrup).
Daham spoke of her pride in her "very authentic, comforting, fresh and homemade food.
"Actually, we have two moms cooking," she stressed . "
"She's also a mother --
Totally modern, 30-year-
Elderly people who have been living in Ottawa since 1992 have studied social work and are passionate about business.
She moved to Toronto to be with her husband.
Open Bay house on Yongji Street
In September, darham brought her passion together.
"I only have this task now," she mused . "
"It's 50 cents in business and 50 cents trying to change the views and opinions of people who have wrong ideas about Saudi Arabia and the Gulf region.
"The generous part of her warning was right.
We left with a large box of leftovers, eager to come back and continue to explore the menu.
Bay House Restaurant (Bay House)842 Yonge St.
416-North of Broo551-9933)
The banquet may serve only a few hungry foreign students.
There is a lot of rice, so I suggest six portions of rice left.
Look for dry black lime in Middle East or Indian/Pakistani supermarket.
Cut them in half, remove the seeds, and grind the rest into powder.
I found mine at Iqbal halal food store in Thorncliffe Park.
Chicken and Rice: 4 cups (1L)
Whitamati rice2 tbsp (30 mL)
Yellow Onion in vegetable oil 1/2, cut 2 cloves of garlic thin, slightly cut 1 teaspoon (5 mL)
Each: cumin, coriander, cinnamon, cardamom, curry powder, black pepper chicken (about 3-1/2 lb/1. 6 kg)
, 6 to 8 pieces (
Or an equal number of bones. in, skin-
Chicken Nuggets)
1 big tomato, 10 black pepper each: whole clove, whole green cardamominch (5-cm)
Leafs7 cup of cinnamon stick or bark2 Bay (1. 75L)
water1/3 cup (80 mL)
Tomato pasteurized sauce with seed s2 teaspoon 1/2 jalapeno (10 mL)
Served with salt or sauce: 2 tablespoons (30 mL)
1 tablespoon of lemon juice and vegetable oil (15 mL)
1 teaspoon of garlic and original yogurt (5 mL)
1/2 teaspoon of pepper (2 mL)
1 cup (1 cup) or delicious sea salt250 mL)
1 cup of vegetable oil (250 mL)
Onion1 tbsp thin sheet (15 mL)
Dry black lime on the ground (
From about 1 dry black lime)1/4 cup (60 mL)
1/4 cup tomato pasteurized sauce (60 mL)
RaisinsGulf cassava (optional)
: 1 large tomato, 1 dry juice of lemon clove garlic, peeled, smashedTable or fine sea salt for the taste of chicken and rice, put rice in a large bowl.
Cover with water.
Soak for at least 1 hour.
When ready to use, drain.
In large, heavy pots, in medium hot oil-high.
Add onions and garlic.
Cook after 2 minutes of stirring.
Add cumin, coriander, cinnamon, cardamom, Curry and pepper.
Stir and cook for 1 minute.
Add chicken and tomatoes. Cook 1 minute.
Add pepper, cloves, cardamom pods, cinnamon sticks or bark and bay leaves. Cover; Cook 5 minutes.
Add water, tomato sauce, jalapeno and salt.
Raise the heat to a high level; bring to boil. Cover;
Cook for 20 minutes
Stir lemon, oil, garlic, yogurt, red pepper and salt in a small bowl as a roasted sauce.
Transfer chicken nuggets from pan to large baking pan with pliers.
Brush with grilled meat, brush with lemon-garlic mixture.
Side up the debris skin.
Close the lid with foil.
F in preheating (290C)
15 minutes ovenRemove foil.
Boil until the skin turns yellow for about 7 to 10 minutes.
At the same time, boil the chicken cooking liquid. Stir in rice.
Reduce the heat to low. Cover.
Cook for 10 minutes or until the liquid is absorbed and the rice is soft.
Stir fully to fluff.
Keep warm before you are ready for service.
For ingredients, in a medium frying pan, heat the oil at medium temperaturehigh. Add onion. Cook 2 minutes.
Add ground lime. Cook 3 minutes.
Add ketchup and raisins.
Remove from heat.
Let's stand for 2 minutes. Drain oil.
If made in a food processor, tomato, jalapeno, lemon juice, garlic and salt can be mixed together. Purée.
When serving, put the rice on the platter.
Chicken nuggets are on top.
Onion spreadraisin topping.
Separate through the Bay house sauce if needed.
About 6 copies.
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Jennifer Bain's book, Toronto Star Recipes: more than 150 Delicious Recipes to Celebrate Ontario, is on sale in the starstore.
In the bookstore.