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Designed for professional chefs, check out this Vegetarian Kabsa recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Tomato Pronto, Knorr Professional Vegetable Bouillon Powder and Knorr Professional Aromat.



  1. Kabsa:

    • Heat ghee or oil in a large heavy bottomed pan over medium-high heat. Add onions, ginger, garlic and green capsicums. Sauté for 2-3 minutes or until the onions turn golden brown. Add bay leaves, cloves, cardamom pods and cinnamon sticks. Fry for a minute.
    • Add green capsicum, Knorr Professional Tomato Pronto and stir.
    • Add ground cumin, ground coriander, nutmeg and white pepper season with Knorr Professional Vegetable Bouillon Powder add half quantity of carrots.
    • Add The Vegetarian Butcher NoChicken Chunks and add 1.2 litres of water. Bring to a simmer. Taste and adjust seasoning. Cover the pan and simmer for 10-15 minutes.
    • Remove the The Vegetarian Butcher NoChicken Chunks from the pan and set aside on a separate hotel pan.
    • In a deep hotel pan, pour in the broth together with spices and vegetables, then add the rice, raisins and remaining carrots. Cover with foil or a lid and cook in the combi steam oven for 15-20 minutes.
    • Drizzle the The Vegetarian Butcher NoChicken Chunks with some olive oil. Then broil the chunks to brown the meat.
    • When the rice is cooked, fluff it with a fork. Then arrange the broiled “The Vegetarian Butcher NoChicken Chunks on top”. 
  2. Dakous:

    • To make the Dakous. Combine all the ingredients in a blender and blend until smooth. Serve alongside the Kabsa.