Saudi Arabia is a huge country with diverse cultures and customs; however, if I were to be asked about a common dish that is loved by everyone, my answer would be Kabsa. While I was back home, Kabsa would make its presence on our dining table at least once a week. Every time I have a bite, I cannot help but enjoy the slowly simmered spiced chicken and flavored rice along with delightful times with my family and friends. The rice dish also makes its presence at weddings and cultural festivals since it is commonly regarded as the national dish by Saudi. I feel as though the dish expresses my identity and personality, mixed along with my culture into a mesmerizing blend.

There are many ways to cook Kabsa and each way has a uniqueness about it. One way is grilling meat in a deep hole in the ground that is covered while the meat cooks. Another way is cooking seasoned meat on smooth stones that are placed on top of burning embers. Although my fondness for Kabsa is immense, I have not dared to make it because of its seemed complexity. The first time I ever tried to cook Kabsa was after I traveled to the United States.

I arrived in Boston in 2017. At first, I really enjoyed the city, its restaurants, and beautiful scenery. Boston’s food is hugely influenced by Italian cuisine because of the large presence of inhabitants from Italian ancestry. I enjoyed the food for its simplicity and mouth-watering flavors. The dishes are easy to make yet their aroma is powerful. However, I started missing my family, my friends, our customs, and food. I decided to make a dish that reminds me of home and Kabsa popped into my mind as it can serve as a liaison to my culture. I could not find all the ingredients and I had to modify the recipe by using Italian ingredients, such as olive oil, bell peppers, parsley, and, of course, pasta. In general, any type of meat can be used in Kabsa, but I chose chicken as it is the easiest one to cook. The resulting dish was a success and my Saudi roommates loved it. The dish has become my signature recipe and they call it The Italian Kabsa. To improve the recipe, I started bringing the spice blend from back home while using high-quality Italian ingredients purchased from Little Italy in Boston. As time passed, my recipe has evolved into its current form, which I am sharing here.

Kabsa’s name is derived from the Arabic word (kabasa, "كبس"), which means press, referring to the technique used in cooking where the ingredients are all cooked under pressure. Similar to the process Kabsa must overcome, I have been put in difficult conditions on a regular basis since leaving home. As an international student, I have faced a lot of struggles and because of that, I learned to adapt to a new culture and a different type of food; this new environment has helped me grow as a person. My recipe has encouraged me to cook my own food and make new dishes from other cuisines. I will not say I am an expert chef, but cooking has become a delightful experience for me, and my roommates were eager to try my creative recipes.

Sometimes it is hard for me to express the troubles I have faced; however, as I adjusted to a new culture and my personality grew, Saudi’s Kabsa has been modified and has evolved under the influence of the Italian cuisine. I find my recipe to be a great representation of my struggles and I still find Kabsa to be an expression of my identity and background. I felt inclined to share this dish with my classmates as its aroma reminds me of warm dinners spent with family, the evenings with my roommates, my journey to the United States, and transition into a new culture.