Albanian Kabunia, the feast of the tribe for centuries

Life, Traditional Cooking

Albanian Kabunia, the feast of the tribe for centuries

It is one of the recipes that has not only resisted for centuries but over time has been exalted even more for its authentic taste.
Kabunia, is a very tasty dessert, with a slightly mystical aroma. It is one of the recipes that has not only resisted for centuries but over time has been exalted even more for its authentic taste. Kabunia is known as the tradition of Albanian cuisine prepared from all regions, its origin comes from Eastern countries. Kabunia recipe is widely known in oriental cuisine.

According to the data of abetare.net it is learned that Kabunia has been the favorite dessert of the sultans, who consumed it regularly, not only for its wonderful taste but also to gain energy and strength. Bringing kabuni to the friends table is a strong sign of expressing welcome, respect and love for the guests. Rice with raisins, almonds, cloves and cinnamon. These ingredients are enough to excite your taste fantasies and the desire to enjoy this old dessert.

The recipe that abetare.net brings today shows how easily this dessert that has "enchanted" even the sultans can be prepared at home to be enjoyed with family, friends and guests.

Ingredients

500 gr of rice
1 liter of mutton broth (or water)
200 gr sugar
150 gr raisins
100 gr butter
1 tablespoon olive oil
Some fara carnations
A little salt
A little Cinnamon


Preparation of Kabuniya
In a saucepan pour the olive oil along with the butter. Once the butter is melted, add the rice and mix for a few minutes until the rice completely absorbs the mass of melted butter.


Then slowly add boiled water, a little salt and some clove seeds. Let the mixture simmer covered with a lid on low heat.

To obtain the golden color of Kabunia, we prepare the caramel by frying 2 tablespoons of sugar with a little olive oil. Once the sugar is fried, add it to the cabbage during cooking. At the moment when the water runs out and the rice starts to bring some bubbles to the surface, we remove it from the fire.

Cover the pot with a clean napkin by placing the lid on for 15 minutes in order to soften the rice. Next, we throw the rice in a glass casserole where we throw on top the raisins and some clove seeds. Leave it again for 10 minutes and then add the sugar.

Mix it until the sugar dissolves and then throw it on the plates. To add flavor, add cinnamon and the kabunia is ready for your table.