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Saudi Arabian cuisine

Culinary traditions of Saudi Arabia

Culinary traditions of Saudi Arabia

Saudi Arabian cuisine (Arabic: المطبخ العربي السعودي) is the cooking styles and dishes of Saudi Arabia. Varying throughout the diverse landscapes and regions of the country, the environmental, geographic, and cultural differences have led to a wide variety of dishes. Saudi Arabia encompasses different regions, resulting in cuisines from the Central region, Eastern, Southern and Western regions. Furthermore, Saudi Arabia's position along global trade routes has led to the introduction of various spices.

Cooking in Saudi Arabia is influenced by the native Arab and the Islamic culture. Dates, for example, are associated with the tradition of breaking the fast after Ramadan. Most food ingredients, such as wheat, dates, ghee, meat, fish and vegetables, are sourced locally. Through these ingredients, dozens of delicious dishes have been created, which are closely linked to Saudi Arabian customs and traditions. These dishes are typically enjoyed during festive seasons, Hajj, special occasions, weddings, and the arrival of a newborn. Serving these dishes to guests is a way of expressing generosity and the renowned hospitality of the people of Saudi Arabia. Some of these traditions continue to be practiced to this day.

Pork consumption is forbidden to Muslims in Saudi Arabia, in accordance with Sharia, the Islamic law.

Traditional cuisine

Foods and dishes

Dish nameImageDescription
MufattahA method of serving a roasted lamb on rice. This method is considered a symbol of generosity and hospitality, and it is one of the main techniques used to serve feasts during major occasions and celebrations.
Kabsa[[File:Kabsa.jpgcenterframeless220x220px]]One of the best-known Saudi Arabian dishes found in most regions of the Kingdom is typically made with rice, vegetables, spices, herbs and either chicken, lamb, camel, or beef. Spices are considered the main ingredient in any kabsa since they, alongside herbs, provide its distinctive flavor. Among the mix of spices added to kabsa are black pepper, cardamom, saffron, cinnamon, cloves, dried lemon, and bay leaves, while the cooking sauce (kushnah) is made from caramelized onions and tomatoes.
Matazeez[[File:1مطازيز.jpgcenterframeless]]Matazeez, a rich and filling main dish, is one of the best-known dishes in the Central region. Its origin and etymology are unclear as it is not found in Arabic dictionaries. It is believed that the word may be a combination of two words: *mata*, meaning to press or compress, referring to the dough that shrinks when cooked with meat and vegetables. Others believe that the word's origin is *mataqiq*, as the dough produces a cracking sound when kneaded, assuming that the letter *q* was gradually replaced with the letter *z*.
Jareesh[[File:Jarish SaudiCuisine.JPGcenterframeless]]date=2023-01-12title=Jareesh, maqshush announced as Saudi Arabia's national dishesurl=https://arab.news/wsbfxaccess-date=2023-12-26website=Arab Newslanguage=en}}
QursanThin bread discs soaked in meat and vegetable broth.
MargoogPrepared from whole wheat flour (wheat bran), salt, and water. The ingredients are kneaded together and left until the meat is partially cooked. The vegetables are then added, and the dough is spread thinly over the same pot on top of the broth until it becomes soft.
Kleja[[File:Kleeja 1.JPGcenterframeless]]A well-known dessert in the Qassim region, made of wheat flour, sugar, honey, and spices.
Hanini[[File:Hininy Vestival in Unayzah 2020-1.jpgcenterframeless]]Mashed dates mixed with bread made from wheat flour.
Kabeba[[File:Stuffed grape leaves.jpgcenterframeless]]Grape leaves stuffed with meat and rice.
Maqshush[[File:طبق المقشوش السعودي.jpgcenterframeless]]A well-known winter dish in the Hail region and some northern regions of Saudi Arabia. Maqshush is made from brown flour, white flour, eggs, yeast, and milk. After preparation, it is topped with honey or ghee. Maqshush was chosen as the national dessert of Saudi Arabia in early 2023.
Sha'athaA mixture of dates, hard dry laban (*iqt*), and ghee. It is well-known among the people of al-'Aridh and Sudair, and although the presentation may vary between them, the ingredients remain the same.
Harees[[File:Al fanar harees (7797136886).jpgthumb]]Prepared from meat, wheat, ghee, black pepper, cinnamon, and salt.
Saleeg[[File:Chicken Saleeg.jpgcenterframeless220x220px]]Cooked white rice with broth (chicken or meat) to which milk is added. It is one of the dishes of the Western region.
FermozaMeat-stuffed pastries baked in the oven.
DebyazaThis dish originates from Mecca, and it is called khushaf, or mixed nut, dates and apricot compote. It is a traditional dish that is always present during the celebration of Eid al-Fitr, marking the end of the holy month of Ramadan. This dish has a dense consistency similar to jam, which helps preserve it for up to six months. It is made from dried apricots, cardamom, cloves, cinnamon, dried dates and sugar. It is then left to soak for half an hour until it thickens before adding roasted nuts. It can be served cold or hot in decorative bowls called *tutuah* during the first few days of Eid. Some people enjoy dipping bread or *shuraik* in debyaza.
Bukhari rice[[File:Bukhari Rice ارز بخاري بالدجاج.JPGcenterframeless]]One of the best-liked dishes in the kingdom, equally widespread as kabsa.
Mutabbaq[[File:Murtabak.jpgcenterframeless]]Mutabbaq is a well-known everyday snack, especially in the western part of Saudi Arabia. Especially during Ramadan or during Hajj and Umrah, it is enjoyed by many visitors in Mecca.
Tharid[[File:Tharid..JPGcenterframeless]]This dish dates back to the pre-Islamic Arab period and is called *mashrubiyah*. It is primarily made with meat and vegetables or bread (or both) which are combined and then formed into small pieces to be dipped into a deep meat broth dish.
Talbina[[File:Talbinah.jpgcenterframeless]]Porridge made from barley flour and its bran. A cup of water is added and then it is cooked over a low heat for 5 minutes. Then, a cup of milk and a tablespoon of honey are added. It is garnished with cinnamon or shredded almonds.
Areekah[[File:Arika, a Saudi dish.jpgcenterframeless]]title=The popular cuisine in Abhaurl=https://www.visitsaudi.com/en/see-do/destinations/abha/traditional-dishes-and-flavors-of-abhaaccess-date=2023-12-27website=www.visitsaudi.comlanguage=enarchive-date=2023-12-27archive-url=https://web.archive.org/web/20231227121915/https://www.visitsaudi.com/en/see-do/destinations/abha/traditional-dishes-and-flavors-of-abhaurl-status=dead }}
Mifa breadOval-shaped bread made of brown flour without any filling, with sesame or nigella seeds on top, giving the bread a distinct taste and flavor when baked.
HeneethHeneeth is associated with the well-known sala and markh trees in Asir. It is one of the best-known dishes in the province. Heneeth is often prepared outdoors, in an iron pot or in a sand pit referred to as a *mahnaz*. After ignition of the firewood in the pit, the heat reaches a high and balanced degree to complete the process of cooking, so the meat is in the best condition. To prepare the dish, a layer of markh plant is put in the iron pot, then meat pieces are added that are then covered with another layer of markh. Finally, a piece of cloth is placed on top before the heneeth is tightly covered. The process of cooking takes between two and three hours. The dish is usually served with rice.
MathlothaMathlotha, traditionally served on special occasions, consists of three essential layers: a hearty wheat-based porridge with vegetables and meat (*jareesh*), shredded pieces of paper-thin flatbread (*qursan*), and basmati rice. Chunks of roasted chicken, lamb, or other meat are placed on top of the rice. The layers are arranged on a large circular platter for serving.
al-Raqash[[File:الرقش،،،.jpgcenterframeless220x220px]]Dough made from barley flour and salt, filled with minced meat, special spices, and tomatoes, is baked on a griddle. Afterwards, some are stacked in a vessel called an *al-mudhann* and baked further.
DaghabisDaghabis consists of dough that is placed on broth until it is cooked. It is known for being a rich meal and is considered by some to be heavy on the stomach.
AseedaWheat flour is kneaded with water and a little salt, then served with broth, meat, and sometimes milk and ghee. Its variations differ depending on the region.
Ma'soub[[File:Yemeni Masoob.jpgcenterframeless]]A traditional breakfast meal that became famous in Mecca and Jazan. The name is derived from the word *asb*, which means 'mixing' or 'mashing', as the ingredients (butter, bread, bananas, and honey) are mashed during cooking. It is cooked in the deep wooden dish (an *al-qudhah*) in which the ingredients were mixed together. Ma'soub is generally a breakfast dish; some prefer it in the evening, although it is a rich dish. Chefs in Mecca typically use a special type of wheat called *hamees*, grown in the Taif region and its surroundings, to make the ma'soub, along with local bananas known as *zima*. It can be served with cream, cheese, dates, or cornflakes.
MahshooshParticularly consumed during Eid al-Adha, this dish is made of lamb cutlets pan-fried in fat and seasoned with cinnamon and salt.
TasabeaTasabea is often prepared at traditional events and celebrations. For preparation, it relies on milk and water; to which flour is added, all to be cooked until done. At the end, it is served with margarine, cooked with stone, known as radfa, in its center.
al-WafdIt is made from Bur (wheat), which is placed in a special container after being baked. It is then pressed by hand to form a ball shape. Afterwards, it is placed in a basket-like vessel called Matrah and served with broth.
Hassawi Rice KabsaHassawi Kabsa is distinguished by its short, red rice grains, known as al-Aish al-Ahmar. Traditionally, the rice is ground using a mortar and pestle and cooked in a copper pot, which acts as a pressure cooker in a process known as Um al-Kaak. However, it is typically cooked nowadays in a regular pressure cooker. The Hassawi Kabsa is similar to the traditional Kabsa, except for the rice preparation method.
Aish al-JazarThis seasonal recipe is only prepared mid-winter in al-Ahsa when the local markets are filled with red carrots resembling radishes. As the carrots become redder, their price typically increases. It is prepared with dried shrimp and served with boiled eggs.
MaadousThis is a traditional winter dish served in Mecca and Medina. It used to be prepared with rainwater, and families enjoyed it as a celebration of rainfall; as such, it is known as a cloud and rain meal. The dish is made by cooking soaked and drained lentils with washed rice, spices, and chicken or vegetable broth. It is simmered until the broth dries and the ingredients are cooked. It is typically served with a variety of vegetable salads, including onions, fenugreek, and tamarind sauce, to balance the flavors with the taste of Maadous. It is accompanied by pickled lemons and radishes. In a similar way to the main dish, Maadous can be served with dried fish that is grilled until cooked. The origin of the dish can be traced back to the city of Yanbu, located on the Red Sea coast.
MaghaziliyahThe dish derives its name from the word ghazal (spinning), originating from Taif. It is also popular in Mecca, but without meat and with tomatoes, seasoned and caramelized onions instead. This dish is always accompanied by yogurt and cucumber salad.
Sh'ayriyahOne of the most famous desserts in Mecca is Sh'ayriyah. The name is derived from the word She'er (or hair) due to the resemblance between the strands of vermicelli and hair in their softness. Housewives in the Mecca region used to spend long hours stretching and cutting the vermicelli dough into thin, long threads, which were then cooked in a pan with ghee until they turned golden brown. Hot water was poured over the vermicelli and stirred until the water dried up.
Khaliat Nahl[[File:خليه_نحل_IMG_0957.jpgcenterframeless220px]]A dessert made from bread rolls stuffed with cheese and topped with a syrup made from honey.

Beverages

Traditional coffeehouses (maqha) used to be ubiquitous, but are now being displaced by food-hall-style cafes. According to the Saudi Arabian Cultural Mission, "serving Gahwah (Coffee) in Saudi Arabia is a sign of hospitality and generosity". Traditionally, the coffee beans were roasted, cooled and ground in front of the guests using a mortar and pestle. The host would then add cardamom pods to the coffee beans during the grinding process. Once the coffee was brewed, it would be poured for the guests. Today though, gahwah is not prepared in front of the guests; instead it is elegantly served in a dallah and poured into small cups called finjan.

Yoghurt is normally made into a drink called laban.

Sobia is a cold drink usually made in the Hijaz but now available all over Saudi Arabia, especially during Ramadan. It is made from a light fermented mixture of barley/brown bread, date palm sap, herbs and spices. It may be either white or colored depending on the flavor.

Regional dishes

In January 2024, the Saudi Culinary Commission, which operates under the Ministry of Culture, announced the regional dishes of Saudi Arabia's 13 regions. The following is a list containing Saudi Arabia's regional dishes:

RegionDish NameImageDescription
RiyadhMargaouqThin round pieces of whole wheat dough, cooked with a broth made from meat and vegetables such as eggplant, pumpkin, and zucchini
MakkahSaleeq150pxMade of boiled rice with meat broth and served with meat on top, to which some add a quantity of milk, mastic, and salt
Al-MadinahMadini RiceWhite steamed rice, topped with tender meat in a rich and flavorful broth, giving it a distinctive red color
Eastern ProvinceHassawi RiceA traditional dish distinguished by its red-colored rice grains, which are renowned for being cultivated in Al-Ahsa
Al-QaseemKleja150pxDessert made from whole wheat flour, stuffed with a mixture of sugar, cardamom, cinnamon, ground black lime, local ghee, and ginger
HailKeubaibat Hail150pxA dish made of grape leaves stuffed with rice, cooked with meat, and seasoned with onions, tomatoes, salt, and spices
Northern BordersMulayhiyaA dish consisting of rice, meat, and meat broth, with dried yogurt, garnished with parsley and pine nuts
Al-JoufBukaylaA dessert made from equal amounts of "Samh" flour and de-pitted dates, blended together, and a small amount of local ghee may be added
TaboukSayadiahA dish in which the rice is special by its brown color, from being mixed with onions sautéed in oil.
Al-BahaMuqana BreadWhole wheat flour dough, which is rolled out on a heated stone slab over firewood, until it becomes a dark brown color
AseerHaneethIt is a traditional food made of rice and fresh meat, which is placed in special ovens under the ground with "Marakh" herb, and left until cooked
NajranRuqshSmall pieces of whole wheat bread placed in a granite bowl, with meat broth and meat added over it
JazanMaghshPieces of meat are placed in a stone pot called

Fast-food and chain restaurants

Chain restaurants have been slow to gain ground in Saudi Arabia, yet are steadily becoming a part of the local cuisine. Although chain restaurants only account for 25% of sales in the service industry, chains have seen far more growth than independent players in recent years. Al Baik, a chain focused on the sale of broasted fried chicken, has led the charge as far as Saudi-owned chains go, and has expanded operations into several neighboring gulf states.

Islamic dietary laws

Islamic dietary laws forbid the eating of pork and the drinking of alcoholic beverages. This law is enforced throughout Saudi Arabia. According to Islamic law, animals must be butchered in a halal way and blessed before they can be eaten.

According to the Saudi Arabian cultural mission,

References

References

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