Saudi Arabian cuisine is a vibrant reflection of the country's diverse landscapes, rich cultural heritage, and renowned hospitality. Varying throughout the diverse landscapes and regions of the country, the environmental, geographic, and cultural differences have led to a wide variety of dishes. Influenced by native Arab traditions and Islamic culture, Saudi cooking utilizes locally sourced ingredients like wheat, dates, ghee, meat, fish, and vegetables to create a plethora of delicious and unique dishes. Serving these dishes to guests is a way of expressing generosity and the renowned hospitality of the people of Saudi Arabia. From savory main courses to delectable desserts, Saudi Arabian food offers a unique culinary experience.
Regional Influences on Saudi Cuisine
Saudi Arabia encompasses different regions, resulting in cuisines from the Central region, Eastern, Southern and Western regions. The country's vast landscape and regional variations contribute to diverse culinary traditions. Cooking in Saudi Arabia is influenced by the native Arab and the Islamic culture. Each region boasts its own specialties, reflecting the unique ingredients and cooking styles of the area.
Staples and Traditions
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. Islamic dietary laws forbid the eating of pork and the drinking of alcoholic beverages. This law is enforced throughout Saudi Arabia. According to the Saudi Arabian cultural mission, "guests are served hot coffee and dates as a symbol of generosity and hospitality. The same practice is carried out in the month of Ramadan. Muslims in Saudi Arabia break their fast with dates, water and Arabian coffee. The caffeine in the coffee and the carbohydrates and iron in dates nourishes the fasting person with a lot of energy.
Popular Dishes
Kabsa: The National Dish
One of the most famous Saudi Arabian dishes found in most regions of the Kingdom is Kabsa. Kabsa has rightfully earned its place as the national dish of Saudi Arabia. This beloved recipe is a celebration of flavors, a feast for the senses, and a testament to the culinary prowess of the Saudi people. It is typically made with rice, vegetables, spices, herbs and either chicken, lamb, camel, or beef. The dish is made with a base of long-grain rice, which is then lovingly infused with a blend of spices like cloves, cardamom, saffron, cinnamon, and black lime. Spices are considered the main ingredient in any kabsa since they, alongside herbs, give it its distinctive flavor. The rice is adorned with tender pieces of chicken, lamb, or sometimes camel, each contributing its own depth of flavor to the dish. The secret to an authentic Kabsa lies in the layering of flavors and the patience with which it is prepared. It is often garnished with fried nuts, raisins, and chopped fresh herbs before serving, adding a delightful crunch and burst of freshness to each bite. Hassawi 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.
Mandi: Slow-Cooked Perfection
While Mandi finds its roots in Yemen, it has been warmly embraced by the Saudi people and has become a staple in households across the country. The key to a perfect Mandi lies in the method of cooking. The meat, usually chicken or lamb, is marinated with a blend of spices and then slow-cooked in a tandoor, a type of oven that is often buried in the ground. The rice in Mandi is also cooked with a special touch. It is seasoned with a mix of spices and then cooked in the meat's juices, absorbing all the delightful flavors. When served, the rice and meat are often accompanied by a side of a tangy tomato sauce, which adds an extra layer of flavor to the dish. Another favourite dish, especially in the Kingdom’s southern provinces of Aseer and Al-Bahah, is mandi - known for its smoky flavour profile. Traditionally cooked underground in a circular fire-warmed tannour pit, it involves roasting a whole lamb or goat, or a whole chicken alternatively, in a tightly sealed pot for up to two hours to retain tenderness in the meat. Rice typically gets cooked underneath, enabling the classic seasonings of salt and saffron to flavour the meat and drip down to the base, along with those all-important fats.
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Jareesh: A Hearty Staple
Jareesh or Harees is one of those dishes that may not have international fame but is a cherished staple in Saudi Arabian households. Jareesh is another traditional Saudi and Middle Eastern staple. What makes Jareesh so special is its versatility. It can be enjoyed plain, or it can be enriched with a variety of ingredients such as milk, butter, and an array of aromatic spices, which give it a comforting and hearty flavor. The beauty of Jareesh lies in its simplicity and its ability to bring comfort. It is a humble dish, one that is often enjoyed during the cooler months, providing warmth and nourishment. Topped off with shredded meat and spices, and sometimes garnished with oil and herbs, jareesh can be enjoyed on its own or accompanied with yoghurt, a simple salad and bread.
Matazeez: A Central Region Delight
Matazeez is one of the most famous dishes in Central region. It is a rich and filling main dish. 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. This dish is popular throughout Saudi Arabia and is called by different names in various regions, such as marasi', al-quraysat, al-masabieh, or al-dahalis. The Matazeez dough is made of whole wheat produced locally in Qassim. It is then cut into relatively thick round shapes called mathayel. It is then dipped into a meat and vegetable marinade. Matazeez is a dish that showcases the heartiness of traditional Saudi Arabian cuisine. The dumplings are made from a simple dough that is rolled out and cut into small squares, then filled with a mixture of meat and spices. The dumplings are then cooked in a tomato-based sauce that is flavored with a variety of aromatic spices. Matazeez is a dish that is best enjoyed shared, a symbol of the communal nature of Saudi Arabian dining.
Maqshush: A Winter Warmer
Maqshush is famous in the Hail region and some northern regions of Saudi Arabia. It is particularly consumed during the winter season. Maqshush is made from brown flour, white flour, eggs, yeast, and milk. After preparation, it is topped with honey or ghee.
Khushaf: A Festive Treat
This 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 6 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 to it. It can be served cold or hot in decorative bowls called Tutuah during the first few days of Eid.
Mutabbaq: A Savory Snack
Mutabbaq is one of the famous and everyday snacks, especially in the western part of Saudi Arabia. One of the most popular street foods in Saudi Arabia is mutabbaq, a savoury or sweet stuffed pancake. You can try this snack at open-air markets and street corners across the country. A square-shaped fried (baked in some regions) thin layer of bread stuffed mainly with minced meat (boiled with garlic), beaten eggs, chopped leeks, and green onion. Mutabbaq is one of those dishes that captures the imagination with its simplicity and depth of flavor. It is a savory stuffed pancake that is popular not just in Saudi Arabia but throughout the Arabian Peninsula and Southeast Asia. The dish consists of thin layers of dough that are filled with a mixture of ground meat, onions, and spices. The pancake is then folded and cooked on a griddle until it is crispy on the outside and warm and savory on the inside. Mutabbaq is often served with a side of yogurt or a tangy sauce, which complements the richness of the pancake perfectly.
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Mashrubiyah (Talbinah): A Pre-Islamic Porridge
This dish dates back to the pre-Islamic Arab period and is called Mashrubiyah. This is a 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.
Heneeth: A Southern Specialty
Heneeth is a dish associated with the well-known Sala and Markh trees in Asir. It is one of the most famous dishes in the province. Heneeth is often prepared outdoors, in an iron pot or in a sand pit referred to as "mahnaz." After igniting 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 recipe, a layer of Markh plant is put in the iron pot, then the meat pieces are added that are then covered with another layer of Markh. Finally, a piece of cloth is placed on the top before the heneeth is tightly covered. The process of cooking takes between two and three hours.
Aseeda: A Simple Comfort Food
It consists of a liquid dough grilled on the griddle, then served in a dish with the addition of ghee and honey in the middle of the dish.
Daghabis: A Rich and Filling Meal
This is a dough made from barley flour and salt, filled with minced meat, special spices, and tomatoes. Daghabis is a dough that is placed on broth until it is cooked, and it is known for being a rich meal.
Mathlotha: A Northern Delight
It consists of wheat flour kneaded with water and a little salt. It is then served with broth, meat, and sometimes milk and ghee.
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Ma'soub: A Sweet Breakfast Treat
It is 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 a deep wooden dish called al-Qudhah, where the ingredients are mixed together. Ma'soub is a daily dish enjoyed by all segments of Saudi Arabian society at breakfast; some prefer it in the evening, although it is a rich dish. Chefs in Mecca tend to use a special type of wheat called Hamees, which is grown in the Taif region and its surroundings, to make the Ma'soub bread along with local bananas known as Zima.
Tasabea: A Celebratory Dish
Tasabea 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.
Mabshur
It 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.
Maadous: A Winter Delicacy
This 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. This 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.
Ghazal: A Taif Specialty
The 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. To prepare it, the pulses are boiled in a pot until soft, while the meat is boiled separately in another pot until it cooks and the foam is removed. Salt and bay leaves are added, and once cooked, it is set aside. The rice is cooked in a small pot over medium heat with the meat broth. The yogurt is mixed with cornstarch and half the number of spices. Onions are sautéed with vegetable oil or ghee, then garlic, spices, and meat are added. The pulses are placed on top, followed by the yogurt and flour mixture.
Other Popular Dishes
- Mofatah Al-Dajaj: A dish often reserved for special occasions and celebrations, made with a whole chicken boiled with spices and adorned with nuts and raisins.
- Ruz Al Bukhari: A fragrant rice dish with roasted chicken or lamb, reflecting the influence of the historic spice trade.
- Saleeg: A creamy rice dish cooked in broth and milk, seasoned with cardamom and butter.
- Shawarma: Thinly sliced marinated meat (chicken, lamb, or beef) slow-cooked on a rotating spit, a popular street food.
- Tamees: A beloved bread baked in a tandoor oven, known for its fluffy texture and slightly crisp crust.
Vegetarian Options in Saudi Arabian Cuisine
Saudi Arabia’s vegetarian cuisine celebrates fresh ingredients, bold flavors, and aromatic spices. While meat is a prominent part of Saudi cuisine, there are also several delicious vegetarian options available.
- Fattoush: A refreshing salad with toasted pita bread and fresh vegetables.
- Muttabal: A smoky eggplant dip made from roasted eggplants.
- Ful Medames: Slow-cooked fava beans seasoned with olive oil, cumin, and garlic.
- Hummus: A creamy chickpea dip blended with tahini, lemon juice, and garlic, often served with vegetables.
Street Food Delights
As you stroll through the bustling streets of Saudi Arabia, tantalizing aromas and bold flavors beckon you to explore.
- Manakish: A Middle Eastern flatbread topped with za’atar or cheese.
- Samboosa: Crispy pastries filled with meat, cheese, or vegetables.
- Luqaimat: Sweet dumplings with a golden, crispy exterior and soft interior.
- Shawarma Saj: Marinated meat wrapped in thin saj bread.
- Falafel Sandwich: Crispy falafel wrapped in Arabic bread with vegetables and tahini sauce.
Sweet Endings: Saudi Arabian Desserts
As you explore the enchanting world of Saudi Arabian desserts, you’ll immerse yourself in a sweet symphony of flavors and textures.
- Kunafa: A sweet cheese filling enveloped in delicate pastry, soaked in fragrant sugar syrup.
- Umm Ali: A rich dessert with layers of bread or puff pastry, nuts, and cream.
- Baklava: Layered pastry filled with chopped nuts and drenched in sweet syrup.
- Ma’amoul: Shortbread cookies filled with dates, pistachios, or walnuts.
- Basbousa with Cream: Semolina cake with a moist texture and sweet flavor.
- Sh'ayriyah: One of the most famous desserts in Mecca. 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. Then, a mixture containing milk, saffron, cardamom, sugar, and almonds was prepared and poured over the vermicelli.
- Areeka: A dessert that is cherished in Saudi Arabia, a sweet treat that is often enjoyed during special occasions and celebrations. The dessert is made from dates that are mashed and then mixed with flour and butter. The mixture is then cooked until it forms a thick paste, which is then spread out and allowed to cool.
- Maamol: A type of cookie that is often associated with celebrations and festivities in Saudi Arabia. The cookies are made from a dough that is infused with fragrant spices like mahlab and orange blossom water. They are then filled with a variety of fillings such as dates, pistachios, or walnuts.
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. 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.
Modern Influences
Chain restaurants have been slow to gain ground in Saudi Arabia, yet are steadily becoming a part of the local cuisine.
Flavor Profile
Saudi food is moderately spiced but not typically spicy hot. It tends to be aromatic rather than oily, using spices like cardamom, saffron, turmeric, and cinnamon. While some dishes contain ghee, they’re not usually overly greasy. The Saudi Arabian flavor profile is not one that can be easily forgotten. It is indulgent yet balanced, rich yet subtle, and always, always inviting.
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