# Saudi Arabian cuisine

Saudi Arabian cuisine (Arabic: المطبخ العربي السعودي) varies according to the diverse landscapes and regions of the country. The environmental, geographic, and cultural diversity within this vast area has 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 their native Arabian culture 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 name | Description |
| Mufattah | It is a name for a 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 | One of the most famous 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, give it 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 | 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. On the other hand, some 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. 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. Often consumed during the winter season for its ability to provide warmth, this dish is highly favored during Ramadan. 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. The water level must be concentrated for the food to acquire a thick and rich taste and texture. |
| Jareesh | It is a popular Saudi Arabian dish famous in the Central region, consisting of crushed wheat. It is cooked with yogurt, chicken, or other meat and served with fried onion kushnah. In the beginning of the year 2023, it was chosen as a national dish. |
| Qursan | Thin bread discs soaked in meat and vegetable broth. |
| Margoog | It is prepared from whole wheat flour (wheat bran), salt, and water. The ingredients are kneaded together and left until the meat is partially cooked. Then, the vegetables are added, and the dough is spread thinly over the same pot on top of the broth until it becomes soft. |
| Kleja | It is a famous dessert in the Qassim region, made of wheat flour, sugar, honey, and some spices. |
| Hanini | It consists of mashed dates mixed with bread made from wheat flour. |
| Kabeba | It consists of grape leaves stuffed with meat and rice. |
| Maqshush | 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. Maqshush was chosen as the national dessert of Saudi Arabia in early 2023. |
| Sha'atha | It is a mixture of dates, hard dry laban (Iqt), and ghee. It is popular among the people of al-'Aridh and Sudair, and although the presentation may vary between them, the ingredients remain the same. |
| Harees | It is prepared from meat, wheat, ghee, black pepper, cinnamon, and salt. |
| Saleeg | It is a dish of cooked white rice with broth (chicken or meat) to which milk is added. It is one of the dishes of the Western region. |
| Fermoza | Meat- stuffed pastries baked in the oven. |
| Debyaza | 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. Some people enjoy dipping bread or Shuraik in the Debyaza. |
| Bukhari Rice | This is one of the most popular dishes in the Kingdom, which is equally widespread as Kabsa. It is prepared by cutting the meat into medium-sized portions and lightly frying it in ghee or clarified butter. Ground chickpeas and finely chopped onions, known as Kushnah, are added to it. Tomato juice, black pepper and cumin are also added. When the meat is nearly cooked, sliced carrots are added, followed by rice. It is then left to absorb the water and cook until done. |
| Mutabbaq | Mutabbaq is one of the famous and everyday snacks, especially in the western part of Saudi Arabia. Especially during Ramadan or during Hajj and Umrah, it is a special discovery for many visitors in Mecca, Saudi Arabia. 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. Once cooked, it is cut further into smaller squares and is eaten with lemon and green chili. |
| Tharid | 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 is then formed into small pieces to be dipped into a deep meat broth dish. |
| Talbina | 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. It is garnished with cinnamon or shredded almonds. In his Hadith on Talbina, Muhammad recommended it when sad events happen for its effect on soothing hearts and relieving sadness. |
| Areekah | 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. Finally, it is decorated with dates on the side. |
| Mifa Bread | Mifa is an oval-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. |
| Heneeth | 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. At last, you can enjoy heneeth, which is usually served with rice. |
| Mathlotha | Mathlotha consists of three essential layers, namely a hearty wheat-based porridge with vegetables and meat (Jareesh), shredded pieces of paper-thin flatbread (Qursan), and basmati rice, while chunks of roasted meat (chicken, lamb, or other meat) are placed on top of the rice to crown the whole thing. Traditionally, the layers are arranged on a large circular serving platter, and the dish is traditionally enjoyed on special occasions. |
| al-Raqash | This is a dough made from barley flour and salt, filled with minced meat, special spices, and tomatoes. It is then baked on a griddle, and afterwards, some of them are stacked on top of each other in a vessel called al-Mudhann and baked further. |
| Daghabis | Daghabis is a dough that is placed on broth until it is cooked, and it is known for being a rich meal. It is considered by some to be heavy on the stomach despite its healthy ingredients. |
| Aseeda | It consists of wheat flour kneaded with water and a little salt. It is then served with broth, meat, and sometimes milk and ghee. Its variations differ depending on the region. |
| Ma'soub | 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. Nowadays, it can be served with cream, cheese, dates, or cornflakes. |
| Mahshoosh | Particularly consumed during Eid al-Adha, this dish is made of lamb cutlets pan-fried in fat and seasoned with cinnamon and salt. |
| Tasabea | 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. At the end, it is served with margarine, cooked with stone, known as radfa, in its center. |
| al-Wafd | 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. Afterwards, it is placed in a basket-like vessel called Matrah and served with broth. |
| Hassawi Rice Kabsa | 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. The Hassawi Kabsa is similar to the traditional Kabsa, except for the rice preparation method. |
| Aish al-Jazar | 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. It is prepared with dried shrimp and served with boiled eggs. |
| Maadous | 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. The origin of the dish can be traced back to the city of Yanbu, located on the Red Sea coast. |
| Maghaziliyah | 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. This dish is always accompanied by yogurt and cucumber salad. 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. Then the rice is added, sprinkled with saffron water, and served hot with boiled eggs and roasted almonds. |
| Sh'ayriyah | One 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. Then, a mixture containing milk, saffron, cardamom, sugar, and almonds was prepared and poured over the vermicelli. The dish was left on heat until the vermicelli absorbed all the milk, and it was served hot. |

### 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:
| Region | Dish Name | Description |
| Riyadh | Margaouq | Thin round pieces of whole wheat dough, cooked with a broth made from meat and vegetables such as eggplant, pumpkin, and zucchini |
| Makkah | Saleeq | Made of boiled rice with meat broth and served with meat on top, to which some add a quantity of milk, mastic, and salt |
| Al-Madinah | Madini Rice | White steamed rice, topped with tender meat in a rich and flavorful broth, giving it a distinctive red color |
| Eastern Province | Hassawi Rice | A traditional dish distinguished by its red-colored rice grains, which are renowned for being cultivated in Al-Ahsa |
| Al-Qaseem | Kleja | Dessert made from whole wheat flour, stuffed with a mixture of sugar, cardamom, cinnamon, ground black lime, local ghee, and ginger |
| Hail | Keubaibat Hail | A dish made of grape leaves stuffed with rice, cooked with meat, and seasoned with onions, tomatoes, salt, and spices "Sarar Hail" |
| Northern Borders | Mulayhiya | A dish consisting of rice, meat, and meat broth, with dried yogurt, garnished with parsley and pine nuts |
| Al-Jouf | Bukayla | A dessert made from equal amounts of "Samh" flour and de-pitted dates, blended together, and a small amount of local ghee may be added |
| Tabouk | Sayadiah | A dish in which the rice is special by its brown color, from being mixed with onions sautéed in oil. |
| Al-Baha | Muqana Bread | Whole wheat flour dough, which is rolled out on a heated stone slab over firewood, until it becomes a dark brown color |
| Aseer | Haneeth | It 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 |
| Najran | Ruqsh | Small pieces of whole wheat bread placed in a granite bowl, with meat broth and meat added over it |
| Jazan | Maghsh | Pieces of meat are placed in a stone pot called "Al-Maghash" and then cooked in the "Al-Meefa" oven |

## 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,
   "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. This helps them perform the Tarawih held in the evenings during Ramadan."