Saudi Arabian cuisine

Saudi Arabian cuisine (Arabic:  المطبخ العربي السعودي)varies according to the diverse landscapes and regions of the country. Theenvironmental,geographic, andculturaldiversity within this vast area has led to a wide variety of dishes.Saudi Arabiaencompasses different regions, resulting incuisinesfrom 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 inSaudi Arabiais influenced by their native Arabian culture and theIslamic culture.Dates, for example, are associated with the tradition of breaking the fast afterRamadan. 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 Arabiancustomsandtraditions.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 withSharia, the Islamic law.
Traditionalcoffeehouses(maqha) used to be ubiquitous, but are now being displaced by food-hall-style cafes. According to the Saudi Arabian Cultural Mission, "servingGahwah(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 amortar and pestle. The host would then addcardamompods 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 adallahand poured into small cups called finjan.
Yoghurtis normally made into a drink calledlaban.
Sobiais a cold drink usually made in theHijazbut now available all over Saudi Arabia, especially duringRamadan. It is made from a light fermented mixture ofbarley/brown bread,date palmsap, herbs and spices. It may be either white or colored depending on the flavor.
In January 2024, the Saudi Culinary Commission, which operates under theMinistry of Culture, announced the regional dishes of Saudi Arabia's 13 regions.The following is a list containing Saudi Arabia's regional dishes:
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 neighboringgulf states.
Islamic dietary lawsforbid the eating ofporkand the drinking of alcoholic beverages. This law is enforced throughoutSaudi Arabia. According to Islamic law, animals must be butchered in ahalalway and blessed before they can be eaten.
According to the Saudi Arabian cultural mission,