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Saudi Arabian cuisine (Arabic: المطبخ العربي السعودي) is the cooking styles and dishes ofSaudi Arabia. Varying throughout the diverse landscapes and regions of the country, theenvironmental,geographic, andcultural differences have led to a wide variety of dishes. Saudi Arabia encompasses different regions, resulting incuisines 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.[1]
Cooking in Saudi Arabia is influenced by the nativeArab and theIslamic culture.Dates, for example, are associated with the tradition ofbreaking 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 Arabiancustoms andtraditions.[2] 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.[3]
Pork consumption is forbidden to Muslims in Saudi Arabia, in accordance withSharia, the Islamic law.
| Dish name | Image | Description |
|---|---|---|
| Mufattah | A method of serving aroasted lamb onrice. 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.[4] | |
| Kabsa |  | One of the best-known Saudi Arabian dishes found in most regions of the Kingdom is typically made with rice,vegetables,spices,herbs and eitherchicken, lamb,camel, orbeef. 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 areblack pepper,cardamom,saffron,cinnamon,cloves, dried lemon, and bay leaves, while the cooking sauce (kushnah) is made from caramelized onions and tomatoes.[5] |
| Matazeez |  | Matazeez, a rich and filling main dish, is one of the best-known dishes in theCentral region. Its origin and etymology are unclear as it is not found in Arabic dictionaries. It is believed[by whom?] 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.[clarification needed] Others believe that the word's origin ismataqiq, as the dough produces a cracking sound when kneaded, assuming that the letterq was gradually replaced with the letterz. 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 winter for its ability to provide warmth, this dish is highly favored duringRamadan. Matazeez dough is made of whole wheat produced locally inQassim. It is 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.[6] |
| Jareesh |  | A well-known Saudi Arabian dish, especially in the Central region, consisting of crushed wheat. It is cooked withyogurt and chicken or other meat, and served with friedonion kushnah. At the beginning of 2023, it was chosen as anational dish.[7] |
| Qursan | Thinbread discs soaked in meat and vegetable broth.[8][9] | |
| Margoog | Prepared from wholewheat flour (wheat bran), salt, and water. The ingredients are kneaded together and left until the meat[clarification needed] 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.[10] | |
| Kleja |  | A well-knowndessert in the Qassim region, made of wheat flour, sugar, honey, and spices.[11] |
| Hanini |  | Masheddates mixed with bread made from wheat flour.[12] |
| Kabeba |  | Grape leaves stuffed with meat and rice.[12] |
| Maqshush |  | 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.[13][7] |
| Sha'atha | A mixture of dates, hard dry laban (iqt), and ghee. It is well-known among the people of al-'Aridh andSudair, and although the presentation may vary between them, the ingredients remain the same. | |
| Harees | .jpg) | Prepared from meat, wheat, ghee, black pepper, cinnamon, and salt.[14] |
| Saleeg |  | Cooked white rice with broth (chicken or meat) to which milk is added. It is one of the dishes of the Western region.[15] |
| Fermoza | Meat-stuffed pastries baked in the oven.[16] | |
| Debyaza | This dish originates fromMecca, and it is called khushaf, or mixed nut, dates and apricot compote.[clarification needed] It is a traditional dish that is always present during the celebration ofEid al-Fitr, marking the end of the holy month of Ramadan. This dish has a dense consistency similar tojam, 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 calledtutuah during the first few days of Eid. Some people enjoy dipping bread orshuraik in debyaza.[17] | |
| Bukhari rice |  | One of the best-liked dishes in the kingdom, equally widespread askabsa. It is prepared by cutting the meat into medium-sized portions and lightly frying it in ghee or clarified butter. Groundchickpeas and finely chopped onions, known askushnah, are added, as are tomato juice, black pepper and cumin. When the meat is nearly cooked, sliced carrots are added, followed by rice. The dish is then left to absorb the water and cook until done.[18] |
| Mutabbaq |  | Mutabbaq is a well-known everyday snack, especially in the western part of Saudi Arabia. Especially during Ramadan or during Hajj andUmrah, it is enjoyed by many visitors inMecca. It consists of a square-shaped fried (or baked in some regions) thin layer of bread stuffed mainly with minced meat (boiled with garlic), beaten eggs, chopped leeks, andgreen onion. Once cooked, it is cut further into smaller squares and is eaten with lemon and green chili.[19] |
| Tharid |  | This dish dates back to the pre-Islamic Arab period and is calledmashrubiyah. 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 |  | Porridge made frombarley 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.[20] |
| Areekah |  | Liquid dough is grilled on the griddle, then served in a dish with the addition of ghee and honey in the middle of the dish. It is decorated with dates on the side.[21] |
| Mifa bread | Oval-shaped bread made of brown flour without any filling, with sesame ornigella seeds on top, giving the bread a distinct taste and flavor when baked.[22] | |
| Heneeth | Heneeth is associated with the well-known sala and markh trees inAsir. 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 amahnaz. 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.[21] | |
| Mathlotha | Mathlotha, 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.[23] | |
| al-Raqash |  | Dough made from barley flour and salt, filled with minced meat, special spices, and tomatoes, is baked on a griddle.[clarification needed] Afterwards, some[clarification needed] are stacked in a vessel called anal-mudhann and baked further.[24] |
| Daghabis | Daghabis consists of dough that is placed on broth until it[clarification needed] is cooked. It is known for being a rich meal and is considered by some to be heavy on the stomach.[citation needed] | |
| Aseeda | Wheat flour is kneaded with water and a little salt, then served with broth, meat,[25] and sometimes milk and ghee. Its variations differ depending on the region. | |
| Ma'soub |  | A traditional breakfast meal that became famous in Mecca andJazan. The name is derived from the wordasb, 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 (anal-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 calledhamees, grown in theTaif region and its surroundings, to make the ma'soub, along with local bananas known aszima. It can be served with cream, cheese, dates, or cornflakes.[26] |
| Mahshoosh | Particularly consumed duringEid al-Adha, this dish is made of lamb cutlets pan-fried in fat and seasoned with cinnamon and salt.[27] | |
| Tasabea | Tasabea is often prepared at traditional events and celebrations. For preparation, it relies onmilk and water; to which flour is added, all to be cooked until done. At the end, it is served with margarine, cooked withstone, known as radfa, in its center.[28] | |
| 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.[29] | |
| Hassawi Rice Kabsa | HassawiKabsa is distinguished by its short,redrice 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.[30] | |
| Aish al-Jazar | This seasonal recipe is only prepared mid-winter inal-Ahsa when the local markets are filled with redcarrots resembling radishes. As the carrots become redder, their price typically increases. It is prepared with dried shrimp and served with boiled eggs.[31] | |
| Maadous | This is a traditionalwinter dish served inMecca andMedina. It used to be prepared withrainwater, 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 ofYanbu, located on the Red Sea coast.[32] | |
| Maghaziliyah | The dish derives its name from the word ghazal (spinning), originating fromTaif. It is also popular inMecca, 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.[33] | |
| Sh'ayriyah | One of the most famous desserts inMecca is Sh'ayriyah. The name is derived from the word She'er (orhair) 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.[34] | |
| Khaliat Nahl |  | A dessert made frombread rolls stuffed with cheese and topped with a syrup made from honey.[35][36] |
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 addcardamom 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 adallah and poured into small cups called finjan.[37]
Yoghurt is normally made into a drink calledlaban.[38]
Sobia is a cold drink usually made in theHijaz but now available all over Saudi Arabia, especially duringRamadan. It is made from a light fermented mixture ofbarley/brown bread,date palm sap, herbs and spices. It may be either white or colored depending on the flavor.[39]
In January 2024, the Saudi Culinary Commission, which operates under theMinistry of Culture, announced the regional dishes of Saudi Arabia's 13 regions.[40] The following is a list containing Saudi Arabia's regional dishes:
| Region | Dish Name | Image | 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 |
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.[41]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.[42]
Islamic dietary laws forbid the eating ofpork and the drinking of alcoholic beverages. This law is enforced throughoutSaudi Arabia. According to Islamic law, animals must be butchered in ahalal 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 theTarawih held in the evenings duringRamadan."[37]
