Saudi Arabia is a cultural feast for the senses, and this is especially true for foodies. The kingdom has thousands of years of culinary traditions and a variety of regional staples and delicacies.
Historic Cuisine of the Medina
The city of Medina is a historic metropolis that is one of the world’s largest Islamic pilgrimage sites and has a long history with many local flavors and cuisines. Locally grown produce includes herbs, dates and mint grown to brew strong mint tea.
trendy now
Visitors to the medina should try medini rice, a sweet rice dish flavored with raisins and carrots. It is often used as a side dish for rotisserie chicken. Instead of taking a coffee break, travelers can try the local red tea with locally grown mint, made like the locals do, a variety that produces a strong aroma and taste.
For dessert, try turomba, a fried dessert often eaten with tea or after a large meal, like mandi or kabsa. You can enjoy the crunchy surface and chewy texture inside.
Najd cuisine
The arid Najd region in the heart of Saudi Arabia is home to many rich, spiced, flavorful stews, rice and wheat-based dishes. Many of the dishes here take hours to prepare, but the taste is worth the wait. Jeleesh is a wheat porridge heaped with meat, tomatoes and caramelized onions.
Other dishes are made with dough such as Mataziz and Marquq, two similar stews with meat and vegetables, but with different forms of wheat or rye flour serving as pasta in these two dishes. I use disc-shaped cloth.
Kleija are sweet biscuits shaped into discs in a special mold and filled with sweet fillings such as delicious date paste, nuts and sugar.
Coastal Umulzi Cuisine
Along the coastline, Umluji is considered a popular beach getaway destination for dolphins, swimming and beach activities. But it’s also home to locally grown mangoes, guavas, lemons, figs and, of course, seafood.
Here, travelers can experience the best of Saudi Arabian seafood dishes such as Samak Nashif. Samak Nashif is a rice dish served with yellow lentils called Ma’dous after parrotfish has been dried in the sun for at least a week.
Travelers visiting the region during Ramadan can try Shorbat Habb, a popular dish with a special regional twist at Umruji. A soup made from wheat grains, it replaces the typical tomato base with sheep’s milk, giving it a white color instead of its usual red color.
Finally, for dessert, try Aseeda. This flour-based dessert is cooked with dates, millet, or oats and topped with honey and ghee, making this handheld a true gooey delight!
Sharqiyah cuisine
Traveling to the Eastern Province, you’ll find traditional Saudi cuisine with international influences, as this part of the country borders several different countries.
While there, travelers can try Hasawi rice, the most expensive rice that grows in the Al Ahsa oasis. It is reddish-brown and highly nutritious, and is often steamed and served with grilled or fried fish.
Those craving a heavy noodle-based dish can enjoy balaret, made with vermicelli noodles (similar to very thin spaghetti noodles) and topped with sautéed onions, potatoes, sugar, cardamom, or rosewater. It is served sweet or savory with various additives.
For dessert, try ahusa, a traditional dish full of the country’s best dates. It has a texture similar to pudding made by crushing dates into a paste.
Hungry for more? Explore traditional Saudi cuisine and more with Visit Saudi.
