As part of the National and Regional Dishes Narratives Initiative, the Saudi Culinary Arts Commission proudly reveals a diverse collection of regional dishes. This initiative aims to focus on these dishes locally and globally, documenting the culinary heritage of the kingdom and fostering economic opportunities for Saudi culinary arts and local ingredients.
Objectives and Criteria
1. Celebrating Saudi Culinary Culture and Heritage: The initiative sets out to celebrate the rich culinary arts culture and heritage of Saudi Arabia.
2. Highlighting Symbolic Value: Emphasizing the symbolic value of regional dishes, the initiative aims to preserve and showcase their cultural and historical significance.
3. Documenting and Preserving Culinary Arts: Through this initiative, the Saudi Culinary Arts Commission seeks to document and preserve the diverse culinary arts found across the kingdom.
Selected Dishes from Each Region
Al Riyadh – Al-Margouq:
Thin round pieces of whole wheat dough, cooked with a broth made from meat and vegetables such as eggplant, pumpkin, and zucchini.
Al Qaseem – Al-Kleja:
A dessert made from whole wheat flour, stuffed with a mixture of sugar, cardamom, cinnamon, ground black lime, local ghee, and ginger.
Eastern Region – Hassawi Rice:
Distinguished by its red-colored rice grains, cultivated in Al-Ahsa.
Makkah – Al-Saleeq:
Made of boiled rice with meat broth, served with meat on top, sometimes with added 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.
Tabouk – Al-Sayadiyah:
Rice with a brown color, mixed with onions, and sautéed in oil.
Al-Baha – Muqana Bread:
Whole wheat flour dough rolled out on a heated stone slab over firewood until it becomes a dark brown color.
Jazan – Al-Maghsh:
Pieces of meat placed in a stone pot called ‘Al-Maghsh’ and then cooked in the ‘Al-Meefa’ oven.
Najran – Al-Ruqsh:
Small pieces of whole wheat bread placed in a granite bowl with meat broth and meat added over it.
Aseer – Al-Haneeth:
Traditional food made of rice and fresh meat, placed in special ovens under the ground with ‘Marakh’ herb and left until cooked.
Al Jouf – Al-Bukayla:
A dessert made from equal amounts of “Samh” flour and de-pitted dates blended together, with a small amount of local ghee added.
Northern Border – Al-Mulayhiya:
A dish consisting of rice, meat, and meat broth, with dried yogurt garnished with parsley and pine nuts.
Hail – Keubaibat Hail:
Grape leaves stuffed with rice, cooked with meat, and seasoned with onions, tomatoes, salt, and spices ‘Sarar Hail.”
This culinary journey across Saudi Arabia not only celebrates the diversity of flavors but also pays homage to the cultural, historical, and economic significance embedded in each dish. The Saudi Culinary Arts Commission invites everyone to savor the unique essence of Saudi cuisine through these regional delights.