Saudi Arabia
Saudi Arabia’s food is built around date- and spice-rich Bedouin and Hejazi cooking; communal rice platters and ritual coffee hospitality. Look for Kabsa (spiced rice with chicken or lamb, dried lime and tomato; national platter), Jareesh (cracked wheat cooked creamy with meat and yogurt; Najdi comfort food) and Arabic coffee (pale cardamom-saffron coffee poured ceremonially with dates). The kingdom’s national rice dish, spiced with dried lime, cloves and black pepper, with each region tuning the mix. This atlas has 32 Saudi Arabia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Rayeb
Naturally soured raw milk, thick and tangy, drunk plain or with dates. 10 min to prepare. Makes 1.5 litres. A…
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Saleeg
Hejazi milky rice porridge served under broth-roasted chicken. Ready in 20 min prep and 1 hr 30 min cooking. 6…
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Samboosa
Thin fried pastry triangles of meat, cheese or vegetables. Ready in 1 hr prep and 30 min cooking. About 30.…
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Saudi champagne
Sparkling apple juice with mint, lemon and sliced fruit, poured at restaurants. 15 minutes to prepare. Serves 6. A cocktail…
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Sayadieh
Red Sea fish over caramelised-onion spiced rice. Ready in 30 min prep and 1 hr 15 min cooking. 6 servings.…
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Shorbat hab
Wheat and lamb soup that opens the Ramadan iftar. Ready in 20 minutes prep and 1 hour 30 minutes cooking.…
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Sobia
Thick sweet milky drink of rice or coconut, served very cold. Ready in 20 minutes prep and none cooking. 2…
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Tamees
Giant Afghan-style tandoor bread, Hejazi breakfast partner for ful. Ready in 30 minutes prep and 20 minutes cooking. Makes 4…