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Saudi cuisine

Saudi cooking is built on rice, lamb and dates, and its spicing is aromatic rather than fiery.

The regions differ markedly: the Hijaz sits closer to Egyptian and Levantine cooking, the Najd to Bedouin, and the eastern coast to Iranian and Indian.

Hospitality has a form here: cardamom coffee and dates come first, before any conversation, and refusing is not an option.

2 dishes

  • Kabsa

    Rice with chicken in a spiced broth with dried lime and tomato. The centrepiece of the Saudi table.

    105 min · Medium · Main course

  • Jareesh

    Cracked wheat cooked with meat to a thick porridge, under fried onion.

    170 min · Easy · Main course