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Saudi Arabian cuisine (Arabic: المطبخ العربي السعودي) varies according to the diverse landscapes and regions of the country. The environmental , geographic , and cultural diversity within this vast area has led to a wide variety of dishes.
Tharid (Arabic: ثريد, also known as trid, taghrib, tashreeb or thareed) is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth and bread, in this instance crumbled flatbread moistened with broth or stew. [ 1 ]
It originates in Hejaz region in the west of Saudi Arabia, where it is commonly regarded as a national dish of the region. The dish is very popular in the city of Taif. Saleeg originated in the Hijaz region but is now popular all over the Arab world. [1] Some people say that it tastes like the Italian risotto. [2]
Hadeel Al Motawa traveled across Saudi Arabia, acquiring traditional recipes that she now serves with a modern flair at Takya, a restaurant in the 600-year-old historic center of Riyadh.
Mandi has transcended its Yemeni roots and is now popular in many parts of the Arabian Peninsula, including Saudi Arabia, the UAE, and Egypt. It is also eaten in regions such as the Levant, Turkey, and South Asia, where it is known as "kuzhi mandi" in Kerala, India. Each region often incorporates local spices and cooking methods, leading to ...
Kabsa Arabic: كبسة; Course: Meal: Region or state: Arabian Peninsula [1]: Main ingredients: Rice (usually long-grain, almost always basmati), chicken, vegetables ...
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
Camel meat is popular in the Arabian Peninsula Dates are a staple in Arabian cuisine. Kabsa. South Arabian and Eastern Arabian cuisine today is the result of a combination of diverse influences, incorporating Levantine and Yemeni cuisines. [13] Bukhari rice (رز بخاري) (Ruz al Bukhari) is a very popular dish eaten in the Hejaz region of ...