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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.
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.
Ibrahim Alyamani is the oldest Saudi chef that introduced Saleeg to the people. He inherited this recipe from his father. Ibrahim was the first chef that opened a local restaurant that offered Saleeg in Taif in 1936. [5]
AlBaik (Arabic: البيك) is a Saudi fast food restaurant chain headquartered in Jeddah, Saudi Arabia that primarily sells broasted and fried chicken with a variety of sauces. It is the largest restaurant chain in Saudi Arabia. [2] [3] Albaik currently has a trade name in 80 countries. [4]
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Al Tazaj (Arabic: الطازج) is a BBQ chicken Saudi fast-casual restaurant chain headquartered in Jeddah, Saudi Arabia. The chain has a presence in couple of countries in the Middle East . Meals and service
This is an accepted version of this page This is the latest accepted revision, reviewed on 5 January 2025. Culinary tradition Food in Israel including falafel, hummus, and salad Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and ...
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 ]