A FOOD TRADITION
Hejazi Cuisine
The western Saudi Arabian coastal and urban tradition shaped by Red Sea trade, pilgrimage networks, and local rice, bread, seafood, and legume dishes.
Dishes linked to this cuisine
1–12 of 15
Balila
Balila is a seasoned chickpea snack dressed with lemon, garlic, cumin, olive oil, and regional garnishes such as tahini or chili.
Bukhari Rice
Bukhari Rice is a fragrant Saudi rice dish prepared with long-grain rice, seasoned tomato and onion, and commonly chicken, carrots, and raisins.
Fatta with Dates
A sweet Saudi preparation of torn wheat bread softened with dates, milk, ghee, and warm spices.
Foul Tamees
A Saudi breakfast pairing of seasoned fava beans with soft, yeast-raised wheat bread known as tamees.
Hijazi Fattah
Hijazi fattah is a savory layered dish of torn wheat bread moistened with broth and served with lamb, yogurt, garlic, and tahini.
Hijazi Lentil Soup
A hearty Hijazi soup of lentils simmered with onion, garlic, tomato, cumin, and cooking oil until tender.
Hijazi Mutabbaq
Hijazi Mutabbaq is a filled, folded wheat pastry pan-cooked with egg, savory minced meat, onion, and green onion.
Luqaimat
A Bahraini sweet made from yeast-raised wheat-flour dumplings that are fried and finished with sugar syrup or another sweet topping.
Maasoub
Maasoub is a warm mashed bread dish made with wheat bread, ripe banana, butter, cream, and honey, often finished with cheese.
Mabshoor
A savory Saudi preparation of grated potato cooked with minced beef, onion, tomato, and cumin until tender and well browned.
Saleeg
Saleeg is a Hijazi rice dish cooked into a creamy porridge with chicken stock, milk, and commonly chicken and butter.
Samak Mashwi
A traditional Egyptian preparation of seasoned fish grilled until cooked and typically served with lemon and simple accompaniments.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.