A FOOD TRADITION
Najdi Cuisine
The inland cooking tradition of central Saudi Arabia, known for wheat-based dishes, rice meals, dates, and slow-cooked meats.
Dishes linked to this cuisine
1–12 of 14
Aseedah
A thick cooked flour preparation traditionally made into a soft dough or porridge and served warm with butter or a sweet accompaniment.
Date Maamoul
A baked semolina-and-wheat pastry filled with a sweet date paste and commonly flavored with butter or ghee and cardamom.
Gursan Bil-Lahm
A Najdi stew of thin wheat bread softened in meat broth and cooked with lamb, onion, tomato, and vegetables.
Harees
Harees is a traditional Bahraini dish of wheat and meat simmered for a long time and beaten into a smooth, savory porridge.
Jareesh
Jareesh is a Kuwaiti savory porridge of cracked wheat slowly cooked with onions, spices, and commonly beef or chicken until soft.
Jareesh Bil-Lahm
A Najdi savory porridge of coarsely cracked wheat simmered with meat, onion, and seasonings until soft and creamy.
Kabsa
Kabsa is a Saudi spiced rice dish traditionally prepared with long-grain rice and chicken or other meat, tomato, onion, and aromatic spices.
Khubz al-Tawa
A simple Saudi pan-cooked flatbread made from wheat dough and served alongside savory dishes.
Kleija
A traditional Najdi filled pastry made from spiced wheat dough enclosing a sweet date filling.
Marqooq
Marqooq is a Najdi one-pot stew in which thin wheat-dough pieces cook with lamb, vegetables, tomato, and onion.
Masabeeb
Small Najdi pancakes made from a lightly fermented wheat batter enriched with dairy or egg and flavored with cardamom.
Matazeez
Matazeez is a Najdi stew of small wheat-dough pieces simmered with lamb, vegetables, tomato, and onion in a seasoned broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.