Saudi National Day: Discover Flavours From Every Region In A Culinary Journey

The most appropriate gesture of celebration in the case of Saudi Arabia during this year's National Day was to take a culinary trip into its rich and varied food traditions. Saudi Arabian cuisine is a tapestry of flavors deeply rooted in geography, culture, and history. From the aromatic rice dishes of the Hejaz to the heart-warming stews of the Najd, each area has its own set of recipes that narrate a story of the land and its people. Let's go on an appetizing tour across the expanse of Saudi Arabia as we see some traditional recipes that give the spirit of the nation.

1. Hejaz Region: Jeddah and Makkah

Dish: Saleeg- Saudi Risotto
Saleeg is a rice dish with a creamy texture, originating from the Hejaz region and mainly being consumed in Makkah and Jeddah. The closest comparison would be with the Italian risotto; however, it has its very unique twist on the spices, particularly of Middle Eastern flavors, and is prepared with roasted chicken or lamb.

Ingredients:
- 1 cup short-grain rice (like Egyptian rice)
- 1 liter chicken stock
- 1 cup milk
- 2 tbsp butter
- 1 whole chicken, cut into pieces
- 1 onion, quartered
- 4 cardamom pods
- 2 cinnamon sticks
- 2 cloves
- Salt and pepper to taste
- Ghee for roasting
- Sumac and chopped parsley for garnish

Instructions: In a big pot place the chicken, onion, cardamom, cinnamon, and cloves. Add enough water to cover and bring to a boil. Simmer until the chicken is well cooked, then remove it from the pot and set it aside. Strain the broth and save it.
In another pan, melt the butter, add the rice, stir a few seconds, then add the chicken stock and milk. Cook over low heat, stirring from time to time, until the rice is creamy and cooked.
Roast the chicken with ghee, salt, and pepper until golden brown.
Serve the Saleeg topped with roasted chicken, sprinkled with sumac and parsley.

2. Najd Region (Riyadh and Qassim)

Dish: Jareesh (Cracked Wheat Stew)
Jareesh is a hearty cracked wheat stew originating from the Najd region. Comforting in texture, this stew is often flavored with spices like cumin and cinnamon, epitomizing the simple, rich culinary traditions of central Saudi Arabia.

Ingredients:
- 1 cup jareesh (cracked wheat)
- 500g chicken breast, cubed
- 1 onion, chopped
- 3 cups chicken broth
- 2 tbsp butter
- 1 tsp cumin
- 1 tsp cinnamon powder
- 1 tsp black lime powder (loomi)
- Salt and pepper to taste
- Fried onions and mint leaves for garnish

Instructions:
- Wash the jareesh in cold water and soak it in water for 30 minutes.
- Heat the butter in a pan on medium heat until melted and sauté the chopped onion until golden. Add the chicken cubes and cook until browned.
- Add the soaked jareesh, chicken broth, cumin, cinnamon, loomi, salt, and pepper. Close and simmer over low heat for 40-50 minutes until the jareesh is soft and the flavors have melded together.
Serve hot, topped with fried onions and fresh mint leaves.

3. Eastern Province: Dammam and Khobar

Dish: Makbous Samak (Fish Makbous)
Makbous Samak is an aromatic rice and fish dish originating from the Eastern Province and largely benefiting from its access to the Arabian Gulf. These are aromatic spices, saffron used in liberal quantities, and the use of local fish like hammour.

Ingredients:
- 2 cups basmati rice
- 1 whole fish, hammour or any firm white fish, cleaned and cut into fillets
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2 tsp baharat (Arabian spice mix)
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp saffron threads, soaked in warm water
- 4 cups fish or vegetable broth
- 2 tbsp ghee
- Fresh coriander and lemon wedges for garnish

Instructions:
- Wash the rice and soak for 20 minutes. Drain and keep aside.
- Heat ghee in a large pan over; fry fish fillets until golden brown and set aside.
- In that same pan, add the onion and cook until translucent. Add garlic, tomatoes, baharat, turmeric, and coriander. Cook until fragrant.
- Add the rice, stirring to coat with spices. Pour in broth and saffron water; bring to a boil. Reduce heat, then cover and simmer until the rice is cooked.
- Arrange fried fish on top of rice, seal it, and steam for a couple of minutes. Serve hot, garnished with fresh coriander and lemon wedges.

4. Asir Region: Abha and Baha

Dish: Mofatah Lamb
Mofatah is a festive lamb dish originating from the mountainous Asir region, which traditionally people prepare for special occasions. The course includes slow-cooked lamb, marinated in a mixture of local spices and herbs, served over rice.

Ingredients:
- 1 whole leg of lamb
- 2 cups basmati rice
- 5 cloves garlic, minced
- 1 tbsp cumin ground
- 1 tbsp coriander ground
- 1 tbsp paprika
- 1 tsp black pepper ground
- ½ tsp ground cloves
- Salt to taste
- 4 cups lamb broth
- 3 tbsp olive oil
- Toasted nuts and raisins for garnish

Instructions:

- Preheat oven to 180°C - 350°F. Rub lamb with olive oil, crushing in the garlic, cumin, coriander, paprika, pepper, cloves, and salt. Cover and marinate at least 2 hours.
- Place the lamb in a roasting pan containing water in the bottom, cover it with aluminum foil, and roast, keeping it tender for 3 hours.
- In a saucepan, steam the rice in the lamb broth until cooked. Fluff with a fork and set aside.
Serve the lamb on top of rice, garnished with toasted nuts and raisins.

5. Northern Region: Tabuk and Al-Jouf

Dish: Kabsa (Traditional Spiced Rice and Meat)
Kabsa is one of the favorite dishes in Saudi Arabia, with its origin from northern regions. This iconic dish is made of a festive mix of spiced rice and tender meat, typically lamb or chicken, topped with toasted nuts and raisins.

Ingredients:
- 2 cups basmati rice
- 1 whole chicken, cut into pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tbsp kabsa spice mix (available in Middle Eastern stores)
- 2 tbsp tomato paste
- 4 cups chicken broth
- ¼ cup toasted almonds and raisins for garnish
- Fresh parsley for garnish

Instructions:
- Wash the rice and soak in water for 20 minutes. Drain then set aside.
- In a large pot, sauté the onion in olive oil until golden brown. Add garlic and chicken pieces, browning the chicken on all sides.
- Stir in the tomatoes, tomato paste, and kabsa spice mix; cook over medium heat until the tomatoes soften.
- Add rice and chicken broth to pan. Bring to a boil, then reduce heat and cover. Simmer until the rice is cooked and chicken is tender.
- Garnish with toasted almonds, raisins, and fresh parsley before serving.

Saudi cuisine truly represents the rich history and the great variation in geography that the Kingdom has to offer, with every dish telling a little something about where it originates. Enjoy the following recipes as you celebrate Saudi National Day and sample tastes which have been passed through the generations. Whether it is enjoying a plate of Saleeg at home in comfort or sharing a hearty Jareesh with loved ones, these dishes are more than just food; they are a celebration of culture and tradition, a way to celebrate the indomitable spirit of Saudi Arabia.