JEDDAH/RIYADH: As more families cook regional specialties, Ramadan is contributing to the revival of traditional Saudi Arabian cuisine. As families pass down culinary traditions down the years, tables throughout the Kingdom display a tremendous deal of diversity during the holy month. These traditional foods have a deep cultural tie to Ramadan, but their nutritional content is also very important. They supply vital nutrients that restore the body after a long day of fasting and are frequently high in foods that increase energy, such meats and vegetables.
According to the Kingdom’s Culinary Arts Commission, the Eastern Province is renowned for its harees (slow-cooked wheat and meat soup), while the Northern Borders is recognized for its al-khumei’ah. Qassim is famous for its al-tawah pastry, whereas Riyadh is noted for its marqooq, which is thin dough with meat, onions, and spiced broth. While Jazan is known for its makshan fish, which is fried with onions and spices, Tabuk is known for its al-mafroukah, which is dough made with dates, honey, and butter.
Asir is well-known for its tasabee, a mixture of flour, milk, and sugar, whereas Hail sells al-baseesa, which are dough balls made with date paste. Makkah is known for its red barley soup, whereas Najran is known for its al-wafd and al-maraq (dough balls). A popular traditional beverage in Madinah, sobiyah is produced from barley or oats. Jouf specializes in saj bread, an unleavened flatbread, whereas Al-Baha is famous for its maraqa bread.
Also Read:
Innovation In The Mineral Exploration Sector With Rayyan Resources: Nadir Elnour
The Man Who Ascended The “Big Ben” Clock Tower in London is in Court
