20 recipes
Tender boiled chickpeas served hot in their broth with cumin and vinegar, topped Hijazi-style with tomato, onion, pickles and chili.
Basmati rice cooked in a spiced chicken broth with dried lime and tomato, served under golden roasted chicken with almonds and raisins.
A spicy tomato sauce with garlic and cumin served alongside kabsa, rice and grilled meats, cooked in 20 minutes from simple ingredients.
Hot, lightly mashed fava beans with ghee, garlic, cumin and lemon, topped with tomato, onion and green chili — eaten with tamees bread.
Cracked wheat slow-cooked with lamb and milk until soft and creamy, topped with onions fried in ghee and cumin.
Cool yogurt with chopped cucumber, garlic and dried mint, served alongside rice dishes.
Tender lamb slow-simmered with spices, dried lime and tomato, with the rice cooked in its broth and finished with almonds and raisins.
A rich stew of lamb, vegetables and spices, with thin sheets of dough cooked right in the broth until tender and thickening.
Thin whole-wheat bread torn and mashed with ripe bananas and ghee, served with honey and clotted cream — a warm, filling breakfast.
Paper-thin dough filled with minced meat, egg and leek, folded into a square and griddled until golden and crisp.
Whole-wheat dough discs cooked in a lamb stew with zucchini, eggplant, carrot and potato in a spiced tomato broth.
Brown-hued basmati rice cooked in chicken broth with caramelised onion and warm spices, topped with glazed carrot sticks and plump raisins.
Lettuce, tomato, cucumber, pepper and carrot in a lemon, vinegar and olive oil dressing — the usual companion to kabsa.
Creamy rice slow-cooked in chicken broth and milk with cardamom, served under chicken roasted with ghee.
Fragrant brown rice cooked with caramelised onion, cumin and dried lime, served with spiced pan-fried fish and a lemony tahini sauce.
A smooth red lentil soup with cumin, turmeric and carrot, served with lemon and toasted bread pieces.
A thick Saudi soup of cracked wheat (jareesh) with tender lamb, tomato and warm spices, simmered slowly until creamy and smooth.
A homely vegetable stew with tomato, spices, dried lime and chickpeas, served over white rice.
Soft dates melted in ghee and mixed with crumbled whole wheat bread, scented with cardamom and saffron — a warm winter sweet eaten with coffee.
Tender cardamom-and-cinnamon cookies filled with date paste and stamped with traditional patterns — the classic companion to Arabic coffee.
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Recipes from Saudi Arabia
