Saudi Arabia

A ceremonial Gulf Arabian coffee brewed from lightly roasted beans steeped with cardamom and saffron, poured from a long-spouted dallah into small handleless cups and always served alongside sweet dates.

A thick, stiff, dough-like paste made by cooking sorghum, maize, or wheat flour in boiling water while stirring continuously until the mixture pulls away from the pot and holds its shape.

A Saudi (Najdi) dish of thin, dried wheat-bread discs broken into and simmered in a spiced lamb-and-vegetable broth until soft, often perfumed with fenugreek.

A slow-cooked, heavily pounded porridge of whole dehusked wheat and bone-in meat — traditionally lamb or chicken — cooked until unified into a smooth, dense paste and finished with a generous pour of melted ghee.

A traditional Hejazi sweet of pitted dates mashed together with butter or ghee and crumbled bread (or flour) into a rich, fudgy paste.

Saudi grilled lamb skewers — marinated cubes of lamb threaded and cooked over charcoal at the heart of the kingdom's mashawi (grilled-meat) tradition.

A thick, slow-cooked savoury porridge of coarsely cracked wheat simmered in seasoned meat broth until the grains collapse into a cohesive, spoonable mass[4][5].

A long-grain rice dish slow-cooked by absorption in a spiced meat broth built on dried limes, warm spices, and tomato, finished with the braised meat placed on top and garnished with raisins and toasted nuts.[2][3]

A round leavened white-flour flatbread, the ubiquitous daily table bread of the Arab world, baked hot so it puffs and is torn to scoop food.

Luqaimat are small, yeasted deep-fried dough balls with a crisp golden exterior and airy interior, served immediately drizzled with date syrup (dibs tamr) and sprinkled with sesame seeds[2][3].

An Arabian dish of whole or large pieces of spiced lamb (or goat) slow-cooked 'buried' in an underground earthen pit, often served over rice.

A Yemeni-Arabian feast dish of whole lamb or chicken slow-cooked by dry radiant heat and aromatic wood smoke inside a sealed underground tandoor (tandir), served atop saffron-and-spice rice that has absorbed the meat's dripping juices throughout cooking.

A Gulf-Arabian meat-and-vegetable stew in which thin sheets of hand-rolled wheat dough are torn and simmered directly in the broth until soft.

A paper-thin unleavened wheat flatbread stretched very large and baked briefly on a domed convex metal griddle called a saj.

A thin sheet of stretched dough folded around a savory spiced-meat-and-egg (or sweet banana) filling and pan-fried flat.

Saleeg is a Saudi rice dish where white rice is slowly simmered in a blend of milk and chicken broth until creamy and served topped with spiced roasted chicken.

A triangular deep-fried pastry of thin wrapper enclosing spiced minced meat, vegetables or cheese, eaten across the Gulf and especially during Ramadan.

A sweet Hejazi fried pastry parcel filled with sugared nuts, a staple of the Saudi Ramadan table.

A Levantine street food of spiced marinated meat stacked on a vertical rotisserie, slow-roasted and shaved thin into flatbread with sauce and pickles.

A Gulf Arab dish of spiced meat-and-vegetable stew ladled over layers of broken thin flatbread (regag/rqaq), which soaks up the broth into a soft, savory base.