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What to eat in the Eastern Region? Top 4 Eastern Saudi Foods

Last update: Sun Feb 16 2025
Top 4 Eastern Saudi Foods
TABLE OF CONTENTS

Best Eastern Saudi Foods

01

Stew

EASTERN REGION, Saudi Arabia and  one more country
n/a
Saloona
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Saloona or salona is a classic Arabian stew that is usually enjoyed as an everyday, home cooked meal. The most common variety is prepared with chicken (dejaj), but vegetables, other types of meat such as beef or lamb, and fish can also be used as the main ingredient.


Although it is quite versatile, saloona usually combines generously-seasoned, tomato-based broth with sautéed onions, garlic, ginger, vegetables, and the optional choice of the main ingredient. This hearty dish is believed to have Bedouin origins, and it is often prepared during the month of Ramadan. 
02

Breakfast

EASTERN REGION, Saudi Arabia and  one more country
2.5
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The sweet and savory balaleet is a breakfast dish that can be found in the Arab states of the Persian Gulf. It is typically made with vermicelli, eggs, cardamom, saffron, butter, and water, but it can also include rosewater, nuts, dried fruits, and honey.


The aromatic mixture is topped with an omelet and served hot or cold, usually for breakfast. During the month of Ramadan, however, it is also served for dinner.

03

Rice Dish

QATIF, Saudi Arabia
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Mahmous is a traditional Arabic rice dish popular in the Qatif and al-Hasa regions of Saudi Arabia, as well as Bahrain. It primarily consists of rice and caramelized onions, which are sautéed to a crisp, dark color. Historically, it was made during the holy day Ashura, using onions instead of meat or fish due to economic constraints.


Today, however, it will often include chicken, meat, seafood, or fish. Mahmous is closely associated with communal cooking and is often prepared and distributed as a sign of solidarity and mourning during religious ceremonies, particularly in the Shia community. 
04

Flatbread

AL-AHSA, Saudi Arabia
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Khubz ahmar, commonly known as "red bread" in Arabic, is a traditional bread from the al-Ahsa Governorate, distinguished by its reddish hue. This color is typically achieved by incorporating dates into the dough. The bread can vary in texture from soft and fluffy to slightly denser, depending on the recipe and baking method.


It is usually round and flat, similar to other Middle Eastern breads like pita or naan. The main ingredients in khubz ahmar include wheat flour, dates, cardamom, saffron, seeds, salt, and water. The dough is traditionally baked in a pottery oven lined with palm trunks, which imparts a unique, smokey flavor to the bread. 

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Eastern Saudi Food