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Haneeth is a traditional dish from the Asir region of Saudi Arabia and Shabwah/Hadramout region of Yemen, popular across the Arabian Peninsula. It features slow-roasted, spice-rubbed lamb, typically cooked in a Tannour oven, served on a bed of rice.
The preparation involves dry-rubbing chunks of bone-in lamb with a unique spice mix, then slowly roasting it in the oven at a very low temperature for about six hours, ensuring the meat is tender and succulent.
Jalamah is a lamb specialty that has traditionally been prepared in the Saudi Arabian region of 'Asir. It consists of pieces of very young lamb meat that's cooked with fat, onions, and a blend of Arabic spices such as cardamom, cinnamon, coriander, and black pepper.
The dish is usually accompanied by rice or flatbread on the side to soak up the flavorful gravy. This specialty is usually prepared on festive occasions such as the Eid al-Adha festival.
Al-Mulayhiya is a Northern Borders Province specialty and features rice, lamb, meat broth, and dried yogurt (jameed) garnished with parsley and pine nuts. The dish is usually served atop saj bread and very much resembles Jordanian mansaf.
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Al-Maghsh from Jazan Region, Saudi Arabia, is a slow-cooked lamb stew rich in flavor. It combines lamb, onions, garlic, and aromatic spices like cumin and cardamom with vegetables, namely tomatoes, zucchini, potatoes, and okra. What makes al-maghsh unique is the slow-cooking process in a stone pot in an earth oven called mefa.
This slow roast makes the lamb tender and delicious. Al-Maghsh is typically served with rice or bread and is a must-have during Eid celebrations. Besides being a hearty main dish, its fragrant broth is also enjoyed as soup.
Matazeez is a traditional Arabian dish consisting of flat dumplings that are cooked and served in a rich stew of meat, vegetables, tomato sauce, and spices. The dough is typically made by combining whole-wheat flour, water, salt, and oil, and it is then cut into flattened circles.
Lamb is the most common choice of meat for the stew, while the combination of vegetables may include cauliflowers, eggplants, carrots, pumpkins, zucchinis, tomatoes, and onions. A mix of spices such as cumin, cinnamon, loomi (dried limes), bahar spice blend, and black pepper is often added to the dish for extra flavor.
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