Saleeg

Hailing from Hejaz, saleeg is a traditional Arabian rice dish consisting of creamy, porridge-like short-grain rice and roasted meat. Chicken is the most common meat choice, and it is typically boiled in water with spices before it is roasted. This dish uses a combination of the broth in which the meat has been cooking, hot water, and optional mastic tear to boil the rice.

The boiled rice is then combined with milk and ghee or butter, and cooked until it reaches the desired consistency. A large serving platter (tabasi) is traditionally used for serving saleeg, and the roasted meat is usually placed on top of the rice.

Additional melted ghee or butter can be drizzled over the dish, and it is recommended to serve it with accompaniments such as salata hara (a spicy, salsa-like condiment), duggus (a chili tomato-parsley sauce), pickled lemons, or a tomato-cucumber salad.