Saudi Arabian cuisine
Saudi Arabian cuisine is the cooking styles and dishes of Saudi Arabia. Varying throughout the diverse landscapes and regions of the country, the environmental, geographic, and cultural differences have led to a wide variety of dishes. Saudi Arabia encompasses different regions, resulting in cuisines from the Central region, Eastern, Southern and Western regions. Furthermore, Saudi Arabia's position along global trade routes has led to the introduction of various spices.
Cooking in Saudi Arabia is influenced by the native Arab and the Islamic culture. Dates, for example, are associated with the tradition of breaking the fast after Ramadan. Most food ingredients, such as wheat, dates, ghee, meat, fish and vegetables, are sourced locally. Through these ingredients, dozens of delicious dishes have been created, which are closely linked to Saudi Arabian customs and traditions. These dishes are typically enjoyed during festive seasons, Hajj, special occasions, weddings, and the arrival of a newborn. Serving these dishes to guests is a way of expressing generosity and the renowned hospitality of the people of Saudi Arabia. Some of these traditions continue to be practiced to this day.
Pork consumption is forbidden to Muslims in Saudi Arabia, in accordance with Sharia, the Islamic law.
Traditional cuisine
Beverages
Traditional coffeehouses used to be ubiquitous, but are now being displaced by food-hall-style cafes. According to the Saudi Arabian Cultural Mission, "serving Gahwah in Saudi Arabia is a sign of hospitality and generosity". Traditionally, the coffee beans were roasted, cooled and ground in front of the guests using a mortar and pestle. The host would then add cardamom pods to the coffee beans during the grinding process. Once the coffee was brewed, it would be poured for the guests. Today though, gahwah is not prepared in front of the guests; instead it is elegantly served in a dallah and poured into small cups called finjan.Yoghurt is normally made into a drink called laban.
Sobia is a cold drink usually made in the Hijaz but now available all over Saudi Arabia, especially during Ramadan. It is made from a light fermented mixture of barley/brown bread, date palm sap, herbs and spices. It may be either white or colored depending on the flavor.
Regional dishes
In January 2024, the Saudi Culinary Commission, which operates under the Ministry of Culture, announced the regional dishes of Saudi Arabia's 13 regions. The following is a list containing Saudi Arabia's regional dishes:| Region | Dish Name | Image | Description |
| Riyadh | Margaouq | Thin round pieces of whole wheat dough, cooked with a broth made from meat and vegetables such as eggplant, pumpkin, and zucchini | |
| Makkah | Saleeq | 150px | Made of boiled rice with meat broth and served with meat on top, to which some add a quantity of milk, mastic, and salt |
| Al-Madinah | Madini Rice | White steamed rice, topped with tender meat in a rich and flavorful broth, giving it a distinctive red color | |
| Eastern Province | Hassawi Rice | A traditional dish distinguished by its red-colored rice grains, which are renowned for being cultivated in Al-Ahsa | |
| Al-Qaseem | Kleja | 150px | Dessert made from whole wheat flour, stuffed with a mixture of sugar, cardamom, cinnamon, ground black lime, local ghee, and ginger |
| Hail | Keubaibat Hail | 150px | A dish made of grape leaves stuffed with rice, cooked with meat, and seasoned with onions, tomatoes, salt, and spices "Sarar Hail" |
| Northern Borders | Mulayhiya | A dish consisting of rice, meat, and meat broth, with dried yogurt, garnished with parsley and pine nuts | |
| Al-Jouf | Bukayla | A dessert made from equal amounts of "Samh" flour and de-pitted dates, blended together, and a small amount of local ghee may be added | |
| Tabouk | Sayadiah | A dish in which the rice is special by its brown color, from being mixed with onions sautéed in oil. | |
| Al-Baha | Muqana Bread | Whole wheat flour dough, which is rolled out on a heated stone slab over firewood, until it becomes a dark brown color | |
| Aseer | Haneeth | It is a traditional food made of rice and fresh meat, which is placed in special ovens under the ground with "Marakh" herb, and left until cooked | |
| Najran | Ruqsh | Small pieces of whole wheat bread placed in a granite bowl, with meat broth and meat added over it | |
| Jazan | Maghsh | Pieces of meat are placed in a stone pot called "Al-Maghash" and then cooked in the "Al-Meefa" oven |
Fast-food and chain restaurants
Chain restaurants have been slow to gain ground in Saudi Arabia, yet are steadily becoming a part of the local cuisine. Although chain restaurants only account for 25% of sales in the service industry, chains have seen far more growth than independent players in recent years. Al Baik, a chain focused on the sale of broasted fried chicken, has led the charge as far as Saudi-owned chains go, and has expanded operations into several neighboring gulf states.Islamic dietary laws
Islamic dietary laws forbid the eating of pork and the drinking of alcoholic beverages. This law is enforced throughout Saudi Arabia. According to Islamic law, animals must be butchered in a halal way and blessed before they can be eaten.According to the Saudi Arabian cultural mission,