Northern Region
Fattah Crumbled bread
BREAKFAST
Maleehah (aka Mansaf)
MAIN MEALS
Tutmaaj
MAIN MEALS
Bakeelah
MAIN MEALS
Mat’han (mill) bread
MAIN MEALS
Saudi coffee (Northern Region)
BEVERAGES
THE NORTHERN REGION
Download the RecipeThis is a folk dish usually served as a breakfast meal because the Bedouin people tend to be busy herding sheep and camels and gathering wood at other times. Fattah nourishes them for long hours of work ahead. It is easy to make, and its ingredients are always available. It is also made during long, cold, winter nights.
Cut up coal-baked bread and crumble into small pieces. Pour the laban over the bread and let it soak. Another way to make it is with shrak bread, plain flat bread made over a dome-shaped griddle. Cut the bread into small pieces and soak with ghee and honey and scatter with almonds. Fattah with sugar is served as a sweet alongside a main meal.
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THE NORTHERN REGION
Download the RecipeMaleehi is a popular food in the northern region. It is made of natural, local ingredients, in a regions whose population is famous for the animal husbandry of sheep and goats.
To begin with, prepare a quantity of meat and wash well. Add hot water and place over a flame until the water boils. Then add the yogurt or jameed. Prepare rice in another pot and heat. Have a large platter ready to hold both the rice and meat. First, place a layer of griddle-baked flatbread on the platter, then scoop the rice over the bread until it covers the middle but leaves the edges free of rice. Then strain the meat and place it in the middle of the rice. You can further decorate with parsley and pine nuts, while the broth is poured into a side dish (bowl).
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THE NORTHERN REGION
Download the RecipeThis traditional main dish is usually made in the winter because of its heavy, filling ingredients.
Soak jareesh, and kidney beans in water for one full day. Then cook until done and add samh flour and ghee.
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THE NORTHERN REGION
Download the RecipeBakeelah is a famous dish in the northern region. Its name comes from classical Arabic and is found in linguistic reference books. It means: bakala - bakla: to mix something. It is called “basteelah” in the local dialect. The people of the northern region of Saudi Arabia offer it to all visitors and guests on various occasions.
After toasting the samh flour, add equal amounts of flour and pitted sweet dates. Knead together until fully blended and cook over a low heat, stirring all the while, until done. To serve, shape into a ball and place on a circular plate accompanied by butter or ghee or date syrup.
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THE NORTHERN REGION
Download the RecipeMat’han bread or griddle bread is a specialty of the people of the northern region. It requires expertise to make and is often baked by women, who often compete to make the biggest loaves – and the fastest bake. One of the region’s most celebrated types of bread, it is served with tea on holidays. No northern meal goes without it, along with other specialty dishes. A folk saying goes: “He whose mother bakes bread will never go hungry.” This bread is used to make the famous mansaf (same as maleehah) dish. It is also eaten with stews, honey, ghee, date syrup, and butter.
Mix all ingredients and knead into a dough. Once the dough has risen, cut into individual circles, flip between the forearms to stretch, then spread into a large circle. Place the circular piece of dough on a saaj (dome-shaped griddle) over heat until the bread changes color and remove from the griddle once baked through.
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THE NORTHERN REGION
Download the RecipeAn essential drink at all times and regularly offered to guests, coffee is a basic item that no home can do without. Guest reception rooms have a square-shaped coffee stove (wajjar) made of granite or other stone, and the pot (dallah) is usually made of brass.
Take unroasted green coffee beans and place them in a bowl made of palm fronds to pick out the bad beans and chaff that is mixed with coffee beans when bought in large quantities. Once cleaned (sifted), place in a large iron pot over the fire, kindle the fire by using bellows, and stir the beans slowly until they start to crackle and redden, taking care not to let them burn and turn black. Once the color changes, remove and place on a mat made of palm fronds to cool. Then pound using a stone pestle and mortar. Place the ground coffee in the dallah and add boiling water. Stir with a stick so that it does not boil over while simmering. Boil for five minutes, then add cardamom and saffron. Put a palm frond strainer on the dallah spout when pouring and serve with dates and hot butter.
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