Saudi cuisine is a reflection of its nomadic Bedouin roots, Islamic influences, and rich trading history. The national dish is kabsa, a flavorful rice dish spiced with cardamom, cloves, cinnamon, and black lime, topped with lamb, chicken, or fish, and often accompanied by nuts and raisins. Mandi is similar but typically cooked underground, offering a smoky aroma and tender texture.
Mutabbaq, a stuffed savory pancake filled with minced meat, egg, and onion, is a popular street food in Jeddah and coastal cities. Samboosa (a cousin of the samosa) is commonly eaten during Ramadan and filled with spiced meat, lentils, or cheese. Breakfast often includes medames (mashed fava beans), balaleet (sweet vermicelli with egg), and khubz (Arabic flatbread).
Saudi Arabia is also famous for its dates, which come in hundreds of varieties and are often served with strong Arabic coffee (qahwa) flavored with saffron or cardamom. Desserts like kunafa, basbousa, and maamoul are sweet indulgences. In urban areas, you’ll also find a blend of Yemeni, Levantine, and Indian flavors, reflecting the country’s diverse population.