Saudi Arabian cuisine

Shawarma (; ) is a Middle Eastern dish that originated during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world, Israel and the Greater Middle East.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

Kabsa (), also known as Makboos () or Machboos ( ), is an Arab mixed rice dish that originates from Saudi Arabia or Yemen. It is commonly regarded as a national dish in all the countries of the Gulf Cooperation Council. It can also be found in regions such as southern Iran and Gaza in Palestine.

serving and drinking customs of Arabic coffee

Mansaf ( /‍ˈ‍man‍.‍saf‍‍‍/) is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with rice or bulgur.

Lahoh ( ; ) is a type of spongy flatbread eaten regularly in Yemen, Djibouti, Kenya, Ethiopia, Somalia and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israel. It is called canjeero/canjeelo in southern Somalia and called lahoh in Somaliland, Djibouti, Yemen and Saudi Arabia.

cabbage, vine leaf, or other leaf roll

Khubz () is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat tannur bread in Iraq.

Murtabak, or mutabbaq (, ), is a Yemeni stuffed pancake or pan-fried bread commonly found in the Arabian Peninsula, parts of the Indian subcontinent, and Southeast Asia (especially Maritime Southeast Asia), notably in Saudi Arabia, Yemen, parts of South India, Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand. Depending on the location, the name and ingredients can vary significantly. The name mutabbaq means "folded" in Arabic.

type of bread

Asida (, or Maghrebi ġsydë, ), a common dish in the Arab world, is a lump of dough made by stirring wheat flour into boiling water, sometimes with added butter or honey. Similar in texture to fufu, it is eaten mainly in Middle East and African countries. It is considered one of the best-known desserts and traditional dishes in many Arab countries.

culinary traditions of Saudi Arabia

traditional pot for cooking Arabic coffee

Duqqa, dukka, '''du'ah, do'a, or dukkah''' (, , ) is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre.

Tharid () also known as thareed, trid, tashrib, tashreeb or taghrib is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth and bread, in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread cultural tradition, this unremarkable and humble dish was the

Masgouf (), is a Mesopotamian dish consisting of seasoned, grilled carp; it is often considered the national dish of Iraq.

Fatayer (; ; ) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. They are part of Arab and Levantine cuisine and are eaten in Lebanon, Syria, Palestine, Jordan, Iraq, Egypt, Fatayer are also popular in Argentina, where they are considered a variety of empanada under the name (singular form ), and in Brazil, where they are known as ("closed sfihas", singular form ).

mango pickle condiment

Quzi (), also spelled as qoozi or ghoozi, is a popular rice-based dish and is considered one of Iraq's national dishes. It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. The dish can also be found in some Arab states of the Persian Gulf.

milk product

Talbina is a porridge made from barley flour, formed by adding milk and honey to the dried barley powder. The name comes from the Arabic word meaning milk, because of its resemblance to milk, as it is soft and white.

Sobia or Subia () is a cold beverage commonly consumed in Egypt and Saudi Arabia, with each country having its own distinct version. In Egypt it is prepared from a mixture of coconut, rice, and milk, and typically served with ice. The original sobia was an alcoholic beverage made in Egypt from fermented rice water, without the inclusion of coconut, and likely dates back over 1,000 years. The modern Egyptian version, however, is a non-alcoholic, non-fermented drink that incorporates ingredients such as coconut, milk, and sometimes vanilla, which are not part of the original recipe. Sobia is one

alt=A picture of Chicken Saleeg decorated by ghee and fried onion.|thumb|A picture of Chicken Saleeg Saleeg (, ) is a white-rice dish, cooked with broth (chicken or other meat) and milk. It originates in Hejaz region in the west of Saudi Arabia, where it is commonly regarded as a national dish of the region. The dish is very popular in the city of Taif. Saleeg originated in the Hijaz region but is now popular all over the Arab world. Some people say that it tastes like the Italian risotto. It is usually eaten during traditional celebrations such as Shabana. A traditional large plate called ta

broth soup

Balaleet or balalit () is a traditional sweet and savoury dish popular in Eastern Arabian cuisine.

mediterranean cheese

Trit, also known as tirit, is a Turkish dish prepared by soaking broken-up stale bread in a broth prepared from offal, and then seasoned with ground pepper and onion. Some variants add cheese or yogurt.thumb|TiritTirit is based on cooking techniques from Central Asia, where similar dishes were prepared using lamb and leftovers of various kinds, often including stale bread; see kuurdak.

arabian sweet bread dish