Saudi Arabian cuisine

Saudi Arabian cuisine (Arabic: المطبخ العربي السعودي) varies according to the diverse landscapes and regions of the country.

The environmental, geographic, and cultural diversity within this vast area has led to a wide variety of dishes.

Through these ingredients, dozens of delicious dishes have been created, which are closely linked to Saudi Arabian customs and traditions.

[2] 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.

[3] Pork consumption is forbidden to Muslims in Saudi Arabia, in accordance with Sharia, the Islamic law.

This dish is popular throughout Saudi Arabia and is called by different names in various regions, such as marasi', al-quraysat, al-masabieh, or al-dahalis.

[18] A square-shaped fried (baked in some regions) thin layer of bread stuffed mainly with minced meat (boiled with garlic), beaten eggs, chopped leeks, and green onion.

Then the rice is added, sprinkled with saffron water, and served hot with boiled eggs and roasted almonds.

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.

According to the Saudi Arabian cultural mission, "guests are served hot coffee and dates as a symbol of generosity and hospitality.