Al-Jawf, Saudi Arabia
Al-Bukayla
البكيلة
Al-bukayla, the Hijazi fenugreek-and-greens dish eaten with bread, is a named regional preparation.
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Jazan, Saudi Arabia
Al-Maghsh
المغش
Jazan Maghsh is a slow-cooked Saudi meat and vegetable dish prepared in a heavy pot until the pieces are tender.
Najran, Saudi Arabia
Al-Ruqsh
الرقش
Al-Ruqsh is a Najran dish of hand-torn thin bread poured with meat broth and topped with lamb in a granite serving dish.
Saudi Arabia
Gursan
قرصان
Gursan layers dry paper-thin bread sheets over meat and vegetables in broth until the bread absorbs flavorful juices without becoming mushy.
Aseer, Yemen
Haneeth
حنيث
Southern Saudi specialty of lamb slow-cooked in underground oven with aromatic leaves, king of Asir tables, served at weddings and celebrations, meat separates from bone effortlessly with distinct herbal aroma, an Asir regional icon.
United Arab Emirates
Harees
هريس
Wheat and meat porridge slow-cooked for hours then beaten until smooth, a Ramadan specialty and wedding dish, UNESCO-recognized, smooth porridge-like consistency with meat fully incorporated.
Saudi Arabia
Jareesh
جريش
Jareesh is cracked wheat porridge slow-cooked with meat and yogurt or broth until creamy, then served with Najdi accompaniments.
United Arab Emirates
Madfoon
مدفون
Slow-cooked meat marinated in spices, wrapped, and buried in underground pit with charcoal for smoky flavor, served over saffron rice, extremely tender meat that melts in mouth, a Bedouin specialty.
Riyadh, Saudi Arabia
Margoog
مرقوق
Margoog is a Najdi winter stew of meat and vegetables with large, thin dough sheets that soften as they absorb the rich broth.
United Arab Emirates
Thareed
ثريد
Meat and vegetable stew served over pieces of thin bread (rgaag or rakhal) that soak up the flavorful broth, a Ramadan favorite, bread properly soaked but not mushy with rich spiced tomato broth and tender meat.