RIYADH: Across the Kingdom, culinary traditions vary, reflecting distinctive, regional customs and heritage that have been influenced by the local geography, climate and flora.
Winter in Tabuk heralds the return of beloved culinary delights, offering a source of sustenance to ward off the chilly weather. These gastronomic treasures, abundant in nutrients, play a pivotal role in nurturing well-being.
At the forefront of Tabuk’s winter cuisine, as elucidated by Faisal Al-Omari, head of the cooking hobby club in the region, are Mjallah or Khamiaa.
These savory treats, crafted from wheat flour dough and cooked to perfection on a saj, a convex metal griddle, are adorned with a drizzle of clarified butter or olive oil, followed by a luscious infusion of milk and honey to tantalize the taste buds.
Al-Omari further extols a plethora of seasonal delights, including the hearty Marqouq, a blend of meat and vegetables with dough fragments. And the delectable Malihiya, a harmonious fusion of meat, rice, jameed, yogurt and clarified butter, crowned with a medley of nuts and parsley.
Among the culinary gems highlighted by Al-Omari are Saleeg, a succulent concoction of boiled meat and rice simmered in milk and butter; and Jareesh, a flavorsome blend of roasted meat, onions, garlic and cracked wheat, which is slow-cooked to achieve perfection.
Al-Omari said it was important to safeguard Saudi Arabia’s heritage and culinary traditions by educating young people.
He urged foodies to join the Hawi platform which showcases the Kingdom’s various clubs and hobbies.
