Saudi Arabia Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Saudi Arabia's culinary scene right now
Saudi Arabia's culinary landscape December 2025 celebrates Vision 2030 food transformation, kabsa heritage, luxury dining expansion, date culture, halal gastronomy innovation. December marks pleasant cool season (15-25°C/59-77°F) ideal for outdoor dining, desert camps, cultural tourism. Riyadh and Jeddah emerge as Gulf dining destinations - international chefs open branches (Nobu, Zuma), Saudi homegrown concepts compete. December 2025 sees Riyadh Season entertainment festival continuing with celebrity chef events, food trucks, international cuisine showcases. Vision 2030 social reforms allow mixed-gender dining, cinemas, concerts - transforming Saudi social life and restaurant culture. Luxury dining boom: Michelin Guide Middle East expansion brings starred restaurants to Kingdom, Diriyah Gate heritage dining precincts open, AlUla ancient sites feature contemporary Saudi fusion. December sees date harvest season complete - Ajwa, Sukkari, Khudri varieties celebrated in desserts, modern applications. Traditional dishes modernized: deconstructed kabsa, molecular gastronomy matazeez, farm-to-table saleeg from AlUla organic farms. Coffee culture explodes - specialty Saudi coffee (qahwa) with cardamom reimagined in third-wave cafes competing with international chains. Women chefs gain visibility - Saudi female culinary entrepreneurs open restaurants, challenge gender norms. Halal fine dining attracts Muslim global travelers. December religious tourism (Umrah season) brings pilgrims to Mecca, Medina - Hejazi cuisine showcased in hotel restaurants, pilgrim dining halls. Red Sea seafood sustainability movements, Asir highland cuisine preservation, Najdi Bedouin heritage dining experiences. Korean-Saudi fusion kabsa with gochujang appears in trendy restaurants. Jareesh risotto with parmesan at Yaza Jeddah represents innovation. Murtabak-filled croissants show playful fusion. Ramadan 2025 food trends emphasize health-conscious options: plant-based dishes, air-fried sambosas, natural sweeteners in desserts. Traditional vimto-luqaimat Ramadan nostalgia year-round in specialty cafes.
Food Safety Tips
Essential food safety information to help you enjoy Saudi Arabia's cuisine safely and confidently.
Drink Bottled Water
Tap water is generally not safe to drink in Saudi Arabia. Stick to bottled or purified water for drinking, brushing your teeth, and even washing fruits and vegetables.
Eat at Reputable Establishments
Choose restaurants that look clean and busy. Street food can be tempting, but carries a higher risk of foodborne illness. Opt for well-established restaurants or hotel dining options.
Check Meat Thoroughly
Ensure meat is cooked thoroughly, especially poultry and ground meat. Avoid raw or undercooked meat products.
Wash Fruits and Vegetables Carefully
Wash all fruits and vegetables with bottled or purified water, even if they appear pre-washed. Peeling fruits is a safer option.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are increasingly available, especially in larger cities. Many restaurants offer salads, lentil soups, vegetable stews, and rice-based dishes. Clearly communicate your dietary needs (using Arabic phrases if possible) as meat broths are sometimes used in seemingly vegetarian dishes.
vegan
LOW AVAILABILITYVegan options are more limited. While some traditional dishes are naturally vegan, finding vegan alternatives to dairy and eggs can be challenging. Focus on vegetable-based dishes like falafel, hummus, and salads. Be prepared to explain your dietary restrictions carefully.
halal
HIGH AVAILABILITYSaudi Arabia is a Muslim country, and all meat served is halal. This makes finding halal food extremely easy.
gluten-free
LOW AVAILABILITYGluten-free options are limited. While rice and some traditional dishes are gluten-free, many dishes use wheat-based ingredients. Communication about dietary restrictions is crucial, but expect challenges.
kosher
VERY LOW AVAILABILITYKosher food extremely rare in Saudi Arabia. No Jewish community, no kosher certification, no kosher restaurants. Israeli citizens banned from entry. Observant Jewish travelers face significant challenges - must bring provisions, rely on sealed international products, or consume naturally kosher items (fruits, vegetables, certain packaged goods). No synagogues or Jewish infrastructure exists.
Common Allergens
Nuts
MEDIUM PREVALENCENuts, particularly almonds and pistachios, are common ingredients in Saudi cuisine, often used in desserts and rice dishes. Carefully check ingredient lists and inquire about nut content in dishes.
COMMONLY FOUND IN:
Dairy
MEDIUM PREVALENCEDairy products like yogurt, cheese, and milk are used in various dishes. Clarify with restaurant staff about the presence of dairy in specific meals.
COMMONLY FOUND IN:
Wheat
HIGH PREVALENCEWheat is a staple ingredient in Saudi cuisine, used in bread (khubz), pastries, and various other dishes. Be cautious when consuming baked goods and ask about wheat content in other foods.
COMMONLY FOUND IN:
Sesame
MEDIUM PREVALENCESesame seeds and tahini (sesame paste) are frequently used in sauces and some dishes. Be aware of this when ordering hummus, baba ghanoush, and similar items.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Saudi Arabia's food culture for travelers.
Kabsa (كبسة)
Kabsa is considered the national dish of Saudi Arabia, deeply ingrained in its cultural heritage and often served during celebrations and gatherings. This mixed rice dish is prepared with fragrant long-grain rice, a variety of spices (like cardamom, cinnamon, cloves, and black pepper), and usually meat (lamb, chicken, camel, or fish). The meat is often marinated in a blend of spices and then slow-cooked to achieve tenderness. The rice is cooked separately with the spice mixture, often incorporating onions, tomatoes, and raisins. The distinct flavour comes from the "baharat" spice blend and the method of cooking the meat. Kabsa boasts a rich, savoury taste with a subtle sweetness from the raisins. You can find Kabsa in virtually any Saudi restaurant, from street food stalls to upscale dining establishments.
Jareesh (جريش)
Jareesh is a comforting and nourishing Saudi porridge made from cracked wheat or coarsely ground barley. It holds a significant place in traditional Saudi cuisine, particularly during colder months and Ramadan. Preparation involves slow-cooking the grains with milk or broth, often with the addition of spices like cumin and turmeric. Some variations incorporate meat (usually chicken or lamb), which adds depth and richness to the dish. Jareesh has a creamy, porridge-like texture with a mildly savoury flavour. It is typically garnished with fried onions, clarified butter (samneh), and sometimes a sprinkle of fresh herbs like parsley. Jareesh can be found in traditional Saudi restaurants and is often made at home.
Saleeg (سليق)
Saleeg is a popular rice dish, particularly prevalent in the Hijaz region. It's often associated with special occasions. Short-grain white rice is cooked in milk or broth, often with butter and spices. Chicken or lamb is usually added, and the dish is known for its creamy, risotto-like consistency. Some regional variations include the addition of local vegetables. Saleeg is mildly savoury with a rich, creamy taste from the milk or broth. It is often garnished with fried onions and clarified butter. You can find Saleeg in many Saudi restaurants, particularly those specializing in Hijazi cuisine.
Matazeez (مطازيز)
Matazeez is a traditional Saudi dish that showcases the unique culinary heritage of the region. It's primarily made with pieces of dough (similar to gnocchi) cooked in a rich meat broth, usually lamb or mutton. The broth is often flavoured with tomatoes, onions, and spices like cumin and coriander. The dough provides a hearty texture, absorbing the flavours of the broth. Matazeez is a comforting and satisfying dish, particularly enjoyed during colder months. It's often garnished with fresh parsley or coriander. Matazeez is best enjoyed at local restaurants specializing in traditional Saudi dishes or in homes where it's often prepared for special occasions.
Martabak (مرتاب)
While martabak has roots in other parts of the Middle East and Southeast Asia, the Saudi Arabian version boasts distinct characteristics. This savoury stuffed pancake or pan-fried bread is a popular street food item. The dough is typically made with flour, water, and yeast, and filled with spiced ground meat (often lamb or beef), eggs, onions, and sometimes leeks or chives. It's pan-fried until golden brown and crispy. The Saudi Arabian Martabak is uniquely flavoured with local spices and is served hot, often with a side of yogurt or a spicy dipping sauce. You can easily find Martabak at street food vendors and local restaurants throughout the Kingdom.
Harees (هريس)
Harees is a traditional wheat and meat porridge with ancient Bedouin origins, popular during Ramadan and special occasions. Whole wheat grains are slow-cooked with meat (usually lamb or chicken) for hours until both ingredients break down into a smooth, creamy consistency. The dish is seasoned with salt and sometimes cinnamon, then topped with fried onions and clarified butter (samneh). Harees requires patience - traditional preparation takes 6-8 hours. The result is comforting, nutritious, and deeply satisfying. Found in traditional restaurants and home kitchens, especially during festive periods.
Saudi Dates (تمر)
Dates are fundamental to Saudi culture and cuisine, with Saudi Arabia producing over 400 varieties. Ajwa dates from Medina are considered the finest - dark, soft, with complex flavors. Sukkari dates are golden, soft, and exceptionally sweet. Khudri dates are firm with caramel notes. Dates are eaten plain, stuffed with nuts, made into desserts, or served with Arabic coffee (qahwa). Traditionally, breaking fast during Ramadan begins with dates. Date palms cover Saudi oases - the fruit represents hospitality, prosperity, and heritage. Every meal may begin and end with dates.
Sambousa (سمبوسة)
Crispy, triangular pastries filled with spiced meat, vegetables, or cheese, then deep-fried until golden. Saudi sambousa are especially popular during Ramadan, served at iftar (breaking fast). Fillings vary: minced lamb with onions and pine nuts, spiced potatoes and peas, or sweet cheese with sugar. The pastry is thin and flaky, achieving perfect crispness when fried. Often served with tamarind chutney or yogurt dipping sauce. Street vendors, bakeries, and homes produce thousands during Ramadan - the smell of frying sambousa signals iftar approaching.
Mandi (مندي)
Mandi is a spectacular rice and meat dish cooked in a traditional underground pit oven called a 'taboon.' Lamb or chicken is marinated with Mandi spices (black pepper, coriander, cumin, cardamom, cloves), then suspended over aromatic rice in the pit. Wood smoke infuses both meat and rice with distinctive flavor. The meat becomes incredibly tender, falling off the bone. Rice absorbs meat juices and smoke, gaining golden color and complex taste. Mandi originated in Hadhramaut, Yemen, but became beloved throughout Saudi Arabia. Served on large platters for communal eating, embodying Saudi hospitality.
Ma'amoul (معمول)
Ma'amoul are delicate shortbread cookies filled with dates, nuts, or figs, molded into beautiful patterns using wooden molds. These festive treats are especially important during Eid celebrations. The dough is made with semolina or flour, butter, and sometimes rose or orange blossom water. Date-filled ma'amoul are most traditional in Saudi Arabia. The cookies are baked until pale golden, then dusted with powdered sugar. Each family may have heirloom molds passed down generations, creating intricate designs. Ma'amoul represent celebration, heritage, and the importance of dates in Saudi culture.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Saudi Arabia's diverse culinary traditions.
Thareed (ثريد)
Thareed is a traditional Saudi Arabian dish, a type of bread stew thought to be a favorite of the Prophet Muhammad (peace be upon him). It consists of thin pieces of markook bread layered in a bowl and then topped with a rich vegetable and meat stew. The stew is often made with lamb, chicken, or vegetables like potatoes, carrots, and squash, seasoned with various spices. The bread soaks up the flavors of the stew, resulting in a hearty and flavorful meal. It's a common dish during Ramadan and special occasions. Find Thareed at local restaurants or enjoy it as a home-cooked meal with Saudi families.
Allergens:
Mutabbaq (مطبق)
Mutabbaq is a savory stuffed pancake similar to martabak, popular throughout Saudi Arabia especially in the Hejaz region. The dough is stretched paper-thin, filled with spiced minced meat, eggs, onions, and herbs, then folded and pan-fried until crispy and golden. The result is flaky, crispy outside with juicy, flavorful filling. Often served with tomato chutney or yogurt sauce. Street food vendors and restaurants specialize in mutabbaq, often making them fresh to order. Each region has slight variations in spicing and filling proportions.
Allergens:
Shawarma (شاورما)
While originating in the Levant, shawarma is ubiquitous and beloved in Saudi Arabia. Marinated meat (chicken, beef, or lamb) stacked on a vertical rotisserie, slowly roasted, then shaved off in thin slices. Wrapped in flatbread with tahini sauce, vegetables, pickles, and sometimes fries. Saudi shawarma shops often open late into the night. Quick, affordable, and satisfying. Each shawarma stand has its own marinade recipe and sauce combinations.
Allergens:
Falafel (فلافل)
Deep-fried balls or patties made from ground chickpeas or fava beans, herbs, and spices. Crispy outside, fluffy inside. Served in flatbread with tahini, vegetables, and pickles, or as part of mezze spread. Popular vegetarian option widely available throughout Saudi Arabia. Often eaten for breakfast or as quick lunch. Street vendors and dedicated falafel shops serve them fresh and hot.
Allergens:
Ful Medames (فول مدمس)
Slow-cooked fava beans mashed with olive oil, lemon juice, garlic, and cumin. Traditional breakfast dish eaten throughout Saudi Arabia. Served with flatbread, tomatoes, onions, and hard-boiled eggs. Creamy, satisfying, and protein-rich. Each family and restaurant has preferred seasoning combination. Popular in both homes and restaurants, especially for weekend breakfast gatherings.
Hummus (حمص)
Creamy spread made from cooked chickpeas blended with tahini, lemon juice, garlic, and olive oil. Served as appetizer or part of mezze spread with flatbread. Sometimes topped with whole chickpeas, pine nuts, or minced meat. Widely available throughout Saudi Arabia from street food to fine dining. Each establishment has its own texture and seasoning preferences.
Allergens:
Kapsa Laham (كبسة لحم)
Lamb variation of kabsa, the national dish. Tender lamb pieces cooked with aromatic rice, tomatoes, onions, and signature spice blend. Often garnished with fried nuts and raisins. Served on large communal platters for gatherings and celebrations. The lamb adds rich, gamey flavor that pairs perfectly with fragrant rice. Traditional cooking methods involve slow-cooking the lamb until it melts off the bone.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Saudi Arabia.
Hejaz
The Hejaz region, home to the holy cities of Mecca and Medina, has a cuisine influenced by the diverse pilgrims who visit from around the world. Seafood is prominent due to the region's proximity to the Red Sea. *Saleeg*, a creamy rice dish cooked with milk and broth, is a Hejazi specialty, often served with chicken or lamb. *Mandi*, a dish of rice and meat cooked in an underground oven, is also popular. The region's cuisine features a variety of spices, including cardamom, cinnamon, and saffron, reflecting the area's historical role as a trading hub. Dates, particularly the Ajwa variety from Medina, are highly prized. Breads like *tamees* (a fluffy flatbread) are staples. The influence of Indian, Indonesian, and Turkish cuisines can be seen in dishes like *kabsa* (spiced rice with meat) and *sambousek* (savory pastries).
Cultural Significance:
Hejazi cuisine reflects the region's role as the spiritual center of Islam, with dishes that have evolved to serve pilgrims from around the world. The cuisine balances local traditions with international influences.
Signature Dishes:
- Saleeg
- Mandi
- Tamees
Key Ingredients:
Asir
Located in the southwestern highlands of Saudi Arabia, Asir's cuisine is shaped by its mountainous terrain and unique climate. Asir is known for its use of millet, wheat, and sorghum in dishes like *Aseeda*, a thick porridge often flavored with honey or butter. The region's cooler climate allows for the cultivation of a variety of fruits and vegetables, including grapes, figs, and pomegranates, which are often incorporated into local dishes. Lamb and goat are the primary meats, often prepared in stews or roasted over an open fire. Spices like cumin, ginger, and turmeric feature prominently, adding depth and warmth to the cuisine. *Martabak*, a savory pancake filled with minced meat and spices, is a popular street food. Dairy products, such as yogurt and cheese, are also consumed regularly, contributing to the richness and variety of the region's dishes.
Cultural Significance:
Asir cuisine reflects the region's unique highland environment and cultural connections to Yemen. The food traditions are closely tied to the agricultural practices of the mountainous terrain.
Signature Dishes:
- Aseeda
- Martabak
- Highland stews
Key Ingredients:
Najd
Najd, the heartland of Saudi Arabia, is home to a cuisine that emphasizes simplicity and hospitality. Lamb and camel meat feature prominently, reflecting the region's Bedouin heritage. *Kabsa*, a mixed rice dish with meat and vegetables, is a staple and a symbol of Saudi hospitality. Often cooked in large quantities over an open fire, Kabsa variations utilize different spices and seasonings, highlighting the region's culinary diversity. *Jareesh*, a cracked wheat porridge cooked with meat and spices, is another popular dish, known for its rich flavor and comforting texture. Dates, a staple across Saudi Arabia, are particularly important in Najd, consumed as a snack, incorporated into desserts, or used to sweeten savory dishes. Dairy products, particularly sheep and goat milk, are used to make yogurt and cheese. The emphasis on fresh ingredients and traditional cooking methods gives Najdi cuisine a distinct character, reflecting the region's cultural identity.
Cultural Significance:
Najdi cuisine embodies the Bedouin traditions of hospitality and resourcefulness. Meals are designed to be shared communally, reflecting the importance of tribal bonds and generosity in Najdi culture.
Signature Dishes:
- Kabsa
- Jareesh
- Camel meat dishes
Key Ingredients:
Eastern Province (Al-Ahsa)
The Eastern Province, particularly the Al-Ahsa Oasis, combines Persian Gulf seafood traditions with date palm agriculture. Al-Ahsa is UNESCO World Heritage site with over 3 million date palms producing exceptional varieties. Proximity to the Gulf brings fresh fish, shrimp, and lobster to local cuisine. The region shows subtle Persian and Bahraini influences from historical trade connections. Hasawi rice, a distinctive brown rice variety, is cultivated here. Date-based dishes are especially elaborate - date syrup, stuffed dates, date bread. Seafood is grilled, curried, or prepared with rice in dishes like sayadieh (fish over spiced rice).
Cultural Significance:
Eastern Province cuisine reflects the marriage of desert oasis agriculture and Gulf maritime traditions. The region's prosperity from oil wealth combined with ancient date cultivation creates unique culinary identity blending tradition and modernity.
Signature Dishes:
- Hasawi rice dishes
- Grilled Gulf fish
- Al-Ahsa date varieties
Key Ingredients:
Jizan (Southern Red Sea)
Jizan, on the southern Red Sea coast bordering Yemen, has cuisine distinct from the rest of Saudi Arabia. Tropical climate allows cultivation of mangoes, papayas, and coffee. Yemeni influences are strong - salta (spicy stew), fahsa (meat stew), and saltah are popular. Red Sea seafood is abundant and fresh. Spice use is more pronounced than other Saudi regions, reflecting Yemeni and Eritrean trade connections. Jizan coffee, grown in Jabal Fayfa mountains, is prized. The region's diverse ethnic groups (including African influences) create multicultural food landscape. Grilled fish, tropical fruits, and spiced stews dominate local cuisine.
Cultural Significance:
Jizan cuisine represents Saudi Arabia's multicultural southern frontier, blending Yemeni, African, and Saudi Arabian traditions. The region's tropical abundance contrasts sharply with northern desert cuisine, showcasing Saudi culinary diversity.
Signature Dishes:
- Yemeni-style stews
- Red Sea grilled fish
- Jizan coffee
Key Ingredients:
Sweet Delights & Desserts
Indulge in Saudi Arabia's traditional sweet treats and desserts.
Kunafa Nabulsia (كنافة نابلسية)
Kunafa Nabulsia is a popular dessert throughout the Levant, including Saudi Arabia, especially during Ramadan and other celebrations. It's a rich, cheesy pastry soaked in sweet, sugar-based syrup called 'qatr'. The base is made from shredded phyllo dough called 'konafa', filled with a soft white cheese like 'Nabulsi' or 'Akkawi'. It is baked until golden brown and crispy. The qatr adds a sticky sweetness and a beautiful sheen. It is often topped with chopped pistachios or other nuts for added texture and flavor. While variations exist, the Nabulsia version with its distinct cheese filling is highly prized. You can find Kunafa Nabulsia in most sweet shops and bakeries across Saudi Arabia, often sold by weight.
Luqaimat (لقيمات)
Luqaimat, meaning 'bite-sized' in Arabic, are deep-fried dumplings, popular in Saudi Arabia and other Gulf countries, particularly during Ramadan. These crispy golden balls are made from a simple yeast dough, flavored with cardamom and saffron. After frying, they are generously drizzled with date syrup or honey, giving them a wonderfully sweet and sticky coating. They are best served warm and fresh. The crunchy exterior contrasts delightfully with the soft, fluffy interior. Luqaimat represents generosity and hospitality, often shared with family and neighbors. They are easily found at street food stalls, local markets, and dedicated sweet shops during festive seasons and year-round in some areas.
Basbousa (بسبوسة)
Basbousa is a sweet semolina cake that is popular throughout the Middle East, including Saudi Arabia. It is made from a batter of semolina, coconut, yogurt, and sugar, baked until golden, then soaked in a sweet syrup infused with rose water or orange blossom water. The cake has a distinctive texture - slightly grainy from the semolina, yet moist from the syrup. It is often garnished with blanched almonds or other nuts. Basbousa is typically cut into diamond or square shapes for serving. It is a common dessert during Ramadan and other celebrations, but is also enjoyed year-round. You can find Basbousa in most bakeries and sweet shops across Saudi Arabia.
Qatayef (قطايف)
Qatayef are sweet stuffed pancakes unique to Ramadan, appearing in every Saudi home and sweet shop during the holy month. Small pancakes are cooked on one side only, creating bubbles, then folded over fillings of sweetened nuts, cream, or cheese. Some are sealed and deep-fried until crispy; others remain soft. All are soaked in sugar syrup or honey and sometimes garnished with crushed pistachios. The contrast between crispy exterior and creamy filling makes qatayef irresistible. Making qatayef is a cherished Ramadan tradition - families gather to stuff and fold hundreds for iftar gatherings.
Umm Ali (أم علي)
Umm Ali is a warm, comforting bread pudding dessert, like Middle Eastern bread pudding. Puff pastry or bread is torn into pieces, mixed with nuts (almonds, pistachios, raisins), then baked in sweetened milk with cream and vanilla. The top becomes golden and crispy while the inside stays custardy. Often flavored with cardamom or cinnamon. Served warm, Umm Ali is especially popular during cooler months and Ramadan. The name means 'Ali's Mother' - legend says it was created to celebrate a sultan's victory. Found in restaurants, cafes, and home kitchens across Saudi Arabia.
Halwa (حلوى)
Halwa is a dense, sweet confection with numerous varieties across Saudi Arabia. Made from tahini (sesame paste) or cornstarch, sugar, and flavored with cardamom, saffron, or rose water. Texture ranges from crumbly to gel-like depending on type. Often studded with pistachios or almonds. Halwa is served with Arabic coffee during hospitality rituals - the sweet balances coffee's bitterness. Different regions have signature halwa varieties. Sold by weight in sweet shops, packaged as gifts, served at celebrations. Eating halwa with coffee is quintessentially Saudi social custom.
Date Cake (كيك التمر)
Moist, spiced cake made with chopped dates, walnuts, and warm spices like cinnamon and cardamom. Dates provide natural sweetness and incredible moisture. Sometimes made with caramel sauce or toffee glaze. This modern Saudi dessert celebrates the country's most important fruit - dates. Popular in cafes, bakeries, and home baking. Often served with Arabic coffee or tea. The cake showcases how traditional ingredients adapt to contemporary desserts. Each bakery has its own date cake recipe, from simple loaf cakes to elaborate layered creations.
Arabic Ice Cream (بوظة عربي)
Traditional Arabic ice cream has unique stretchy, chewy texture from mastic (aromatic resin) and salep (orchid root powder). Flavored with rose water, orange blossom, or pistachio. Unlike Western ice cream, Arabic ice cream doesn't melt quickly - the mastic and salep create resistance to melting. Often served with crushed pistachios. Street vendors pound and stretch the ice cream dramatically for customers. Popular year-round but especially during hot Saudi summers. Modern ice cream shops blend traditional Arabic ice cream with contemporary flavors and presentations.
Soft Beverages
Discover Saudi Arabia's traditional non-alcoholic drinks, from local teas to refreshing juices.
Vimto (ڤيمتو)
Vimto holds a special place in Saudi hearts, deeply intertwined with Ramadan traditions. This vibrant purple cordial, originally from the UK, has become synonymous with breaking the fast. Families eagerly anticipate their first sip of Vimto after a long day of fasting, making it a symbol of refreshment and celebration. It's made with a secret blend of fruits, herbs, and spices, including grapes, raspberries, and blackcurrants. The distinct sweet and tangy flavor is incredibly popular, especially when diluted with chilled water and served with dates. Vimto can be found in every supermarket and grocery store across the Kingdom, particularly during Ramadan when it's prominently displayed. Many families even make large batches of Vimto-flavored desserts and ice creams throughout the holy month.
Sobia (سوبيا)
Sobia is a creamy, milky drink particularly popular during Ramadan. Various regional variations exist, with some being rice-based (Sobia Ruz, سوبيا رز) and others made with barley (Sobia Sha'ir, سوبيا شعير) or oats. The base ingredient is cooked until soft, then blended and strained. The resulting milky liquid is sweetened with sugar, often flavored with cardamom, cinnamon, or vanilla, and then chilled. Sobia's smooth texture and refreshing taste provide a welcome relief from the heat and a comforting way to break the fast. Street vendors and specialized shops sell it, especially in the evenings during Ramadan. Its creamy texture and subtle spices make it a favorite among all ages.
Qamar Al-Din (قمر الدين)
Qamar Al-Din is a beloved Ramadan beverage made from dried apricot sheets. These sheets, often imported from Syria, are soaked in water overnight to rehydrate, creating a thick, pulpy liquid. This mixture is then blended with sugar and sometimes a touch of rose water or orange blossom water. The resulting drink is a sweet, tangy, and refreshing nectar with a distinct apricot flavor. Qamar Al-Din is served chilled and is particularly popular during Iftar, the breaking of the fast. It's believed to be a good source of energy and nutrients. Found in most supermarkets during Ramadan, it is often served alongside other traditional dishes.
Tamar Hindi (تمر هندي)
Tamar Hindi is a tangy and refreshing drink made from tamarind paste. The dried pods of the tamarind tree are soaked in water, strained, and sweetened with sugar or dates. This creates a dark brown, slightly thick beverage with a sweet and sour flavor profile. Often served chilled, Tamar Hindi is a popular drink throughout the year but especially enjoyed during the hotter months. Its tartness is believed to be helpful in aiding digestion. It's readily available in supermarkets, restaurants, and from street vendors, often served with a squeeze of lime or a sprinkle of roasted cumin for added flavor.
Arabic Coffee (Qahwa قهوة)
Traditional Saudi coffee made from lightly roasted Arabic coffee beans flavored with cardamom. Served in small handleless cups (finjan) from ornate dallah (coffee pot). The coffee is lighter, less bitter than espresso, with distinctive cardamom aroma. Central to Saudi hospitality - refusing coffee can be considered impolite. Often accompanied by dates or halwa. The coffee ceremony represents welcome, generosity, and social bonding. Modern third-wave cafes now reimagine qahwa in contemporary presentations.