Northern Saudi Food You'll Love in Tabuk

When it comes to exploring a new city, let's be honest — food makes the journey more special.

Tabuk is set in Northwestern Saudi Arabia, famous for its archaeological sites and its connection with the story of Prophet Moses. But that's not all! If you are planning to explore Tabuk's charm, you are in for a delicious surprise. Tabuk food is a delightful combination of taste and tradition, from warm, hearty meals ideal for the winter season to fresh seafood from the Red Sea, there’s something for every craving.

This guide will take you on a flavorful journey, whether you are just visiting or wanting something authentic to taste!

You can't ignore Fatteh when it comes to tasting authentic traditional dishes of Tabuk. Its preparations start with basic dough that is kneaded and then heated over coals. The process adds an earthy, smoky flavor to the bread, and once done, it is cleaned of ashes, manually crushed, and combined with fresh milk and rich wild Ghee. After all these processes, the dish made is warm, hearty, and flavorful, which tastes good, especially in the cooler months. If you want to taste authentic Fatteh, head straight to "Al Ghowairi Heritage Kitchen" or "Ain Sukkur Restaurant", both of which are popular restaurants in Tabuk that prepare this traditional hearty dish.

If you are in Tabuk and want to try something comforting and warm, you should give a try to Al-Mujallalah and Al-Khumai'ah, the true traditional favorites. Preparation of both starts in the same way, firstly dough is fried, then molded into a disk, sliced into pieces, and combined with milk. The exciting aspect is that it's known as "Al-Mujallalah" if ghee is added and "Al-Khumai'ah" if milk is the main ingredient.

In the holy month of Ramadan, one of the cherished Tabuk meals is Jareesh, which is a hearty, satisfying food that unites families during the mealtime. It is prepared by manually grinding wheat grains that are then slowly cooked in broth or water. The mixture is stirred continuously by a wooden spoon known as "Al-Miswat" until it thickens. For a more robust taste, some people choose to simmer it with milk and finish with a drizzle of butter or wild ghee.

A heavenly delight for seafood lovers is Sayadiah, which is a combination of classic rice and fish. The rice is cooked in a rich broth prepared from fried onions and "Bahārāt", a warm spice mixture of cumin, allspice, coriander, cardamom, chili, and more. Mostly white fish, such as Red Snappers or Sea Bass, are used and either baked or fried until golden. Everything is presented on a single large platter with pine nuts and toasted almonds on top. If you want more taste, pair it with a tangy sauce that is often provided. Try it at "Samakiat Tabuk" or "Jandofly Seafood" for the greatest experience.

Mansaf is more than simply food; it's a deeply held custom in Jordan, with roots in Syria. For the preparation, goat meat is cooked slowly in "jameed" (a thick, dried yogurt), and served over flatbread and rice with toasted nuts on top. It is mostly served to honor guests or during festivities. The kind of meat used also shows respect—the goat is the highest honor. For the most honorable guests at large parties, a goat's head may be placed in the middle.

In Saudi Arabia, Saleeg is a hearty dish that is particularly famous on chilly days. It is prepared by boiling white rice with meat or chicken along with seasoning like cardamom or mastic. The rice is cooked in the prepared broth until it becomes tender and creamy. A smooth, porridge-like consistency is achieved by gradually adding warm milk and stirring the mixture. At the same time, the meat or chicken is cooked separately until it is delicious and golden. When everything comes together at last, the creamy rice and the soft, browned meat on top make it a warm, flavorful, and comforting meal.

Marqooq is a traditional dish of Tabuk that is particularly famous during the winter season. The dish is prepared by kneading a soft dough made of flour, salt, and water, and then allowing it to rest for some time. During the resting time of the dough, the meat is cooked halfway in a flavorful broth, and then the dough is rolled thin and gently ripped into pieces before being placed in the saucepan, which keeps the dough from sticking together. To enhance flavor and texture, veggies like zucchini or pumpkin are frequently added. In order to create a warm and satisfying meal, the entire dish is left to simmer until everything is soft and flavorful.

A classic traditional dish from Saudi Arabia's Tabuk region, Musanqarah is particularly well-liked among fish lovers. Typically, it is prepared using whole white fish, such as grouper (najel), and seasoned with a blend of flavorful spices, including black pepper, turmeric, and cumin. The fish is cooked gently with fresh vegetables such as onions, tomatoes, bell peppers, and sometimes potatoes. Fish that has been baked or cooked on the stove is soft, delicious, and overflowing with flavor. Musanqarah is mostly served with bread or rice and garnished with herbs and lemon.

Have you ever wondered how Tabuk people manage to stay warm in the extremely cold winter months? One delightful method is by making Jamriyah, also known as Mafroukeh, and to prepare this traditional food, flour and water are combined to make a spherical dough that is then fried till golden by being buried beneath hot coals. When it's done, it's broken up and combined with sweet dates, rich ghee, and honey. The process of manually rubbing and mixing it gives it the name "Mafroukeh."

Someone who watches their diet should try out Balilah, a popular and nutritious cuisine in Saudi Arabia and the Middle East. The healthy snack is made from tender, warm chickpeas mixed with olive oil, lemon juice, cumin, and a sprinkle of salt. Some recipes add sumac, garlic, black pepper, or fresh herbs like parsley for more flavor, and are often served with chopped beets or cucumbers. It is mostly served in Iftars during Ramadan but is also a party starter and a favorite street food.