Saudi Arabian cuisine (Arabic: çÃÂà÷èî çÃÂùñèàçÃÂóùÃÂïÃÂ) is the cooking styles and dishes of Saudi Arabia. Varying throughout the diverse landscapes and regions of the country, the environmental, geographic, and cultural differences have led to a wide variety of dishes. Saudi Arabia encompasses different regions, resulting in cuisines from the Central region, Eastern, Southern and Western regions. Furthermore, Saudi Arabia's position along global trade routes has led to the introduction of various spices.
Cooking in Saudi Arabia is influenced by the native Arab and the Islamic culture. Dates, for example, are associated with the tradition of breaking the fast after Ramadan. Most food ingredients, such as wheat, dates, ghee, meat, fish and vegetables, are sourced locally. Through these ingredients, dozens of delicious dishes have been created, which are closely linked to Saudi Arabian customs and traditions. 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. Some of these traditions continue to be practiced to this day.
Pork consumption is forbidden to Muslims in Saudi Arabia, in accordance with Sharia, the Islamic law.
Traditional coffeehouses (maqha) used to be ubiquitous, but are now being displaced by food-hall-style cafes. According to the Saudi Arabian Cultural Mission, "serving Gahwah (Coffee) in Saudi Arabia is a sign of hospitality and generosity". Traditionally, the coffee beans were roasted, cooled and ground in front of the guests using a mortar and pestle. The host would then add cardamom pods to the coffee beans during the grinding process. Once the coffee was brewed, it would be poured for the guests. 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.
Yoghurt is normally made into a drink called laban.
Sobia is a cold drink usually made in the Hijaz but now available all over Saudi Arabia, especially during Ramadan. It is made from a light fermented mixture of barley/brown bread, date palm sap, herbs and spices. It may be either white or colored depending on the flavor.
In January 2024, the Saudi Culinary Commission, which operates under the Ministry of Culture, announced the regional dishes of Saudi Arabia's 13 regions. The following is a list containing Saudi Arabia's regional dishes:
Chain restaurants have been slow to gain ground in Saudi Arabia, yet are steadily becoming a part of the local cuisine. Although chain restaurants only account for 25% of sales in the service industry, chains have seen far more growth than independent players in recent years. Al Baik, a chain focused on the sale of broasted fried chicken, has led the charge as far as Saudi-owned chains go, and has expanded operations into several neighboring gulf states.
Islamic dietary laws forbid the eating of pork and the drinking of alcoholic beverages. This law is enforced throughout Saudi Arabia. According to Islamic law, animals must be butchered in a halal way and blessed before they can be eaten.
According to the Saudi Arabian cultural mission,