Saudi Arabia Archives - International Cuisine

Akkawi Manakeesh (A Cheese Bread from Saudi Arabia)

July 18, 2019 By Darlene at International Cuisine

Akkawi Manakeesh is what the Saudi’s call their cheese bread. It is beloved all over the country and the region for that matter. This recipe, the cheese bread is topped with nigella seeds, but you could also use a spice mixture called za’atar which will add a bit more flavor to the bread. We loved Akkawi Manakeesh both ways.

Akkawi is a mild soft white cheese that you will find in your local Middle Eastern market. It comes in a jar with a brine. Akkawi is also spelled a few different ways like Ackawi, Akawi, Akawieh or Ackawi. You want to crumble up the cheese and rinse it a couple of times to diffuse the salt. It reminded me a bit of mozzarella, a lovely mild flavor.

We really enjoyed the akkawi manakeesh as our appetizer course for our International Cuisine meal. It is often eaten in Saudi Arabia as a snack or for breakfast. I love to cook bread and pizza on a pizza stone, it comes out great every time.

Did you know that Saudi Arabia is known to be the birthplace of Islam? It is home to the religion’s two most sacred mosques. Masjid al-haram, also known as the Grand Mosque in Mecca is the destination of the annual Hajj pilgrimage, it is also the largest mosque in the world, and Medina’s Masjid an-Nabaw, is the burial site of the prophet Muhammad.

If you would like to learn more about one of the wealthiest countries in the world, be sure to check out “Our Journey to Saudi Arabia”. There you can also find more authentic Saudi recipes like their national dish called Al Kabsa, enjoy!

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A flat bread with baked cheese and nigella seeds

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4.41 from 5 votes

Akkawi Manakeesh (Arabic Cheese Bread)

A delicious flat cheese bread called Akkawi manakeesh, super popular in Saudi Arabia, and for good reason, it is delicious!

Course Appetizer

Cuisine Saudi Arabian

Prep Time 15 minutes

Cook Time 20 minutes

Rising time 2 hours 30 minutes

Total Time 3 hours 5 minutes

Servings people

Calories 347kcal

Author Darlene at International Cuisine

Ingredients

1¼ cup Lukewarm Water
1 teaspoon Dry Yeast
3½ cups All-purpose Flour
1 teaspoon Salt
1 Tablespoon Sugar
1 Tablespoon Vegetable Oil Plus Extra For Greasing the bowl
1 pound Akkawi Cheese
2 Tablespoons Nigella Seeds

Instructions

Put the warm water into a bowl or cup. Stir the yeast into the water and set aside for 5 minutes, or until it starts to bubble up.
Mix flour, salt, and sugar in a large bowl.
Gradually pour the yeast water and oil into the dry ingredients. Stir well to bind, then knead for 5 to 10 minutes. The dough should be smooth and elastic when ready.
Place the dough into a large bowl that you’ve greased with oil. Place a damp tea towel over the dough and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
Meanwhile, crumble the cheese into a large bowl. Cover with cold water to soak and help remove the salt.
Punch down the dough. Divide the dough into four equal-sized pieces.
Place the dough back into the bowl and let it rest for an extra 30 minutes.
Preheat oven to 450 F.
On a floured surface, roll each ball of dough into a disc about 10-inches in diameter.
Drain the akkawi cheese. Sprinkle about 1 cup of akkawi cheese over the dough. Sprinkle about 1/2 tablespoon of nigella seeds evenly over the cheese.
Transfer the dough to a cookie sheet or pizza stone and bake 20 minutes, or until the crust is baked and cheese is melted.
Serve warm

Nutrition

Al Kabsa The national dish of Saudi Arabia

July 18, 2019 By Darlene at International Cuisine

Al Kabsa or sometimes called Khabsa is a traditional rice dish from Saudi Arabia. This recipe is made with chicken but it can be made with other meats like lamb as well. The rice is beautifully spiced and the tender chicken literally falls off the bone. It is typically eaten communal style with the right hand. I loved this dish and I see why it is so popular.

Fair warning this makes a large portion so you will have plenty of leftovers if you are not cooking for a crowd. Also be sure to make the super spicy dipping sauce called shattah, it truly elevates the dish from ordinary to extraordinary.

Since Saudi Arabia is an Islamic state, pork is forbidden. I was intrigued to learn that the Saudi’s are the biggest consumers of boiler chickens in the world. Each person consuming about 88 lbs annually. This dish Al Kabsa would be just one reason for the high consumption.

Saudi Arabia is a very wealthy nation due to its oil and gas reserves however, they know that won’t last forever. They are working on diversifying their economy, with tourism being an important sector.

If you would like to learn more about this Arab nation, be sure to check out “Our Journey to Saudi Arabia”. There, you will also find more authentic recipes to enjoy with your Al Kabsa.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A platter filled with spiced rice and chicken a dish called Al Kabsa, the national dish of Saudi Arabia.

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4.32 from 16 votes

Al Kabsa - The national dish of Saudi Arabia

A beautifully spiced chicken and rice dish that is perfect for a crowd. Be sure to make the super spicy shattah sauce to go with it.

Course Main Dish

Cuisine Saudi Arabian

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings people

Calories 538kcal

Author Darlene at International Cuisine

Ingredients

1/4 cup butter
3 lbs chicken cut into 8-10 pieces
1 large onion finely chopped
6 garlic cloves minced
1/4 cup tomato puree
14 ounces canned chopped tomatoes with liquid (or fresh)
3 carrots grated
2 whole cloves
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt & freshly ground black pepper to taste
4 cups hot water
1 chicken stock cube
2 1/4 cups basmati rice don't rinse or soak this
1/4 cup raisins
1/4 cup slivered almonds toasted

Kabsa Spice Mix

1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground dried limes

Instructions

Melt butter in a large stock pot, or dutch oven.
Add chicken pieces, onion & garlic & sauté until onion is tender and chicken is browned.
Stir in tomato puree & simmer over a low heat for a couple of minutes.
Add tomatoes, carrots, cloves, all the spices including the kabsa spice mixuture & salt and pepper.
Cook for a couple of minutes.
Add the water & chicken stock cube.
Bring to a boil, then reduce heat and cover.
Simmer over low heat for 30 minutes.
Add rice to the pot & stir carefully.
Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - cook until rice is tender.
Place the rice on a large serving dish, topped with the chicken & garnished with almonds.
Serve with a hot sauce called 'Shattah'.

Nutrition

Shattah (A Saudi Arabian Hot Sauce)

July 18, 2019 By Darlene at International Cuisine

Shattah is a Saudi Arabian hot sauce that is always served alongside Al Kabsa their national dish of chicken and rice. It is quite spicy and you should only add as much heat as you think you can tolerate. It is made with red jalapenos and Thai bird chilies but has some acid like vinegar, and tomato paste to cut the heat.

I actually loved this sauce and I will make it over and over again. I felt that it really elevated the dish and can see it being used on a multitude of things as you would a salsa. What will you put shattah on?

I was actually surprised that a hot sauce was enjoyed as a condiment in Saudi Arabia, I guess the dishes have so much flavor and spice (not hot) in them to begin with, I simply didn’t expect it. Shattah is a real treat, and I am happy to have discovered it.

Did you know that Saudi Arabia has the largest desalination plant in the world. Even so, a liter of potable water is more expensive than a liter of oil. Saudi Arabia is the largest country in the world without a natural lake or river. They have dug very deep wells to meet the needs of the people and their agriculture. They only receive about 4 inches of rain per year.

If you would like to learn more about this Middle Eastern country, be sure to check out “Our Journey to Saudi Arabia”. You will also find the recipe for Al Kabsa which this shattah is always served with as well as other authentic dishes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl full of spicy hot sauce shattah from Saudi Arabia

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5 from 4 votes

Shattah (A Saudi Arabian Hot Sauce)

A spicy hot sauce called shattah is served alongside many dishes in Saudi Arabia but especially loved next to the national dish Al Kabsa.

Course Sauce

Cuisine Saudi Arabian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings people

Calories 65kcal

Author Darlene at International Cuisine

Ingredients

8 cloves garlic
5 red jalapeño chilies stem removed
10 Thai bird chilies stems removed
1 cup Flat leaf parsley
1 cup fresh cilantro leaves
½ tablespoon white vinegar
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon cumin powder
¾ cup tomato paste
1 cup water

Instructions

Place all ingredients into a blender or food processor and blend until smooth.
Add the mixture to a sauce pan, cover, and place on medium heat until it comes to a gentle boil.
Stir, remove from the heat and let cool.
Serve alongside Al Kabsa but can be used on just about anything

Notes

Adjust the number of chilies to your heat tolerance.

Nutrition

Ma’amul Arabian Cookies

July 18, 2019 By Darlene at International Cuisine

Ma’amul are beautiful shortbread cookies that are stuffed with dates and nuts. Ma’amul are either made using a wooden mold or by hand using a tweezer like implement called malqat tongs to decorate them by hand.

Ma’amul are beloved throughout the region and especially during the Eid celebration at the end of Ramadan. Ma’amul also goes by maamoul. They are typically dusted with some powdered sugar and I sprinkled mine with some rose petals.

These cookies are a bit crumbly as they are made with semolina flour or farina both of which have a bit of coarseness to them. They go great with a nice Arabic coffee or tea. I had no trouble at all using the wooden mold to make them, you simply put the dough in with a scoop of the filling and cover it up with more dough. Give it a press and make sure you don’t over stuff the mold, just so it is even with the wood and turn it over and give it a tap, your decorated ma”amul drop right out! I also garnished with some edible rose petals and powdered sugar. Orange peel or blossoms would also be nice as the Ma’amul are also flavored with both Orange blossom water and rose water.

Did you know that Saudi Arabia is working on the tallest building in the world? When it is finished it will stand 1.6 km tall or 1 mile. It is called the Jeddah Tower. If you would like to learn more about the country of Saudi Arabia as well as get other authentic recipes, be sure to check out “Our Journey to Saudi Arabia” .

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A cookies sheet ful of beautiful ma'amul cookies covered with powdered sugar and rose petals.

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5 from 1 vote

Ma'amul Arabian Cookies

A delicious shortbread style cookie stuffed with nuts and date and beautifully decorated.

Course Dessert

Cuisine Saudi Arabian

Prep Time 30 minutes

Cook Time 15 minutes

Resting Time 30 minutes

Total Time 1 hour 15 minutes

Servings cookies

Calories 136kcal

Author Darlene at International Cuisine

Ingredients

2 cups Semolina
1/3 cup Plain Flour
1/2 Sugar
3/4 cup Salted Butter
3 Tablespoons Orange Blossom Water divided
2 Tablespoons Rose Water divided
1 1/2 Cups Pistachios
3 Medjool Dates pitted
1 teaspoon Cinnamon ground

For Garnish

1/4 cup Powdered Sugar
1 Tablespoon rose petals

Instructions

For the dough:
Put the semolina, flour, 1/4 cup sugar into a large mixing bowl and stir together.
Cut the butter into cubes and add this to the flour mixture, work with your fingers until the texture is like breadcrumbs.
Add 2 tablespoons of orange blossom water, 1 tablespoon of rose water and 1 tablespoon of water and use your hands to bring the mixture together into a ball.
Remove to a clean surface and knead the dough gently until smooth.
Cover the dough with a damp cloth and leave to rest for 30 minutes.
While the dough rests make the filling:
Place the pistachios, dates, 1/4 cup sugar, cinnamon, 1 Tablespoon of orange blossom water and 1 Tablespoon of rose water in a food processor bowl.
Blitz until you get a coarse paste.
To mold the cookies:
Preheat the oven to 350 F. or the equivalent.
Get a bowl of water ready so that you can keep your hands damp while you work, to help prevent the dough from cracking.
Divide the dough into approx 28 pieces of equal size.
Take a piece of dough and roll it into a ball. Flatten it in the cup of your hand and turning it around as you do so, use your thumb to press it flat and then lift the edges to shape a little 'pot'. The sides need to be about 2.5cm high and 3mm thick.
Fill the pastry pot with a spoonful of the filling.
Pinch the dough over the filling so that the pot is sealed and then gently roll it into a ball again.
Flatten the ball between the palms of our hands, and, either place directly onto a baking sheet lined with baking paper or place into a ma'amul mould and press down lightly to indent the pattern before tapping them onto the baking tray.
Repeat until you have used all the dough/filling.
If you haven't used a mold, You can use a fork and press down gently on the top of each cookie to make like patterns with the tines.
1Bake for 15-20 minutes. The cookies need to be cooked through but they should not begin to turn color, so watch them closely.
Remove from the oven and transfer to a wire rack to cool before sprinkling with powdered sugar and rose petals before serving.

Nutrition