Hail for a Hearty Meal Hail for a Hearty Meal

Hail for a Hearty Meal

The city of hospitality

Time-honored traditional dishes


Stuffed grapevine leaves are a common feature across the Mediterranean and Levantine cuisines. Still, here in Hail though the vital building blocks remain the same, it's the different spices that set it apart. Eat it as an evening snack or as part of a larger meal—Kabeba can be enjoyed at pretty much any time of the day.



Often reserved for special occasions, Taman is a dish that requires time and patience to make. Unlike other traditional recipes that shy away from spices, Taman uses them aplenty, making the meat and rice dish appealing to a wide range of palates.



Made with crushed wheat cooked in a seasoned broth, it soaks up along with meat and regional spices - Jareesh is a flavourful combination of hearty and filling ingredients.



Immensely popular during the holy month of Ramadan, Thareeda is a stew that is made of pieces of bread along with vegetable or meat broth. The most common variation is made with Lamb. The warm stew is perfect for a cold day as it makes you feel toasty.



Margoog is a hearty and wholesome stew cooked with lamb and wheat flour and vegetables and local spices like cinnamon, cumin, coriander, black lemon, and black pepper for an extra punch.



Marasiya is fluffy and light pancakes served with either savory or sweet condiments like cheese, honey, or date molasses. It is one of the most popular pastries in the country's Najd region.



Aseeda is a well-loved local delicacy made with cooked flour and accompanied by butter and sweet nectarous honey or date syrup. Although it is made with 3 main ingredients, the dish is absolutely delicious and packed with lots of flavors.



Though the process to make Maqshoosh is not time-consuming, it far exceeds expectations. It is irresistible when it's straight off the oven. Sugary Maqshoosh won't give you a torrent of flavor. Rather it is more of the kind that shows that even the best of things can be made with the simplest of ingredients.



Before wheat became the staple grain of the region, it was the barley. Many of the traditional delicacies still make use of barley, like this wholesome dish called Hanini. A winter-favorite, Hanini is made primarily of dates and barley. Restaurants serving it nowadays have taken creative liberties and have added spoons of cream and slices of cheese to the mix. Gobble it down with a warm cup of coffee.