Sharqiya's Fresh Basket: Culture on a Spread Sharqiya's Fresh Basket: Culture on a Spread

Sharqiya's Fresh Basket: Culture on a Spread

A feast of unique flavors

The diverse dishes of the eastern province

Hassawi Rice

One of the most expensive rice varieties, Hassawi Rice, grows in the vast oasis of Al Ahsa. The rice is known for its reddish-brown color and for only growing in unusually high temperatures. It's highly nutritious, too, and that's why the locals don't mind shedding the extra buck for it. Grilled or fried fish best compliment a plate of steamed Hassawi rice.



A traditional dish, Muhammer is a combination of sweet rice seasoned with local spices and date molasses. It is often eaten along with local fish that is either grilled or fried. The rice is initially boiled and then steamed for extra flavor.


Shrimp Kabsa (Makboos)

You've probably tried Kabsa that is arguably the most popular dish in the country but have you tried the Shrimp Kabsa? It's a lighter take on this spiced rice dish—one that seafood lovers ought not to miss.


Wadmah Hisawiyah

Prepared with ground dried sardines and citron or lemon and pomegranate and served with green onions, red radishes, and Jarjeer (Arugula).



Feteer is a type of local flatbread. Flour, water, and salt are mixed together to form a later sectioned and shaped soft dough and cooked on a flat pan till adequately cooked.



In the Eastern Province, this sugary dish made of pearls of sago is a common item on many Ramadan breakfast tables. Though it is a sweet dish, it has a very refreshing taste to it. 



Balaleet is a traditional dish consisting of vermicelli. It is eaten either with sweet condiments like sugar and cardamom and rose water or savory with sautéed onions potatoes topped with fried onion. 



The kingdom is known to produce a few of the world's best dates, Afousa is a dessert made by mashing soft dates to form a paste. The easiest way to describe it is a combination of pudding and jam-packed with the sweetness of dates.