Saudi home cooking, the way our grandmothers made it.

With olive oil and cumin, served with tannour bread.

Charcoal-roasted aubergine with tahini and pomegranate.

Tomato, chilli and coriander, the Hejazi way.

Filled with spiced minced lamb and onion.

The Ramadan classic with chicken and oats, all year round.

Rocket, red onion, sumac and pomegranate molasses.

Half a chicken on spiced basmati rice, with daqqus.

A quarter lamb slow-cooked in the tannour, with mandi rice.

Chicken grilled on hot stone, with rice and hot sauce.

Rice cooked in milk and chicken stock, finished with ghee.

Cracked wheat cooked with laban, topped with caramelised onion.

Thin dough sheets cooked in lamb and vegetable stew.

Kebab, shish tawook and lamb chops, with fries and bread.

Minced lamb with parsley, grilled over charcoal.

Chicken breast marinated in garlic and lemon.

Naimi lamb chops in Najdi spices.

Crisp dough balls with date syrup and sesame.

With Akkawi cheese, served hot.

Pastry baked in milk with nuts.

With rose water and pistachio.

With cardamom and saffron, served with dates.

Black tea with Madinah mint.

Fresh and iced.

Squeezed to order.

Chilled.

330 ml.