Exploring the Culinary Culture of Makkah During Ramadan
In Makkah, the holy month of Ramadan offers pilgrims a chance to delve into the flavorful culinary culture of the Kingdom and immerse themselves in Saudi hospitality.
From saleeg, mahrouse, mabroush, lokma, and ruz bukhari to manti, miro kebab, farmoza, and kebda dishes, a variety of sought-after meals await pilgrims for their iftar and sahoor.
The Unique Blend of Cultural Diversity in Makkah
Manal Mohammed, a catering manager at a hotel in central Makkah, highlighted the city’s cultural diversity, expressing the Saudi identity through its meals.
She emphasized how Makkah serves as a hub for visitors to experience religious rituals and explore local heritage, creating unforgettable food memories.
Preserving Traditional Hijazi Dishes
Mohammed noted the influence of various Islamic and Arab regions on Hijazi cuisine, resulting in a diverse and distinctive culinary experience.
She highlighted the elegance in presenting original Hijazi dishes, especially the liver dishes and soups served joyfully during Ramadan.
Popular Dishes and Cultural Exchange
Pilgrims often seek traditional Saudi iftar dishes like kabsa, samosa, turumba, yaghmosh, balila, and manti, showcasing the rich culinary heritage of the region.
Nasser Bukhari, a chef in Makkah, highlighted the modern presentation of Saudi dishes alongside international ones, fostering cultural exchange and appreciation among visitors.
Celebrating Ramadan in Makkah
During Ramadan, Makkah’s neighborhoods compete to invite pilgrims to communal iftar gatherings, showcasing the warmth and hospitality of the locals.
The festive atmosphere in old neighborhoods, decorated entrances, and traditional dishes like sobia, chrik, and ka’ak reflect the spirit of unity and generosity in Saudi society.