The launch of the Popular Food Festival in Awamiyah…an open kitchen and documentation of 20 dishes

The Culinary Arts Authority launched the “Saudi chefs to present more than 20 heritage dishes distributed over 6 pavilions representing the regions of the Kingdom, in a step aimed at documenting the food heritage and introducing visitors to the diversity of Saudi cuisine.

The “Al-Rams” squares were transformed into an open kitchen that reflects the cultural identity of each region, in a heritage demonstration that celebrates the depth of the Saudi table and its geographical diversity.

Chef Noura Al-Arifi, representative of the Western Region, explained that the festival does not only display food but rather links it to its social occasions, showcasing the “Mantu” dishes stuffed with meat, onions and cumin, along with the “Balila” and “Saliq” sectarian, While “Love Soup” sits" Which is the foundation of Ramadan tables in Hijaz.

Al-Arifi pointed out that the cultural diversity in the festival allowed the harmonious exchange of roles, as she, the daughter of the Eastern Region, represents the Western Region’s pavilion, expressing her pride in the efforts of the Culinary Arts Authority, which enabled the chefs to stand proudly to present their country’s diverse dishes.

And from Najd, Chef Abdullah Labi reviewed the Central Region’s dishes, which are characterized by their creaminess and warmth, confirming the presence of “Jarish.” “Mataziz” and “Kubayba Hail” are main elements, along with “Al-Hanini,” which consists of whole wheat bread, dates, and ghee, and “Al-Qasimiyah,” indicating that these dishes represent the unified identity of the central region despite their slight differences.

In the northern region’s pavilion, Chef Munira Abdullah, who specializes in northern foods, revealed dishes based on local environmental resources, such as “Al-Malihiya,” which consists of meat broth, yoghurt, and rice, and a dish. The rare “bakila” that is made exclusively from the wild “samh” plant found in the Al-Jawf region, mixed with dates and ghee.

Chef Munira added that the festival also offers the “Faqee’” dish, consisting of “Faqa” truffles and yoghurt, and the “Maqtouta” dish, which is based on roasted meat with onions and peppers, praising the Authority’s role in highlighting the dishes of the northern border that may be absent from the minds of some.

And from the region. Hosting Sharqiya, Chef Tahani Abdullah from Al-Ahsa spoke about the “shrimp mufalq” dish, which is considered a winter icon, explaining the method of its preparation, which relies on “falq” wheat grains, roasting them and cooking them with shrimp and Hasawi chena, in addition to serving “harees” and “qaymat” that are not absent from the local table.

Chef Tahani stressed that the festival plays a decisive role in introducing new generations and visitors. From other regions with ancient dishes, such as Al-Muflaq, which began to return to the forefront thanks to these events that highlight the nutritional and heritage value of Al-Hasawi and Al-Qutaifi cuisine.

And in the South Corner, the graduate of the “ZADEC” Academy, Chef Sakina Al-Farhan, presented the “Southern Areika” dish decorated with dates, honey and ghee, and the “Meva” bread named after the traditional bread oven, in addition to Jizan potatoes, stressing that the authority provided great support to the students and chefs to demonstrate this. Diversity.

For his part, the barista and assistant chef Omar Hassan explained that the menu and the experience were not limited to food, but rather extended to hot drinks, as it included “Almond Coffee” from Hejaz, “Saffron Milk” from Najdi, and the “Lumi Al-Hasawi” drink, indicating that the authority contributed to developing their skills in presenting these drinks with a special Saudi character.