Al-baha: Traditional cuisine in the Al-Baha Region remains a staple of iftar and suhoor tables during Ramadan, representing a culinary legacy deeply rooted in the region's social heritage and carefully preserved by families who continue to prepare these time-honored dishes as part of the spiritual atmosphere and traditions of the holy month.
According to Saudi Press Agency, the region boasts a diverse array of Ramadan favorites, most notably sambousa, soup, luqaimat (sweet dumplings), and millet cake. Alongside these, several other traditional dishes that locals have prepared for centuries continue to hold a prominent place on the Ramadan table.
Among the most popular local specialties are "khubza maqna'a" (a thick, stone-baked flatbread), "marq" (a flavorful meat stew), "qursan," and "makhawidh" (varieties of traditional thin breads). Central to the meal is also "mashariq," a hearty wheat-based dish typically served with milk, ghee, and honey. These dishes are accompanied by Saudi spiced coffee made from coffee husks, known as qishr, reflecting the region's rich agricultural environment.
The variety of traditional dishes in Al-Baha is a testament to the region's distinctive geography. The fertile Sarawat Mountains have long provided a diverse range of crops, ensuring that local ingredients remain the heart of the culinary heritage that graces Ramadan tables year after year.