Recipes in this site are from the Book "Al-jadeed fee fann aTtabkh aSaudi"by 'Enayat Ali Anbar Khan'.....
She is a housewife,a mother of five and a grandmother...... who has written many cookbooks,she is from Madeenah Munawarah.
Although she didn' complete her studies and stayed at home to take care of her children ...she did make use of her talent in cooking and has been able to present some very good cookbooks with recipes that she tried over and over again to make sure they turn out perfect.... with pictures and useful information about food,herbs ad spices.She has lived in different parts of saudi arabia thus learning recipes from different areas.
She wrote her latest cookbook after taking courses in cake-decorating .
Variety in saudi cuisine is rich in taste and appearance,for saudi Arabia is a country of many cultures.
1-The southern region special utensils are used(stoneware)to get slow and even cooking,also good for keeping food hot on long trips.
2-The Eastern Region well-known for it's very special seafood recipes and their own spices.The AHhsaa area have their own recipes such as Hhasaa wild rice,kubbat ruz(rice and potato kubba).
3-Riyadh area boast margoug(pastry in vegetable and meat sauce),mathloutha,and "mufattah"(whole lamb,roasted).
4-The Western region of course is well -known for the biggest variety of dishes in all the peninsula,seeing that people from all over the world meet there for pilgrimage.Of course alot have stayed on for generations ,so we find the following recipes:
-satay,dindin and nasi guran from Indonesia.
-kabli rice from Kabul.
-Bukhary rice,mantu,laghman,samSsou,and bukhary soup from Turkistan.
-biryani and sambousa from India and Pakistan.
-tabouleh,fatoush and kibbih from Lebanon and Syria.
-muloukhiya,mah'shi,and kufta from Egypt.
-bureyk,shawerma,and shishberek fromTurkey.
-mutabbag and laHhouh from Yemen.