The national dish
The Culinary Arts Commission adopted jareesh as the national dish of Saudi Arabia in 2023 under the National and Regional Dishes Narratives initiative, which identifies and classifies well-known local dishes tied to Saudi identity and shows the authenticity and distinctiveness of Saudi cuisine. The choice followed stages of study and evaluation by specialist committees working with the relevant bodies, the regional emirates in particular.
The criteria included heritage and cultural presence, local authenticity, economic potential, uniqueness, ease of preparation, wide geographical spread and strong local appeal. The initiative also named maqshoush the national dessert.
Roots in heritage
Jareesh goes back a long way: Arab heritage books mention the women of the Arabian Peninsula grinding wheat into coarse grains with a hand mill. It is called the "master of dishes" and appears at national festivals, especially heritage festivals.
Jareesh in the central region
In the central region jareesh has a distinct taste and flavour. It is traditionally made from coarsely cracked wheat rather than fine flour: whole grains are broken with special tools, and once cooked it resembles a thick aseeda. It is served as a main meal, above all on wedding mornings, when it is the traditional breakfast of the wedding party.
Jareesh in Tabuk
In Tabuk the wheat is cracked with a raha, an ancient stone mill of two slabs, the upper one pierced and pinned to the lower; almost every house has one. It is cooked with milk and a little wild ghee, or soaked in water and cooked with meat and milk, or cooked with tomatoes, usually with wild ghee added. It is made often in Ramadan.
A dish for winter and Eid
Jareesh is common in winter, as grain-based foods are thought to warm the body. In Hail it is one of the calorie-rich dishes and appears on the Eid breakfast table. Cooking it takes several hours.
The regional dishes
On 26 Jumada al-Akhirah 1445 AH (8 January 2024) the Culinary Arts Commission announced the regional dishes, chosen for their cultural and heritage value, historical importance, link to the region's geography and food culture, and contribution to the local economy. The Commission chose one dish for each region: marqooq for Riyadh, saleeg for Makkah, Madini rice for Madinah, mlaihiyya for the Northern Borders, bakeelah for Al-Jouf, muqanah bread for Al-Baha, kubaibat Hail for Hail, al-ruqsh for Najran, klija for Qassim, Hasawi rice for the Eastern Province, maghsh for Jazan, sayadiyah for Tabuk and haneeth for Aseer.