Saleeg is a white-rice dish, cooked in broth. Some people say it resembles Italian risotto or Indonesian bubur but it is different as it is made with milk. Arabs would call saleeg a “face-whitening” dish, meaning it won’t let you down in front of your guests. Saleeg is easy to make and consists of simple ingredients. This way, even unexpected guests can take a seat at the dinner table, and most will find it delicious. It takes an hour to prepare even a large amount of this dish.
Saleeg is popular in the Hijaz region. It is tasty, rich in nutritional value, easily digestible and kids love it even when they don’t like milk. Saleeg can be made with chicken or meat and people love it in winter.
Serve it with duggus (a chili tomato sauce), pickled lemons or a green salad made of cucumber, parsley, tomato, lemon juice, salt and pepper.
To make chicken saleeg for four people, you need:
3 pods of cardamom
1 chicken
1/2 lemon
4 small mastic tear (optional)
1 tbsp ghee (samin) or butter
1 cup rice
1/2 liter milk
2 liter boiled water to make chicken broth
1 1/2 tsp of salt
1 tsp white pepper
1/2 tsp black pepper
First, clean the rice then soak it in a bowl of fresh water.
Cut the chicken to quarters or eighths. Clean the pieces, rub them with salt and vinegar, then rinse with water.
To make a chicken broth, bring two liter of water to a boil in a pot. Add the chicken, cardamom pods and a teaspoon of white pepper. You can add two mastic tears to the broth.
Keep removing fat foam.
Wait until the chicken is cooked under a medium flame. Keep the pot semi-covered.
Put the chicken aside and spice it with lemon juice, half a teaspoon of salt and black pepper.
Brown the spiced chicken in a preheated oven (200 degrees Celsius) to give it a crispy touch
Strain the broth, removing the cardamom, and add the uncooked rice. Cook the rice as you normally would on a medium-low flame until the rice is done. Strain the rice, keeping the broth, as you may need to add a little to the rice and stir it occasionally.
Add milk to the rice and stir the saleeg until it blends on a low heat. Add salt to taste.
Heat ghee or butter in a frying pan until it melts (you can add mastic) then pour it on the saleeg before serving it straight from the stove while it is still hot.
Top the saleeg with roasted chicken or serve the chicken on the side.
To make meat saleeg is similar to making chicken saleeg. Prepare the broth with pieces of meat and cardamom, salt and pepper in boiled water. Some people add a peeled onion, or a clove of garlic. Strain the broth before using it to cook the rice. Proceed as with chicken saleeg.
Duggus sauce is an important sauce with Saudi meals, such as saleeg. It is served cold and adds a nice cool taste to the food. It is easy to make, using:
2 tomatoes
4 leaves of parsley or coriander
1 clove garlics
1/4 lemon
salt
1 red hot pepper (or a chili pepper)
Cut the tomatoes, parsley, garlic and hot pepper into small pieces, mix together and then add a squeeze of lemon and salt.
Email: [email protected]
Saleeg — a Saudi dish that won’t let you down
Saleeg — a Saudi dish that won’t let you down
Where We Are Going Today: Bunbastic Burger in Jeddah
- The rich and earthy truffle sauce adds a layer of sophistication, transforming the burger into a gourmet experience
Located on Prince Sultan Road in Jeddah, Bunbastic Burger promises a journey of flavors with every bite, making it a top destination for burger lovers.
The menu offers a wide array of choices, each designed to cater to different tastes. The classic burger, with its two slices of Angus beef, two slices of cheese, fresh lettuce, and signature classic sauce, delivers a straightforward yet satisfying flavor.
The perfectly seasoned beef and creamy cheese create a well-balanced taste, making it ideal for those who appreciate a traditional burger.
For those looking for something more indulgent, the truffle burger stands out with its luxurious combination of two Angus beef patties, Swiss cheese, truffle sauce, and arugula.
The rich and earthy truffle sauce adds a layer of sophistication, transforming the burger into a gourmet experience. It seems to be a popular choice for diners who enjoy more refined flavors.
The bacon burger offers two slices of Angus beef, crispy bacon, two slices of cheese, fresh lettuce, onion, and a special sauce. The crispy bacon adds a satisfying crunch that complements the juicy beef, while the sauce enhances the overall flavor profile, making it a hearty and filling option.
No burger meal is complete without the perfect side dish, and Bunbastic Burger offers plenty of choices. You can go for their regular fries or indulge in their sweet potato fries for a slightly healthier, yet equally tasty option.
If you’re a cheese lover, their cheese or bacon fries will provide a melty, savory accompaniment to your meal.
Whether you’re dining in with friends or grabbing a meal to go, the restaurant is designed to offer a cozy and friendly environment.
They also provide online ordering and home delivery services.
Check @bunbastic.sa on Instagram for more details.
Where We Are Going Today: ‘El Tacoria’ in Alkhobar
- The food itself offers a flavorful journey through a variety of Mexican staples
Located in the bustling Al-Olaya district of Alkhobar, El Tacoria is a restaurant that brings a delightful slice of Mexican cuisine to Saudi Arabia.
With its inviting atmosphere, ample parking and a variety of flavorful dishes, it is an appealing spot for those craving something beyond the usual fare.
Upon arrival, diners are greeted with a warm and vibrant ambiance that echoes the lively spirit of Mexico. A standout feature right away is the ample parking space, something that can often be a hassle in popular areas such as Al-Olaya. This ease of access makes it a great option for a spontaneous dinner or a casual outing with friends.
As for the menu, El Tacoria does not disappoint. The pina colada is a must-try. Refreshing, perfectly balanced between sweetness and the tropical tang of pineapple, it stands out as one of the highlights of the experience and pairs wonderfully with the Mexican-inspired dishes, adding a cool and satisfying contrast.
The food itself offers a flavorful journey through a variety of Mexican staples. The quesadillas, which contain a generous filling of grilled chicken and gooey cheese, strike the perfect balance between crispy and savory. Every bite is packed with flavor, making it a dish worth ordering again and again.
For taco lovers, a four-taco combo offers a diverse selection of fillings that includes options such as grilled chicken, ground beef and grilled shrimp. The combination of soft and hard-shell tortillas, accompanied by a spicy kick, provides a range of textures and flavors to enjoy.
In terms of value, El Tacoria’s prices are reasonable for the quality and quantity of the portions. The taco combo, for example, comes in at SR59 ($16), while the hearty chicken quesadillas are SR32, both of which offer great value given the generous portions. For more information, check out @eltacoria on Instagram.
Recipes for Success: Chef Robert Stevens offers advice and a roasted cauliflower recipe
DUBAI: Dubai’s The Nice Guy, the first international outpost of the West Hollywood Italian restaurant known for its “no photos” policy, is a dream-come-true assignment for its head chef, Robert Stevens.
“My favorite thing about (the job) is for sure the team,” he tells Arab News. “Teamwork makes the dream work. The venue is so beautiful. I love the feeling of walking into the restaurant when the live band is playing and the restaurant is full.”
Stevens’ introduction to the restaurant industry came in his home country of Finland after he graduated with a culinary diploma from the Turku Vocational Institute.
“My first inspiration to become a chef was foraging and fishing in Finland’s beautiful nature,” he says.
Here, Stevens talks teamwork, seasoning, and Korean cuisine.
When you started out what was the most common mistake you made?
Not properly seasoning my dishes. I often relied too heavily on the final seasoning at the end of cooking instead of adjusting flavors throughout the process. I learned the importance of layering flavors, tasting as I go, and understanding how seasoning interacts with different ingredients.
What’s your top tip for amateur chefs?
Embrace the process and don’t be afraid of making mistakes. Cooking is about experimentation, so if you forget an ingredient or something doesn’t turn out as expected, view it as a learning opportunity.
What one ingredient can instantly improve any dish?
Salt. It enhances the natural flavors of ingredients, balances sweetness, and can even elevate textures.
What’s the most common mistake/issue that you find in other restaurants?
A lack of balance in flavors — dishes can be either over-salted or under-seasoned. And inattentive service always detracts from the overall experience.
What’s your favorite cuisine?
Korean. I love it for its emphasis on fermentation, which not only adds depth of flavor but also leaves you feeling light and refreshed. The balance of spicy, savory, and umami flavors in dishes like kimchi jjigai and bibimbap is so satisfying.
What’s your favorite dish to cook?
I don’t have a specific favorite dish — I’m inspired by the seasonal produce available. Cooking with fresh, in-season ingredients allows me to create vibrant, flavorful meals that highlight the best of what each season has to offer.
What’s the most difficult dish for you to get right?
Risotto is the most difficult. We have a butternut squash risotto on our new brunch menu. Achieving the perfect creamy texture while ensuring the rice is cooked just right can be challenging. It requires constant attention and a delicate balance of adding stock gradually. Despite its simplicity, timing and technique make it a dish that demands focus and precision.
What are you like as a head chef? Are you a disciplinarian? Or are you more laid back?
I lean towards a more laidback style. Having worked in many high-paced kitchens, I prioritize teamwork and trust in my staff. I also emphasize support for mental health, recognizing that hospitality can be a really tough industry. It’s essential for my team to know they have support when they’re feeling down, creating an environment where everyone can thrive.
CHEF ROBERT’S ROASTED CAULIFLOWER WITH ALMOND AND BROWN BUTTER BURNED LEEK
Ingredients per plate:
-120g roasted cauliflower
-20gr Butter
-10 gr Cauliflower shavings
-2gr Salt
-1gr Pepper
-10gr Burned leeks
-10gr Truffle oil
-1 portion Almond brown butter puree
-Mustard cress to garnish
Plating
1) Sautee the roasted cauliflower in frying pan until golden.
2) Baste cauliflower with butter and truffle oil.
3) Heat up almond brown butter puree.
4) One table spoon of puree into the plate.
5) Pile cauliflower on top.
6) Garnish with shave cauliflower, burned leeks and mustard cress.
7) Season with Maldon salt and few drops of truffle oil.
Sub recipes:
Almond and brown butter puree (2 portion)
-120gr butter
-350gr cauliflower
-150 gr peeled almonds (soaked)
-60 gr shallots
-6gr garlic
-salt to taste
-100gr vegetable stock
Method:
1) Soak almonds overnight in water.
2) Cook butter until brown and skim off milk.
3) Cook cauliflower in salted boiling water until soft.
4) Sweat shallots and garlic in the brown butter until soft.
5) Blend all ingredients until very smooth. Use pacojet if available.
6) Season with salt and pepper.
Burned leeks
1) Cut the white part of the leeks into 10cm-long pieces and slice into half.
2) Cook in oven at 250 C until completely burned.
Roasted cauliflower
1) Cut cauliflower into half.
2) Seasoned with salt, pepper, olive oil and thyme . Add 50 ml vegetable stock into container.
3) Cook in the oven at 180 C covered with aluminum foil for 25 min.
4) Uncover cauliflower and raise temperature to 220C cook for 15 min until it starts to caramelized and the cauliflower is cooked.
Where We Are Going Today: ‘Razzah’ in Alkhobar
Nestled in the vibrant streets of Alkhobar, Razzah offers a warm and inviting space for tea-lovers and those looking for a relaxing place to unwind. While the specialty here is tea, the menu also includes a variety of delicious offerings such as coffee, pastries and savory bites, making it a versatile stop for any time of day.
During my visit, I indulged in several dishes, including the Napoli halloumi and Napoli mix, both of which were rich in flavor and perfectly baked. The honeycomb buns were soft and sweet, pairing wonderfully with their signature tea blend. The Haili mint tea was a highlight — bursting with flavor and served piping hot in a glass teapot, adding to the experience.
Though Razzah has a welcoming, cozy interior that makes it perfect for gatherings, whether with family or friends, the lack of parking was a drawback. Finding a spot nearby proved challenging, especially during peak hours.
The decor, however, more than made up for any inconvenience. The walls are adorned with vintage-style artwork, adding a nostalgic touch to the space. A particular favorite of mine was the large, framed pieces featuring old streets of Khobar, bringing a sense of heritage into this modern, trendy spot.
For those who appreciate a tart refreshment, the hibiscus tea is a must-try. While it was slightly more on the sour side than expected, it still offered a refreshing twist to the menu.
Where We Are Going Today: ‘Awani’ restaurant
- Awani’s menu boasts a great selection of mezze (cold and hot appetizers), salads, seasoned grilled meats, and hearty stews
Experience the flavor festival of Levantine cuisine at Awani, a restaurant serving delicious meals resembling the comforting taste of home away from home.
Levantine cuisine consists of dishes from Lebanon, Palestine, Syria, and Jordan. It is known for its fresh ingredients and vibrant flavors.
Awani’s menu boasts a great selection of mezze (cold and hot appetizers), salads, seasoned grilled meats, and hearty stews.
Starting strong with Awani’s signature salads, the tabbouleh and fattoush may seem like simple dishes offered in most Levantine restaurants, but in Awani, they are a gastronomic experience, complemented by homemade dressings: a lemon-based dressing for the tabbouleh and a pomegranate molasses dressing for the fattoush.
The tabbouleh’s dressing gives it a nice tangy kick, perfect to combine with their stews or mixed grills for additional flavor.
For a more refreshing option, the fattoush is crispy from its toasted pita bread pieces and crunchy lettuce and green capsicum.
The kafta tomato meal is a ground meat stew cooked with potatoes and tomatoes. This stew is served with the classic Lebanese rice, consisting of long grain rice and toasted vermicelli noodles. This dish comes in a combo option served with a choice of salad and dessert, making it the perfect three-course meal.
Awani’s must-try dishes include the chicken fatteh and shish tawook, a grilled chicken served with a savory garlic sauce and crispy french fries.
Finish your meal with a mulahabia, a classic Middle Eastern milk pudding infused with orange blossom water, giving it a sweet floral flavor.
Awani was first established in the UAE and then expanded to Saudi Arabia, with three locations in Riyadh: Olaya, Nakheel Mall, and Zone Mall.
