JEDDAH: Balila is a popular Arab dish, widely spread among Arab societies, especially in the Levant, Iraq, Egypt, and the Hijaz region of the Kingdom.
The dish consists mainly of boiled chickpeas, cumin, vinegar, pickled cucumber and other spices.
It is often sold on carts by street vendors who roam neighborhoods, or can be found near local shopping malls.
Arab News spoke to Abeer Sinan, 55, who has been making and selling the dish for around a decade.
She said balila is consumed at other times of the year as well, but the dish gains in popularity in the holy month.
“The Hijaz region is famous for balila, and it is associated with beautiful memories especially in Jeddah,” she said.
“Every year in Ramadan, the balila season really begins in Qabil Street in Al-Balad,” she added.
The vendor usually wears traditional Hijazi attire like an ommah (scarf), vest, and foutah (a garment wrapped around the hips), and chants witty phrases about the product to attract customers.
Sinan said the benefits of balila are plenty because chickpeas are wholegrain and loaded
with minerals.
“Don’t you see the Levants eat chickpeas all the time? The first thing is that these are whole grains, they are not peeled or anything. All their components in them are known to help in losing weight and reduce sugar in the blood,” she said.
“It also supports the digestive tract, contains many vitamins and minerals that give the body strength and increases energy and activity, and also improves the mood,”
she added.
She said while every balila maker gives their own twist to recipes, most do try to present it in its most traditional way.
“Of course, balila is great
when it is presented in its traditional form. It is visually pleasing. I always try to present it in its traditional way as much as I can,” she said.
Although balila’s popularity rises during Ramadan, Sinan plans to open a shop that sells the dish all year round.
Demand for local Saudi dish balila rises during Ramadan
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Demand for local Saudi dish balila rises during Ramadan
Ramadan Recipes: Falafel
Falafel is a popular dish in the Middle East that can be a side dish or the main course. It is also treated as fast food, made of a mixture of chickpeas, fresh and dried herbs, and spices.
While countries like Lebanon, Yemen, Palestine, and others claim falafel belongs to them, the dish is known to be of Egyptian origin.
Falafel was invented around 140 years ago, with French journalist Paul Balta and Syrian historian Farouk Mardam Bey showing that falafel first appeared in Egyptian literature after the British occupation in 1882.
Both men suggest that British officers, who had acquired a taste for Indian fried vegetable croquettes, asked for a similar dish using local ingredients, and Egyptians came up with falafel.
Falafel is a dish that vegans and vegetarians can enjoy as it is dairy-free and consists of legumes, herbs, and spices.
To make the dish you need two cups of dried chickpeas, one tsp of baking soda, one tsp of baking powder, one cup of parsley, half a cup of coriander, half a cup of mint, one tbsp of ground cumin, one tbsp of ground coriander, one tsp cayenne pepper (optional), two tbsp toasted sesame seeds, one onion, six garlic cloves, salt and pepper, flatbread, tahini, tomato, cucumber, parsley, pickle, and chili sauce.
Soak the dried chickpeas in water overnight, adding baking soda, mixing and leaving it at room temperature for 8 -12 hours. The next day, chop the onion, garlic, and herbs, add them to a food processor with the chickpeas, baking powder, sesame seeds, and the spices, and half blend until the mixture resembles coarse sand.
Shape the falafel into balls and fry them until they turn dark brown.
For the tahini salad, mix tahini with diced tomatoes and cucumbers, then add salt and lemon juice.
Place falafel inside the bread, add tahini salad on top, add pickles or chili sauce if desired, roll the bread, and serve.
Meet Abdullatef Alrashoudi, the Saudi baker making it big in Paris
- The former surgeon turned Cordon Bleu graduate incorporates flavors from his homeland into his high-end bakes
LONDON: Five years into his medical career, Saudi surgeon Abdullatef Alrashoudi hung up his stethoscope for the final time.
It was the morning of his 30th birthday, and an offer had recently landed in his inbox from Le Cordon Bleu, the prestigious Parisian culinary school that has trained luminaries from American chef Julia Child to Mary Berry, one of the original judges on “The Great British Bake Off.”
Now 34 and running his own café in one of Paris’ trendiest neighbourhoods, Alrashoudi looks back on that email as a turning point in his life.
“It was the biggest gift,” he says. “Baking had always been my dream, and medicine was showing me it was not the right path.”
After the switch, which he admits left his hospital colleagues “shocked,” Alrashoudi’s career has gone from strength to strength. Nine gruelling months studying bread dough, baking and boulangerie techniques led to spells working in leading Parisian restaurants — and finally to a place of his own.
LÂM — which combines Alrashoudi’s nickname ‘Latif’ and ‘âme’, the French word for ‘soul’ — has been open for just over six months, but is already welcoming a steady stream of regulars through the doors.
The airy, mineral green-fronted space sits opposite a bubble tea shop and art gallery in a “hip, up-and-coming” neighbourhood just off the French capital’s Place de La République.
In the window, a hand-built La Marzocco machine from Italy, in the same vibrant green as the Saudi Arabian flag, churns out rich cups of coffee from the high-end Parisian brand Coutume.
These aromatic brews are accompanied by delicate counter bakes that fuse traditional French techniques with enticing Middle Eastern flavours — the nutty richness of tahini, the sweet crunch of pistachios, the fragrant allure of rose.
Alrashoudi, who hails from the date-rich province of Al-Qassim but grew up in north Riyadh, explains that, instead of a cinnamon roll, the café serves a black-lemon version inspired by the Saudi dessert klēja, made with soft brioche dough, honey, and biscuit.
Other inventive options on the menu include zaatar and feta buns, bakes mixing chocolate and cardamom, plus a tahini cookie, for which he uses the classic French technique of burned butter to add “a deeper flavour”.
Since opening in September, LÂM has quickly become a popular spot. While most patrons are “local to the street,” Alrashoudi, who is fluent in French, is hopeful that the coming months will bring more Khaleeji visitors — especially in the run-up to the Olympics, which will be hosted in the city this summer.
But before millions of visitors from around the world descend on Paris for a month of sporting action, Alrashoudi is focusing on getting through Ramadan, with fasting hours in the French capital running from around 5.30 a.m. until 7 p.m. this year.
To mark the holy month, he is serving Saudi dates with every coffee, and plans to continue that after Ramadan finishes because it is “working really well” with customers.
And while you can take the baker out of Saudi, you can’t take the generous spirit of Saudi out of the baker. In keeping with the principles of hafawa (hospitality), Alrashoudi holds back a cup of coffee every night for a fasting Tunisian restaurateur working next door.
Alrashoudi has already become known in the neighborhood as ‘the Saudi chef’ and his customers are “always asking” about his homeland — particularly the cultural transformation that has swept through the Kingdom in recent years under Crown Prince Mohammed bin Salman’s Vision 2030.
The young baker credits much of his success to those changes. It was the Crown Prince’s own Misk Foundation that granted him a scholarship to study at Le Cordon Bleu alongside a group of other young Saudis, who have since gone on to lead kitchens in the Kingdom and beyond.
“When I was growing up many people did not know about Saudi, but in recent years that has changed,” says Alrashoudi, who acknowledges that LÂM is one of a small number of Gulf culinary spots around the world positively influencing perceptions of the region.
But despite growing representation of Khaleeji culture on the global stage, for most people Arabic cuisine still predominantly conjures images of Levantine dishes such as shawarma, hummus, and falafel.
This is reflected in the culinary landscape of major cities, with TripAdvisor figures revealing that London and New York City combined have only one Saudi Arabian restaurant, despite hosting hundreds of Lebanese and Egyptian eateries.
Alrashoudi believes this needs to change, particularly at a time when diners are increasingly interested in broadening their horizons.
“The government has been trying so hard to have people come and visit Saudi Arabia and to export our culture,” he says. “It’s where I am from and I love it — now it needs to be experienced by the world.”
Abdullatef Alrashoudi’s orange saffron muffins
Ingredients:
200g sugar; zest of 2 oranges; 2 medium eggs; 105ml olive oil; 2 tsp vanilla extract; 300g all-purpose flour; 1/2 tsp baking soda; a generous pinch of salt; 60g almond flour; 120g buttermilk; 120ml orange juice; 20g sugar; a pinch of saffron
Instructions:
1. Mix 200g sugar with the orange zest until the mixture is fragrant and the sugar is slightly moist — this helps release the oils from the zest, packing a punch of orange flavor.
2. Crack the eggs into the sugar-zest mixture. Whisk vigorously until fully combined. Then add the olive oil while whisking. You want it all emulsified, giving your muffins a beautiful, light texture. Then add the vanilla essence.
3. In another bowl, whisk the all-purpose flour, baking soda, salt, and almond flour together.
4. Make a well in the center of your dry ingredients. Pour in the egg, oil, and zest mixture. Gently fold everything together — just enough to combine.
5. Fold in the orange juice and buttermilk. The mixture should now look golden. In a separate bowl, mix 20g sugar with the saffron to sprinkle on top of the muffins.
6. Spoon the batter into muffin tins. Sprinkle with the saffron-sugar mix. Bake in a preheated oven at 200°C for 10-15 minutes, or until the muffins are golden and a skewer comes out clean.
Ramadan Recipes: Luqaimat
Luqaimat — meaning “small bites” in Arabic — is a big favorite among Muslims, especially Saudis, when it comes to traditional Ramadan desserts.
This dumpling dish, which consists of fried dough balls sweetened with honey or date syrup and sometimes garnished with sesame or black seeds, is thought to have been developed in Baghdad, where it was originally known as “judge’s bite” because legal adjudicators received the treat as their first payment.
Other theories suggest the sweet treat came from Greece, arriving in Egypt via Greek bakeries in Alexandria before spreading to neighboring countries and the entire Gulf region.
Luqaimat is mostly made at home and eaten after iftar and Taraweeh prayer. People now sweeten the fried dough balls with sugar or maple syrup, or melted chocolate. Lotus, vanilla or pistachio sauce, or any type of jam are also popular sweeteners.
This sweet and simple dish has a simple recipe as well, with readily available ingredients. All you need is 225 grams of all-purpose flour, 15 grams of dry yeast, one cup of milk, chopped pistachios, and one cup of honey in a bowl as the main sweetener.
Mix the flour and dry yeast in a bowl before adding the milk, and knead the dough until firm. Leave it to prove for one hour.
After the dough doubles in size, place in a piping bag, and squeeze out the ball into the hot oil for frying.
Stir and let the dough fry until it turns a golden color. Remove the luqaimat, add to the honey, mix, then place on the plate.
Garnish with chopped pistachio or any other topping of your choice.
Where We Are Going Today: ‘Pronto’ traditional Italian dishes
- With each taste, the crispy crab salad, tossed in a unique sauce and sprinkled with black sesame seeds, delivers satisfying crunch
Authentic Italian food is available at Pronto, a hidden gem tucked away on Sari Street. From the moment you step inside, the aroma of traditional Italian flavors fills the air, setting the stage for the culinary journey.
The menu at Pronto offers a mouthwatering selection of traditional Italian dishes, all of which are packed with authentic flavors that will take you right to Italy’s streets. The spaghetti, other pastas and sandwiches, featuring juicy chicken and beef options, are all delicious choices.
Pronto’s salads combine flavor and freshness for those looking for a lighter meal. With its colourful combination of ingredients including cherry tomatoes, pomegranate, and feta cheese, the quinoa beetroot salad is a light and nutritious option.
With each taste, the crispy crab salad, tossed in a unique sauce and sprinkled with black sesame seeds, delivers satisfying crunch. A beloved classic, caprese salad is a simple yet delectable dish that combines cherry tomatoes, fresh mozzarella, and baby rocca.
The sandwiches at Pronto are a true delight. Each sandwich is a work of art, with options for both meat lovers and vegetarians alike. The la pastrami boasts rich flavors of pastrami, mozzarella cheese, and crunchy garlic, while the vegetariana has eggplants, mushrooms, and pistachio sauce.
Other sandwiches that you simply must try include the flavor-packed capo dei capi with black angus bresaola and sundried tomato; chicken parmigiana featuring breaded chicken breast and pesto paste; and la boss with smoked bacon and burrata cheese.
To top off your meal, do not miss out dessert. Indulge in the Italian bread pudding, tiramisu, or mixed berries panna cotta — each bite is a symphony of sweet flavors that will leave you craving more.
The restaurant features a variety of seating options including chairs, tables, and cozy sofa settings. Residents are also drawn to dine at Pronto due to the combination of reasonable prices and generous portion sizes.
For updates and more details, check their Instagram @pronto.saa.
Where We Are Going Today: ‘Lubian’ delicious shawaya chicken
- What sets Lubian apart is the huge choice of smoked chicken on offer. From the classic dish served with tahini and hot sauce to the saadia, which comes with rice and potatoes, there is something for all tastes and palates
Located on Qassim Zeinah Street in Jeddah, Lubian specializes in wood-smoked meats, including a particularly delicious shawaya chicken.
Shawaya refers to the style of grilled or barbecued chicken popular in Middle Eastern cuisine, particularly Saudi Arabia, Egypt and Lebanon. The process involves marinating chicken pieces in a mix of spices, herbs and sometimes yogurt or other ingredients, then grilling them over an open flame or charcoal until they have a charred, smoky exterior.
Lubian sources its meat directly from its own farms and the prime cuts are grilled over wood for up to six hours.
As well as its signature smoked meats, the restaurant offers diners a tantalizing selection of sides and sauces, including fragrant rice, grilled vegetables, a rich potato gravy, green and cucumber yogurt salads, tahini and hot sauce.
What sets Lubian apart is the huge choice of smoked chicken on offer. From the classic dish served with tahini and hot sauce to the saadia, which comes with rice and potatoes, there is something for all tastes and palates.
The star of the show for me was the saadia, as the chicken had a spicy, tangy profile and perfectly crispy skin. I had it with Lubian’s special rice for a perfect sahoor meal.
As well as the classic rice, the restaurant offers basmati smoked white rice and bukhari, a flavorful and aromatic rice dish cooked with fragrant spices and herbs.
For more information visit Instagram @lubian_sa.