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
Where We Are Going Today: Lahori Village
- While it is not a hard-and-fast rule, I often happily find that the simpler a restaurant presents itself to customers, the better the food
RIYADH: Sometimes it seems like the gaudiness of a restaurant’s interior is inversely proportional to the quality of the food.
That is why when I am dragged along to an eatery where the staff are dressed in ill-fitting waistcoats, where oversized chandeliers dangle precariously above diners, where faded tablecloths clash with faux vintage wallpaper, my expectations of enjoying a quality meal plummet.
While it is not a hard-and-fast rule, I often happily find that the simpler a restaurant presents itself to customers, the better the food.
These are my favorite kinds of restaurants, the ones that let the food speak for itself.
Lahori Village in Riyadh’s King Fahd district fits comfortably into this second category.
Though clean and comfortable, it is an unfussy establishment with few frills that does one thing very well: serve hearty, authentic and delicious Pakistani cuisine.
The mutton karahi is swimming in flavor — soft delectable chunks of meat in a rich sauce with a ginger tang.
The freshly baked garlic naan has a perfect hint of crunch giving way to soft dough perfect for soaking up a sauce.
The special fish barbecue is another highlight, with expertly balanced spice and sweetness.
Not every dish is available every day, so if you are after something in particular make sure to check the menu ahead of time.
But that limitation does not seem to put off customers, the place has been bustling with activity every time I have visited.
The cool kheer was a fantastic way to close off the meal — a light, sweet offering that leaves little to be desired.
And in a city rife with eye-watering prices, Lahori Village is a welcome respite, with the bill unlikely to upset most diners.
It is an all-round honest offering to the punters of Riyadh and well worth a visit.
