Eid Al-Fitr prayer proves to be a memorable and heartfelt affair for Saudi residents

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Muslims pray at the Prophet's Mosque in Madinah during the last hours of fasting on Thursday. (SPA)
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Muslims pray at the Prophet's Mosque in Madinah during the last hours of fasting on Thursday. (SPA)
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Muslims pray at the Prophet's Mosque in Madinah during the last hours of fasting on Thursday. (SPA)
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Updated 21 April 2023
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Eid Al-Fitr prayer proves to be a memorable and heartfelt affair for Saudi residents

RIYADH: As Muslims across the globe prepare to celebrate the first of two eids on the Muslim calendar, many initiate the day’s festivities with a morning prayer.

The Eid Al-Fitr prayer has long surpassed its type as a sunnah (an action of the Prophet Muhammad) and positioned itself, emotionally, as a fardh (obligatory act) in the hearts of Muslims around the world and across the Kingdom.

Abdullah Hajjaj’s family stays up all night on the eve of Eid Al-Fitr for the sweet reclamation of morning coffee after a month of abstinence during Ramadan. He gets together with members of his father’s side of the family for the caffeine boost, handing out chocolates and taking photos, just before heading off to perform Fajr prayer, followed by the Eid Al-Fitr prayer.

Originally hailing from Madinah, their usual destination was the Prophet’s Mosque, but due to the congestion of crowds and difficulties in coordination and reaching the location, they now perform the two prayers in Al-Qiblatain mosque.

He told Arab News: “Praying at Al-Qiblatain doesn’t feel too different as long as we go there together as a family.”

“Later after prayer, we go back to my uncle’s house for breakfast. This has been a tradition in our family for over 40 years, since the days of my grandparents, God rest their souls,” he said.

Hajjaj recalls the morning breakfasts he would enjoy with family, composed of recipes passed down from his grandparents. As the sun rises before prayer, the sounds of Eid Takbeer, the act of chanting the name of Allah in unison, echo in the wind, creating a feeling of joy and harmony among the people.

Continuing this routine even though the prayer is not an obligatory religious act means continuing over four decades of family tradition. It is not only an act of faith, but a declaration of a strong familial bond.

“Being originally from Madinah, the home of the Prophet Muhammad (PBUH), we always follow his teachings and try to pass them to the next generations. By praying together, we ensure this tradition is kept intact,” Hajjaj said.

Riyadh-based Atheer Al-Khudairi’s family arrives at the local neighborhood mosque already dressed to the nines in their Eid clothing. They hand out eidi, or money, and candy to the children and say hello to the neighbors just before prayer commences.

She told Arab News: “You can sense the energy in the air during Eid prayers. Everyone’s happy and celebrating…There’s always a cool wind in the morning. Everyone’s on good vibes.

“This is what makes us feel like Eid has started. Before and after prayer, we start sending out texts and making calls to our family and friends.”

Afterward, they return home for a potluck breakfast with contributions from aunts and uncles, just before sinking into a “food coma” for the rest of the afternoon. She recalls her mother bringing the latest trending dish trend to the table, such as cheese platters and “the circle of happiness,” a dish made with Halloumi cheese, vegetables, eggs, and mugalgal meat all laid out in rings.

Former Jeddah resident Shaima Shamsi’s festivities began as soon as Eid Al-Fitr was announced. The day the holiday falls on is tentative, with each region confirming its celebration day with the sighting of the moon.

The night before, her mother would lay out the milk, cream, Indian vermicelli, dates, nuts, and spices, to start preparing sheer khurma — an indication that Eid is just a sunrise away. While the parents would go to bed after a rushed night of errands and last-minute preparations, the children stayed up in anticipation.

Al-Amoudi Mosque in Jeddah’s Al-Khalidiyyah district was the destination of their loved ones.

Shamsi told Arab News: “Everybody would go to that mosque as well, so it was a collective decision where you begin your Eid by being around people who are important to you, all doing the same thing.

“There were sweets given out throughout the mosque. Little girls and boys all dressed up in their adorable dresses and thobes, everybody wearing their most beautiful abayas. There’s a calmness in the entire room that I feel like I remember very clearly.”

As a child, expecting abundant goodie bags, sweets, and small amounts of money made the whole affair worth the wait.

“As I grew older, it was nice to take those chocolates and give them out to younger kids, so we always went to the mosque with something as well,” Shamsi said.

After coming back from Eid prayer, breakfast was served at home in the company of their closest neighbors, followed by an afternoon nap in preparation for the night’s official celebrations.

Keeping up with these small traditions is part of embracing community, she believes. “Coming together is what makes it so memorable.”


Is sourdough Saudi Arabia’s latest craft food?

Updated 07 February 2026
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Is sourdough Saudi Arabia’s latest craft food?

  • Saudi home bakers point to a practice that was once routine, not artisanal
  • Naturally fermented bread reflects a broader shift toward process-driven, premium food culture

ALKHOBAR: Sourdough has started to shift from a niche interest into a mainstream feature of home kitchens, cafes and specialty bakeries across the Kingdom.

The rise of sourdough is part of a wider shift in Saudi Arabia’s food landscape, where artisanal production and slower preparation methods are gaining traction.

Specialty coffee seems to have set the early template for this transition, normalizing premium pricing, craftsmanship and an interest in process.

The rise of sourdough is part of a wider shift in Saudi Arabia’s food landscape, where artisanal production and slower preparation methods are gaining traction. (Supplied/creativecommons)

Bread is now undergoing a similar shift, with fermentation replacing extraction and roasting as the central point of differentiation.

In both cases, the appeal is rooted in the product’s perceived authenticity, reduced additives, and a clearer link between raw ingredients and final consumption.

Home bakers in Riyadh, Jeddah and the Eastern Province have adapted natural yeast cultures to the Saudi environment, adjusting feeding schedules, hydration ratios, and fermentation times to accommodate higher temperatures and lower humidity in the summer months.

HIGHLIGHTS

• Home bakers in Riyadh, Jeddah and the Eastern Province have adapted natural yeast cultures to the Saudi environment.

• They adjust feeding schedules, hydration ratios, and fermentation times to accommodate higher temperatures and lower humidity in the summer months.

Cafes and specialty bakeries have responded by adding sourdough loaves, baguettes and focaccia to their menus, often positioned as premium alternatives to conventional commercial bread.

For younger home bakers, the appeal lies in the craft and the learning curve rather than nostalgia. “It feels more real and more intentional,” home baker Sarah Al-Almaei told Arab News. She began experimenting with natural yeast at home after watching starter tutorials online.

The technical aspect — hydration percentages, fermentation control and starter maintenance — has become content in its own right, with TikTok and Instagram compressing trial-and-error learning into short videos and recipe cards.

But the practice of maintaining a natural yeast culture is not new in Saudi Arabia. Long before sourdough became a global trend, Saudi households kept what was commonly referred to as the “mother dough,” a natural yeast starter fed and used daily.

“We used to maintain it every day and bake with it,” said Hessa Al-Otaibi, 56, a Saudi home baker with more than four decades’ experience. “People today call it sourdough. For us, it was simply bread.”

Her comment highlights a cultural continuity that has remained largely unrecognized, partly because the practice was not framed as artisanal or health-oriented, but as a routine household function.

The modern sourdough trend differs in its market positioning. While the older model was practical and domestic, the current model is commercial, aesthetic and often health-coded. Bakeries justify higher pricing through longer fermentation times, higher ingredient costs and smaller batch production.

Consumers justify their purchases through digestibility, perceived health benefits, flavor and product integrity.

“Once you get used to it, it’s hard to go back,” said Amina Al-Zahrani, a regular buyer of sourdough from specialty bakeries in Alkhobar.

Digestibility and texture are often cited as reasons for substitution, especially among buyers who report discomfort from standard commercial bread.

Another consumer, Majda Al-Ansari, says sourdough has become part of her weekly routine, noting that availability and quality have improved significantly in the past year.

The social media component has played an outsized role in accelerating adoption. Home bakers document starter feeding cycles, cold proofing and first bakes, turning a once-private domestic process into visible public content.

This has also created micro-markets of home-based sellers, where individual bakers offer loaves to local buyers, often fulfilling orders through direct messaging.

What remains to be seen is how far the trend will scale. If specialty bakeries continue to expand and consumers maintain willingness to pay premium prices, sourdough could establish a long-term place in Saudi food culture.

If not, it may revert to a smaller niche of committed home bakers and specialty cafes. For now, however, sourdough occupies an unusual position: both a newly fashionable trend and a quiet continuation of an older Saudi baking practice.