Food of Saudi Arabia: Gourmet Traveller
Hot off the press, my travel feature in this month’s Gourmet Traveller magazine tells of the food of Saudi Arabia, and the landscapes that created it. Focusing on the sublime oasis of AlUla, in northern Saudi Arabia.
It’s mid-morning, and our camels are resting in the shade of a stone pillar. It’s a gharameel, the remnant of an ancient mountain, eroded by time, on this desert plain in north-western Saudi Arabia.
Like the camels, I’m also resting, but on long, embroidered cushions atop richly coloured rugs, drinking sweet mint tea as my mount is saddled.
To one side of the cameleer’s camp, the cook is browning cuts of tender lamb in an enormous stockpot, and I watch as he creates the classic Saudi lamb-and-rice dish, kabsa. Earthy cumin, fragrant orange blossom water and citrusy coriander are all added to the browning meat, and what looks like turmeric, for colour.
Do I detect a flicker of disdain across the cook’s face?
“It’s not turmeric,” he corrects me. “That’s saffron.” Of course it’s saffron – here in the desert, with a kitchen on the back of a truck, a couple of grumbling camels nearby. Using the most expensive spice is a reminder that, while we dine alone in a remote desert, we are still in one of the world’s wealthiest countries. A world away from clichéd Arabian bling, this is desert luxury.
On newsstands now, if you like a delicious read!
t World”. The liveliest of lively street cultures. Fabulous and affordable historic, luxury hotels. A familiar golden backstory prominent in school curriculums around the globe. Cairo, Egypt’s chaotic but captivating capital, is the megalopolis that seems to have it all.
