Top 29 Hejazi Foods

Al Jouf Development Agriculture Company is one of the largest agricultural companies in Saudi Arabia, specializing in the production of olive oil. The company is based in the Al Jouf region, which is known for its favorable climate for olive cultivation.

They utilize advanced agricultural techniques to produce high-quality olive oil. The company also engages in the cultivation of other crops, including fruits and vegetables.Expand

Bee Ways is a Saudi family-owned company specializing in beekeeping, natural honey production, and the processing of other beehive products. It was founded by Ahmed Badghaish and Nada Khaled Malaika from Jeddah, who have been involved in beekeeping for more than two decades. What began as a hobby developed into a professional operation with approximately 1,200 beehives and its own production facility in Yanbu.

The company’s distinguishing feature is its migratory beekeeping method: the hives are moved across Saudi Arabia throughout the year to follow flowering seasons and reach the best nectar sources. The bees are taken from the lavender fields of Al-Jouf and jasmine-growing areas of Jazan to date palm groves in Madinah, Al-Qassim, and Al-Ahsa, enabling the production of distinctive monofloral honeys that reflect their regions of origin. The range includes raw and organic Sidr, Sumra, Talh, tamarisk, and other local honeys, as well as pollen, propolis, honey blends, soaps, creams, balms, candles, and eco-friendly beeswax food wraps.

Bee Ways primarily operates in the Saudi Arabian market, with a production facility at MODON Oasis in Yanbu, a presence in Jeddah, and an online store offering direct delivery to customers. In addition to retail sales, it provides wholesale, packaging, and private-label manufacturing services. The company’s future development is focused on the modern and sustainable use of all beehive resources, expanding its natural skincare range, educating new beekeepers, and promoting Saudi regional honeys internationally.Expand

Mnahil Bin Mesfer is a Saudi honey producer based in Al Ardiyat, Al Baha Province. The brand draws on a family beekeeping tradition and the experience of previous generations, although its founding year has not been publicly disclosed. It specializes in natural honey from its own apiaries, sourced primarily in Saudi Arabia.

Its range includes local honey varieties derived from the distinctive flora of Saudi Arabia’s mountains and valleys. Its main products include sidr, talh, samra, qatad, dhahyana, majra, clover, and blossom honey, as well as honeycomb. The producer particularly emphasizes the controlled origin and quality testing of honey from its own apiaries. Over time, the range has expanded to include propolis, royal jelly, bee pollen, beeswax, blends combining honey with other bee products, nuts, tahini, and fruit, as well as traditional ghee and natural oils.

Mnahil Bin Mesfer continues to develop its selection of traditional Saudi honey varieties while introducing contemporary blends and other products made with honey and bee-derived ingredients.Expand

Manahil Althawabi is a Saudi producer of natural honey, sourcing its entire range from its own apiaries.

Production is adapted to the seasonal flowering of nectar-producing plants across different regions of Saudi Arabia. The hives are placed near the appropriate vegetation during limited flowering periods, enabling the production of honeys with distinctive geographical and botanical origins. The range includes Mountain Sidr Honey, Northern Talh Honey, Samra honey from the Hejaz and Tihama regions, and honeycomb. The differences between these products reflect Saudi Arabia’s diverse landscapes, from mountainous and northern areas to the warmer lowlands of Tihama.

The range also includes honey blends containing royal jelly, bee pollen, and date palm pollen. The producer emphasizes that all its honey is natural and sourced directly from its own apiaries.

Manahil Althawabi is currently present primarily in the Saudi market, distributing its products through its online store and nationwide delivery service. It also participates in specialized trade fairs, while the continued development of its range focuses on presenting honeys with clearly defined botanical and regional origins and maintaining direct control over production in its own apiaries.Expand

Alnahal Aljwal is a Saudi company specializing in beekeeping, natural honey production, and the sale of organic agricultural products. Its headquarters and production facilities are associated with Makkah, and the company states that it has operated for more than 40 years, placing the beginning of its activities in approximately the early 1980s.

Its production is based on a fleet of mobile beehives populated with carefully selected local honeybees. The hives are moved between different regions of Saudi Arabia according to the flowering seasons. Most of the company’s products come from its own apiaries and farms, while the honey is tested at a specialized quality-control laboratory in Makkah.

The company offers more than 50 varieties of honey from its own production, including Sidr, Talh, Samra, acacia, black locust, eucalyptus, and other local floral honeys. Its range also includes royal jelly, pollen, propolis, and other bee products, as well as organic agricultural produce, dates, carefully selected medicinal herbs, natural and essential oils, distilled botanical waters, and vinegar.Expand

Nafea Farm is a family-owned plantation located near Medina, Saudi Arabia, specializing in the cultivation of the organic Ajwa date - one of the most prized and authentic varieties on the Arabian Peninsula. Ajwa dates hold deep spiritual and cultural significance, originating from the region traditionally associated with Medina, and Nafea Farm continues this heritage through a modern yet entirely natural approach to production.

The plantation lies on sandy, mineral-rich soil, where the microclimate provides ideal conditions for the ripening of sweet, aromatic fruits. The dates are hand-harvested at full maturity, then carefully dried and packed without thermal processing to preserve their natural texture and flavor.

The farm’s philosophy is rooted in the belief that Ajwa dates are a “gift of the earth and faith”- with their strength deriving from the natural harmony of soil, sun, and the hands that nurture them. As a result, Nafea Farm today stands as a symbol of authenticity, quality, and the spiritual heritage of Medina, recognized both locally and internationally.Expand

Moktalef Alwanoh Apiaries is a Saudi producer of natural honey based in Al-Baha Province in southwestern Saudi Arabia. The apiaries were established and are managed by beekeeper Naif Saeed Al-Ghamdi, who has more than 15 years of experience in honey production and works as a certified beekeeping instructor.

The business is presented as the first model apiary in Al-Baha Province recognized by the Saudi Ministry of Environment, Water and Agriculture and the Food and Agriculture Organization of the United Nations (FAO). It operates more than 1,500 colonies of local bees and produces over 3,000 kilograms of honey annually. Its range includes more than 15 varieties, such as sidr, samra, talh, citrus blossom, moringa, and eucalyptus honey, as well as honeycomb, bee pollen, royal jelly, natural honey blends, and gift sets. Particular attention is devoted to modern queen-rearing techniques, royal jelly and pollen production, and the development of sustainable beekeeping practices.

Moktalef Alwanoh primarily serves the Saudi market, selling its products through its online store and delivering throughout the country. The company reports more than 10,000 completed orders and a range of over 50 products. Its future development focuses on transitioning towards certified organic production and expanding its selection of natural honey and other bee products.Expand

Aryaf Alnahl is a Saudi producer of natural honey operated by Mohammed Al-Shabahi Apiaries. The brand produces local wild honey from different regions of Saudi Arabia, placing its beehives among mountains, valleys, plains, and seasonal pastures rich in native nectar-producing plants.

The company states that all its honey comes exclusively from its own apiaries, without sourcing from third-party producers, allowing direct control over product origin and quality. Production follows the flowering seasons of Saudi Arabia’s diverse flora, and the range includes mountain sidr, samra, qatad, talh, athel, clover, dabyan, citrus blossom, moringa, and spring honey, as well as Talh Sayal Honey and other seasonal varieties. The honey is presented as natural and free from industrial processing, while its purity and quality are verified through laboratory testing.

Aryaf Alnahl primarily serves the Saudi Arabian market, delivering its products throughout the country via its online store. The brand is positioned in the premium segment through its own production, traceable origins, laboratory testing, and internationally awarded honey varieties. Looking ahead, it aims to maintain product quality, expand its range, and continue developing innovative offerings.Expand

Thamarat Al‑Shifa is a Saudi beekeeping producer from Al Baha Province, an area known for its mountainous vegetation and long tradition of honey production. The brand is associated with beekeeper Mansour Al‑Amri, who presents its honey at regional events, including the Al Baha Honey Festival.

Its range is based on seasonal honeys obtained from plants characteristic of the mountainous, valley, and arid landscapes of southwestern Saudi Arabia. It includes sidr, talh, samr, qatad, dhahyan, majra, and summer honey, as well as natural honeycomb filled with sidr or samr honey. Individual harvests are sold separately, preserving their natural differences in color, texture, aroma, and flavor.

The assortment is complemented by special honey-based preparations, including Thamarat Blend and Al‑Mann wa Al‑Salwa, as well as traditional sheep and cow ghee and locally produced sesame oil. In this way, Thamarat Al‑Shifa connects its beekeeping products with other foods characteristic of traditional Saudi cuisine.Expand

Sharbah Shifa Apiaries is a Saudi producer of natural honey and other bee products based in Mecca. The brand operates as a specialized apiary and online retailer, offering natural honey and a variety of products derived from the beehive.

Production focuses on separating different honey varieties according to their botanical origin and the flowering seasons of nectar-producing plants. The range includes sidr honey, katad honey, and Parcym Honey, made from alfalfa (Medicago sativa), alongside other seasonal varieties. In addition to pure honey, Sharbah Shifa produces honey with propolis extract, individually packaged honey spoons, bee pollen, propolis, and other hive products. Its selection also includes processed products such as creamed honey and beeswax-based cosmetic cream.

The brand stands out for its extensive range of hive products and internationally awarded honeys. Its expanding selection reflects a focus on value-added products, including convenient individual servings, honey blends, and natural cosmetics.Expand

Mansaf is the national dish of Jordan that plays a key role in all celebrations and festivals in the country. The meat is slowly cooked in fermented, yogurt-like goat's milk called jameed, resulting in a unique dish that is not just a meal, but a social tradition. Mansaf, an Arabic word for explosion, is commonly offered to guests as a sign of appreciation, value, and respect. It can be made with goat, lamb, beef, or chicken meat, where goat signifies the highest level of respect and value, and chicken the least, so beef or chicken is rarely to be seen in Mansaf. Traditionally, cooked goat's head will be placed in the center and offered to the most important guests at an event. Mansaf is served on a large platter over rice and khubz flatbread, garnished with almonds and pine nuts. Guests eat the dish communally, with their right hand, while the left hand is placed behind their back. The host must continually cover the rice with cooked yogurt sauce, ensuring that the guests don't complain about lack of hospitality. Mansaf is also significant in resolving conflicts between tribes or families, when the heads of each tribe visit one another, sacrifice a goat to cook the dish, then offer it as an act of peace and respect, eating the dish together as a way of marking the end of a conflict.Expand

This traditional combination of rice and fish is typically prepared with white fish such as sea bass or red snapper. The fish is fried or baked separately, while the rice is cooked in a special fish broth that is prepared with fried onions and bahārāt - a traditional spice blend that usually employs allspice, peppercorns, cassia, coriander, cardamom, cumin, and chili peppers or paprika. The dish is traditionally served on one plate, topped with lightly toasted pine nuts and slivered almonds. If desired, a special sauce can be served on the side.Expand

Ruz al Bukhari or Bukhari rice is a rice dish that is enjoyed throughout the Gulf States of the Arabian Peninsula. This Middle Eastern specialty is believed to derive its name from the city of Bukhara, a historically-important trading city situated on the Silk Road in Central Asia. A variety of spices such as cinnamon, cardamom, star anise, fennel seeds, cumin, coriander seeds, nutmeg, and black pepper, which used to be traded on the Silk Road, are featured in this dish, imparting a distinctive flavor and aroma to it. Chicken, lamb, or mutton typically accompany this dish, and long-grain rice is usually cooked in the aromatic broth obtained from cooking the accompanying meat. The dish is often topped with nuts, dried fruits, fried onions, or coriander leaves, and it is usually served with a green salad and salata hara (a spicy tomato sauce) on the side.Expand

Hailing from Hejaz, saleeg is a traditional Arabian rice dish consisting of creamy, porridge-like short-grain rice and roasted meat. Chicken is the most common meat choice, and it is typically boiled in water with spices before it is roasted. This dish uses a combination of the broth in which the meat has been cooking, hot water, and optional mastic tear to boil the rice. The boiled rice is then combined with milk and ghee or butter, and cooked until it reaches the desired consistency. A large serving platter (tabasi) is traditionally used for serving saleeg, and the roasted meat is usually placed on top of the rice. Additional melted ghee or butter can be drizzled over the dish, and it is recommended to serve it with accompaniments such as salata hara (a spicy, salsa-like condiment), duggus (a chili tomato-parsley sauce), pickled lemons, or a tomato-cucumber salad.Expand

Fatoot is a traditional Arabian bread often served as a side dish or breakfast item, especially during Ramadan. Originating from the Medina region, it has been a staple in households for generations. Fatoot is known for its unique preparation and distinctive flavor. It's a type of unleavened bread made primarily from wheat flour, water, and salt, and it's typically baked on a hot griddle or saj, a convex metal cooking surface. The bread is thin, soft, and flexible, making it a perfect accompaniment for various dishes or to be enjoyed on its own.Expand

Madini rice is a traditional dish from the Al-Madinah region in Saudi Arabia, consisting of white steamed rice topped with tender meat, served in a rich and flavorful broth that gives it a distinctive red color. The madini rice recipe involves marinating chicken (or lamb) in a blend of spices, then cooking it with rice in a pot. The meat is cooked until tender, and the rice is infused with the flavors of the spices and the meat. It's part of the Saudi Culinary Arts Commission's initiative to highlight and celebrate the unique culinary heritage of each province in Saudi Arabia.Expand

Balilah is a traditional Middle Eastern salad, particularly popular in Saudi Arabia and Syria. It is a simple and healthy snack made primarily from cooked chickpeas. The chickpeas are typically served warm with diced cucumbers and grated beets, and seasoned with a mixture of spices, lemon juice, olive oil, and sometimes garlic and herbs. The core ingredient is chickpeas (in Syria broad beans are also included), which are cooked until tender and then flavored with lemon juice, olive oil, cumin, salt, and sometimes other spices like black pepper, sumac, or paprika. Garlic and fresh herbs, such as parsley, are added for extra flavor. Balilah is usually served warm as a snack or appetizer, often enjoyed as a popular street food and eaten with a spoon or scooped up with bread. It is commonly enjoyed during Ramadan as part of the iftar meal (the meal to break the fast) due to its simplicity and nutritious qualities. It is also a staple at social gatherings and is appreciated for its light, tangy flavor.Expand

Dabayza, a popular dessert, is a significant part of Hejazi culinary heritage in Saudi Arabia. It is closely associated with Eid al-Fitr, traditionally served on the first day of Iftar after Eid prayer. This dessert primarily consists of "Qamar al-Din" (dried apricot paste) and ingredients like dried fruits, nuts, spices, and sugar. Its origins trace back to Mecca, initially a luxury reserved for the affluent due to the cost of nuts. However, dabayza's true origin is debated, with claims linking it to Ottoman or Egyptian desserts, particularly resembling Egypt's khashaf dessert. Its key components include dried apricot paste, coarse sugar, ghee, cardamom, cinnamon, dried fruits (dates, figs, raisins), and an assortment of nuts (almonds, cashews, pistachios, pine nuts, hazelnuts). Beyond its cultural significance, dabayza provides essential nutrition, energy, and vitality after the fasting month of Ramadan, making it a cherished addition to the Hijazi Iftar table during Eid.Expand

Daghabees is a bread from the Al-Baha Region, typically enjoyed for lunch or dinner, that has been present in the region for at least 80–100 years and a staple dish of the Al-Ghamdi Tribe. To prepare daghabees, various flours (wheat or millet) are mixed with water to create a paste-like mixture. This dough is shaped into rounds that are dropped into a boiling broth full of meat and an array of spices and simmered for 15 minutes. Often served with vegetables, ghee, and honey, it's a hearty dish traditionally relished in winter for its warming qualities but available year-round. Despite its cultural significance, daghabees faces challenges due to changing preferences and the potential loss of traditional recipes.Expand

Musanqarah is a traditional dish in Middle Eastern cuisine, particularly popular in Saudi Arabian region of Tabuk. The name describes a method of cooking where fish, usually a whole fish like grouper (najel) or another white fish, is baked or stewed with a mixture of spices and vegetables. The fish is cleaned, seasoned, and sometimes marinated before cooking. The dish is known for its rich, aromatic spices, such as cumin, coriander, turmeric, and black pepper, with fresh herbs like parsley often added for enhanced flavor. The fish is cooked alongside vegetables like onions, tomatoes, bell peppers, and sometimes potatoes, either sautéed first or layered in a pot with the fish. Musanqarah is typically baked in the oven or slow-cooked on the stovetop, allowing the fish to absorb the flavors of the spices and vegetables, resulting in a tender, flavorful dish. It is usually served with rice or bread and may be garnished with lemon wedges or fresh herbs. Musanqarah is often enjoyed as a communal meal, with family and friends gathering to share it.Expand