Saleeg is a white-rice dish, cooked in broth. Some people say it resembles Italian risotto or Indonesian bubur but it is different as it is made with milk. Arabs would call saleeg a “face-whitening” dish, meaning it won’t let you down in front of your guests. Saleeg is easy to make and consists of simple ingredients. This way, even unexpected guests can take a seat at the dinner table, and most will find it delicious. It takes an hour to prepare even a large amount of this dish.
Saleeg is popular in the Hijaz region. It is tasty, rich in nutritional value, easily digestible and kids love it even when they don’t like milk. Saleeg can be made with chicken or meat and people love it in winter.
Serve it with duggus (a chili tomato sauce), pickled lemons or a green salad made of cucumber, parsley, tomato, lemon juice, salt and pepper.
To make chicken saleeg for four people, you need:
3 pods of cardamom
1 chicken
1/2 lemon
4 small mastic tear (optional)
1 tbsp ghee (samin) or butter
1 cup rice
1/2 liter milk
2 liter boiled water to make chicken broth
1 1/2 tsp of salt
1 tsp white pepper
1/2 tsp black pepper
First, clean the rice then soak it in a bowl of fresh water.
Cut the chicken to quarters or eighths. Clean the pieces, rub them with salt and vinegar, then rinse with water.
To make a chicken broth, bring two liter of water to a boil in a pot. Add the chicken, cardamom pods and a teaspoon of white pepper. You can add two mastic tears to the broth.
Keep removing fat foam.
Wait until the chicken is cooked under a medium flame. Keep the pot semi-covered.
Put the chicken aside and spice it with lemon juice, half a teaspoon of salt and black pepper.
Brown the spiced chicken in a preheated oven (200 degrees Celsius) to give it a crispy touch
Strain the broth, removing the cardamom, and add the uncooked rice. Cook the rice as you normally would on a medium-low flame until the rice is done. Strain the rice, keeping the broth, as you may need to add a little to the rice and stir it occasionally.
Add milk to the rice and stir the saleeg until it blends on a low heat. Add salt to taste.
Heat ghee or butter in a frying pan until it melts (you can add mastic) then pour it on the saleeg before serving it straight from the stove while it is still hot.
Top the saleeg with roasted chicken or serve the chicken on the side.
To make meat saleeg is similar to making chicken saleeg. Prepare the broth with pieces of meat and cardamom, salt and pepper in boiled water. Some people add a peeled onion, or a clove of garlic. Strain the broth before using it to cook the rice. Proceed as with chicken saleeg.
Duggus sauce is an important sauce with Saudi meals, such as saleeg. It is served cold and adds a nice cool taste to the food. It is easy to make, using:
2 tomatoes
4 leaves of parsley or coriander
1 clove garlics
1/4 lemon
salt
1 red hot pepper (or a chili pepper)
Cut the tomatoes, parsley, garlic and hot pepper into small pieces, mix together and then add a squeeze of lemon and salt.
Email: life.style@arabnews.com
Saleeg — a Saudi dish that won’t let you down
Saleeg — a Saudi dish that won’t let you down

Where We Are Going Today: ‘Baco’ restaurant

With a menu marrying the bold flavors of Asian and Mexican cuisine, Baco is a fusion restaurant with branches in Riyadh and Jeddah.
Known for their bao buns, tacos and tapas, the restaurants also show off their creative flair with signature dishes including kimchi rice and brisket birria tacos.
Arriving at the Riyadh branch, in the As Sulimaniyah neighborhood, I was struck by the sophisticated yet inviting atmosphere.
We began our culinary journey with the Asian fries, which were crispy and generously topped with a special sauce, cheese and brisket beef.
I also sampled the crispy prawn Japanese salad which, while visually appealing, I found lacking in flavor. The sauce was rather scant and it didn’t quite meet my expectations. However, the chicken bao, which had a special sauce with a hint of citrus, elevated the flavors beautifully.
The Thai chicken gyoza was served with a delectable peanut sauce that complemented the gyoza’s crispy exterior perfectly and this dish really highlighted Baco’s ability to blend flavors seamlessly.
Those who enjoy bold flavors will also appreciate the kimchi rice with beef and a runny egg, which is somewhat spicy.
Whether you crave a fusion dish or are simply looking for a stylish place to enjoy a meal, Baco is a destination worth exploring.
Where We Are Going Today: Mashwa Al-Balad Restaurant in Qatif

- These wraps are so flavorful, you can taste the smokiness in every bite, and the meat is complemented by the sauces and salad toppings
Mashwa Al-Balad in Qatif is a grill and shawarma restaurant that will have you dialing the delivery number any time your cravings make you want to recreate nights spent grilling under the desert skies.
My family and I love this place because it usually solves the “What are we having for dinner tonight?” feud when one of us wants a shawarma and others want kebab plates; rarely do restaurants offer such a wide selection of dishes and do them all well.
Let’s start with the classic shawarma plates: Arabic beef and, my personal favorite, the Arabic chicken, both of which come with fries. Well-seasoned, tender, and with a portion size that is great as a full meal. They sometimes put a little too much garlic sauce for my liking, but others might prefer it that way.
If you’re not a fan of the plates, they offer shawarma sandwiches in different styles as well, from classic to spicy to ones with a slight Mediterranean twist, served with pomegranate seeds and rocket leaves.
The stars of the show, however, are the kebab and grill wraps, including beef awsal (cubes), shish tawooq, beef kebab, chicken kebab, and chicken musahhab.
These wraps are so flavorful, you can taste the smokiness in every bite, and the meat is complemented by the sauces and salad toppings.
And of course, you can’t forget about the classic grill plates, which include separate or mixed combinations.
What I like about Mashwa Al-Balad is that you can mix and match your favorite plates, sandwiches, and all the traditional appetizers (hummus, tabbouleh, grape leaves, and more) and ensure there’s something for everyone at the table.
Where We Are Going Today: ‘Brunch’ in Jeddah

- The tuna sandwich offered a twist with rosemary sauce and crisp greens, while the scrambled mixed cheese delivered just what its name promises
In Madinah and craving a satisfying morning bite? Brunch is worth a visit.
Tucked away on Sultanah street, this cosy restaurant delivers a cheerful vibe and a menu that’s big on flavor.
We visited as a family and sampled a range of sandwiches, most of which are built around soft, buttery brioche bread.
The halloumi sandwich was a favorite, with grilled halloumi, sun-dried tomatoes, pesto, and arugula coming together in harmony.
The tuna sandwich offered a twist with rosemary sauce and crisp greens, while the scrambled mixed cheese delivered just what its name promises.
For those who prefer meatier bites, the turkey scramble was a good option, stuffed with fluffy eggs, sliced turkey, melted cheddar, and their house sauce all packed together.
We could not leave without trying the dessert. The Nutella French toast was just indulgent enough, topped with crunchy biscuit bits, while the banoffee French toast, filled with banana, creamy banoffee sauce and whipped cream, was rich and sweet.
Beverage choices, however, are simple: black coffee, fresh orange juice, and soft drinks. I was surprised to find no tea options. As a die-hard tea drinker, I had to make a quick run to a nearby cafe to fetch a cuppa to enjoy alongside the food.
Portions are on the smaller side, so extra items may be needed to feel full; I ended up going for two sandwiches, as well as dessert.
For more information, visit their Instagram @bruncharea.
Where We Are Going Today: Kold Kombucha in Alkhobar

- Marked by a bold painted mural at the entrance, the hole-in-the-wall space receives a steady stream of curious visitors, notably young men who are fans of the Snapchat star
In the heart of historic northern Alkhobar, newly established Kold Kombucha is putting the spotlight on kombucha, a naturally fizzy fermented tea with roots in East Asia dating back over 2,000 years.
The compact, design-forward shop — opened this month by popular Saudi Snapchat personality Hammam Al-Mulhem — is the first of its kind in Saudi Arabia spotlighting kombucha, which is brewed on-site in large fermentation vessels over 11 days using a symbiotic culture of bacteria and yeast known as SCOBY.
Marked by a bold painted mural at the entrance, the hole-in-the-wall space receives a steady stream of curious visitors, notably young men who are fans of the Snapchat star.
Three core flavors rotate on tap. The beetroot is deep and earthy — slightly sour, complex — almost like a liquid snack. The apple cinnamon is my personal favorite: smooth and warming — pure autumn in a glass, while strawberry mint, bright and refreshing, hits just right on a blazing Eastern Province afternoon.
Each bottle goes for between SR23 ($6) to SR25. They also offer a chocolate chip dessert, and for those not quite ready to dive into the world of kombucha, there are coffees available too.
I stopped by straight from the airport — jet-lagged, dehydrated and craving something light but nourishing. Kold delivered.
Seating — like nearby parking spaces — is limited.
Kold Kombucha is open daily from 4 p.m. to midnight. Find them on Instagram at @kold.ksa.
Where We Are Going Today: Chii restaurant in Jeddah

- The birria fries and nachos are perfect for sharing and greasy in a satisfying way, though not for the faint of heart or diet-conscious
Located in Al-Naeem district in Jeddah, Chii restaurant brings a bold twist to casual Mexican dining with a Saudi edge. With its neon-lit signs and vibrant atmosphere, Chii draws you in for what promises to be a flavor-packed experience, and, for the most part, it delivers.
Visitors may start with the shrimp bites and guacamole. The shrimp are perfectly crisped and seasoned, and the guacamole is creamy with just the right citrusy tang, though a pinch more salt wouldn’t hurt.
The taco section is where Chii shines. The birria taco, featuring slow-cooked meat, mixed cheese, and their signature sauce, is a standout — rich, juicy, and indulgent. The chili smashed tacos echo similar flavors but pack more heat, perfect for spice lovers.
On the lighter side, the grilled chicken tacos are fresh but a bit underwhelming compared to the rest of the bold menu. For something more filling, the birria bowl is a hearty mix of rice, corn, beans, and all the fixings. Every bite felt thoughtfully layered, though the bowl can benefit from a bit more sauce to tie it all together.
The birria fries and nachos are perfect for sharing and greasy in a satisfying way, though not for the faint of heart or diet-conscious.
The chicken quesadillas are cheesy and comforting but do not stand out much. As for dessert, it changes daily, which keeps things interesting.
For more, check the location’s Instagram @chii.ksa.