Traditional Food in Najran Province

Traditional Food in Najran Province refers to the most renowned dishes prepared by the inhabitants of Najran Province. Most of these dishes have wheat products as their main ingredient. Najran whole wheat is an essential ingredient for the province's most traditional dishes, namely for several baked goods dubbed with various names differing per their preparation and baking. These goods include Kaanoun, also known as al-Mujammar or al-Kurus.

The cuisine of Najran reflects the history of its folk heritage and the region's artisanal industry. Raqsh is one of the main dishes served in Najran Province or on public occasions, namely during the Holy Month of Ramadan. It consists of pieces of whole-wheat bread covered with broth and meat. It is served with al-Wafd, a side dish of the cuisine of Najran. Crumbled bread is the first ingredient used for preparing Raqsh. Bread is shaped into circles and served along with broth. These dishes are served in Madhan and Matrah, which are locally made and renowned stoneware in the province.

Traditional dishes in Najran Province are known for their simplicity, where their serving differs in terms of pottery utensils dedicated to each dish. These dishes include the dish of al-Wafd and broth, consisting of whole wheat bread baked until cooked, either in an oven or over heat or coals. The bread is then mashed and slightly pounded with a tool such as a pestle before manually shaping it into smooth and consistent balls. It is then placed in a pot and is served with broth poured into a separate pot, known as al-Kadh, made of carved haloxylon wood ornamented with leather strands. These pots are called Madhan and its cover made of palm fronds.

Traditional dishes in the province mainly consist of whole wheat or millet flour. Either of these ingredients forms an essential ingredient for preparing any traditional dish of the province, such as al-Wafd, Mardoufa, Aseeda, Tannour bread, al-Kayya, which is similar to Jareesh, and Hamisa. Traditional dishes in Najran are generally not considered hearty dishes, except for Raqsh and Hamisa, consisting of whole wheat flour and vegetables to which meat is added on occasion banquets.

Hamisa is popular in Najran Province. It is a hearty dish consisting of meat and fat, which are finely diced and simmered in oil with constant stirring for about an hour. Hamisa is served with rice or baked goods. It can be stored. However, despite the simplicity of its final form, preparing Hamisa requires precision in both cutting the meat and calculating the time needed for its cooking.