Dates are a common ingredient in many traditional dishes across different provinces of the Kingdom of Saudi Arabia. Qassim Province is renowned for being the largest producer of dates and for preparing a variety of dishes that incorporate dates, such as al-Hanaini, the date paste used in the preparation of Klija—for which Qassim Province is considered a local and Gulf supplier—and most notably, al-Qashd.
Al-Qashd
Dates and millet flour are the two key ingredients to prepare al-Qashd, often served for breakfast or dinner. Al-Qashd is frequently cooked and served in the winter and during Ramadan. It can be categorized as a heavy winter food. Its texture is similar to that of Aseeda, which is rich in calories and provides energy and warmth.
Al-Mamrous
It is prepared with pitted dates, combined with various natural spices such as cinnamon, and sweetened with sugar. The dish is served hot after preparation and garnished with nuts or extra dates.
Al-Hesah
Its preparation relies on flour, ghee, and dates. Dates are sliced lengthwise into halves, pitted, and then each half is sliced again into two pieces. Ghee, oil, and flour are placed in a cooking pot over low heat until they turn brown. Then, the dates are added with continuous stirring—a process that takes four to seven minutes—during which the dates are stirred or immersed in the mixture. Finally, the dish is served hot.
Klija
Klija is stuffed with dates or date paste. It is popular in Qassim Province, which is home to many date farms. Due to the variety of date crops, traditional dishes vary in the types of dates used in their preparation.
Al-Areeka
It consists of dates, whole wheat flour, honey, and ghee. Some brands have modernized its preparation to resemble al-Maasoub, a popular dish in Makkah al-Mukarramah Province.
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