Where We Are Going Today: ‘Gymkhana’ in Riyadh

NAJRAN: Wheat produced in Saudi Arabia’s southern region of Najran is in high demand because of its wide use during Ramadan, the Saudi Press Agency reported recently.

Among the most popular type is the Al-Samraa brown wheat, known locally as Al-Bur Al-Najrani, a staple ingredient in numerous popular dishes such as Raqsh and Wafd.

“The increased demand for Najrani wheat during Ramadan is attributed to its high quality, nutritional value, and health benefits,” the SPA reported.

This particular variety is rich in vitamins B and E, folic acid, zinc, and fiber.

Al-Samraa is one of 13 products in Saudi Arabia that have been chosen by the Slow Food organization’s Ark of Taste. Slow Food is a US-based organization that catalogs “delicious and distinctive foods facing extinction” or that need to be recognized.
 

“By identifying and championing these foods, we keep them in production and on our plates,” stated the website of Slow Food, which has added more than 3,500 products from over 150 countries to its International Ark of Taste.

Earlier this month, the regional office of the Ministry of Environment, Water and Agriculture said Najran farmers expect to harvest their wheat crops in March.

Planting began in early October, just before the Kingdom’s winter. Farmers said their crops were cultivated without chemicals and that advancements in agricultural machinery have enhanced efficiency and product quality.

Last year, Al-Samraa was featured in the inaugural Najran Wheat Festival organized by the MEWA and Social Development Bank to showcase the region’s cultural heritage.

“This unhybridized, naturally grown wheat is a heritage we received from our ancestors,” farmer Mohammed Al-Mansour said, according to the SPA.

“We use minimal irrigation to protect it from pests, ensuring its high quality,” Al-Mansour added.

According to the Cooperative Agricultural Association West of Najran, traditional wheat cultivation involves meticulous land preparation and irrigation.

Farmers also rely on animals for land preparation and harvesting. Wheat farming has been made easier today with the introduction of modern planting methods and the use of advanced machinery.

Located in Jeddah Park Mall, Khayal restaurant is a meat lover’s paradise, serving succulent dishes made according to traditional family recipes.

I’ve been a frequent visitor for years and enjoy the food, though the wait can be frustrating, especially when I’m really hungry. To help pass the time, they offer Saudi coffee and dates at the entrance.

From breakfast to dinner, everything is prepared daily by experienced chefs. The Khayal hummus, paired with oven-baked bread, is a standout.

The bread, full of air when placed before me, slowly deflates as I tear off strips and dip them into the hummus, muhammara, and baba ghanuj. The dish is a simple yet satisfying start to the meal.

Don’t miss their lentil soup, served in a bread bowl, or the refreshing pineapple juice served in a pineapple. Their fattoush and tabbouleh salads are popular, and the hot appetizers, like grilled wings and skewered grilled kibbeh, are all simple and subtle in taste.

Though the wait for the main course can feel long, the classic Iskandar kebabs are worth it. Made with grilled beef or chicken marinated in tomato sauce, they are served on soft bread with butter and a spoonful of thick yogurt, providing a welcome contrast to the richness of the dish.

The grill section is another highlight not to miss, offering such delights as cubes of perfectly grilled meat (awsal), Khayal kebabs with cheese, lamb chops, and chicken shashlik.

If you’re in the mood for a platter, there are plenty of sharing options. They also offer grilled meter options, like the half-meter or 1-meter kebabs, served with rice.

Despite being full, I couldn’t resist sharing a portion of the kunafa, made to order. It was crispy on the outside, gooey and buttery inside.

The food is reasonably priced, typically totaling around SR350 ($93) for a family of four.