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Jeddah: Saudi Arabia’s Asir region is not only beautiful with its lush mountains and plains, but also rich in history, culture, heritage and food.

Asir’s cuisine is simple, yet rich and flavorful. Since ancient times, the region has welcomed and honored its guests by offering them nutritious foods such as ghee, honey, wheat, lamb and goat.

Culinary guide Ali Al-Assas, a young chef interested in Asiri’s culinary arts, said the cuisine is distinguished by its connection to the region’s rich nature.

He praised the Ministry of Culture and Tourism for their support of the region and its gastronomic heritage, which motivated him to improve his culinary skills and obtain a Culinary Guide diploma.

One of the most popular clam dishes is honeyed. It is also famous for its delicious taste in other Saudi Arabian regions. Mukhnat is made by placing meat in a traditional hearth made by drilling holes in the earth and layering bundles of sticks, firewood and coal on top to give the dish a unique flavor. The meat is then covered with another stick and cloth and the hole is sealed for two hours, adding salt for later seasoning. Serve with rice or bread and local honey.

Tannur bread, or mipha, is an integral part of asiri cuisine and is paired with most dishes. It is usually made after the dough has been fermented for a long time.

Al-Radhifa is a high-calorie meal served for breakfast or dinner. It is made with a mixture of ghee, salt, fresh milk and wheat flour.

The region is also known for Al-Arika and Al-Asseda. These two porridge dishes are similar in ingredients and appearance, but are prepared differently. The former is a simple and ideal breakfast of dough baked on a saj (hot metal piece) served on a plate, poured with ghee and honey in the center and topped with dates. its edge. Al-Aseeda is prepared differently as it is cooked by adding water to the flour and stirring it into a dough that is served with the broth and meat.

Asiris offers special cuisine for important occasions such as weddings, holidays and other family gatherings.

One special dish is Al Tasabi, which consists of milk, flour and finger-shaped dough. Pour ghee in the middle and garnish with honey.

Al-Mashghoutha is another dish consumed in winter as it provides energy and warmth to the body. It consists of flour, milk, water, salt, honey and ghee and is served with dates.

Al-Shadkh and Al-Rajla are local vegetables cooked together and eaten with meefah.

Another dish is myrrh, where the meat is spread on a branch of myrrh, covered with another layer of myrrh and buried in the soil for about 3 hours. Add salt before serving the rice.

These dishes have received significant attention among international organizations with an interest in tourism and heritage, contributing to Asir’s nomination as an international culinary destination.

Asir will be awarded the title of World Region of Gastronomy 2024 by the International Institute of Gastronomy, Culture, Arts and Tourism. This is the first region outside of Europe to be certified.

The title will be officially awarded by IGCAT President Diane Dodd at an official ceremony on September 24th at the Terra Madre – Salone del Gusto in Turin.

This honor is the result of great efforts by the Saudi Arabian Culinary Arts Commission.

This title is usually given to areas that meet a number of criteria. Chief among them is supporting sustainable local development by providing economic opportunities for young people and preserving culinary authenticity.