Al-Baha's Winter Menu: Embracing Culinary Heritage and Tradition

In winter, Al-Baha Region experiences a surge in demand for traditional dishes that are vital to its culinary and cultural heritage. This is especially evident in Tihama, renowned for its rich culinary traditions and winter dishes like Mandi and Mifa bread.

 These meals are prepared with locally sourced ingredients, including wheat, grains, and fresh meats, making them nutritious and ideal for colder weather. Families enjoy these dishes during winter gatherings, reflecting social cohesion and cultural heritage.

 Mandi, a signature rice and meat dish, is prepared using traditional slow-cooking methods in a Tannour (underground oven) with aromatic spices, imparting a unique smoky flavor.

 Wheat-based baked goods are essential to hospitality in the region. Mifa bread, made from wheat flour and baked in a ground oven, is noted for its unique texture and is typically served hot with stews or meat dishes.

 Other winter staples include Asidah, a savory porridge made from cooked flour; Daghabees, which are dough pieces cooked in rich meat broth; and Muqana bread, a large traditional loaf baked over embers.

 These dishes represent a culinary legacy passed down through generations. Residents and restaurant owners in Al-Baha are dedicated to preserving this heritage, especially during winter when local markets and family gatherings are filled with the enticing aromas of traditional foods.