Al-Marasee’, or Maraheef, Maraqeesh, or Masabeeb, is known by various names and prepared with different additions across the Kingdom. It is a dish commonly made in the central provinces. The name, size, and spices vary by province, but it typically consists of small bread discs made by pouring a liquid mixture onto a griddle. It is served as a light meal, either savory or sweet depending on the chosen additions, and is often eaten during winter and Ramadan.
Al-Marassi’ is made from whole wheat flour, cut into small circles, and left on a hot griddle on both sides until cooked. The discs are then collected in a container and topped with butter, sautéed onions, black lime, sugar, and milk. For the modern Maraqeesh, formerly known as Masabeeb, three cups of water, three eggs, two small cups of powdered milk, and a tablespoon of yeast are blended with a quarter kg of whole wheat flour in an electric mixer. The mixture is then cooked on an electric griddle or a traditional hot griddle.
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