Arabian's Artisan Breads: Cultural Heritage in Every Bite

From Mullah Bread and Saudi Spelt and Rye Sourdough to Maamoul, Khamir, Kleija, and Khubz Ahmar, each bread is a testament to the artistry of local bakers and the culinary legacy of the Arabian Peninsula. Each of these breads carries its own unique narrative, is a symbol of history, centuries-old traditions and authentic recipes passed down through generations.

Explore more on the Heri-Telling Platform of the project. Click “Discover More” to access detailed profiles of each bread:
dive into the story of every loaf and baker through engaging text, photos, and videos.

Khubz Ahmar (Red Bread)

Al-Ahsa, Kingdom Saudi Arabia

Khubz Ahmar, a cultural staple of Al-Ahsa, reflects the region’s deep agricultural roots, uniting tradition and economy through time-honored grain cultivation and bread-making.

Red Bread

Al-Ahsa, Kingdom Saudi Arabia

Red Bread, a beloved Al-Ahsa staple, blends whole wheat, dates, fennel, and black cumin, creating a perfect harmony of sweetness and spice rooted in tradition.

Al-Muhalla

Buraydah, Kingdom Saudi Arabia

Al-Muhalla, a cherished winter bread, combines whole wheat, dates, and aromatic spices, offering a rich, creamy texture that embodies tradition and festive gatherings.

Saudi Spelt and Rye Sourdough

Riyadh, Kingdom Saudi Arabia

This Spelt and Rye Sourdough blends Saudi grains with European rye, honoring local heritage while embracing global bread-making traditions in a uniquely rich and hearty loaf.

Mullah Bread

Taif, Kingdom Saudi Arabia

Mullah bread, a Taif tradition, blends brown wheat and white flour in a time-honored recipe, symbolizing sustenance, heritage, and the connection between past and present.

Maiya wheat

Riyadh, Kingdom Saudi Arabia

Maiya wheat, a cherished Saudi grain, has shaped breads like marqooq and masabeeb for generations, carrying the legacy of tradition, craftsmanship, and deep culinary heritage.