Areeka
A warming, energy-dense breakfast dish from the Sarawat mountains of Asir in southwestern Saudi Arabia, made by mashing fresh wheat flatbread with generous local ghee and honey, traditionally sidr (jujube) honey, often with dates pressed in. Though sweet enough to pass for dessert, it's eaten as a hearty breakfast - a dish shared across the Saudi-Yemeni highland border region, where the mountain culinary tradition of wheat, ghee, and honey crosses the modern border.
Vegetarian
⚠ Contains: Dairy, Gluten, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups whole wheat flour
- 1 cup warm water
- 1/2 tsp salt
- 1/2 cup ghee, warmed
- 1/2 cup honey, preferably sidr honey
- 1/2 cup pitted dates, chopped
- Chopped almonds or pistachios, to garnish (optional)
- Cream, to serve (optional)
Steps
- Knead the flour, water, and salt into a soft, elastic dough. Rest 15 minutes.
- Divide into rounds and cook each on a hot dry griddle until lightly browned on both sides and fully cooked through, like a soft flatbread.
- While the bread is still warm, tear or crumble it into a large mixing bowl.
- Pour the warm ghee over the crumbled bread and mash together with a spoon or your hands until it forms a soft, cohesive, slightly sticky mass.
- Press the mixture into a shallow serving dish, smoothing the top.
- Press the chopped dates into the surface and drizzle generously with honey.
- Optionally top with cream and chopped nuts.
- Serve warm, scooped by hand or with bread, as a hearty breakfast.