Jeddah travel guide

Red Sea fish

Jeddah's direct Red Sea position means extraordinary fresh catch—saafi parrotfish, hamour grouper, lobster and prawns grilled at the famous Fish Market on Al-Andalus Street; the market has operated for over a century

Saudi kabsa

Dammam's kabsa reflects Eastern Province Gulf influences—slightly more fish-based, using Gulf spices and occasionally served with Gulf hamour fish alongside the traditional lamb; a distinct regional variation on the national dish

Hejazi cuisine

Western Saudi cooking separate from Najdi traditions—characterized by sambousak filled pastries, sobia (fermented wheat drink), mutabbaq (stuffed pancakes) and rice dishes with Yemeni and Egyptian influences from Jeddah's historic trading port

Foul medames

Slow-cooked fava beans with olive oil, cumin, garlic and lemon; shared across the Red Sea from Egypt and Yemen, absorbed into Jeddah's breakfast culture; eaten with pickles and flatbread in the old Al-Balad district

Arabic coffee

Jeddah's qahwa bridges ancient Hejazi ritual and contemporary café culture; the old Al-Balad quarter serves it traditionally in small diwan rooms while the Corniche's modern cafés blend rose water, saffron and cardamom into new interpretations