Al-Majllala or “Al-Khamia” is a popular wheat dough dish that originated in the Tabuk region. It is traditionally prepared on wood or sheet iron, and when ripe, is cut and served with wild ghee or olive oil, milk, and honey. While modern methods of cooking have shifted to ovens, the dish still holds cultural significance and is served on Ramadan tables for breakfast or suhoor. According to Suleiman Salama Al-Atwi, Al-Majllala gets its name from its ingredients of milk, wheat, and ghee and is a food preferred by all. This dish is not specific to one region and can be found in Iraq and Jordan under different names.
Suleiman Salama Al-Atwi told:News 24Al-Majllala is one of the well-known popular dishes in the Tabuk region and the northwestern region of the Kingdom, where we inherited it from our parents and grandparents.
He added that the food was named by this name because it contains “milk, wheat and ghee” and also because of the goodness and deliciousness of the food, and it is preferred by everyone, stressing that this food is still going on until now and is served on Ramadan tables at breakfast or suhoor.
Al-Majllala or “Al-Khamia” is one of the well-known popular dishes in the northwest of the Kingdom, as it is famous in Iraq and Jordan. It is a Bedouin food of semi-extinct origin that was prepared in the past to be eaten often for breakfast or at other times, and it is not specific to one region without another, and its names may differ.
In conclusion, Al-Majllala or “Al-Khamia” is a beloved and cherished food in the Tabuk region and the northwestern region of the Kingdom. Despite modernity, this semi-extinct dish has continued to survive and is still served on Ramadan tables at breakfast or suhoor. The goodness and deliciousness of this dish are a testament to its enduring popularity, and it has even become famous in other countries like Iraq and Jordan. While its name and preparation techniques may differ, one thing is for sure: Al-Majllala is a treasured part of Saudi Arabian cuisine and culture.