Food to Try in Jeddah: Seafood, Mandi and the Al-Balad Market

Jeddah’s food culture has been shaped by the sea and by pilgrimage. The Red Sea provides fresh fish and shellfish. Centuries of merchants and pilgrims from across the Muslim world passing through on the way to Mecca have introduced food influences that have been absorbed and localised. The result is the most interesting and diverse food city in Saudi Arabia.

Red Sea Seafood

Fresh seafood is the centrepiece of Jeddah’s culinary identity. The main fish:

Hamour (grouper): The most popular fish in Jeddah. Firm, white flesh, grilled over charcoal. Best ordered whole — point at the fish you want.

Safi (rabbitfish): Common and affordable. Mild flavour, good when fried.

Zubaidi (pomfret): Flat fish with tender flesh. Often fried or baked with spices.

Shrimp and crab: Gulf and Red Sea prawns are large and flavourful. Crab is seasonal but appears at specialist seafood restaurants.

Where to eat it:

Southern Corniche seafood cluster: Immediately recognisable — rows of restaurants with fish displays at the entrance and plastic tables. No frills, excellent freshness. SAR 50–100 per person.

Al-Shallal area (near the southern port): Restaurants sourcing directly from the wholesale market. Early lunch only. More local, less tourist-facing.

Al-Hamra and Al-Rawdah: Air-conditioned seafood restaurants at higher price points. Quality similar to the Corniche options but with formal service. SAR 150–300 per person.

Hijazi Specialities

Saleeg: The most distinctive Hijazi rice dish — white rice slow-cooked in a meat broth enriched with milk until creamy and soft. Served with a whole roasted chicken and a side of spiced tomato sauce (shattah). The milk gives it a richness that sets it apart from the dry-cooked kabsa. Find it at traditional Hijazi restaurants in Al-Balad and the older city districts.

Mandi: Slow-cooked lamb or chicken steamed over fragrant rice in a clay-sealed pot. Similar to kabsa in format but lighter in spicing. Jeddah’s mandi tends toward the milder Hijazi style rather than the spicier Najdi version.

Saltah: Yemeni-influenced meat stew with fenugreek foam, served in a clay bowl. Yemen’s proximity to the Hijaz means this dish appears at a few traditional restaurants in Jeddah.

Al-Balad Street Food

Mutabbaq: The essential Al-Balad food experience. Traditional stalls in the souk area fold and fry these stuffed pastries to order. Meat and egg filling is the classic; sweet banana versions are for dessert. SAR 5–15.

Ful medames: Spiced broad bean stew eaten with flatbread and a drizzle of olive oil. A Hijazi breakfast staple influenced by Egyptian and Sudanese communities that settled in Jeddah through pilgrimage. Available at traditional breakfast cafes in Al-Balad from early morning.

Shawarma: Jeddah’s shawarma is similar to Riyadh’s — chicken or lamb in flatbread with toum and pickles. The best stalls are in the working-class areas around the central market.

Coffee and Drinks

Saudi coffee (qahwa) — flavoured with cardamom and occasionally saffron — is served at traditional cafes and at the end of every restaurant meal alongside dates.

Jeddah has a strong specialty coffee scene. Brew92 and % Arabica (Corniche locations) are the most acclaimed local operators.

Karak chai (strong Indian-style spiced tea with milk) is popular throughout the day, particularly at street-side kiosks in the older areas.

For detailed restaurant recommendations and food tour bookings, see the Jeddah food guide and our Jeddah tours page.