How to pronounce Haneeth

Haneeth is written حنيذ where it comes from. In the International Phonetic Alphabet it is /ħaˈniːð/. In plain English letters that is ha-NEETH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Haneeth?

Haneeth is a main dish of Saudi Arabia. Where it comes from: Asir. People usually eat it on festive days and at lunch or dinner. Its main ingredients are lamb and rice. It tastes savory and smoky.

Where Haneeth comes from

Haneeth is one of 24 signature dishes of Saudi Arabia on this map. See all dishes from 'Asir.

• Areeka عريكة · Dessert · Asir

  Areeka is a traditional dish of southern Saudi Arabia, found in the Al-Baha, Asir and Jazan regions.

• Mashghutha مشغوثة · Main dish · Asir

  Mashghutha is a traditional winter dish of the Asir region in south-western Saudi Arabia, best known in Al-Namas and Tanomah.

• Kabsa كبسة · Rice dish · Najd

  Kabsa is rice cooked with meat, usually chicken, lamb or camel, in a broth seasoned with a mix of spices such as cardamom, cloves, black lime, cinnamon, saffron and bay leaf, with tomatoes and onions.

• Saleeg سليق · Rice dish · Hejaz (Taif and Mecca)

  Saleeg is white rice cooked slowly in chicken or meat broth and then in milk, stirred until it turns soft and creamy, and served on a large round tray with roasted chicken or lamb on top and a pool of melted ghee.

• Mutabbaq مطبق · Street food · Hejaz (Jeddah and Mecca)

  Mutabbaq is thin dough stretched by hand, folded around a filling of minced meat, egg, onion and leek, and fried on a large flat griddle.

• Margoog مرقوق · Main dish · Najd (Riyadh)

  Margoog is a stew of very thin sheets of wheat dough cooked in a meat and vegetable broth, and it is one of the best-known popular dishes of Najd, the central region of Saudi Arabia.

Food of Saudi Arabia

Dishes like Haneeth in other countries

Same type of dish and similar main ingredients as Haneeth:

• Sajji سجی · Main dish · Balochistan, Pakistan

  Sajji is lamb or mutton, traditionally the leg, shoulder and back of a fat animal, salted with only a few spices, skewered and roasted slowly by an open fire or inside a tandoor whose mouth is sealed shut.

• Kaburga dolması · Main dish · Diyarbakır and Mardin, Türkiye

  Kaburga dolması is lamb ribs stuffed with rice, pistachios, almonds and spices, sewn up and cooked slowly in the oven.

• Hasip · Main dish · Uzbekistan

  Hasip is a traditional Uzbek sausage.

• Tomato bredie tamatiebredie · Main dish · Western Cape, South Africa

  Tomato bredie, tamatiebredie in Afrikaans, is a South African stew, normally of mutton, cooked for a very long time with cinnamon, cardamom, ginger, cloves and chilli.