How to pronounce Maghsh

Maghsh is written مغش where it comes from. In the International Phonetic Alphabet it is /maɣaʃ/. In plain English letters that is MA-ghash, 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 Maghsh?

Maghsh is a main dish of Saudi Arabia. Where it comes from: Jazan. People usually eat it at lunch or dinner. Its main ingredients are lamb and vegetables. It tastes savory.

Where Maghsh comes from

Maghsh is one of 24 signature dishes of Saudi Arabia on this map.

• Mahshoush محشوش · Main dish · Jazan

  Mahshoush is a dish of lamb and its fat, one of the most famous foods of the Jazan region and the leading dish of Eid al-Adha there and in parts of Tihama.

• 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.

• Qursan القرصان · Bread & pastry · Najd

  Qursan are very thin, large rounds of wheat bread from Najd that are torn and soaked in a meat and vegetable broth.

Food of Saudi Arabia

Dishes like Maghsh in other countries

Same type of dish and similar main ingredients as Maghsh:

• Saltah سلتة · Main dish · Sanaa, Yemen

  Saltah is a brown meat stew, maraq, served bubbling in a stone pot, topped with a froth of whipped fenugreek, hulba, and sahawiq, a hot sauce of chillies, tomatoes, garlic and herbs.

• Zarb زرب · Main dish · Aqaba (Wadi Rum), Jordan

  Zarb is meat and vegetables cooked in a pit dug in the ground, which works as an underground oven.

• Ghormeh sabzi قورمه‌سبزی · Main dish · Iran

  Ghormeh sabzi is a herb stew, and herbs are most of it: parsley, coriander, chives or leek and fenugreek, chopped and fried for a long time until they turn dark, then simmered with lamb or beef, kidney beans and whole dried limes that give it a deep sour taste.

• Testi kebabı · Main dish · Nevşehir (Cappadocia), Türkiye

  Testi kebabı is lamb or beef stewed with vegetables in a sealed clay jug, a testi, that is placed in a fire or oven for hours and then broken open at the table.