After we got back from the Edge of the World, I was just planning to spend the remaining few hours before my flight wandering the Granada Mall. However, in the restroom of the mall, the first place I headed after the long drive, I ran into the lovely Saudi sisters again. As we got to chatting, I mentioned I my plans. They were surprised to learn I had only come to Riyadh for one day, and insisted that instead of spending my few hours alone, that I join them for dinner.
It is very strange for Saudi people to spend time alone if they don’t have to. I read about this before I came here. We westerners often value our “alone time”, but apparently that is not something our Saudi brothers and sisters share. Pretty lucky for me, since I get plenty of alone time in Tabuk during the school week, and am happy for some company on my adventures.
These ladies were very erudite and cosmopolitan. One had been born and partially raised in the US, and some had spent considerable time in Jeddah before moving to Riyadh. I believe that they all still lived with their families, and were thus still single. The oldest sister had a great job in finance and the others were finishing up their degrees hoping to get similarly good jobs.
They spoke English excellently, and often with their friend, the fourth Saudi to whom they were not related. I got the impression that the reason they resorted to English was not just for my benefit, but because their home dialects of Arabic were different enough that it was sometimes easier to use English to bridge the gap. Which explains why I heard so much English at GCON. The youngest said she’d actually taught herself English from movies and music, amazing! That kind of dedication and motivation is something I wish my own students had more of.
Riyadh is a very global city. It is a huge, bustling metropolis where one can get nearly anything. There’s even a Victoria’s Secret in one of the malls! So even being native Saudis, in the heart of the country’s capital, the ladies felt very far removed from their traditional Saudi culture, so for them, the day was about having a “traditional Saudi experience”. It sort of reminds me of folks from New York going out to Texas to have a “real cowboy experience”.
So after going to the desert and riding “Bedouin style” in the back of a truck, it was time for a traditional Saudi meal.
The Nadj Village is a cute little restaurant that mimics traditional eating styles. The waiting area has a little coffee reception spot and comfortable floor style seating. Beyond that, each group has a private area to dine, a mini-Istraha, some outdoors set up like tents and others indoors with thatched rooves and fireplaces.
As we were having coffee awaiting our room, I asked them if they knew about the American holiday of Thanksgiving. They had, and I told them that the day before (Thursday) had been Thanksgiving, and I had no celebration, so this would be like my Thanksgiving feast. They laughed and said there was unlikely to be any turkey, but that we could order some chicken and pretend.
The menu was full of food I’d never seen or heard of before. Of course there was the obligatory lamb chunks on rice on the menu, but these ladies had very set ideas about what they would eat.
Saleek
A lot of Middle Eastern recipes involve first boiling then roasting a chicken. I’m usually opposed to the boiling of meat for any purpose, but as it turns out, there is a method to this madness. They use the water as a stock to make the soup or rice that the chicken will be served with, ensuring a blending of flavors and that no flavor is lost.
In Saleek, the chicken is boiled with cardamom. The broth created is then used to cook the rice base of the dish. I say rice, but its more like porridge. You cook the rice till its very mushy, then add milk, ghee and a kind of evergreen tree flavor called mastikah. The chicken is then grilled or roasted to give it a good outer crisp before being served atop the rice mixture. Due to the gloopy nature of the rice, a spoon is used to eat it. Yum.
Hamees Lahm
This is a dish of meat cooked with onions and spices. The spices are mainly sweet, like clove and ginger, with some black pepper as well. The flavor of the meat is enhanced but not covered. This is eaten with pieces of bread. Oh such bread! The normal pita I’d become used to in grocery stores and restaurants here had been replaced with some amazing version that most resembled na’an, that Indian Tandoor bread cooked on the inside of a clay oven. The flavor and texture were amazing. I think we forget in the land of processed bread how wonderful a food it can be all by itself, soaking up the meat juices it was pure heaven!
Jareesh
Jareesh is another type of porridge, but this one is made with whole wheatberry or crushed wheat instead of rice (although the complete dish is served with regular rice). Once again, you start by boiling some meat to get a good stock, in this case lamb. This is a long slow cook to get a tender lamb and a flavorful stock. The wheatberry is then cooked in the stock until soft.
Traditionally, this is hours of stirring, making it a special dish for weddings or celebrations, but it looks like grocery stores here sell a kind of quick-cook jareesh that takes only about 15 minutes. Finally, layer the creamy jareesh, the regular rice and the cooked meat in a single dish, topping it with parsley and/or fried onions. Again, a spoon is permissible to eat with. Serious winter comfort food!
Goursan
The best description I have from asking around is that this is a “kind of dough with meat & vegetables (zucchini, eggplants, pumpkin, potatoes, etc). This fits my memory fairly well, as I do remember some orangeish dish that I scooped a large slice of eggplant out of and found completely delicious. I’m hoping some of my online contacts come through with a recipe eventually, because I’m not sure what all the other flavors were beyond guessing at the standard Middle Eastern spice blend, favoring a combination of sweet (clove, ginger, cardamom) and hot (black or red pepper).
Sabeeb with honey
Described as “village brown bread topped with honey” these teeny little pancakes were no more than 3 cm across. The flavor reminded me in a way of buckwheat pancakes. The texture was very firm and slightly chewy. Sabeeb can be savory or sweet. My hostesses ordered the sweet version. The honey may have been melted or watered, because the bread wasn’t so much topped with honey as saturated with it. There was some debate over the proper eating method as the west coast ladies attempted to use the spoons, but the Nadj region lady informed us fingers were more appropriate. They’re also good leftover. I had the rest for breakfast the next day. Om nom nom.
Gisht
I tried looking a recipe up on google, no luck. Fortunately I remember this one pretty well. It was our dessert. In addition to more arabic coffee, my hostesses ordered some warm gisht. This is generous bowl of dates that have been cooked with flour, butter, cream and spices. It should not be confused with a cake or cookie or really any kind of baked good. It isn’t. There’s very little flour in the mix, just enough to get the butter, cream and spices to stick to the dates, really. And although it was served warm, I can attest that cold leftovers are also quite delicious.

I wrote all the names down at the restaurant, but looked them up again for more details here in the blog. I think now that I’ve found some recipies, I might have to try my hand at making a few myself so I don’t have to wait until another serendipidy takes me to a traditional restaurant.
We spend a happy couple of hours chatting and eating. We took lots of pictures, many of which I cannot share because of the modesty culture here, but the rest you can see on my facebook page.
We shared stories, I told them about my experiences in Jeddah. They thought the taxi driver marriage proposal was so funny, they made me repeat it so they could record it. They loved instagram and snapchat. It almost felt like being back in America, everyone constantly looking at and checking their phones.
I showed them some pictures of the Pacific Northwest, camping trips and day hikes I’ve taken around Seattle. “This is your home?” one asked. I told them Seattle was very green with rain almost every day. She looked at me sincerely, concern in her eyes tempered with a wry twinkle, “Are you sure you’re ok here?”.
They showed me pictures of a Saudi engagement party and told me about some of the engagement traditions. They talked about the difficulty of being an adult still stuck living at home, wanting their own lives and freedom but constantly being checked up on and required to answer to parents. It may sound like a teenager’s lament, but bear in mind at least one of these ladies had finished her Master’s and had a good job of her own.
And, like all Saudi hostesses, they told me I didn’t eat enough even when I thought my stomach would explode.
As the evening drifted on, we chatted and drank coffee and nibbled on the remains of our sabeeb and gisht. Finally they called a driver to come pick them up and it was time to part ways.
They’ve invited me to visit them again, if I’m able to go back to Riyadh, to show me more parts of their city. It’s funny, because in America, extensions of friendship to those met briefly on a shared flight or chance public encounter are so often a veneer, a polite nothing. Especially in Seattle, where the Seattle freeze makes it more challenging to meet anyone except through those you already know. (which seems sad and boring to me, but hey).
Here in Saudi, they are quick to extend friendship, and they mean it.
Had I met with a group of beautiful successful ladies in the US, I would have expected to be shunned and avoided because I do not meet their social standards of beauty, wealth or culture. At best, I would expect nothing more than polite but shallow interactions, and to never hear from them again even if we exchanged email or facebook.
But these ladies were genuine in their concern for me, a stranger alone in their country, and I really think that they had as much fun as I did. They did reach out to me in email later, sending along more photos and letting me know they read my blog and hopped to see me again soon, and I plan to make a point of returning to Riyadh at least once more before I leave just to see them again.
The depth and warmth of the people I meet here in Saudi continues to amaze and delight me. This place and these people are so much more than I could have imagined or expected, and I am thankful this Thanksgiving to have spent it here with them.



The museum is one of many buildings set inside a sprawling park. Even with three hours set aside, I only got to see two sections of park and the museum. Its huge.
And this is a mammoth indigenous to the Arabian Peninsula. The entire prehistoric display was pretty cool. Culminating in the connection to the oil that has made Saudi rich.
In contrast to the ancient desert feel of the previous sections, this section was almost sci-fi. This long wall tells the story of the Prophet Muhammad (PBUH) in Arabic and English. It really is a good story, it explains many things about the conflicts within Islam as well as the attraction so many find in it. I’m still not converting, but I enjoyed the display.
The display tells about the “rightly guided Caliphs” referring to the Sunni side, and focuses exclusively on that version of historical events. (If you’re not up to date on that one, the
Saud managed to take over a swath of the peninsula by graft and force, and while the museum certainly couches his actions in terms of righteousness and purity, the displays in this section are pretty much all weapons. Gone are the beautiful jewelry, pottery, art and science of former ages of Arabia, replaced by guns, swords and spears.
After my
The crispy baguette (long and pointy at both ends) was my favorite. A super crispy outside with a soft fluffy interior. I finished that one. Moving to the right there are two brown bread buns, the one on the bottom was a little sweet with dried fruit pieces with a softer, chewier texture, and the one above was herby and savory with a slightly crisper crust (nothing like the baguette). Only one bite each for those. The bread in the glass at the top right was actually fried in some kind of herbed oil. It is what croutons want to be when they grow up. Alone it was delightful, crunchy but thin enough to be flakey, the oil was pleasant rather than greasy. In the dipping sauce it was outta this world. I didn’t polish it off, but it did get a second bite as well as second place. Finally the ciabatta, the square bread in the upper left. Also very nice, a crust that maintained a balance of crispy and chewy with a white interior, only slightly less fluffy than the baguette. Two bites and third place.
Next, the waiter brought out a sample appetizer (or possibly a palette cleanser) that I hadn’t ordered, but was happy to try. If you could sort of imagine a guacamole ice-cream cone… which doesn’t do this justice. The “cone” was made from corn meal, but not just any tortilla, it was impressed with the crosshatch marks of an ice-cream cone and either made with a sweet corn (most likely) or a little extra sugar because it was just slightly sweeter than a regular tortilla. It was also delicately thin, like a wafer cookie. The guacamole filling was very creamy and mild. Totally smooth with a good blend of avocado and lime, but not enough garlic or chili to cling in the mouth or ruin the main course.
I ordered mine rare. I’d read that Saudi restaurants often have trouble with this, but the Globe chef clearly knew what he was doing. I know rare is supposed to be cold in the middle and red all the way through, but I prefer the much more elusive warm and red center. He nailed it. The lamb was not only tender, juicy and cooked to perfection, it was topped with an herbed bread crumb crust and feta crumble which complimented the meat beautifully. Served on a bed of rosemary risotto and porcini mushrooms. Framed by tart grape tomatoes, lightly roasted and drizzled with a tomato reduction. I really enjoyed going back and forth between the flavors, trying different combinations of the savory risotto, earthy mushrooms, salty feta and tart tomato with the wonderful umame of the meat and each other. This was also a very generous portion, making me glad I’d skipped lunch.
This particular brûlée was served, beautifully plated in this chilled shallow dish. I have a deep appreciation for appropriately sized desserts that pack a huge flavor punch. I’ll take a tiny slice of mouth-gasm over a giant pile of meh any day.
The Experience, as it turns out, is the viewing platform just beneath the Globe restaurant. This my view while standing just under where I was eating a few moments before, the city below reflected in the mirrored windows. If you choose to come here without dinner, the ride to the viewing platform is 40 riyals. It’s pretty freakin’ amazing. I admit, I was full of happy hormones from the spa and dinner (yay dopamine!), but wow.
I circled the platform a few times, taking pictures, admiring the view of the city below and the moon above, and pausing one final time to relish the long road to the Kingdom Tower, to imagine the eye of Saruman poised between those tines and myself on the windswept tower of Isengard looking for giant eagles in the night sky. Then, spa pampered and gourmet food filled, I rode the languid elevator back to ground level where my driver awaited me by the front door to take me back to my own considerably less fantastical and less expensive hotel and sleep.
First, you are buzzed into this gorgeous reception room. No men are allowed past the main doors of the spa, so everyone inside is dressed normally. The setting is all low light and soft waterfall sounds, with a sparkly starry night feel. I checked in for my appointment and was taken to a nice waiting area to complete my paperwork and enjoy a nice cup of tea, something very fancy with more herbs in it than I could remember. The room had a full wall waterfall and fresh orchids at every table.
This room continued the beautiful starry night motif, and had large half bed-half chair things covered in pillows. There were privacy curtains for use when the room was more crowded, and one could order juice or tea to have as a relaxing refresher while simply basking in the afterglow of the treatment, the furriness of the bathrobe and listening to the calming chime-like music playing softly in the background.





I go through all of this, open the package and find a badly photocopied document in Arabic and the original employment contract. Now, I don’t need the original contract for anything, but I thought maybe they were just sending it along with a necessary document. But as I reviewed the