Where We Are Going Today: Sunsera restaurant in Jeddah
We started with central region flavors. The crisp jareesh balls and qursan rolls were comforting, but the creamy, tangy jareesh garnished with ghee stole the show. The marqouq, a hearty meat-and-vegetable stew, was rich, though the flatbread could have been softer.
From the western region, the sayadieh was a standout — perfectly seasoned fried fish over rice infused with fish broth and golden onions. The saleeg, rice cooked in chicken broth and milk, packed flavor, and the mantu dumplings were light with a tasty filling.
Desserts included delicate, fragrant sagodana and vermicelli with milk, though the latter was a bit too sweet for some.
The southern menu was bold and hearty. The haneeth featured tender smoked lamb with saffron rice, while thareed and mashghoothah offered homestyle comfort, if a bit heavy. The areekah dessert, drizzled with smoked ghee and honey, ended the meal richly.
What tied the meal together were the drinks. The date smoothie was thick and rich, blended with cinnamon and vanilla for a comforting finish. The almond coffee, made with rice flour and milk, was just as hearty — almost a meal on its own.
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