Al-Marsad Newspaper: The Food and Drug Authority (FDA) has revealed that Arikkah is one of the popular meals in Wadi Al-Dawasir Governorate, south of Riyadh, especially during the winter season.
And regarding the method of preparing it, “Umm Ibrahim” said that its preparation requires kneading the grain with the bazaar into what is described as “loose”, and leaving a period until it reaches a stage called “Al- Rasi”, according to “Spa”.
She added: After the dough has set, the woman prepares the so-called “tanatheel,” which involves dividing the dough into what look like round balls, then begins baking it into sturdy loaves.
And he continued: When the tandoor heats up, he sticks these loaves on the sides until they are uniform, then collects them in a wooden bowl called “miq’a”, and cuts them with a piece of wood called “al-Ma’arak “, and dousing them with beef stock and ghee as he kneads them into a pile of “flat” dough.
Despite its many benefits, nutrition specialist Abd al-Rahman al-Dosari advises heart patients not to eat it, as it is served with ghee and is heavy on the arteries of the heart.
