Translation: Samar Yahya
With the soon coming of the Holy Month of Ramadan; Saudis begin to prepare their special dishes; nevertheless in return beans professional stores begin also their preparations for every day in Ramadan which begins after Asr prayer; with queues lined up in front of beans stores to get the dish that tops Ramadan Iftar table in Saudi houses.
However, and away from the strong presence of beans and its nutrition benefits and the rally race in all Saudi Arabia streets prior to Maghreb, in honor of the beans dish, there is another side of the beans dish known to Makkah and Hijaz families for over a century, and spread by them is the scented beans dish.
Same as Makkah people process of scenting Zamzam water and its pots with mastic in Ramadan, they also serve scented beans with natural ghee to giving it its special unique aroma and unforgettable flavour.
The process is based on covering the hot coal with foil paper and putting it in the beans dish after adding a lot of natural ghee and cover it all until the smoke evolves each part in the bowl. Thence, lifting the lid and the hot coal so everyone can enjoy the vapor of scented beans bowl decorated with white onion.
Because the scented bean is a dish perfectly made by Makkawis, it cannot be complete without the Saheera bread made from yellow corn giving beans a distinguished flavour different from rest of the year.
