In the southwestern highlands of Saudi Arabia,the Al‑Baha region has declared muqana bread its official dish, a decision announced by the Saudi Culinary Arts Commission.. The loaf, made from wholewheat flour, salt and water, is baked on a pre‑heated stone and finished with palm‑frond smoke, a practice that dates back centuries.

Official Recognition by the Saudi Culinary Arts Commission

The Culinary Arts Commission, one of eleven sector‑specific bodies under the Ministry of Culture, formally designated muqana as Al‑Baha’s emblematic dish. This move is part of a national programme to document and preserve regional food heritage, linking the highlands to distant culinary traditions such as the date palms of Al‑Jouf and the fishing villages of Tabuk.

Festival‑Day Demonstrations at Alatawelah Heritage Festival

Every August, the Alatawelah Heritage Festival hosts a dedicated muqana pavilion where visitors witness the bread’s preparation. According to the Saudi Press Agency, the festival showcases traditional crafts and celebrates the historic contributions of women through food preparation, wool spinning, and basket weaving.

Traditional Baking Techniques and Local Ingredients

Muqana’s dough is left to ferment befroe baikng, with roughly seven kilograms of flour per batch. In some villages, pine nuts and saffron are added, infusing the bread with subtle depth. The loaf is finished by burning palm tree fronds over the dough, creating a smoky crust that is then cleaned from ashes and sliced into shitra, smaller portions for communal sharing.

Al‑Baha’s Landscape and Historical Trade Routes

The highlands sit above the ancient Tihama trade corridor, a route that historically linked the incense‑producing south of the Peninsula to western ports. For centuries, caravans traversed these mountains, and the local farming communities developed a cuisine rooted in the terrain’s wheat, honey, ghee, and wild herbs.

Unanswered Questions About the Bread’s Future

While the designation and festival celebrations highlight muqana’s cultural value, questions remain about how the tradition will adapt to modern tourism. Will the “tourist farms” that have sprung up in winter preserve authentic baking methds, or will commercial pressures alter the loaf’s preparation? The source does not specify whether the Culinary Arts Commission has set guidelines to protect the recipe’s integrity.