Al-Marsad Newspaper: The Food and Drug Authority (FDA) revealed that the Arikkah is one of the popular meals in Wadi Al-Dawasir Governorate, south of Riyadh, especially during the winter season.
And about the method of preparing it, “Umm Ibrahim” said that its preparation requires kneading the wheat with the bazaar in 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 settled, the woman prepares the so-called “tanatheel”, which is dividing the dough into what looks like round balls, then she begins to bake it in the form of sturdy loaves.
And she continued: When the tandoor heats up, she sticks these loaves on its sides until they are even, then collects them in a wooden bowl called “miq’a”, and cuts them with a wooden piece called “al-Ma’arak”, and waters them with meat broth and ghee while kneading them until they become a pile of “flat” dough. Then, a hole is made in the tray in which to put the broth and ghee.
Despite its many benefits, Abd al-Rahman al-Dosari, a specialist in the field of nutrition, advises heart patients not to eat it, because it is served with ghee and is heavy on the arteries of the heart.