Takya offers fusion cuisine, modernizing Saudi cooking while preserving its authentic flavors.
The restaurant is famous for its saleeg, made Italian style, preserving the traditional recipe. Its creamy rice is infused with mastic and smoked dehydrated yogurt and together with the sautéed chicken is decorated with traditional tomato and coriander sauce and fresh coriander oil.
Lamb with rice is one of Takya’s signature dishes. The lamb shank is slow-cooked for 12 hours sous vide and served wild red grain rice, date molasses, crispy onion, roasted nuts and rose and cucumber raita.
For a great vegetarian appetizer, nothing beats Takya’s popular cheese Motabaq. A special dish made of filo pastry stuffed with fresh goat cheese, sun-dried tomatoes and fresh dill herbs, the cheese Motabaq is served with sweet tomato jam and lemon.
Shrimp muflag from the Eastern Province of Saudi Arabia is made with spicy lemon garlic sauce, broken durum wheat, grilled shrimps, peas, bell peppers, and green olives.
One of Takya’s creative sweets is the kleeja tart. It has taken the traditional kleeja’s Najdi sweet ingredients and prepared them in a warm tart. The kleeja crust is topped with a sweet and sour black lime custard, lemon curd, vanilla ice cream. You can order from Takya through The Chefz app. The working hours of Takya during Ramadan are from 4 p.m. to 3 a.m.
