MAKKAH: The arrival of Eid Al-Adha signals the return of mahshoosh, or Al-Humais — a traditional dish beloved by Jazan locals that is deeply rooted in the region’s cultural heritage.
Mahshoosh has stood the test of time, maintaining its prominence among the various dishes that grace the Jazan table. Its preparation is seen as a revival of an age-old tradition dating back to a time when there was no refrigeration. Local people relied on this dish to preserve the meat from their Eid Al-Adha sacrifices.
Once the meat and fat are cut up, the fat is slowly melted and meat added gradually. (Supplied/Visit Saudi)
While the dish is most associated with Eid Al-Adha, it can be savored throughout the year. Its name stems from the method of preparation, which involves finely chopping meat and fat into small pieces, a process referred to as “Al-Hash” in the local dialect.
The recipe for mahshoosh has been passed down through generations, with women in Jazan taking great pride in preparing it. Once the meat and fat are cut up, the fat is slowly melted and meat added gradually. After the addition of spices, the dish is then left to simmer for several hours with occasional stirring.
HIGHLIGHTS
• While mahshoosh is most associated with Eid Al-Adha, it can be savored throughout the year.
• Its name stems from the method of preparation, which involves finely chopping meat and fat into small pieces, a process referred to as ‘Al-Hash’ in the local dialect.
Finally, the cooked mixture is transferred to a clay container, where it solidifies and can be preserved for several months without losing its flavor.
Lard and meat are chopped up and cooked together to create the rich delicacy. (SPA)
Chef Ahmed Issa Shetifi from the Sabya governorate said mahshoosh was invented out of necessity when people had no means of preserving their food. Cooking it with lard extended the shelf life of the meat.
Preparation methods varied from one household to another, with some families adding only onions while others would include spices such as cardamom and cinnamon.
According to Shetifi, proper preparation involves roasting the lard before the meat is added. The lard pieces should be large, as they dissolve faster.
He added: “This custom continued even after people had refrigerators to store meat and food. In fact, some families still store mahshoosh in rooms or under their beds, where it lasts for a week or ten days before being consumed.
“Later generations began storing it in pots in the refrigerator while others use designated bags, each containing one meal, and keep them in the freezer.”
Mahshoosh is very high in calories and is typically served only during Eid Al-Adha, he said: “Some families dedicate the entire Eid sacrifice to preparing mahshoosh. While it can be enjoyed in moderation, eating it in excess poses a risk of high cholesterol due to its high-calorie content.”
Mahshoosh is typically served with bread, although some people prefer to eat it with rice. It is also part of the traditional Jazan dinner.
