Best Mandi & Kabsa in Makkah
أفضل مندي وكبسة في مكة
2 min readUpdated 30 Sept 2026
Rice and meat are the heart of Saudi hospitality. A large platter of mandi or kabsa, shared from one tray, is how families and groups eat together across the Kingdom. In Makkah these dishes are especially popular for lunch and for feeding Umrah groups.
Kabsa explained
Kabsa is long-grain rice cooked in a broth with chicken or lamb, tomato, onion, dried black lime and a spice blend usually including cardamom, cinnamon, cloves, black pepper and bay leaf. It is often topped with fried onions, almonds and raisins and served with dakkous, a spicy tomato sauce.
Mandi explained
Mandi comes from the Hadramawt region of Yemen. Meat or chicken is spiced and cooked in a sealed pit or oven (the tandoor-like 'mandi' oven), suspended above rice so the juices drip down. The result is very tender meat with a subtle smoky flavour.
How to order for a group
- Restaurants typically sell by the quarter, half or whole chicken, or by portions of lamb.
- A full tray (sahn) is meant to be shared.
- Add salad, laban and dakkous for a complete meal.
Where to order
Al Romansiahy, Al Waleema and Raydan are Arabian kitchens on Feast Makkah known for rice dishes. Order a sharing platter to your hotel for your family or group.
Frequently asked questions
What is the difference between mandi and kabsa?
Kabsa cooks the rice in a spiced broth with the meat; mandi is slow-cooked in a sealed oven above the rice, giving tender, smoky meat.
Where does mandi come from?
Mandi originates from the Hadramawt region of Yemen.
