At Ban3mah, mornings begin with the aroma of tamees bread on the griddle and the hum of quiet conversations over steaming teapots.
Located on King Fahad Branch Road in Al Aqiq, this laid-back Riyadh favourite offers an honest, hearty breakfast rooted in heritage that stretches back more than half a century.
A Legacy Born in Makkah
Ban3mah’s story began in 1952 in Makkah’s historic Jaroul district, when the founders opened their first shop under the name Foul Makkah. Locals flocked there for authentic Hijazi foul and the simple warmth of traditional cooking. Three decades later, the family expanded to Jeddah with Foul Ban3mah, carrying the same philosophy: to serve food they would proudly make for their own families.
Today, Ban3mah has grown into a six-branch restaurant brand across Saudi Arabia. Despite the expansion, the essence remains unchanged. Each branch honours the original flavours and spirit of its founders, a reflection of both Saudi and Yemeni culinary traditions passed down and perfected over generations.
A Relaxed Morning Spot
The Al Aqiq branch captures that same sense of authenticity. You seat yourself, but staff take orders at the table with ease and efficiency. Service is friendly, the atmosphere relaxed, and dishes begin arriving almost as soon as they’re prepared, warm, fresh, and aromatic.
The menu, filled with traditional favourites, celebrates the classics done right. It’s the kind of place where regulars come for the comfort of familiarity and newcomers quickly feel at home.
We ordered generously: the two cheese motabaq (SAR 14), a meat motabaq (SAR 16), Ban3mah shakshouka (SAR 18), tamees bread, fuul (SAR 15), a meat plate (cannot recall the name but it was yummy!), and a masoub with dates, cream, and honey (SAR 20-28), all accompanied by a teapot of Saudi-style black tea.
Every dish impressed, but the masoub stood out most. Rich, sweet, and perfectly textured, it ranks among the best in Riyadh, indulgent without being heavy. The cheese motabaq was another highlight, its crisp exterior giving way to melted, savoury perfection. The shakshouka/eggs were not the traditional kind you expect from breakfast places, but nonetheless carried a gentle heat and depth of spice, while the fuul was well-seasoned and beautifully paired with the warm, slightly smoky tamees. Portions were generous and priced more than fairly.
A Tradition That Feels Personal
What makes Ban3mah special isn’t just the food, but the feeling it carries, a blend of nostalgia and hospitality. The brand’s founders built their reputation on serving meals that reflected the heart of their family kitchen. That philosophy remains evident in every branch today where staff were inviting and friendly, making recommendations and checking in on you. One example is after we left, we found a waiter chasing us around the block to give us a discount coupon (something we were not aware even existed) for our next visit.
It’s easy to imagine how the recipes that started in Makkah’s narrow alleys have travelled across generations and cities, now bringing locals and visitors together over shared plates and hot bread.
Overall, Ban3mah is a reminder that the best meals are the simplest ones, made with care and served with pride. The food is excellent, the service quick, and the prices remarkably reasonable. For those craving an authentic Saudi/Yemeni breakfast that fills both stomach and soul, Ban3mah delivers every single time.
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