Jeddah, March 30, 2025: During Ramadan, the streets of Jeddah come alive with food stalls that attract crowds eager to indulge in local delicacies, such as the beloved “basta” fries pop-up experience.
French fry vendors are especially popular, as they bring people together to enjoy traditional flavors in a festive atmosphere.
Food carts and kiosks set up in residential alleyways and public squares serve mouthwatering dishes and drinks, evoking nostalgia and reviving old traditions.
The term “basta” originates from the Arabic word for simplicity, “basata,” symbolizing an experience that is modest, affordable, and rich in flavor.
Markets are filled with activity, with the smells of kebda (liver), balila (chickpeas), and French fries in the air, embodying the warmth and communal spirit of the holy month.
Preserving Tradition
Abdulrahman Ghazi, the owner of Balilat Ajdadna, shared his thoughts with Arab News about the city’s love for its street foods.
“French fries have always been a Ramadan favorite, alongside balila and liver. We’ve been serving customers in the Al-Safa district for 28 years, and our loyal customers know us well,” he said.
“We prepare kebda the old-fashioned way, with a twist. We cook it using natural oil, suet, and lamb fat, without adding any extra oils. This method is very popular with our customers,” Ghazi explained.
Making balila the authentic way takes time, requiring at least three hours of slow cooking with plenty of water, he added.
“In the past, balila was soaked for 12 hours before cooking to remove bicarbonate residue — a crucial step many miss today. Sadly, some now use bicarbonate and a pressure cooker to speed up the process, which compromises the flavor.”
Ghazi stressed that the proper way to make balila is to soak the chickpeas overnight, wash them thoroughly, and cook them slowly.
“That’s why we call it ‘Balila Ajdadna’ — because it’s made just like our ancestors in Makkah used to prepare it,” he said.
The stall’s balila is priced at SR5 ($1.30) for a small plate and SR10 for a large, while the fries are SR6 for a small and SR12 for a large, with a variety of sauces available.
Although rising costs, particularly for oil, have led to price increases, Ghazi shared that they strive to keep prices stable.
“We maintain the same prices all year round, even during Ramadan. We don’t add any extra taxes, and we absorb the costs ourselves,” he said.
A New Twist on French Fries
While some vendors stick to tradition, serving fries with classic Saudi sauces like garlic and homar (tamarind), others are experimenting with new flavors, taking the dish to a whole new level.
Saudi content creator Abdoush, who has over half a million followers on social media, explained the inspiration behind his premium fries stall, known as “The Rich Man’s Stall,” where fries are priced at SR60.
After years of perfecting his steak-cooking skills, Abdoush decided to enhance French fries by adding premium steak cubes and his signature sauce.
“For me, it’s about taking something familiar and making it an unforgettable experience,” he said.
His stall, Crusty, is located on Ali Abou Al-Ola street in a neighborhood backyard, attracting long lines of eager customers.
Abdoush’s stall serves a variety of innovative ingredients, such as wok-tossed steak cubes finished with a torch, and it’s become a popular spot during Ramadan.
With four counters dedicated to fries, around 20 workers handle operations, going through over 100 kg of steak and a large amount of potatoes daily.
“We do this out of love and passion. Food is amazing, it’s a blessing,” Abdoush said.
So what makes his fries so expensive?
“It’s all about the process. We don’t just fry the potatoes in regular oil. We use tallow and beef fat from the steaks. The steak is a high-grade Russian striploin, known for its marbling and rich fat content. We top the fries with about half a steak,” he explained.
“We also make a special sauce to drizzle over the fries, but I recommend adding homar (tamarind) for a unique touch,” he added.
Abdoush’s concept is rooted in Jeddah’s culture and the growing trend of French fry pop-ups. “Personally, I love making steaks, and after five years of experience, this was the perfect concept to bring to life.”
Since launching last year, Crusty’s popularity has soared, and Abdoush plans to open his first Crusty restaurant after Ramadan, offering steaks, fries, and burgers.
Residents and visitors flock to the stalls, where they not only enjoy delicious food but also witness live cooking demonstrations.
Sukinah Qattan, a visitor to Crusty, told Arab News: “This atmosphere doesn’t just enhance the joy of tasting food; it also enriches Saudi Arabia’s culinary scene, supports local chefs, and brings traditional dishes into the modern cultural world.”
Other fries stalls offer more affordable options. For instance, Adani Bar Cafe and Ma’loom restaurant sell fries for no more than SR15.
These stalls get creative by cutting the potatoes into cubes and topping them with a cilantro, garlic, and lemon sauce, which customers love.
Anas Abbas, a fries enthusiast from Jeddah, said: “Every Ramadan, I make sure to visit Adani Bar. I love their fries. It’s truly become a Ramadan tradition for me. I always bring some home for my mother after her Taraweeh prayers because she loves them too.”