Arrive in Abha and check in at the Tabab Camp — an authentic experience of Asiri hospitality in the misty highlands of the Asir mountains. Tour of Abha including the Jacaranda-lined streets (spectacular in spring when the jacaranda trees turn the city purple), the old Asir market and Shada Castle. Visit the Rijal Almaa historic village — one of Arabia’s most beautifully preserved multi-storey stone tower villages. Overnight at camp.
Morning at Tabab village — a traditional Asiri mountain settlement with its characteristic multi-storey stone towers and colourful gypsum-decorated interiors. Visit the Arika Workshop — a centre for traditional Asiri crafts including the famous Asiri geometric embroidery and the colourful painted interior plasterwork (Qatt al-Asiri, UNESCO-inscribed). Afternoon ridge walk along the Al Sarawat escarpment with dramatic views over the Tihama coastal plain 2,000 metres below. Overnight at camp.
Morning at Hussak Tanomah Centre — a cultural complex dedicated to Asiri heritage and traditional arts in the scenic Tanomah highlands. Kayaking experience on Namas Lake — a striking mountain reservoir surrounded by juniper-forested hills. Afternoon visit to Qurrayah village and the hilltop Bilad Asir heritage settlement. Visit Fatimah Museum — a private collection of extraordinary Asiri tribal artefacts, jewellery and traditional clothing. Overnight at camp.
Final morning at leisure in the Asir highlands before transfer to Abha International Airport for onward travel.
A slow-roasted lamb dish originally from Yemen; it is cooked in a tannour oven with a spice rub at a low temperature to ensure the meat is succulent and tender; the dish is usually served on a plate of rice.
A sweet dish and breakfast staple, it features crumbled wheat flatbread blended with soft, pitted dates; ghee, fresh cream, condensed milk and warm spices are added, together with toppings of drizzled honey, slivered almonds, nuts, black sesame seeds or sometimes, grated cheese.
Miva bread completes most Aseeri dishes; Miva is baked in an oven known as Tanour and then left to ferment for a significant time; Miva dough is then spread out into an oval shape and baked or toasted over hot coals to give it a light smoky flavour; often served with labneh as a topping.
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