Where We Are Going Today: ‘Foodsphere’ in Riyadh’s Tahlia Street

Where We Are Going Today: ‘Foodsphere’ in Riyadh’s Tahlia Street
Biosphere which includes a butterfly exhibit. Once entering the sphere-shaped space, you are greeted with colorful, majestic butterflies flying over your head and thriving in their environment. (Photo by Sulafa Alkhunaizi)
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Updated 01 March 2025
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Where We Are Going Today: ‘Foodsphere’ in Riyadh’s Tahlia Street

Where We Are Going Today: ‘Foodsphere’ in Riyadh’s Tahlia Street
  • The Date Library includes the most prominent dates of the region, including descriptions on the fruit’s characteristics and region of cultivation

Foodsphere in Riyadh is a new spot that takes visitors on an educational and adventurous journey through Saudi Arabia’s rich food culture.

Located on Riyadh’s Tahlia Street, Foodsphere is part of the Riyadh Oases Network, which will be built across numerous neighborhoods in the Kingdom.

Upon entering, guests are greeted by the warm staff and ushers that provide a guided experience in each of the themed spaces.

The first space is dedicated to the significance of coffee and dates in Saudi Arabia, a key symbol of hospitality.

In the Coffee Capsule visitors enter an immersive room highlighting the process of coffee cultivation in Jazan, in the Asir region. The coffee space has two invigorating sensory experiences, allowing guests to smell different types of Arabic coffee, consisting of different base notes and flavors according to the region.

The Date Library includes the most prominent dates of the region, including descriptions on the fruit’s characteristics and region of cultivation.

I had a cappuccino and date pudding from Saudi coffee shop Rawaa, which brews locally sourced coffee. The coffee had a balanced flavor and the date pudding was heart-warming and delicious with a sweet date flavor.

The Apiary features a live beehive exhibit, allowing guests to witness the wonders of one of the most important insects.

My favorite part of Foodsphere is the Biosphere, which includes a butterfly exhibit. Upon entering the sphere-shaped space, you are greeted with colorful, majestic butterflies flying over your head and thriving in their environment.

The center includes thorough descriptions of each zone in English and Arabic, to provide an accessible learning experience for visitors.

Outside of the center is an area dedicated to food and drink venues, as well as a running track and public seating.

Entry is free, making Foodsphere an ideal spot for friends and families to visit together.

 


Jessica Kahawaty’s cookbook receives celebrity nod of approval

Jessica Kahawaty’s cookbook receives celebrity nod of approval
Updated 15 July 2025
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Jessica Kahawaty’s cookbook receives celebrity nod of approval

Jessica Kahawaty’s cookbook receives celebrity nod of approval

DUBAI: Lebanese Australian duo, model Jessica Kahawaty and mother Rita, have launched their own cookbook — with no less a person than Hollywood actress and producer Courteney Cox providing a cover quote.

Kahawaty and her mother are the minds behind UAE-based food delivery business Mama Rita and the book, “Mama Rita: Family recipes from the Mediterranean,” is now available for pre-order ahead of its release in September.

It is endorsed by Cox, who says it is “a must-have for anyone who is passionate about cooking and loves food as much as I do.”

Writing on Instagram on Monday, Kahawaty said: “The moment we held the Mama Rita cookbook in our hands for the very first time … after two years of pouring our hearts into it. And we’re beyond thrilled to share a special surprise on the cover — a quote from the one and only (Courteney Cox). Her iconic role as Monica in ‘Friends’ — the talented chef, perfectionist, and loving control freak — mirrors so much of the dynamic between mum and me. And her true persona is even more beautiful, warm, and generous.

“Years of love, passion, late nights and so many memories. It’s all finally coming to life just as Mama Rita turns five this September,” she added.

Kahawaty is on an entrepreneurial roll, having launched jewelry brand Kahawaty Jewels alongside her father, master jeweler Ghassan Kahawaty, in May. Based in Dubai, it continues the family’s long-standing tradition of jewelry craftsmanship.

“I grew up watching my father in his jewelry trade. I saw how happy he made people when he created these beautiful pieces,” Kahawaty told Arab News. “I’ve always wanted to continue my father’s legacy and my grandfather’s trade. I felt like this is the perfect time to launch Kahawaty Jewels in Dubai, which is a city I’ve been in for over 13 years.”

For Jessica, building the brand with her father has been a meaningful journey.

“He’s the only man I trust when it comes to diamonds and jewelry. He has an impeccable eye for detail and quality. He has the most incredible craftsmanship. I learned so much from him and launching this with my father feels like a true partnership,” she said.


From Nigeria to Makkah, sereh finds a home on Saudi tables

From Nigeria to Makkah, sereh finds a home on Saudi tables
Updated 14 July 2025
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From Nigeria to Makkah, sereh finds a home on Saudi tables

From Nigeria to Makkah, sereh finds a home on Saudi tables
  • The introduction of sereh to Saudi Arabia is believed to be linked to the Hajj pilgrimage, when people from across the world brought with them their cultural traditions, including food

RIYADH: Sereh, a beloved African dish rooted in Nigerian tradition, has carved out a place for itself in the culinary landscape of Saudi Arabia.

Once popular as a street food in Makkah’s older neighborhoods such as Al-Mansour, Al-Hafayer, and Al-Barno, sereh has grown beyond its origins to reflect a story of migration, cultural exchange, and shared taste.

Traditionally, sereh consists of skewered beef seasoned with a bold blend of African spices. (AN photo by Huda Bashatah)

Traditionally, sereh — also known as tsire or suya — consists of skewered beef seasoned with a bold blend of African spices, then roasted over an open flame. This method creates not only a flavorful dish but an aromatic experience that draws people in.

“Tamiz, or Afghani bread, was also a street food, so they were often enjoyed together,” said Rodwan Fallatah, owner of the African restaurant AfriQ in Riyadh.

FASTFACT

Sereh’s journey from West African street stalls to Saudi dinner tables captures the essence of Makkah’s openness.

“You roast the sereh until it’s hot, and with tamiz nearby, you simply grab some hot bread to enjoy with it.”

The dish originates from the Hausa tribe, an ethnic group with a strong presence in northern Nigeria, southern Niger, and beyond.

Traditionally, sereh consists of skewered beef seasoned with a bold blend of African spices. (AN photo by Huda Bashatah)

“As a proud member of the Hausa tribe, I take great pride in seeing our traditional dish being enjoyed far beyond Hausa land, reaching communities across Africa and even here in Saudi Arabia,” said Zainab Hawsawi, a Saudi writer and businesswoman.

She noted that the typical Hausa kitchen is a treasure trove of rich and diverse flavors, featuring meat dishes like dambu nama, delicately shredded and seasoned dried beef; kilishi, thinly sliced, spiced, and sun-dried meat; and balangu, famous for its juicy, freshly grilled pieces.

“But nothing compares to the explosion of flavors you experience when eating suya, especially as you dip each piece into yaji, the signature blend of spicy suya dipping spices,” she added.

The introduction of sereh to Saudi Arabia is believed to be linked to the Hajj pilgrimage, when people from across the world brought with them their cultural traditions, including food.

Sereh gradually integrated into the local food scene, creating a fusion of flavors that captivated the taste buds of residents.

“I think the logical answer would be migration,” said Fallatah, emphasizing how pilgrims helped introduce the dish into Makkah’s multicultural food scene.

Makkah, long regarded as a cultural crossroads, provided fertile ground for this culinary exchange. As locals encountered new dishes, they began to experiment and adapt.

Originally from Madinah, Fallatah moved to Riyadh in 1997 and opened AfriQ, where he serves sereh among other dishes.

His passion for African cuisine has made his restaurant a popular spot for both locals and visitors.

“The spices are unique, and the preparation of sereh is different. Locals observe and learn, and soon they want to try it themselves,” he explained, noting that demand is especially strong in hotels catering to pilgrims and tourists.

Sereh’s journey from West African street stalls to Saudi dinner tables captures the essence of Makkah’s openness and the Kingdom’s growing embrace of cultural diversity through food.

As it continues to evolve, sereh stands as a flavorful reminder of how Saudi kitchens are becoming more globally inspired — one skewer at a time.

 


Where We Are Going Today: Kermal – Lebanese lounge in Jeddah

Photo/Supplied
Photo/Supplied
Updated 14 July 2025
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Where We Are Going Today: Kermal – Lebanese lounge in Jeddah

Photo/Supplied
  • The cherry kebab offers a sweet-savory twist and is worth trying, while the sea bass sayadieh was served with fragrant fish rice topped with fried onions and nuts

Located on Al-Kayyal Street in Jeddah, Kermal welcomes you with soft yellow lighting, a cozy interior and vibrant artwork. This Lebanese lounge blends classic flavors with comfort, creating a modern take on a traditional Beirut home.

The menu features lots of familiar favorites and a few standouts. We started with the creamy chicken mushroom soup, which was rich and satisfying, served with toast and a squeeze of lemon.

The rocaa salad with beetroot was fresh and tangy and made for a simple and pleasant starter. Other appetizers include the shrimp fatteh, which had a crispy, creamy tang thanks to the house salsa and the grape leaves and fried potato cubes with yogurt, which were also very tasty.

For mains, the Kermal mixed grill, including juicy lamb chops, tender kebabs and well-seasoned shish tawook served with grilled vegetables, tahini and garlic sauce, was a highlight. Priced at SR135 ($36) it is a generous platter for sharing.

The cherry kebab offers a sweet-savory twist and is worth trying, while the sea bass sayadieh was served with fragrant fish rice topped with fried onions and nuts.

For dessert, the kashta booza made a refreshing finish — creamy and fragrant with a pistachio crunch. Drinks like the pink mojito and raspberry cooler were sweet and enjoyable.

Kermal also has a breakfast menu and lunch deals for options throughout the day. Visit Instagram @kermal.sa for more details.

 


Opinion: Tackling childhood obesity starts at home

Opinion: Tackling childhood obesity starts at home
Updated 14 July 2025
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Opinion: Tackling childhood obesity starts at home

Opinion: Tackling childhood obesity starts at home

DHAHRAN: Here, Dr. Hanan Al-Shaikh discusses child obesity in a mini opinion piece for Arab News. Al-Shaikh is chair of the Women and Children’s Health Department at Johns Hopkins Aramco Healthcare in Saudi Arabia.

The received wisdom about the causes of obesity is that genetics has the strongest influence. This seems to provide comfort to parents of large children: It’s not my fault; it’s written in their DNA.

This is nonsense. Children are not born obese; obesity is induced by their environment. Yes, a child’s genetics can make them more susceptible to overeating, but are they the ones buying the food and cooking the meals?

Sorry, parents, but it is time to take responsibility for your children’s waistlines. You and you alone have the strongest influence on whether your children become overweight or obese. You choose what they eat and determine how much they exercise. Your own choices around diet and physical exertion set the example they will follow.

A recent forecast published in leading medical journal The Lancet suggests that Saudi Arabia will have one of the highest child obesity rates in the world by 2050. Separate research suggests that obesity costs the country almost $227 billion a year.

It is human nature to seek excuses for big problems by focusing on factors outside of one’s control. Yes, genetics plays a role in obesity. No, we cannot stop our children from seeing billboards advertising fried chicken buckets. Yes, the heat makes it harder to exercise outdoors for many months of the year.

It is also human nature to confer responsibility for big problems on others, particularly the state. The government needs to crack down on fast food advertising, encourage schools to raise physical activity levels, and so on.

These things may be true. But most of us retain the absolute power to choose what we eat and how much we exercise – even if we pretend we do not – and many factors are well within our control.

One of these is the role that parents have in teaching their children how to eat and exercise in their earliest years. Nothing influences a young child more than the actions of their parents, and roughly speaking, the first seven years of a child’s life are crucial for instilling lifelong habits for healthy eating and exercise.

Once a child becomes overweight or obese, it is incredibly hard for them to shed the weight. Some obese children may need surgery; most will need months, if not years, of treatment. The burden on the child, the parents, and the healthcare system is huge. Prevention rather than intervention is key.

Sadly, some kids who visit the paediatric wellness clinic at our hospital tell us they get as many as eight hours of screen time per day, eat chocolate and popcorn for lunch, and drink more than a can of soda daily. These are terrible habits that will almost certainly cross over into their adult lives.

It is time for parents to stop blaming influences outside their control and, instead, play a leading role in the fight against child obesity.


Saudi Arabia makes space for freelancers to thrive in culinary sector

Saudi Arabia makes space for freelancers to thrive in culinary sector
Updated 12 July 2025
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Saudi Arabia makes space for freelancers to thrive in culinary sector

Saudi Arabia makes space for freelancers to thrive in culinary sector
  • Culinary Commission’s latest move is ‘a dream come true’ for chefs

JEDDAH: Saudi Arabia’s Culinary Arts Commission has launched a freelance license for chefs via the Abde’a Cultural Licenses Platform.

The commission’s CEO, Mayada Badr, told Arab News: “The freelance chef license is a major milestone in empowering Saudi culinary talent, as it is opening the door for chefs to innovate and succeed independently while contributing to the Kingdom’s culinary sector.”

The newly introduced license will enable Saudi nationals aged 18 and above — and who hold certified culinary training and valid food safety or health certifications. (Supplied)

Abde’a, an e-platform developed to strengthen partnerships with the private sector, is operated under the umbrella of the Ministry of Culture.

The newly introduced license will enable Saudi nationals aged 18 and above — and who hold certified culinary training and valid food safety or health certifications — to legally provide freelance culinary services, paving the way for wider freelance opportunities in diverse venues and events across the Kingdom.

The freelance chef license is a major milestone in empowering Saudi culinary talent, as it is opening the door for chefs to innovate and succeed independently while contributing to the Kingdom’s culinary sector.

Mayada Badr, Saudi Culinary Arts Commission CEO

The initiative will “support skill development and career growth in the sector, as well as recognition and credibility by reinforcing adherence to professional standards in the culinary field,” according to a statement.

Chef Rawan Al-Harthi, a Jeddah-based pastry chef, said: “This license gives us the freedom to showcase our culinary identity while working independently and legally. It’s a dream come true for chefs who want to grow their brand without being tied to a restaurant.”

Another chef, Faisal Al-Malki, echoed Al-Harthi’s sentiments. “Being recognized as a licensed freelance chef adds value to our profession and pushes us to raise the bar in terms of quality and creativity,” he said.

The launch of this initiative “underscores the commission’s commitment to expanding opportunities for local culinary talent, while fostering a culture of creativity and professionalism,” a press release stated.