Step aside Burger King, Lebanon’s Malak Al-Batata is claiming the French fries sandwich

1 / 2
In Beirut, nestled among Hamra’s brandless shops and street vendors, through the chaos of taxi horns and grilled corn vendors, stands Lebanon’s Malak Al-Batata. (Arab News)
Short Url
Updated 28 September 2020
Follow

Step aside Burger King, Lebanon’s Malak Al-Batata is claiming the French fries sandwich

  • With Burger King’s latest announcement of the possible introduction a French fries sandwich in New Zealand, Arabs across social media were quick to remind the world of the sandwich batata (French fries sandwich)

LONDON: Since time immemorial, Arabs and their ancestors have laid claim to some of the world's most renowned inventions. From coffee, to soap and Algebra, the world can pay tribute to Arabs for their role in creating and exporting some of today’s most used inventions.

The same can be said about Arab food creations. With Burger King’s latest announcement of the possible introduction a French fries sandwich in New Zealand, Arabs across social media were quick to remind the world of the sandwich batata (French fries sandwich) and attempt to lay claim to the delicious creation. 

In Beirut, nestled among Hamra’s brandless shops and street vendors, through the chaos of taxi horns and grilled corn vendors, stands Lebanon’s Malak Al-Batata (King of Fries) on Hamra Main Street. The sign, which has changed throughout the years from an artistic vintage look to a more modern logo with the rounded face of a king, can be identified from afar — a beacon for hungry travelers along the road.

The neon red menu charts all the sandwiches the “king” is ready to serve, especially the shop’s namesake best seller — the batata sandwich. 

For a mere LL 3,000 ($2), a diner can get the large, toasted, fry-filled sandwich and even watch the chefs prepare it behind the glass counter in typical deli fashion.




(Arab News)

Open up a pita, stuff it with crunchy coleslaw, sweet ketchup, crispy golden French fries, then give it a slight toast and the best example of the whole being greater than the sum of its parts is achieved.




(Arab News)

When news spread of Burger King’s French fry sandwich, Arabs took to social media in their droves to defend the beloved batata sandwich.

“They’ve appropriated the batata sandwich,” tweeted Abed Ayoub, the legal and policy director at the American-Arab Anti-Discrimination Committee.

“The only true kings of this sandwich (are) Malak Al-Taouk and Malak Al-Batata. Y’all are frauds,” tweeted Ibn Battouta Jr.

“Feeling like a hipster (because) in Lebanon we (have) been eating sandwich batata since like 1914,” another user, Batenjeen, tweeted.

While Arabs may lay claim to this invention — and have been quick to call Burger King out for being late to the game — they aren’t the only ones with similar sandwiches.

The UK version is named the chip butty, while the South African fare is called the chip roll — both of which are made with chips (fries) on buttered white bread or a bread roll, often with an added condiment such as brown sauce, ketchup, mayonnaise or malt vinegar.

In 2018, Business Insider rolled out a video showcasing the Turkish version of the batata sandwich called the Patso, which is cheesy bread stuffed with French fries and topped with ketchup and mayonnaise. 

The video prompted a similarly strong reaction form the Middle East, with many teasing the US’s “lateness to the game.”

“Bro I’ve been eating this for 21 years,” Mustiddies tweeted back in 2018, adding that, “Whenever my mom wouldn’t have the energy to cook, she’d shut us up with a fries sandwich.”


Kneecap describes terror offence charge as ‘political policing’

Updated 22 May 2025
Follow

Kneecap describes terror offence charge as ‘political policing’

DUBAI: Northern Irish rap group Kneecap, who recently made headlines for their support for Palestine at California’s Coachella music festival, have described a terror offence charge against one of their members as “political policing.” 

“14,000 babies are about to die of starvation in Gaza, with food sent by the world sitting on the other side of a wall, and once again the British establishment is focused on us,” the group said in a statement on X on Thursday. “This is a carnival of distraction. We are not the story, genocide is.”

On Wednesday, group member Liam Óg Ó hAnnaidh, was charged with a terrorism offence for allegedly displaying a flag in support of Hezbollah at a gig in London in November 2024. The rapper performs under the stage name Mo Chara and he is scheduled to appear at Westminster magistrates court on June 18 in London. 

The rapper is accused of displaying the flag at the O2 Forum in Kentish Town on Nov. 21, 2024, “in such a way or in such circumstances as to arouse reasonable suspicion that he is a supporter of a proscribed organisation,” London’s Metropolitan police said. 

The police force’s counter-terrorism command was made aware on April 22 of an online video from the event and then carried out an investigation. After that, the Crown Prosecution Service authorized the charge. 

“A charge not serious enough to even warrant their crown court, instead a court that doesn’t have a jury. What’s the objective? To restrict our ability to travel. To prevent us speaking to young people across the world. To silence voices of compassion. To prosecute artists who dare speak out,” the band said in a statement this week.


MDLBEAST Brings Guns N’ Roses to Saudi Arabia: A new era for rock music in the Kingdom 

Updated 22 May 2025
Follow

MDLBEAST Brings Guns N’ Roses to Saudi Arabia: A new era for rock music in the Kingdom 

RIYADH: MDLBEAST has made headlines by bringing renowned heavy metal and rock bands to Saudi Arabia, including Metallica, Linkin Park and Muse.

This time, they are hosting a May 23 concert featuring Guns N’ Roses, the iconic American rock band formed in Los Angeles in 1985. This collaboration is part of the band’s 2025 global tour, which includes stops in the Middle East.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by MDLBEAST (@mdlbeast)

Rayan Al-Rasheed, director of operations and artist booking at MDLBEAST, emphasized the significance of the event: “Saudi Arabia has become a key destination for global music acts. By hosting legendary artists like Guns N’ Roses, we aim to elevate the Kingdom’s presence in the global music scene.”

The introduction of rock music to the Saudi music landscape acknowledges a genre that has long had a strong presence in the country, according to the executive.

“The popularity of bands like Metallica and Linkin Park shows that rock has deep roots here,” Al-Rasheed said.

Local metal brands, such as Heavy Arabia, further validate this influence by showcasing the vibrant regional rock scene.

The anticipation surrounding the Guns N’ Roses concert at Kingdom Arena, which holds about 27,000 people, is immense. “This concert is set to be one of the biggest events we’ve powered to date,” Al-Rasheed said.

Previous events, including concerts at the Saudi Arabian Grand Prix featuring artists such as Jennifer Lopez, have drawn large crowds, highlighting the strong fanbase in the Kingdom.

Success for these events is measured not just by ticket sales but by their cultural impact. “Local, regional, and global media coverage reflects the significance of such events,” Al-Rasheed said.

The trend of cultural tourism, with attendees traveling from across Saudi Arabia and beyond, underscores the importance of these concerts.

Live music plays a crucial role in fostering community and cultural exchange. “It brings people together from diverse backgrounds, creating collective experiences that transcend language and borders,” Al-Rasheed said.


Sharp shooting: Highlights from ‘In a New Light,’ the Kingdom Photography Awards exhibit 

Updated 22 May 2025
Follow

Sharp shooting: Highlights from ‘In a New Light,’ the Kingdom Photography Awards exhibit 

DUBAI: The exhibition of work by the 30 winners of the Kingdom Photography Awards runs until May 25 at Hayy Jameel in Jeddah 

Khaled Khazim Sarai Al-Ghaithi Al-Shammari  

‘A Serene Night’  

This year’s Kingdom Photography Awards received more than 1,300 entries from Saudi Arabia-based photographers, and a total of more than 6,000 photographs. “Each image submitted reflects a distinct vision — capturing moments that inspire, challenge, and celebrate the richness of human experience,” Dina Amin, CEO of the Visual Arts Commission, writes in the exhibition catalogue. “The remarkable work featured in the exhibition … stands as a testament to what happens when vision meets talent.” 

Al-Shammari’s winning image, the photographer writes in the catalogue, shows “Hasalat, located in the southwest of Qassim near Dharya, captured in a serene night where trees stand still beneath the stars.” 

Khaled Khazim Sarai Al-Ghaithi Al-Shammari's ‘A Serene Night.’ (Supplied)

Huda Ali Al-Neb  

‘Riyadh; Saturated’ 

Al-Neb won for this image from her series that “playfully explores the beauty and significance of Saudi architecture, a theme that has fascinated me since childhood,” she writes. “In first grade, I learned that the traditional buildings I grew up with were made from mud, and I wondered what they would look like if built with colored sand instead. This series … brings to life those childhood fantasies.” Al-Neb adds that she hopes to expand her project to “showcase historic buildings across Saudi Arabia.” 

Huda Ali Al-Neb's 'Riyadh Saturated.' (Supplied)

Marwin Pastores Javier  

‘Coffee and Tea’ 

“Each of the 30 selected photographers reveal the possibilities of the medium, demonstrating its power to inspire, provoke, and inform,” curator Mohamed Somji writes in the exhibition catalogue. “(They) challenge traditional notions of what makes a ‘good’ photograph. (The works are) attentive to the rhythm of places, daily rituals, social habits, and connections between people.” Javier’s winning image shows a roadside vendor of hot beverages in Tabuk.  

Marwin Pastores Javier's 'Coffee and Tea.' (Supplied)

Mohammed Othman M Alshahrani 

‘An Evening of Baloot’ 

Alshahrani’s winning image, shot in the town of Bisha in Asir, shows the photographer’s father, uncles, brothers and cousins playing the popular trick card game Baloot, which, Alshahrani says in his artist’s statement, is “a tradition in many homes and gatherings, sparking lively competition and bonding.” 

Mohammed Othman M. Alshahrani's  'An Evening of Baloot.' (Supplied)

Kawthar Ali Ibrahim Alghasham  

‘A Moment of Waiting’ 

The images in the exhibition, curator Mohamed Somji writes, “reveal character through subtle interactions, glimpsing personal, spiritual, and familial reflections, or showing known scenes from unexpected angles.” Alghasham’s winning image is an example of the latter. “As sunlight floods King Fahd Airport’s lounge, a solitary man’s pause defies the frenetic nature of travel,” Alghasham writes in his artist’s statement. 

Kawthar Ali Ibrahim Alghasham's ‘A Moment of Waiting.’ (Supplied)

Salman Fahad Alanazi  

‘After the Storm, 2030’ 

Alanazi’s dramatic image of a sandstorm hitting Saudi Arabia’s capital was taken before the launch of Saudi Vision 2030. Since then, he says, “with major projects like the Riyadh Green Project, which reduced dust in the city, alongside the creation and planting of nature reserves,” no similar “Hollywood-like dust wave” has been seen in Riyadh. 

Salman Fahad Alanazi's ;After the Storm, 2030.' (Supplied)

 


Live-action ‘Lilo & Stitch’ made with ‘love and authenticity,’ says producer 

Updated 22 May 2025
Follow

Live-action ‘Lilo & Stitch’ made with ‘love and authenticity,’ says producer 

DUBAI: The beloved Disney animated classic “Lilo & Stitch” — about a six-year-old orphaned Hawaiian girl and her troublemaking alien pet — is set to captivate audiences once again with a live-action adaptation released this week. 

Director Dean Fleischer Camp and producer Jonathan Eirich are both driven by a deep love for the original film, released in 2002.  

“It’s always been my favorite animated Disney movie,” Fleischer Camp revealed to Arab News. “I saw it when it came out and immediately fell in love with it, like so many people did.” 

Eirich described signing on Fleischer Camp as “kismet,” adding, “It really is about finding storytellers that are fans of the original, that can honor it so every single choice along the way is going to be made with love and authenticity. If you do that right, and make the thing that you love, then hopefully the audience will feel the same.” 

Eirich noted the growing nostalgia surrounding Stitch, observing how the character has been increasingly appearing in popular culture.  

“We started seeing backpacks and merchandise everywhere,” he explained. “It felt like the right moment to revisit this story, but we knew we had to get it right. We asked ourselves what elements fans would be upset about losing.” This philosophy guided the creative process, ensuring the film would feel both familiar and fresh.  

Certain iconic moments from the animated version were non-negotiable. The hammock scene with Lilo’s older sister Nani singing and the final beach scene were particularly important. 

“The scene when Nani sings ‘Aloha Hawaii’ was a real tearjerker in the original, and it’s a beautiful moment. But it also seems like, with a live-action adaptation, there’s an opportunity to kind of deepen it and really make it something new, while also capturing the beautiful spirit of that scene,” said Fleischer Camp. 

For Eirich, Stitch’s famous quote about finding his own ‘family’ was a clear keeper.  

“The line ‘Broken but still good’ had to be in there,” he said. “It’s the heart of the story.” 


Recipes for success: Chef Gabriela Chamorro offers advice and a passion fruit ceviche recipe  

Updated 22 May 2025
Follow

Recipes for success: Chef Gabriela Chamorro offers advice and a passion fruit ceviche recipe  

 DUBAI: For Gabriela Chamorro, cooking is not about complexity; it’s about heart, intention and staying connected to her roots. 

As founder and executive chef of Girl & the Goose, Dubai’s first restaurant dedicated to central American cuisine, she offers a personal take on traditional dishes from Nicaragua, Costa Rica, Guatemala and Panama. 

Chamorro focuses on thoughtful cooking that highlights the essence of each ingredient. Whether it’s a humble tortilla or an intricate yuca gnocchi, every dish is designed to share a story and evoke a sense of home, she says.  

When you started out what was the most common mistake you made?  

I believed that complexity was the best way to showcase my skills: the more elements on the plate, the more impressive the dish. But over time, I’ve learned that simplicity, when executed with intention and love, is far more powerful. I used to overcomplicate dishes by adding too many elements or overthinking the presentation. Now, I find that true mastery lies in perfecting something humble, like a pipian verde, or a well-made guirila.  

What’s your top tip for amateur chefs? 

Recipes are helpful, but your intuition is your best tool. Taste as you go and let your senses lead the way. I see cooking as a conversation between you and your ingredients. It should feel like a warm embrace, not a stressful performance. Stay present and enjoy the process. And invest in a good set of sharp knives; they make everything easier — and safer — in the kitchen. 

What one ingredient can instantly improve any dish? 

Lime is a game-changer in central American cooking. Its bright, zesty acidity lifts and elevates flavors, adding a refreshing pop to any dish. It doesn’t just add flavor, it adds soul. Lime is the kind of ingredient that turns something good into something unforgettable.  

When you go out to eat, do you find yourself critiquing the food?  

I’m definitely someone who notices details, but when I dine out, I’m more focused on how the experience makes me feel overall. I look for warmth and a genuine sense of care, both in the food and in the service. You can taste when a dish is made with heart and intention, and you can feel the difference when hospitality goes beyond being just transactional. It’s that human touch that stays with you.  

What’s your favorite cuisine to order? 

I tend to gravitate toward Middle Eastern cuisine, perhaps because it evokes the same warmth, generosity and layered flavors that I associate with Latin hospitality. There’s something deeply comforting about a vibrant mezze spread or a slow-cooked lamb dish. They speak volumes without saying a word. 

What’s your go-to dish if you have to cook something quickly at home? 

I love making a simple dish, like a fresh tortilla with cheese, cream, scrambled eggs, gallopinto and a quick avocado salad. It’s the kind of meal that feels like a hug and transports me back home.  

What customer behavior most annoys you? 

When a customer treats one of my team members with less respect or kindness than they would offer me. I believe in mutual respect across all levels. The magic of hospitality only thrives when everyone — guests and employees alike — feels seen, valued and appreciated.  

What’s your favorite dish to cook and why? 

Fried fish with tomato sauce and rice, just like Mireya from Masachapa, Nicaragua (a major influence on Chamorro’s cooking) makes it, is my absolute favorite. It’s a nostalgic recipe that transports me back to the coastal breeze, the rhythm of the waves, and the warmth of a family keeping their traditions alive with love. Every time I prepare this dish, I feel deeply connected to my roots, to home, and to the simple joys of life. Cooking isn’t just about the food, it’s about preserving a piece of something timeless and meaningful. 

What’s the most difficult dish for you to get right?  

Our yuca gnocchi served with a rich, delicate lobster bisque demands precision and patience. Yuca can be unpredictable, and achieving the right texture for gnocchi requires a delicate balance: too soft and it falls apart, too firm and it loses its melt-in-your-mouth quality. Then there’s the bisque, which needs layers of flavors to develop, offering depth and elegance. But, when it all comes together, it is magic. It’s a dish that humbles me every time, reminding me of the importance of attention to detail and the heart put into each step. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? 

I’m a very passionate chef who holds high standards, but I believe that the best kitchens are built on mutual respect, joy and collaboration. I lead with kindness and purpose because a great service should feel like a well-rehearsed dance with people you trust.  

 Chef Gabriela’s passion fruit ceviche 

Ingredients:  

500g organic seabass, diced into ½ inch pieces 

120g passion-fruit puree 

80g coconut cream 

50g red onions  

10g ginger 

15g garlic 

10g coriander stems 

10g celery 

3g salt 

Passion fruit coconut cream preparation:  

Peel and clean the onions, use only the hearts. 

Remove the leaves from the coriander, only use the stems. 

Peel garlic and ginger. 

Dice all the vegetables. 

Coarsely blend all the ingredients on medium speed along with the passion fruit puree.  

Strain through a fine mesh. 

Combine with the coconut cream and blend on medium speed. 

Refrigerate until ready to use.  

Plating:  

Place the raw fish in a serving bowl, pour the passion fruit coconut cream on top of it, and garnish according to taste.