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CAIRO: Qatari, Egyptian and US leaders called on Israel and Hamas to resume urgent talks on Aug. 15 either in Doha or Cairo to bridge all remaining gaps in the proposed Gaza ceasefire agreement and start implementing it without any delay, the three countries said in a joint statement on Thursday.
“It is the time to conclude a ceasefire agreement and release hostages and prisoners,” the statement added.
SINGAPORE: Oil prices eased on Thursday, reversing gains made earlier in the Asian trading session, as market participants assessed a US decision to move personnel from the Middle East ahead of talks with Iran over the latter’s nuclear-related activity.
Brent crude futures were down 49 cents, or 0.7 percent, to $69.28 a barrel at 9:30 a.m. Saudi time, while US West Texas Intermediate crude was 41 cents, or 0.6 percent, lower at $67.74 a barrel.
A day earlier, both Brent and WTI surged more than 4 percent to their highest since early April.
US President Donald Trump said the US was moving personnel because the Middle East “could be a dangerous place.” He also said the US would not allow Iran to have a nuclear weapon. Iran has said its nuclear activity is peaceful.
Increased tension with Iran has raised the prospect of disruption to oil supplies. The sides are set to meet on Sunday.
“Some of the surge in oil prices that took Brent above $70 per barrel was overdone. There was no specific threat identified by the US on an Iranian attack,” said Vivek Dhar, director of mining and energy commodities research at Commonwealth Bank Australia.
Response from Iran is only contingent on US escalation, Dhar said.
“A pull back (in price) makes sense, but a geopolitical premium that keeps Brent above $65 per barrel will likely persist until further clarity on US-Iran nuclear talks is revealed,” he added.
The US is preparing a partial evacuation of its Iraqi embassy and will allow military dependents to leave locations in the Middle East due to heightened security risk in the region, Reuters reported on Wednesday citing US and Iraqi sources.
Iraq is the second-biggest crude producer after Saudi Arabia in the Organization of the Petroleum Exporting Countries.
Military dependents can also leave Bahrain, a US official said.
Prices weakened having hit key technical resistance levels during Wednesday’s rally, plus some market participants are betting on Sunday’s US-Iran meeting resulting in reduced tension, said OANDA senior market analyst Kelvin Wong.
Trump has repeatedly said the US would bomb Iran if the two countries cannot reach a deal regarding Iran’s nuclear-related activity including uranium enrichment.
Iran’s Minister of Defense Aziz Nasirzadeh on Wednesday said Iran will strike US bases in the region if talks fail and if the US initiates conflict.
US Special Envoy Steve Witkoff plans to meet Iranian Foreign Minister Abbas Araghchi in Oman on Sunday to discuss Iran’s response to a US proposal for a deal.
Separately, US crude inventories fell 3.6 million barrels to 432.4 million barrels last week, the Energy Information Administration said. Analysts polled by Reuters had expected a draw of 2 million barrels.
DUBAI: There will be a sixth round of negotiations between Iran and the United States over Tehran’s rapidly advancing nuclear program this weekend, Oman’s foreign minister said Thursday.
Badr Al-Busaidi made the announcement on the social platform X.
“I am pleased to confirm the 6th round of Iran US talks will be held in Muscat this Sunday the 15th,” he wrote.
Iran for days had been saying there would be talks, but Oman, which is serving as the mediator, had not confirmed them until now.
There was no immediate comment from the US.
Tensions have been rising over the last day in the region, with the US drawing down the presence of staffers who are not deemed essential to operations in the Middle East and their loved ones due to the potential for regional unrest.
DUBAI: Patience, simplicity, and respect — for ingredients, people, and the craft itself — are the principles that guide Massimo Pasquarelli in the kitchen.
Raised in the small Italian village of Pizzoferrato, Pasquarelli learned early on that good cooking is about more than perfect technique. That approach has shaped his three-decade career, taking him from Michelin-starred restaurants in Europe and Asia to his current role as executive chef at Il Gattopardo, an Italian fine-dining restaurant in Dubai.
When you started out, what was the most common mistake you made?
I was eager to impress and get things done quickly, but I learned that patience is a key ingredient not only in cooking, but in life in general.
What’s your top tip for amateur chefs?
Do not overcomplicate things: Select good ingredients, season well and taste your cooking. And enjoy the moment; avoid distractions.
What one ingredient can instantly improve any dish?
The secret ingredient is respect for the ingredients themselves. That is the most powerful and precious ingredient in the kitchen.
When you go out to eat, do you find yourself critiquing the food?
More than critiquing, I observe. I’m in love with the world of hospitality, and I treasure every detail. I want to capture anything that can enrich my knowledge and personal growth. But, I do know well myself to say that what truly makes a difference when I walk into a restaurant is a sincere, warm welcome with a pleasant smile. It costs nothing, yet it’s everything in hospitality. That simple gesture sets the tone for the entire experience.
What’s your favorite cuisine?
Honestly, it’s not so much about the cuisine or the dish, what truly matters to me is the company. To fully enjoy food, I need to be surrounded by good people. Whether it’s street food or fine dining, a shared meal becomes special when the atmosphere is warm, happy and positive. That said, I do have a deep appreciation for many cuisines: Malaysian, Thai, Japanese, Indian, Turkish, Singaporean, French, Arabic, Spanish, Italian, Australian and South American. But, what I treasure the most is the cuisine of Abruzzo, my region and my roots. It’s where my story began, and every bite is a memory.
What’s your go-to dish if you have to cook something quickly at home?
Pasta all the way. For example, a simple spaghetti aglio, olio e peperoncino. It’s fast, comforting, and you can elevate it by selecting quality ingredients, such a good olive oil, garlic from Italy, chili and fresh parsley.
What customer request most annoys you?
When you’ve chosen to work in hospitality, as a chef, I believe nothing should truly “annoy” you. Every guest is a privilege, and every request, no matter how unusual, is an opportunity to learn, grow and improve. Even in challenging situations, where a guest’s behavior might be perceived as difficult, my response should always be warm, respectful and human. That is the essence of true hospitality.
What’s your favorite dish to cook and why?
Cooking is a lifestyle for me, not just a profession. The ingredients I work with have been my companions on this journey for over 30 years. It’s difficult to say which dish, or even which ingredient, I prefer to cook. Each one tells a story; each one plays its part. Some weeks, I find myself completely into grilling. Other times, I’m fully immersed in developing vegetable dishes. It all depends on the moment, the mood and the inspiration. That’s the beauty of this craft, it never stops evolving.
What’s the most difficult dish for you to get right?
In truth, who can really say what is “right” in the kitchen or in a dish? Perhaps everything I cook is wrong in someone else’s eyes. Cooking is an art and, in art, there is no universal standard of perfection. Every dish is a personal interpretation — although you must respect the guidelines and concept of the restaurant. At the end of the day, we’re all still learning, no matter how long we have been in the kitchen.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback?
No shouting. It has never been my forte. I believe in discipline with the most powerful word, respect. A kitchen must be structured and efficient, but that doesn’t mean it should run on fear. I lead by guiding, mentoring, communicating and pushing for excellence, but always by listening. I listen to every single one of my colleagues, my suppliers, my superiors and, whenever I can, to our guests. For me, passion drives performance more than pressure.
Chef Massimo’s stracciatella agnolotti recipe
Stracciatella filling
Ingredients:
500 g stracciatella cheese
125 g fresh ricotta cheese (well-drained)
25 g parmesan cheese, finely grated
40 g egg yolk (approx. 2 large yolks)
Method:
Drain the stracciatella: Place the stracciatella in a fine sieve or colander lined with cheesecloth over a bowl. Cover and refrigerate overnight (at least 8 hours), stirring occasionally to release excess moisture.
Prepare the mixture: In a large bowl, combine the drained stracciatella, ricotta, grated parmesan and egg yolk. Mix well using a spatula or whisk until the filling is smooth and fully combined. Taste for seasoning.
Pipe and store: Transfer the mixture into a piping bag. Seal or cover and store in the fridge until ready to use.
Shelf life: Up to 24 hours refrigerated.
Pasta dough
Ingredients:
100 g plain flour 00
300 g semolina
330 g egg yolk (approx. 12 eggs)
Method:
Mix the dough: Combine the plain flour, semolina, and egg yolk in a large mixing bowl or on a clean work surface. Knead the dough by hand (or in a mixer with a dough hook) until smooth and elastic, about 10–12 minutes.
Rest the dough: Wrap the dough tightly in cling film and let it rest at room temperature for at least two hours. Note: dough can also be refrigerated for up to 24 hours, then brought back to room temp before rolling.
Roll the dough: Cut into manageable portions. Using a pasta machine, roll each piece to a thickness of 1.5 mm, passing through the rollers at least twice for even consistency.
Form agnolotti or ravioli: Pipe the stracciatella filling onto the pasta sheets, fold, seal with gentle pressure, and cut to shape. Keep covered with semolina until cooking.
Tomato sauce
Ingredients:
500 g canned peeled tomatoes (San Marzano preferred)
60 g garlic oil (see recipe below)
700 ml water
5 g salt
Method:
In a large saucepan, combine tomatoes, garlic oil, water, and salt.
Bring to a gentle boil over medium-high heat, stirring occasionally.
Once boiling, reduce heat and simmer for 10 minutes.
Blend slightly (optional for smoothness), then taste and adjust seasoning if needed.
Keep warm or cool and store. Shelf life: 2–3 days in fridge or freeze.
Garlic oil
Ingredients:
50 g garlic cloves (peeled)
500 g pomace oil (or light olive oil)
Method:
In a blender (vitamix or similar), blitz the garlic and oil until completely smooth and emulsified.
Strain through a fine chinois or muslin cloth to remove any solids.
Transfer to a vacuum bag and vacuum seal.
Store in the fridge until needed. Transfer to a squeeze bottle
Shelf life: 5–7 days refrigerated.
Assembly: Agnolotti with tomato sauce
Ingredients:
6 agnolotti filled with Stracciatella
50 ml butter emulsion (warm)
Grated parmesan (as needed)
2–3 tbsp tomato sauce (warmed)
Method:
Boil the pasta: Bring a large pot of salted water to a boil. Cook the agnolotti for 2-3 minutes (until they float and are tender).
Warm the sauce base: In a sauté pan, gently warm the butter emulsion over medium-low heat.
Combine and finish: Drain the agnolotti and transfer directly into the butter emulsion. Toss gently to coat. Add a small handful of grated Parmesan and toss again.
Prepare tomato sauce: In a separate small pot, gently warm the tomato sauce. Stir and check seasoning.
Plate the dish: Spoon a few tablespoons of tomato sauce on the pasta bowl.Place the agnolotti on top of the tomato sauce, garnish on top with freshly grated parmesan, basil oil, basil washed and dried.
DHAHRAN: Saudi Arabia is presenting “Good Water” at the London Design Biennale, which runs until June 29 at the UK capital’s Somerset House.
The Saudi National Pavilion — commissioned by the Architecture and Design Commission supported by the Ministry of Culture, and presented under the leadership of commission CEO Sumayah Al-Solaiman — examines water systems, accessibility, equity and scarcity.
“In a biennale that explores the intersection of inner experiences and external influences, ‘Good Water’ reflects the spirit of inquiry we hope to share with the world,” Al-Solaiman said in a statement. “With this pavilion, we are proud to support the next generation of Saudi practitioners and provide platforms that amplify their voices on the international stage.”
Saudi artists Alaa Tarabzouni, Dur Kattan, Fahad bin Naif and Aziz Jamal worked as co-curators, collaborating across various disciplines.
“In this team, we don’t have specific roles,” Jamal told Arab News. “We all collaborated on everything. For example, the video, we all shot together — we all wrote together. We all have different backgrounds in the arts sector but we’ve worked together (in the Saudi art scene) for the past five years; it’s more of a democratic process and there’s no strict guidelines.”
At the heart of “Good Water” is the sabeel, a traditional water fountain usually placed and funded privately in a shaded outdoor communal space. It is meant for use by anyone in the community, free of charge.
The sabeel is an enduring symbol of hospitality and generosity, deeply rooted in the Arabian Peninsula and found in many spots throughout the Middle East.
“Growing up in Dhahran, you would see sabeels everywhere. Our house didn’t have one, but there was a mosque in front of our house that had one,” Jamal said.
The London installation strips the sabeel of nostalgia and recenters it as a contemporary, working object. Visitors are invited to fill their cups as they pause to reflect on the often unseen systems, labor and energy that make the flowing “free” water possible.
Stacks of paper cups will be provided, bearing the message “Good Water: 500 ml = one AI prompt” in vibrant color. There will also be refillable water bottles so spectators can have a “water-cooler moment” to chat, sip and ponder.
The pavilion also features four short videos filmed at an old water factory in Riyadh, showing the painstaking journey of water from droplet to distribution. The screens trace the production process across different sizes of bottles.
Jamal’s relationship with water has shifted since he started working on this project.
“I have to say, going to visit the water factory (in Riyadh) and seeing the enormous effort that it takes to fill up one tiny water bottle, you don’t take that effort for granted anymore, because it’s not just a matter of getting the water filled up; it’s testing it, going through inspection, doing all the mineral checks,” he said. “Before, if there was a little bit of water in my water bottle, I’d just leave it, but now I make it a point to drink (it) all … to finish the bottle. It has made me more conscious of every drop.”
Jamal’s aim is for visitors to the pavilion to reach that same realization.
“What I really hope for is for people to interact with the piece,” he said. “We want that act of generosity to come through and we want people to drink the water.” He noted that the sabeel in London will dispense locally sourced water, not imported.
A catalogue written by the curators will also be available, offering further context in the form of essays, research material and images of water infrastructure and sabeels from across the Middle East and North Africa region.
Saudi Arabia is one of the most water-scarce countries in the world and the largest producer of desalinated water globally, supplying over 60 percent of its potable water, according to the Saudi Pavilion team’s research.
“We thought (the sabeel) was a perfect symbol of the attitude and the general principle behind this concept of water as a human right and not as a luxury,” Jamal said. “It’s free drinking water, but it’s from a private source. So we felt it really encompassed this phenomenon of paying it forward and offering water to people who don’t have access to it.”
With “Good Water,” the Saudi National Pavilion puts this scarcity — and the labor behind everyday hydration — center stage.
“Our research was about water and access to water,” Jamal explained. “When we were first conceptualizing the piece for the London Biennale, we were looking at the infrastructure and water and access and what’s the hidden cost of free water in Saudi — and specifically looking at the objective of a sabeel: What does this act of generosity and act of making water into a human right mean? And what is the hidden cost of that?”
Though the widespread distribution of plastic bottles has displaced the sabeel to some extent, Jamal emphasized its enduring relevance, especially in a country with scorching summers and sizeable outdoor workforces.
“People are on the go, so they need something convenient,” he said. “I don’t think water bottles have killed off sabeels completely. A lot of the workforce in Saudi still use it all the time. It’s not just drinking water, it’s cold drinking water, and in Saudi that’s very important.”
