Recipes for Success: Chef Saud Aljadhi offers advice and a recipe for mataziz

Saud Aljadhi is the sous chef at The Ritz-Carlton Riyadh Palace. (Supplied)
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Updated 02 October 2024
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Recipes for Success: Chef Saud Aljadhi offers advice and a recipe for mataziz

DUBAI: From being a young boy helping his mother prepare Ramadan meals to becoming a sous chef at The Ritz-Carlton Riyadh Palace, Saud Aljadhi’s journey is one of perseverance, passion and overcoming the odds.  

Aljadhi always had a passion for cooking, he says. He would help to prepare salads and soups in his family home near Riyadh.  

In 2014, he launched a food truck business, serving burgers. Its success prompted him to quit his job at the Ministry of Education and pursue cooking full-time.  




Saudi National Day cake. (Supplied)

“I honestly lost a lot — whether financially or socially — but it was all for my passion,” Aljadhi tells Arab News. “It was a one-man show. I was operating alone.” 

Aljadhi’s ambitions led him abroad, first to Canada to study at George Brown College, then to Australia, where he was balancing his studies at Victoria University with working at restaurants while raising his child as a single father.  

“I would drop my son off at kindergarten every morning before going to work. It was quite the challenge,” he recalls. “But I got help from my colleagues, many of whom were single parents as well.” 

Despite challenges like the devastating fires in Australia in 2019, earthquakes, and the COVID-19 pandemic, Aljadhi’s determination never wavered. He returned to Saudi Arabia in 2022 and landed a position at The Ritz-Carlton Riyadh, fulfilling a long-held dream.  




Chorisia Restaurant. (Supplied)

“I used to say I would come to The Ritz-Carlton and be a sous chef,” he says. “I even have a video from over 10 years ago where I made that promise to myself when I was at the hotel. And today, I’m where I dreamed to be. I even have a video from over 10 years ago where I made that promise to myself when I was at the hotel,” he added. 

“It’s nice to reach your dreams and goals in life. It makes me extremely happy,” he continues. “But I still have a lot of ambitions, and I’m working on a plan to achieve them.” 

While working at The Ritz-Carlton, Aljadhi was selected for Marriott International’s prestigious Tahseen leadership program, aimed at nurturing local talent in Saudi Arabia. “The program taught me a lot,” he said. “I learned leadership skills, teamwork, budgeting and revenue management.” It further solidified his career path, giving him the tools to excel in the hospitality industry, he said. 

Breaking through societal stereotypes as a Saudi male chef, Aljadhi has earned respect and recognition for his accomplishments. “In our tribe, it wasn’t even allowed to work this job,” he shares. “But now, society accepts me after all that I’ve achieved. It has even become a trend now to be a chef.” 

However, he points out, it’s not an easy job. 

“People think chefs just cook, but that’s not true. A chef is like a physician, chemist, mathematician, and engineer all in one. For example, right now, I’m working on a cake that’s three by two meters for Saudi National Day. My team and I are measuring everything down to the millimeter. We’re even manufacturing custom molds that aren’t available in the market just to get this cake built. This job isn’t easy — it requires creativity and precision. Just like an engineer builds a building, we as chefs are building a plate and a dish.” 

Here, Aljadhi discusses local cuisine, his favorite dish to cook, and his management style.    

When you were starting out, what was the most common mistake you made?  

My cutting technique was all wrong. How you hold a knife and cut is so important — it really affects the dish. For example, it can change the ratio of leachate in your ingredients. I used to cut my fingers a lot — I have plenty of scars to prove it. But once I learned the proper technique, everything changed. Now, the first thing I teach my Saudi trainees is how to handle a knife properly. 

What’s your top tip for amateur chefs?  

Specialize in what you love. That’s where you’ll really excel. Find your passion — it might be pastry or baking — and go after it. Focus on what you love and you’ll never get bored. 




Moflaq Hasawi at AlOrjouan. (Supplied)

What one ingredient can instantly improve any dish?  

When it comes to local dishes, ghee is the magic ingredient. As soon as you add it, the dish instantly gets better. We use it in so many things — kabsa, jareesh, and many other dishes. Authentic, local ghee especially has such a unique flavor. And for spices, coriander is my go-to. It works with so many dishes — falafel, kabsa, molokhiya, you name it. It just adds that extra something. 

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

I’m really detail-oriented. For example, I love going to Italian restaurants, but I always notice the little things. If a fork or plate is missing from the table, especially in a fine-dining setting, it makes me feel like I’m not welcome. It might annoy the people I’m with, but I can’t help paying attention to those details. When you’re paying for a meal, you expect everything to be perfect. One thing that really stands out to me is how the flavors in the same dish can sometimes change. Maybe they switched the type of cheese or used a different supplier—whatever it is, I can tell right away. Consistency is key in the restaurant business. If the quality starts to vary, it can really hurt the restaurant. Customers expect the same great dish every time, and if that slips, it can cost the business in the long run. 

What’s the most-common issue that you find in other restaurants?  

Many don’t really understand how much revenue they’re actually bringing in. Not many people seem interested in learning how that financial flow works, even though there’s a lot of government support available to help with it. 

When you go out to eat, what’s your favorite dish to order? 

Neopolitan pizza. I’m actually opening my own pizza business, focused on making authentic pizza, just like in Italy. I learned from the best at a restaurant in Melbourne that’s been specializing in pizza for over 70 years. They taught me how to make pizza, pasta, and tiramisu the traditional way. It’s surprisingly simple, but it’s all about doing it the right way, starting with making the dough from scratch just like the Italians do. 

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

Something like what I had for dinner last night — steak with asparagus, broccoli and cherry tomatoes. It doesn’t even take five minutes. I just sear the steak for two minutes on each side to get it medium-rare, toss the veggies in the pan, and that’s it. Bon appétit! 

What’s your favorite dish to cook and why?  

I really love making pizza. I let the dough rest for three days to get it just right, and I take great care of it during that time. Everyone knows that when the weekend rolls around, it’s pizza time. I have pretty high standards for my pizza, so I always use the best quality ingredients. It makes all the difference. 

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

I honestly think Saudi dishes are some of the hardest to make because they take so much time. For example, margoog can take two to three hours, and jareesh can take up to five hours. Sure, you could make them faster, but the flavor just wouldn’t be the same. Kabsa is probably the easiest local dish to make, but even that takes about an hour and a half before you’re ready to eat. 

As a leader, what are you like? 

I love working in a positive, happy environment, and I try to bring that energy to the team. I make sure everyone is happy and satisfied. Of course, when mistakes happen, there are times when I can get frustrated. The first time, I’ll address it kindly. But if the same issue keeps happening, especially when it comes to hygiene, I might get a little irritated. I have to be sharp sometimes because, at the end of the day, I’m the manager. 

When things do get stressful, I do my best to motivate the team and lighten the mood. I want them to present food with joy, not just treat it like another task. They can all cook, but if the food isn’t made with love, it won’t taste as good. The flavor just won’t be there. 

Chef Saud’s mataziz recipe 

INGREDIENTS 

For the lamb broth: 

900g lamb (shoulder or leg, cut into pieces); 2 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, chopped; 3 carrots, cubed; 4 medium potatoes, peeled and cubed; 1L meat or vegetable stock; 2 tsp ground cumin; 1 tsp ground coriander; salt and pepper to taste; fresh parsley or dill for garnish. 

For the mataziz dough: 3 cups all-purpose flour; 1 tsp salt; 1 cup warm water (adjust as needed); 2 tbsp olive oil (optional) 

INSTRUCTIONS 

For the lamb broth: 

1. In a large pot, heat the olive oil over medium-high heat. Add the lamb pieces and leave until browned on all sides. Remove from the pan and set aside. 

2. In the same pan, sauté the chopped onion until soft, then add the garlic and cook for another minute. 

3. Return the browned lamb to the pan. Add the carrots, potatoes, and stock. 

4. Stir in the cumin, coriander, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer for 1.5 to 2 hours until the lamb is tender. 

For the mataziz dough:  

1. In a mixing bowl, combine the flour and salt. Gradually add warm water and mix until a dough forms. 

2. Knead on a floured surface for about 5-10 minutes until smooth. Add olive oil for extra flavor and softness, if desired. 

3. Cover the dough with a damp cloth and let it rest for about 30 minutes. This helps to relax the gluten. 

4. Divide the dough into small balls (about the size of a golf ball). 

5. Roll each ball out on a floured surface until very thin (about 1/8 inch thick) and cut to size for the dish. 

6. Heat a skillet over medium-high heat. 

7. Cook each rolled out dough for 4-8 minutes on each side until lightly browned and cooked through. They should be slightly puffed. 

SERVING 

Presentation is always an opportunity to show your creativity. My only advice is to reflect nature on the plate. Start with a circle of mataziz dough in the middle as a base for all the vegetables. Don’t forget to add black lemon as it gives a different flavor to the dish. Create a garden around it using meat broth. Add the lamb and add your touch of dill or coriander. The dish should be served hot. 


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

Updated 36 sec ago
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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 17 min 58 sec ago
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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. 


Fashion and family: Amir Adnan heiress takes father’s legacy forward with sustainable vision

Updated 22 May 2025
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Fashion and family: Amir Adnan heiress takes father’s legacy forward with sustainable vision

  • Parishae Adnan, 30, celebrates taking over as CEO with debut collection Nakhlistan, which means oasis 
  • Aims to take her father’s iconic brand into future rooted in climate sustainability, cultural integrity

KARACHI: The name Amir Adnan has been synonymous with menswear in Pakistan for over 35 years. 

Adnan launched the eponymous men’s fashion wear brand in 1990 and several sub-brands since, and is widely credited for glamorizing the long-sleeved sherwani outer coat in modern times.

Now, it’s time for his daughter Parishae Adnan to take the helm of Adnan’s fashion empire as CEO and transition the company, Shapar Private Limited, into a future rooted in climate sustainability and cultural integrity.

Last week, Parishae, a 30-year-old managerial economics graduate, launched the company’s summer collection, Nakhlistan, which means oasis, a show she has conceptualized and that she exhibited as a formal celebration of her appointment as CEO in May 2024. 

“It absolutely feels incredible, I feel a lot of gratitude, taking the legacy forward,” Parishae told Arab News in an interview last week.

Adnan said it was always clear that his children would take over the business. 

“My children were raised while we were working in the workshops, and they’ve been seeing this all along. My eldest daughter, Parishae, she worked with me for three years and now she’s become the CEO of the company,” he told Arab News.

“It’s not common, especially in this industry that we are working in, the fashion industry, to see legacy go on from one generation to another.”

The picture shared by Parishae Adnan on September 28, 2018, shows Parishae Adnan (left) posting for a picture with her father, Amir Adnan, at Fashion Pakistan Week 2018. (Parishae Adnan)

And Parishae has plans for her father’s company, with her major aim being to introduce and integrate environmentally conscious practices into its operations.

“We need to do anything, even if it’s a little small step,” said Parishae, who explored fields like acting, hospitality, IT, and supply chain before finally embracing fashion designing.

“One of the first things I did was I changed our packaging material, making it recyclable.” 

In 2021, she launched the ‘House of Parishae,’ a collection grounded in sustainable couture, with her debut show featuring 35 pieces created entirely from upcycled clothing, extending the life cycle of garments and promoting conscious consumption.

“The idea that couture, high end couture luxury can come out of upcycling or recycling, it’s not an idea that was digestible to the public in Pakistan,” the designer said, pointing to inspirations like Stella McCartney and Alexander McQueen. 

“People here usually don’t go for that concept for their event wear. They don’t want to spend so much money if it’s going to be recycled or upcycled.”

But Parishae is resolved to take her vision forward — all the while staying true to what she has in common with her father: a deep connection to Pakistan’s cultural identity. 

The designs of Adnan, who was born in Lahore to a bureaucratic father and a mother from the royal family of Dhaka, often draw inspiration from the sartorial heritage and timeless attire of South Asian nobles.

“If I go back in time and I look at my forefathers, photographs or paintings, they actually wore what I’m making right now, literally,” Adnan said.

Parishae too sees cultural identity as central to her vision, especially in an increasingly globalized and digitally connected world.

“As globalization is on a rise, it is even more important in this day and age to understand where your roots are coming from and it’s even more important to keep an identity, a cultural identity, in order for you to realize who you are and where you belong to,” she said.

“I wanted to be a pioneer for change, not in the West because they already have that. It’s actually trying to help us here because you never know, there might be a next generation that looks at this story and gets inspired by it and says, ‘Let’s go, it’s been done before, we can do it better’.”

And her father is proud. 

“For every parent, whether you’re a father or a mother, it’s always your dream to see your children outdo you,” Adnan said. 

“For me to see my daughter excel in my lifetime ... is one of the best gifts I could have asked from Allah.”


Julian Assange open to political action as Cannes hosts documentary

Updated 21 May 2025
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Julian Assange open to political action as Cannes hosts documentary

  • WikiLeaks founder makes surprise showing at festival
  • The Six Billion Dollar Man documentary premiered at Cannes and it highlights Assange's extradition fight

CANNES: WikiLeaks founder Julian Assange, who is at the Cannes Film Festival this week for the documentary “The Six Billion Dollar Man,” is thinking about how to become politically active again once he has fully recovered from prison, said his wife, Stella.
Assange, 53, returned to his native Australia after pleading guilty last June under an agreement with US officials to one count of illegally obtaining and disclosing national security materials.
The plea ended Assange’s five-year stay in a British prison, which followed seven years at the Ecuadorian embassy as he sought to avoid extradition to Sweden on sexual assault allegations.
Assange denied those allegations and called them a pretext to extradite him to the United States over WikiLeaks.
WikiLeaks in 2010 released hundreds of thousands of classified US military documents on Washington’s wars in Afghanistan and Iraq — the largest security breaches of their kind in US military history — along with swaths of diplomatic cables.
“He was in a very grave situation in the prison. He’s recovering from that,” Stella Assange told Reuters in Cannes.
“But now he’s coming to understand how grave the situation outside (prison) is and thinking, making plans to find the means of what to do about it,” she added.
“He’s very, very concerned about the state of the world and the state that we’re all in right now,” said Stella, who met Assange in London in 2011 while working as part of his legal team.
Julian and Stella Assange, wearing a brooch with a picture of British designer Vivienne Westwood holding a sign saying “Stop Killing,” walked the red carpet on Wednesday evening.
Julian has so far not spoken at any of his appearances.
Assange’s extradition fight 
The documentary from Emmy-winning director Eugene Jarecki takes on the tone of a high-tech international thriller to recount Assange’s fight against extradition, using WikiLeaks footage and archives, and previously unpublished evidence.
Jarecki, who began filming before Assange was released, said he never expected to see him walk around Cannes as a free man.
By inviting Assange, the festival was sending a message about the need for freedom of information and a free press, Jarecki told Reuters, as those values are in decline in many parts of the world according to an index from Reporters without Borders.
The director called Assange “a canary in the coal mine” in foretelling the US government’s current moves to exert more control over media access to US President Donald Trump.
“If we had taken that bit more seriously, we might have seen a bunch of this coming,” said the US director.
Assange’s lawyer, Jennifer Robinson, told Reuters that the film portrayed the WikiLeaks founder as he should be shown.
“This film is absolutely necessary in terms of telling the story of free speech and what Julian Assange, his case means for the world, not just for him, but for the world,” she said.


Tradition drives the contemporary at Downtown Design Riyadh fair

Updated 21 May 2025
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Tradition drives the contemporary at Downtown Design Riyadh fair

  • Rugs, light fixtures, furniture seek to redefine modern design
  • Carpet ‘The Noorah’ based on Saudi Arabia textiles on display

RIYADH: Design is always evolving, but at Riyadh’s first Downtown Design fair, it is tradition that is shaping the contemporary.

From elegant, oversized rugs to gleaming light fixtures and bold statement chairs, artisanal pieces line up the exhibition halls at Riyadh’s JAX District, showcasing a medley of heritage pieces that are redefining what modern design looks like.

Trame Paris’ collaboration with Maison L. Drucker brings new meaning to Parisian cafe bistro chairs. The “Enlace” collection utilizes an algorithm to generate unique digital patterns that make every customizable chair a one-of-a-kind piece.

Ismail Tazi, founder of Trame, said they were “continuing this conversation between technology and craftsmanship.”

He added that as an Arab he was “very proud because ‘algorithm’ is derived from Al-Khwarizmi — a Muslim scholar who was born in today’s Uzbekistan.

“So it’s really something that represents me today and how I’m looking to balance my own heritage and still be part of this cultural revolution and define a new Arab aesthetic within this digital revolution.”

Iwan Maktabi, a brand that specializes in contemporary takes on antique rugs, displayed a number of eye-catching carpets — particularly a piece called “The Noorah.”

Made of handwoven wool and silk, the black base of the wall rug stands out with pink, orange, and silver accents, embellished with gold motifs; and is inspired by traditional Saudi Arabic textiles.

Jordan-based Naqsh Collective centralizes the concept of engravings, which is one of the first forms of art.

Blending architecture and design with traditional embroidery methods, their work becomes a mode for storytelling. One of the pieces on display is derived from the embellishments on women’s thobes, specifically around the collar.

Nermeen Abudail, co-founder of the collective, said: “In this piece, we talk about how the ladies did their embroidery in the backyards. They sat together collectively creating motifs inspired by their flora and fauna.

“Each pattern comes from a region. Amulets, flowers, cyprus trees — each holds a name, comes from a region and tells a story of why it was embroidered.”

Each piece is hand-cut, inlaid, and finished with solid brass on walnut wood.

The four-day event, running until May 23, showcases collectible works and ultra-high-end collections presented by international galleries, independent designers and manufacturers.