Recipes for success: Chef Evangelos Liakouris talks Greek food and buzzy new Riyadh Season pop-up

GreeChef Evangelos Liakouris is running the kitchen at Hellenika's Riyadh Season pop-up. (Supplied)
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Updated 22 December 2022
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Recipes for success: Chef Evangelos Liakouris talks Greek food and buzzy new Riyadh Season pop-up

  • Liakouris is running the kitchen at Hellenika Restaurant’s Riyadh Season pop-up 

RIYADH: During Riyadh Season, the Alkhobar-based Greek restaurant Hellenika has set up a pop-up located at Riyadh Water Tower. Hellenika’s contemporary takes on Greek dishes are designed to be shared, making it an ideal choice for group dining. 

Chef Evangelos Liakouris is running the kitchen at the Riyadh Season pop-up, and explains the thinking behind the dish-sharing concept. “Basically, for us Greeks, food is not just to feed ourselves because we have to eat and get energy; it’s part of the culture — sitting at the table together and discussing the topics of the day, bringing people together, families and friends gathering,” he tells Arab News. “You can awaken emotions by being all together and enhance memories, and the connecting link is the food.”  




Hellenika’s contemporary takes on Greek dishes are designed to be shared, making it an ideal choice for group dining. (Supplied)

For Hellenika’s local clientele, Liakouris explains, the restaurant has adjusted some traditional Greek dishes with Arabic touches. 

“We have a dish called talagani, which is similar to halloumi. A Greek-Cypriot gentleman fell in love with a lady and moved to the Kalamata region of Greece (to be with her). He knew how to make halloumi cheese so he created something similar to it, but with different characteristics — that’s talagani,” he says. “And one of my favorite Middle Eastern desserts is knafeh. So what I did is I took the (Greek pastry) kadaifi and (made it into a warm, savory dish). That idea comes from knafeh, so we’ve taken Greek products and used them in a way people in the local market will understand.” 




For Hellenika’s local clientele, Liakouris explains, the restaurant has adjusted some traditional Greek dishes with Arabic touches. (Supplied)

Here, Liakouris discusses the value of mistakes, the best seafood, and the importance of ego. 

When you started out as a professional, what was the most-common mistake you made?  

(It took some time before I realized) it's all about food pairing and seasonality — understanding how the ingredients work. Then creating a dish becomes much easier. But sometimes it’s important to let mistakes happen; we forget that a lot of recipes came about by mistake. But in order to understand and use these mistakes in a good way, we must understand the pairing and how the food works not just as ingredients but as chemistry. 

What’s one ingredient you think can instantly improve a dish? 

I can’t live without extra virgin olive oil. Our olive oil is a blend of two different olives, so it makes it very special. It has an acidity of 0.28. Olive oil has to be below 0.8 to be considered extra virgin. So ours is well below that.  

Another ingredient that I love is mastika (a sweet liquer flavored with mastic). It comes from just one island, called Chios. It won’t grow anywhere else. It costs around 3,000 Euros per liter.  




During Riyadh Season, the Alkhobar-based Greek restaurant Hellenika has set up a pop-up located at Riyadh Water Tower. (Supplied)

What’s your favorite dish to make?  

My mother is from an island called Icaria, so I love making seafood. People always ask what the best seafood is, and my answer is that the best seafood is fresh seafood. But you have to be very delicate with it. To cook a very nice, juicy fish is very complicated, technically.  

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

It’s a Greek dish, trahana. It’s a small cracked-wheat pasta (fermented in) sour milk or yogurt, and then we use some flour or other ingredients sometimes. When you want to eat something fast, you take some stock or tomato or some yogurt and put this pasta inside. Mix in some herbs and feta cheese and it’s a super-quick, delicious and nutritious dish.  

What are you like in the kitchen? Are you laidback, or a disciplinarian? 

I’ll never put someone in a corner and make them feel uncomfortable; I will try to elevate their talents. This way you can (be productive). I always say that when you join my team, you are under my umbrella and you should feel safe. When people trust you, they can work in a better way. But of course there are rules everybody has to follow. For example, anybody can be late, but if you don’t inform me, you’re automatically out that day. It’s important everybody respects each other.  

There’s an assumption that chef’s have big egos. Is that fair? 

To be honest, yes. If you want to be good at something, you have to be competitive, and you can’t be competitive if you don’t have an ego. It’s all about creating a culture and trust between people, so we can share the same vision.  


Nayla Al-Khaja reflects on new film ‘BAAB’ and Canon collaboration

Updated 8 sec ago
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Nayla Al-Khaja reflects on new film ‘BAAB’ and Canon collaboration

  • The director a is frequent guest at the Cannes Film Festival and partnered with Oscar winning Indian musical composer and record producer A. R. Rahman on the score for her latest film
  • Her previous feature “Three” played at Saudi Arabia’s Red Sea International Film Festival and the Shanghai International Film Festival

DUBAI: UAE filmmaker Nayla Al-Khaja, a pioneering voice in Emirati cinema, has wrapped production on her second feature film, “BAAB,” and is also taking part in a renewed partnership with Canon Middle East as part of the brand’s “See No Limits” campaign.

In a conversation following the film’s completion, Al-Khaja told Arab News “BAAB,” set for release after the summer, marks a creative milestone in her career. 

“It really feels like I found a language I enjoy in filmmaking,  like my own artistic voice,” she said, highlighting its striking visual style and deeply immersive atmosphere. Compared to her debut feature “Three,” she described “BAAB” as a significant evolution in her storytelling and visual approach.

“Haunted by a mysterious rhythm after her twin sister's death, Wahida's journey to find answers pulls her deep into the mountains. As she unravels her grief, she descends into madness, blurring the line between reality and imagination,” the logline of the film reads.

Her previous feature “Three” played at Saudi Arabia’s Red Sea International Film Festival and the Shanghai International Film Festival. She is also a frequent guest at the Cannes Film Festival and partnered with Oscar winning Indian musical composer and record producer A. R. Rahman on the score for her latest film.

Al-Khaja continues to work in psychological horror, drawn to its emotional impact and the technical challenge of filming in low light. “You feel like you are pulled like a magnet, pulled into a very ethereal, very haunting world… it is just so visually beautiful,” she said.

The director is also working with Japanese corporation Canon on educational initiatives aimed at emerging filmmakers. 

As part of the “See No Limits” campaign, she led a workshop for film students, emphasizing both the technical strengths of Canon’s EOS R5 Mark II and the importance of narrative-driven visual decisions. “Although you have the camera, if you don’t know how to position it in sense of what your story is trying to say… how far can you push your own limit?” she said.

Al-Khaja’s collaboration with Canon began in 2011. Their latest campaign focuses on empowering female filmmakers across the region. 

While she notes there are still only a handful of women working full-time in the UAE film industry, she sees growing momentum driven by regional grants, commissions and the demand for streaming content.

“When I started, I didn’t have a role model,” she said. “It is good to know that you now have an older generation that you can reach out to.” 


Review: ‘Doom: The Dark Ages’ sets new bar for first-person carnage

Updated 31 May 2025
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Review: ‘Doom: The Dark Ages’ sets new bar for first-person carnage

LONDON: The first “Doom” game back in 1993 helped define the first-person shooter genre, spawning numerous sequels and even a Hollywood film. Now it is back, and in a crowded market packed with chaotic shooters and arena brawlers, this game slices its way into the pantheon with style — and a spinning shield saw.

Boasting 22 adrenaline-soaked levels, “Doom: The Dark Ages” sticks to the classic formula of annihilating every enemy in the room before moving on. Yet it rarely pauses for breath, charging through its campaign. While there are secrets to uncover and collectible toys to find, it always feels hurried, pushing players forward with breakneck urgency.

Where it stands out is in its innovative combat tools — a shield saw that doubles as a melee weapon, a flail for crowd control, and a shield charge that turns defense into offense. Combat is fast, demanding, and utterly satisfying, especially in boss fights where success hinges on timing and picking the right attack for the enemy.

The gunplay is awesomely brutal and weapons evolve through Sentinel Shrines, letting players fine-tune their arsenal to match the rising difficulty. This isn't just a shooter; it’s a metal-fueled ballet of aggression, where being passive is punished and staying alive means staying angry.

The music? Pure heavy metal fury, matching the gameplay beat for beat. Visuals run at a crisp 60 frames per second and every environment drips with cosmic dread, from crumbling hellscapes to star-forged citadels. The new cosmic realm adds visual diversity, while massive set-pieces like dragon-riding with autocannons and piloting giant sentinels crank the spectacle to 11.

This is bone-crunching mayhem at its finest. It’s Halo-esque in scope, “Doom”-like in execution, but ultimately a beast of its own making.


Basmah Felemban unpacks memory, identity in Riyadh solo show ‘Vessel of Wreckage’

Updated 30 May 2025
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Basmah Felemban unpacks memory, identity in Riyadh solo show ‘Vessel of Wreckage’

RIYADH: Seasoned Saudi artist Basmah Felemban’s work will make you think. In her latest solo exhibition, “Vessel of Wreckage,” which runs at ATHR Gallery in Riyadh until June 26, she combines elements that many of us can relate to while being authentically, fully herself.  

“In the past five or six years, my practice has been really an investigation of my family roots from Indonesia and — kind of as a result of getting into sci-fi — to have some imaginary explanations of those reasons why they came from Indonesia to Saudi, because I failed at the factual research, really,” Felemban, who lives and works between London and Jeddah, tells Arab News. 

“When did my family move? This is one of the mysteries — part of the myth of the family. I have no idea. I’d say that my granddad came to Saudi for work, probably in the Seventies. But I’d learned that Felemban, our last name, comes from an island called Palembang, so in kindergarten I used to tell people I was a princess because I’m used to, like, the Al-Saud family and Saudi Arabia, so I thought since I’m Felemban from Palembang, I must be a princess.” 

Growing up, Felemban assumed that they had no Saudi relatives, until her brother serendipitously found out that they had cousins in town.  

“I realized, ‘Oh! We do have extended family here; we’re just not connected to them.’ And that’s also part of the myth and the lore of our family story. Once I realized that, it kind of clicked with me that our identities are really just a construct — it doesn’t really matter if they’re factual. I don’t think my family intentionally tried to lie. I think they believed this was the story.” 

All of this was part of Felemban’s world building.  

“I think, in Hejaz in general, people came from all over and there was this whole umbrella under which we wanted to identify as ‘Saudi’ for a lot of time. Like, if you speak to me about anything Indonesian, I would have no idea, because my family really assimilated,” she says, adding that she hopes to visit Indonesia soon.  

“I wouldn’t say I feel like I’m part of a diaspora, even if I am, factually. But I think Saudi is a very specific, special case in terms of identity. I feel like I’m more interested in the family story and why their connections are the way they are. 

“I didn’t grow up in an environment where ours was a weird story,” she adds. “Even my friends that are Bedouin are still also away from where they are from.” 

Here, Felemban talks us through several works from the show. 

‘Pulang (To Go Home)’ 

Photo: AN/Huda Bashatah

There are five ship windows looking out on five different topics that I researched, from facts to absurd sci-fi stories. They’re videos collected from YouTube — just rabbit holes I fell into. I really like to document my research and my notes, then my work grows like a mind map — I connect words and then try to connect concepts between those words and visuals. The first window starts with a propaganda documentary about the colonial history of Indonesia and its impact on folklore dances and music. Then a scene that a lot of my world is based on; Indonesian pilgrims reciting a religious song about the prophet. 

I realized that another connection between Indonesia and Saudi is catfish — another creature of myth. A few years ago, people realized that there’s a lot of huge catfish in Wadi Hanifa and they started to ask: How did they come here? I like that, as a myth. In Indonesia, the catfish is a really huge asset, but also has some negative connotations.  

‘Fish from the Ground’ 

This work talks about the catfish myth. They are an invasive species and tend to be really vicious and really quick to adapt, so in less than a couple of hundreds of years it was able to evolve from swimming to being able to ‘walk,’ almost on land. That’s likely where the term ‘catfishing’ comes from.  

‘Wave Catcher’ 

When I was approached by the Islamic Arts Biennale (in 2023), I thought, ‘My work is quite futuristic, very colorful and digital, so how can (make it fit) in?’ I think of this work like an ancient machine used by the catfish to collect data by listening to sounds of the calls to prayer from countries around the Red Sea. And by hearing it, the fish are able to measure distances, and study the water and such. That thought was based on research from lectures from scientists. 

‘The Gömböc, the Turtle and the Evolution of Shape’ 

Photo: AN/Huda Bashatah

This is a game based on a lecture by a scientist. If you put the headphones on, you can hear the lecture and then when you reach the top of this fish mountain, there’s a room that has a table that also existed in the lecture and you can interact with that. It’s a video game I made with my husband. He’s an economist so he helps me a lot with conceptualizing what data could be like — that kind of geeky aspect of my work. It’s very experimental and it’s a little bit janky — in the best way possible!  

‘Elemental Sprite’ series  

These AI works — “Sphere,” “Rod,” “Disc,” and “Blade” (shown here) — are based on some of the same research as “Wave Catcher,” which is some sort of mathematical study of pebbles and the way that pebbles change in nature. But also, if you scan one of the squares, it animates. I’m very much a digital artist at heart and AI is something I’m really interested in, but I have to say that I don’t use AI in engines; I use sort of ‘offline AI.’ I use the modules themselves, the interfaces. Every six months, AI completely changes in quality because it really develops, and I learn more too. This is almost like a documentation of my learning curve, and of the technology itself. 

‘Before Asphalt’ 

These are pictures that I stole from my dad before he passed away. He used to work at the municipality, and these were pictures from the Nineties documenting some of the potholes around Jeddah. I like to think of the city as a galaxy and the potholes as portals. The yellow looks like slime — I’m definitely a cartoon girl and this is like “(Teenaged Mutant) Ninja Turtles” sludge. I think maybe it’ll appear again in another work and I’ll get more into this portal idea. 


REVIEW: Guy Ritchie’s ‘Fountain of Youth’ — ‘Indiana Jones’ wannabe fails miserably

Updated 30 May 2025
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REVIEW: Guy Ritchie’s ‘Fountain of Youth’ — ‘Indiana Jones’ wannabe fails miserably

DUBAI: You know those fake films you see in TV shows like “30 Rock” or, more recently, “The Studio”?  Guy Ritchie’s latest misfire, “Fountain of Youth,” captures that vibe perfectly.

A chaotic, charmless attempt at action-adventure, “Fountain of Youth” clearly takes its inspiration from “Indiana Jones,” but ends up as a muddled mess of clichés, clunky dialogue, and a lead who never quite convinces.

The latter is John Krasinski as Luke Purdue, an archaeologist-turned-art thief racing to uncover the location of the legendary Fountain of Youth — believed to be capable of bestowing eternal life — with the help of rich benefactor Owen Carver (Domhnall Gleeson), a billionaire with a fatal illness who’s ready to throw all his money into the quest.

When things go awry, Luke reaches out to his younger sister Charlotte (a resplendent Natalie Portman) for help. The squabbling siblings then set off on a globetrotting adventure, while being chased by shadowy organizations and Interpol.

The problem? Krasinski brings all the gravitas of a put-upon history teacher on a school field trip. There’s a stiffness to him that means you never quite shake off the sense that he’s just playing dress-up.

Portman and Gleeson fare better. Portman, playing a sharp-tongued art curator and a mother on the brink of divorce, injects moments of tension and vulnerability that almost make you care about the story. Gleeson, meanwhile, steals every scene he’s in as he descends into villainy. But even their combined charisma fails to inject life into the limp script.

Other noteworthy performances come from Eiza Gonzales, who plays Esme, just one of the many people trying to stop the siblings from uncovering the Fountain of Youth; and Arian Moayed, who plays Interpol’s Inspector Abbas.

Ritchie’s signature snappy style is drowned under a deluge of poorly choreographed chase sequences, same-y set pieces and exposition-heavy dialogue. The film looks expensive but feels lazy, with international locations reduced to postcard backgrounds.

“Fountain of Youth” wants to be thrilling, funny and smart. Instead, it’s repetitive, cringey and talks down to its viewers.


Recipes for success: Chef Georges Ikhtiar offers advice and a tasty beef recipe 

Updated 30 May 2025
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Recipes for success: Chef Georges Ikhtiar offers advice and a tasty beef recipe 

DUBAI: Georges Ikhtiar, head chef at Amelia Dubai, grew up in Beirut, where he remembers watching his mother cook “by instinct, without recipes or rules.”  

That early exposure sparked a curiosity not just for flavors, but for the process of cooking — how ingredients transform, how timing and technique matter. This eventually led him to Lebanon’s Ecole Hôtelière. 

A pivotal career moment came during his time in Peru, where he was introduced to the country’s bold, acidic and layered flavors. This now shapes his approach at Amelia, where he blends Peruvian ingredients with Japanese methods. 

Amelia Dubai. (Supplied)

Here, Ikhtiar reflects on how mistakes can lead to creative breakthroughs, and gives his thoughts on simplicity in cooking.  

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

Like many young chefs, I believed that more was more — that adding extra ingredients or steps would somehow elevate a dish. I loved experimenting, and while that spirit of curiosity still drives me today, I’ve learned that simplicity is key. The most powerful flavors often come from restraint and letting the ingredients speak for themselves. 

What’s your top tip for amateur chefs? 

Taste constantly. It’s the most important tool you have. And don’t let mistakes throw you off — every error is a lesson. Some of the best ideas I’ve had started as accidents. Cooking at home should be fun, not stressful. 

What’s one ingredient that can instantly improve any dish? 

In Peruvian cuisine, it’s definitely lime. It brings brightness, aroma and a sense of freshness that can completely transform a dish. Just a few drops can awaken the palate and sharpen and enhance every other flavor. 

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

A simple truffle pasta. I soak the pasta to speed up the cooking time, then toss it with a creamy truffle sauce, fresh shaved truffles and parmesan. It’s rich, comforting and comes together fast, but still feels luxurious. 

Amelia Dubai. (Supplied)

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

Always. It’s part of the job. I’m always observing, analyzing, and seeing what I like or don’t like. But I keep it to myself; dining out is also about experiencing what other chefs are creating. 

What’s the most common mistake you notice in other restaurants? 

It’s usually to do with balance or execution, like undercooked elements, seasoning that is off, or dishes that feel overcomplicated. 

What’s your favorite cuisine? 

I gravitate toward Japanese and Peruvian food, naturally, but I’m always curious to explore. I like to see how others approach flavor, presentation and structure. Inspiration can come from the most unexpected places. 

What request or behavior by customers most annoys you? 

Honestly, nothing. I believe taste is subjective and the customer is always right. We’re here to create an experience that works for them, not just for us. 

Georges Ikhtiar grew up in Beirut. (Supplied)

What’s your favorite dish to cook? 

It is a dish called Adas be Hamid, which means lentils with lemon. My grandmother used to make it when I was growing up in Beirut. It’s incredibly simple but full of flavor and warmth. Cooking it always takes me back to my roots, and I love how food has the power to do that. 

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

Risotto. It’s a very delicate dish that reacts to everything — temperature, timing, movement, even the humidity. You have to be fully present when making it. One misstep and the whole texture is off. 

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

I’m direct and hands-on, but not someone who shouts. I believe in open communication, mutual respect and building trust. My team and I have worked together for a long time, so we understand each other without needing to say much. There’s a flow in the kitchen when everyone is aligned, and that’s what I strive for. 

Chef Georges Ikhtiar’s hokkaido machu picchu recipe 

Ingredients: 

For the beef: 

250g beef tenderloin 

Salt and black pepper, to taste 

Cooked over a robata grill (or any hot grill pan) 

For the teppanyaki vegetables: 

2 tbsp vegetable oil 

20g Chinese cabbage, chopped 

3 rainbow baby carrots, sliced 

20g mange tout (snow peas) 

10g shiitake mushrooms, sliced 

20g baby corn, halved 

1 spring onion, thickly sliced 

2 tbsp soy sauce 

2 tbsp kimchi sauce 

2 tbsp sake sauce (optional for extra depth) 

For the shiitake sauce: 

300g fresh shiitake mushrooms, sliced 

1L fresh cream 

200ml milk 

Salt and black pepper, to taste 

1 small onion, chopped 

1 tbsp butter 

Instructions:  

1. Grill the beef: 
Season beef with salt and pepper. Grill on a robata grill until cooked to your liking. Let it rest before slicing. 

2. Sauté the vegetables: 

Heat oil in a pan. Add the vegetables and stir-fry for a few minutes. 
Add soy sauce, kimchi sauce, and sake sauce (if using). Stir well and cook until just tender. Season with pepper. 

3. Make the shiitake sauce: 
In a saucepan, sauté onions and mushrooms in butter until soft. 
Add cream, milk, salt, and pepper. Bring to a boil, reduce heat, and let simmer. Boil twice to bring out full flavor, then remove from heat. 

To plate: 

Slice the grilled beef. 

Place the sautéed vegetables on a serving plate. 

Lay the beef slices on top. 

Spoon the warm shiitake sauce to the side or over the top. 

Optional: If using a hot stone for serving, you can lightly reheat the meat on it just before eating for a fun finishing touch.