Exploration of Muslim culture in Eastern Europe shortlisted for prestigious travel book award

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A local woman sits inside Sarajevo’s Gazi Husrev Mosque courtyard, Bosnia and Herzegovina. (Supplied/Tharik Hussain)
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Updated 03 February 2022
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Exploration of Muslim culture in Eastern Europe shortlisted for prestigious travel book award

  • ‘Minarets in the Mountains’ is by British-Muslim author Tharik Hussain
  • Narrative partly follows in the footsteps of 16th-century Ottoman traveler Evliya Celebi

LONDON: A book that explores Muslim civilization in Eastern Europe and the Western Balkans has been shortlisted for the Stanford Dolman Travel Book of the Year award on the centenary of the collapse of the Ottoman Empire.
“Minarets in the Mountains: A Journey Into Muslim Europe” by Tharik Hussain tells the story of a road trip taken by the Bangladeshi-born British-Muslim author with his family through parts of the continent that are home to some of Europe’s largest indigenous Muslim communities.
The narrative partly follows in the footsteps of 16th-century Ottoman traveler Evliya Celebi through Serbia, Kosovo, North Macedonia, Albania and Montenegro. It includes trips to forgotten Islamic cultural centers, such as Gjirokaster and Berat in the Albanian mountains, former strategic Ottoman capitals like Skopje in North Macedonia, and little-known Muslim towns like Novi Pazaar in Serbia.


“It was exactly a hundred years ago in 1922, that the Ottoman Empire was dissolved, and with it the idea of a ‘Muslim Europe,’ so the prospect of winning an award almost exactly a hundred years since then for a book that celebrates a living Muslim Europe, would be truly magical,” Hussain said.
One of the world’s only Muslim travel writers, Hussain said he believed his book’s listing showed the genre was changing and that the need for alternative voices and narratives in travel writing was being recognized.
He said he found it astonishing when educated people were surprised to realize that there were European Muslims, when they had been “living their lives in plain sight” for the past 600 years.




The ‘Effendi’ in Tharik Hussain’s book holding open an ancient Islamic book. (Supplied/Tharik Hussain)

In his book Hussain attributes this as a source of Western Europe’s modern xenophobia and Islamophobia because it has always been uncomfortable with its Muslim self.
“By calling it ‘Eastern’ Europe and always insisting on this qualifier when referring to Europe’s former Muslim lands, Western Europe has successfully ‘othered’ those countries and their people; who are seen as not quite ‘European’. Thus Europe has successfully distanced itself from its Muslim self, and that’s why people do not believe there are Muslim countries in Europe,” he said.

The book, which was released in July, has already been longlisted for the Baillie Gifford Prize for nonfiction, and named among the books of the year by the Times Literary Supplement, Prospect Magazine and The New Statesman, and as a travel book of the year by The Washington Post and Newsweek.
“Minarets in the Mountains” is one of five books that have been shortlisted for the Stanford Dolman prize. The others are “Fifty Sounds” by Polly Barton, “Small Bodies of Water” by Nina Mingya Powles, “The Amur River” by Colin Thubron, and “Wars of the Interior” by Joseph Zarate. The winner will be announced on March 3 at a ceremony in London.


Kneecap dropped from Scotland’s TRNSMT Festival amid police safety concerns

Updated 29 May 2025
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Kneecap dropped from Scotland’s TRNSMT Festival amid police safety concerns

DUBAI: Northern Irish rap group Kneecap has been pulled from the lineup of Scotland’s TRNSMT music festival, with organizers citing police concerns over safety as the reason for the last-minute removal.

The politically outspoken trio, known for fusing Irish republicanism with rap and for their recent pro-Palestinian stance at California’s Coachella, were scheduled to perform on July 11. But festival organizers announced on Wednesday that they would no longer appear, following discussions with Police Scotland.

Police Scotland clarified that while concerns were raised, booking decisions were made independently by the festival: “Any decision in relation to the line-up is a matter for the organisers. Police Scotland was not consulted prior to the acts being booked.”

In a statement on X, Kneecap addressed fans: “To the thousands of people who bought tickets, flights and hotels to see us play, we are sorry … it is out of our hands.” They added, “Glasgow has always been a huge city for us. We’ve played there many, many times, with no issues — ever. Make of that what you will.”

The band will instead perform at Glasgow’s O2 Academy on July 8.

The decision comes as group member Liam Óg Ó hAnnaidh, known as Mo Chara, faces a terrorism charge in the UK for allegedly displaying a Hezbollah flag during a London concert in November 2024. He is due to appear in court on June 18. Kneecap has called the charge “political policing,” linking it to efforts to silence dissent.

“This is a carnival of distraction,” the group said. “We are not the story, genocide is.”


Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe 

Updated 29 May 2025
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Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe 

DUBAI: From Michelin-starred kitchens in France to luxury resorts across the globe, Chef Jonathan Bouthiaux has built a career defined by precision, creativity and a passion for sharing culinary stories.  

His journey began in Saint-Malo, Brittany, and took an unexpected turn through charity work in Africa, where cooking became more than a skill — it became a calling. Now, as the executive chef at Banyan Tree Dubai, Bouthiaux oversees the kitchens and menus across the resort. 

Here, the chef talks about learning to keep dishes simple, trusting good ingredients, and how he leads his team to create memorable dining experiences. 

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

Like many young chefs, I used to overcomplicate things, too many elements on a plate, trying to impress instead of letting the ingredients speak. Over time, I learned that clarity, restraint and seasonality make a stronger impact than complexity for complexity’s sake. 

  

What’s your top tip for amateur chefs? 

Master the basics. Learn how to season correctly and respect your ingredients. Do not stress. Cooking should bring joy. If you forget an ingredient, improvise. Some of the best dishes are born from happy accidents. 

  

What ingredient can instantly improve any dish?  

Acidity, like a touch of fresh lemon juice or a splash of good vinegar, can instantly elevate a dish by bringing balance, brightness and depth. It sharpens flavors and adds complexity. Another game-changer? Infused herb oils; a simple drizzle of basil or rosemary oil can completely transform a dressing or a finished plate, adding aromatic intensity and a refined, layered finish. 

  

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

I naturally notice the details — it comes with the territory — but I always try to appreciate the overall experience. 

 

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

It’s not always to do with technique. Often, it’s about intent. You can sense when a dish has been prepared out of habit rather than with care. In a city like Dubai, ingredient quality and value also stand out. Today’s guests are discerning. They expect transparency and authenticity. Honest flavors and thoughtful sourcing always make a difference. 

  

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

I enjoy discovering all types of cuisine, especially when it’s something new or unexpected. That said, I am particularly drawn to Japanese and Italian food. Both are rooted in simplicity, precision and a deep respect for ingredients — values that strongly resonate with me. I also have a solid background in these cuisines, so I find myself naturally appreciating the balance, technique and cultural expression they bring to the table. 

  

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

A miso-glazed salmon with a side of steamed greens and sesame brown rice. It’s light, nutrient-rich and packed with umami. Plus, it comes together fast without sacrificing flavor or elegance. I always look for that sweet spot between health, simplicity, and satisfaction — something that feels good to eat and is good for you. 

  

What customer request most frustrates you? 

I’m open to adjustments where possible, but I find that excessive alterations to a dish can sometimes disrupt the flow of the dining experience. Dining should be about trusting the chef’s vision and embracing the flavors as they’re crafted. That said, our priority is always ensuring our guests feel satisfied and valued.  

  

What’s your favorite dish to cook and why?  

One of my favorites is Homard à l'Armoricaine (Lobster Armoricaine). This classic French recipe is special to me, as I’m originally from Saint-Malo, Brittany, where I first learned it at the Michelin-starred restaurant La Duchesse Anne. The dish is a true test of technique, requiring multiple steps — from preparing the lobster to creating a rich, flavorful sauce. It is a celebration of fresh lobster and bold flavors, and I enjoy the process as much as the final result. This dish always brings me back to my roots in Brittany and reminds me why I’m so passionate about cuisine. 

  

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

One dish that requires a high level of technique and precision is the pithiviers—a beautifully intricate puff pastry pie, often filled with game or foie gras, and fresh black truffle. It showcases the kind of refined execution I truly enjoy. The balance of flavors, the evenness of the puff pastry, and the perfect seal all need to come together seamlessly. It’s not just a dish, it’s a statement of culinary skill and elegance. 

  

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

I oversee multiple restaurants, so it’s about building a culture. I believe in structure, consistency and leading by example. Discipline is essential, but not through fear — through clarity, respect and accountability. I focus on empowering my team, mentoring young chefs, and fostering an environment where excellence is the standard, not the exception. Consistency is key — without it, even the most creative ideas lose their value. At the end of the day, we are here to deliver memorable experiences, and that begins with a motivated, aligned team. 

 

RECIPE: Chef Jonathan’s lobster linguini  

For the Lobster Bisque: 

Ingredients: 

1 kg lobster shells (from raw or cooked lobster) 

80 g white onion (1 small), chopped 

40 g carrot (½ medium), chopped 

60 g celery (1 large stalk), chopped 

15 g garlic (3 cloves), crushed 

50 g tomato paste (3 tbsp) 

2.8 L water 

2 tbsp olive oil 

Salt and pepper to taste 

 

For the pasta: 

500 g linguine pasta 

2 whole lobster (about 500–600 g) 

2 tbsp olive oil 

1 clove garlic, minced 

320 g tomato sauce 

160 ml lobster bisque (from above) 

40 g confit or roasted cherry tomatoes 

8 g fresh tarragon, chopped (plus a few leaves for garnish) 

  

Step-by-step instructions 

Make the lobster bisque (can be made ahead) 

Preheat the oven to 200°C (390°F). 

Place lobster shells on a baking tray and roast for 20 minutes. 

In a large pot, heat olive oil, then sauté the onion, carrot, celery, and garlic for 6–8 minutes. 

Add the roasted shells and tomato paste. Stir and cook for 5 minutes. 

Add 2.8 L water, bring to a boil, then lower heat, cover, and simmer for 1 hour 30 minutes. 

Blend the mixture using a hand blender or standard blender. 

Strain through a fine sieve. Season with salt and pepper. Set aside. 

Cook the lobster: 

Bring a large pot of salted water to a boil. Add the lobster and poach for 5–6 minutes. 

Remove, cool slightly, then crack and remove the meat. Slice into bite-sized pieces. 

Heat a small pan with a knob of butter and quickly flash the lobster meat to finish. 

Cook the pasta: 

Boil linguine in salted water until just al dente (around 8–9 minutes). 

Drain and set aside, reserving a bit of pasta water. 

Assemble the dish:  

In a large pan, heat 2 tbsp olive oil and sauté minced garlic until fragrant. 

Add the tomato sauce and lobster bisque. Simmer for 2–3 minutes. 

Add cooked pasta and toss well to coat. If needed, add a splash of pasta water. 

Add chopped tarragon, cherry tomatoes, and the lobster meat. Mix gently for 1–2 minutes. 

Adjust seasoning with salt and pepper. 

To serve: 

Plate the pasta in a warm bowl or shallow plate. 

Top with lobster pieces, cherry tomatoes, and a spoon of sauce. 

Garnish with fresh tarragon leaves, lobster foam (optional), and a drizzle of basil oil (optional). 


Saudi Arabia’s first dedicated art storage depot launched in Jeddah 

Updated 29 May 2025
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Saudi Arabia’s first dedicated art storage depot launched in Jeddah 

JEDDAH: Jeddah’s ATHR Gallery, in partnership with global arts logistics company Hasenkamp, launched The Art Storage by ATHR on May 24. 

The Art Storage — billed as Saudi Arabia’s first purpose-built, museum-grade art storage depot — integrates top-class security with exacting environmental control. The storage area is fully insulated and climate-regulated, maintaining a stable temperature of 20-22°C with precisely managed humidity levels. The entire system is also engineered to ensure maximum dust control, climate consistency, and discretion. Towering ceilings accommodate monumental works, while wide, retractable gates allow seamless movement of oversized pieces. To eliminate the risk of damage, all areas are fully insulated against rain and extreme weather conditions, ensuring the protection of artworks to international museum standards. 

Rana Alamuddin, director of marketing and communications at ATHR, told Arab News: “ATHR was born out of a desire to fill a gap in the Saudi art scene by providing aspiring and emerging artists with a platform to thrive locally and globally. This new facility is a continuation of that mission, reinforcing Jeddah as the heart of the gallery’s vision.” 

She added that the new facility will help reduce a long-standing gap in Saudi’s cultural ecosystem. “This level of preservation means artworks are protected not just for today, but for generations to come,” she said. 

Thomas Schneider, CEO of Hasenkamp, told Arab News at the opening: “I feel privileged to be part of the development of the cultural scene in Saudi Arabia. I came here for the first time over 11 years ago and the development is just mind-blowing in every aspect in the architectural and cultural scene. This is a booming country and it’s full of so many wonderful creative people.” 

Mohammed Hafiz, CEO of ATHR & co-founder of The Art Storage told Arab News that developing a “complete ecosystem” is essential for the Saudi art sector to grow. 

“A critical part of that ecosystem is safe, professional storage — because most artworks spend more time off-view than on display,” he said. “Proper storage ensures the preservation of priceless, irreplaceable pieces when they’re not in public view. It’s a meaningful contribution to the infrastructure of Saudi Arabia’s cultural future.” 


Authors, screenwriters sign letter calling Gaza war a ‘genocide’

Updated 28 May 2025
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Authors, screenwriters sign letter calling Gaza war a ‘genocide’

DUBAI: Members of the literary community including Zadie Smith, Ian McEwan, Russell T Davies, Hanif Kureishi, Frank Cottrell-Boyce and George Monbiot are among 380 writers and organizations who have signed an open letter condemning Israel’s war on Gaza, describing it as genocidal and calling for an immediate ceasefire.

The letter, also signed by William Dalrymple, Jeanette Winterson, Brian Eno, Kate Mosse, Irvine Welsh and Elif Shafak, states: “The use of the words ‘genocide’ or ‘acts of genocide’ to describe what is happening in Gaza is no longer debated by international legal experts or human rights organizations.”

The writers are urging the UN to ensure the free and immediate delivery of food and medical supplies to Gaza, alongside a ceasefire “which guarantees safety and justice for all Palestinians, the release of all Israeli hostages, and the release of the thousands of Palestinian prisoners arbitrarily held in Israeli jails.” 

They add that if the Israeli government fails to comply with the demand for a ceasefire, sanctions should be enforced.

The letter, organized by writers Horatio Clare, Kapka Kassabova and Monique Roffey also says that Palestinians “are not the abstract victims of an abstract war. Too often, words have been used to justify the unjustifiable, deny the undeniable, defend the indefensible. Too often, too, the right words – the ones that mattered – have been eradicated, along with those who might have written them.”

The term “genocide” “is not a slogan,” it adds. “It carries legal, political and moral responsibilities.”


Saudi model Amira Al-Zuhair returns to the runway  

Updated 28 May 2025
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Saudi model Amira Al-Zuhair returns to the runway  

DUBAI: French Saudi model Amira Al-Zuhair returned to the runway this week when she walked in Louis Vuitton’s high jewelry collection show, held at Bellver Castle on the island of Majorca, Spain.

Al-Zuhair reshared a video posted by Dubai-based Iraqi model and influencer Dima Al-Sheikhly, who shared her runway moment with the caption: “Wait for it… our beautiful Amira Al-Zuhair.”

The model wore a strapless white gown featuring a fitted bodice and a soft, flowing skirt. (Instagram)

It marks her return to the runway after she hit the catwalk at the amfAR gala in Cannes in May, before which she walked for Australian label Zimmermann at Paris Fashion Week in March.  

For Louis Vuitton, the model wore a strapless white gown featuring a fitted bodice and a soft, flowing skirt. The dress was detailed with cascading ruffles outlined in dark trim, which ran down the front and sides.

Al-Zuhair wore bold, sculptural necklace composed of three gold bands arranged in a layered choker style. (Instagram)

For the jewelry, Al-Zuhair wore bold, sculptural necklace composed of three gold bands arranged in a layered choker style. One band was set with a row of vivid yellow diamonds, while the other two boasted a twisted, rope-like texture. At the center, a large round yellow diamond pendant was suspended beneath a striking white diamond. 

Al-Zuhair also walked Louis Vuitton’s high jewelry show in Saint-Tropez last year.

She wore an intricate chunky choker that featured a wide, structured design with a lattice-like pattern in gold, adorned with numerous diamonds. The focal point of the necklace was a large yellow gemstone, which added contrast to the overall design.

This week, Al-Zuhair also reflected on her recent campaign with Balmain, sharing photos from the Resort 2025 collection shoot.

“Had so much fun shooting inside the Eiffel Tower herself!” she wrote in the caption.

In one of the images, Al-Zuhair donned a strapless denim mini dress paired with two matching denim handbags and calf-high black boots.

In the second image, she wore a black sequined two-piece outfit, featuring a crop top and a high-waisted skirt. The design incorporates gold and silver embellishments, with the top featuring the word “L’aime.”

This is not Al-Zuhair’s first collaboration with Balmain. She previously walked for the brand during Paris Fashion Week in September.

Al-Zuhair, born in Paris to a French mother and Saudi father, has made her mark on the fashion world and has appeared on the runway for an array of renowned fashion houses such as Missoni, Maison Alaia, Brunello Cucinelli, Balmain, Dolce & Gabbana, Giambattista Valli, Giorgio Armani, Elie Saab and more.