Saudi films win big with five Viddy awards and six Vega Digital gongs
Ra’ee Al-Ajrab, Horizon and Station 7 received a total of five platinum Viddy awards and six Vega Digital awards
Films were produced as part of the Ministry of Media’s Saudi Konoz initiative, which spotlights the nation’s hidden treasures, significant events, and cultural elements
Updated 27 June 2024
Arab News
RIYADH: Three films highlighting Saudi Arabia’s natural beauty and achievements under Vision 2030 have gained international recognition with a string of industry awards.
“Ra’ee Al-Ajrab,” “Horizon,” and “Station 7” received a total of five platinum Viddy awards and six Vega Digital awards.
The three films were produced as part of the Ministry of Media’s Saudi Konoz initiative, which spotlights the nation’s hidden treasures, significant events, and cultural elements.
“Ra’ee Al-Ajrab” received the Viddy award in cinematography, while “Horizon” was awarded in the integrated marketing plan category, Saudi Press Agency reported.
“Station 7” won two awards in the cinematography and documentary categories.
“Ra’ee Al-Ajrab” won Vega awards in the categories of directing, cinematography, and short films, while “Station 7” received the award in the marketing and long documentary categories.
“Horizon,” produced by the Konoz initiative in partnership with the National Center for Wildlife, showcases the natural beauty of Saudi Arabia, including more than 10,000 species of creatures, each uniquely adapting to its environment.
“Station 7” documents the achievements of Saudi Vision 2030 in its seventh year, 2023, highlighting progress achieved at various levels in the Kingdom.
Launched in 1995, the Viddy awards are administered by the Association of Marketing and Communication Professionals.
The Vega awards recognize outstanding work in the field of digital media marketing by professionals and organizations, and is run by the International Awards Associate.
Previously, the Konoz initiative won 12 awards in various international and local competitions, such as the Saudi Film Festival, Telly Awards, and Hermes Creative Awards.
The latest achievements increase the number of international awards received by the initiative this year to 23.
Saudi Konoz, part of the Human Capability Development Program under Vision 2030, aims to visually document the treasures of the Kingdom and contribute to a leap in artistic production.
It has presented several documentaries such as “Chapter 295,” “What Saudis Eat,” “Saudi Atlas,” “A Difficult Stage,” and “Ala Hadden Sawa.”
Saudi Arabia highlights Arabic initiatives at London Book Fair
Academy’s secretary-general, Abdullah Al-Washmi, said that the London Book Fair was a crucial global cultural platform for fostering academic and cultural cooperation
Al-Washmi added that the academy’s strategy was to expand the reach of Arabic, provide valuable content for specialists, and solidify the language’s international presence
Updated 12 March 2025
Arab News
RIYADH: Initiatives by the King Salman Global Academy for Arabic Language are being highlighted at this year’s London Book Fair, being held from March 11-13, the Saudi Press Agency reported.
Under the umbrella of the Saudi pavilion, overseen by the Literature, Publishing and Translation Commission, the academy aims to strengthen the global presence of the Arabic language.
The academy’s secretary-general, Abdullah Al-Washmi, said the London Book Fair was a crucial global cultural platform for fostering academic and cultural cooperation.
He added the academy’s strategy was to expand the reach of Arabic, provide valuable content for specialists, and solidify the language’s international presence.
The academy's exhibit features recent publications and introduces initiatives in language planning, linguistic computing, education and cultural programs, the SPA reported.
It seeks to build partnerships that support the development of the Arabic language and enhance its presence on global academic and cultural platforms.
The Kingdom’s pavilion seeks to strengthen the international presence of Saudi publishers and empower local publishing houses.
Its participation aims to enhance cultural relations and facilitate knowledge exchange between Saudi Arabia and the UK.
Ramadan recipes: Braised lamb shoulder for a decadent treat
Updated 12 March 2025
Hams Saleh
DUBAI: Executive chef Joey Brereton of Dubai’s Dish Catering & Events shares his flavorful braised lamb shoulder recipe.
Slow cooked to perfection, this dish balances rich, tender lamb with vibrant herbs, pomegranate, and pine nuts, making it an ideal centerpiece for a hearty meal.
Lamb marination
Ingredients:
20g garlic
75ml lemon juice
200 g shallot
Extra virgin olive oil
20g salt
10g pepper
80g coriander powder
40g turmeric powder
20g garlic powder
20g all spice powder
80g paprika powder
15g ginger
Blitz garlic, ginger, and shallot with some olive oil to get a paste.
Add to the rest of the ingredients.
Pulled lamb shoulder
Ingredients:
3000 g lamb shoulder
900 g marination
500g carrot
300g celery
600g onion
100g garlic
20g rosemary
20g thyme
5g bay leaves
5g pepper corn
500g tomato paste
1200g broth
3000g water
Method:
1. Marinate the lamb overnight then place into 1/1 deep food pan tray and add all ingredients.
3. Place parchment paper on top and cover the tray with aluminum foil.
4. Bake the lamb at 160°C for around 5 hours.
5. Once the lamb is cooked, remove it from the stock and strain the stock.
6. Reduce the stock and save.
7. Pull the meat apart.
Verde
Ingredients:
300g coriander leaves
100g mint leaves
200g parsley
30g lemon juice
30g olive oil
30g shallot
30g tomato
10g pomegranate molasses
5g salt
Method:
1. Wash and chop the vegetables before mixing all ingredients with a silicone spatula.
Final plating:
1. Place hummus in a serving bowl, using the backside of a spoon to create a well.
2. Reheat the lamb jus, and once hot, add cold butter and emulsify the jus.
3. Place the reheated lamb in the center of the hummus and pour the jus over it.
4. Place the verde on top.
5. Sprinkle pomegranate, pine nuts, shallots, and lemon over the dish.
Iraqi artist Afifa Aleiby unveils new painting of historical women from Islamic civilization
Updated 08 March 2025
Rawaa Talass
SHARJAH: What do Wallada Al-Mustakfi, Rufaida Al-Aslamia, Dayfa Khatun, and Aminatu have in common? They are all distinguished women in Islamic history that you more than likely have never heard of before. That is about to change thanks to a new painting by the acclaimed Iraqi artist Afifa Aleiby, whose colorful “A Wonderful World,” pays tribute to 16 noteworthy Muslim women whose names have faded away over time.
Commissioned by the Barjeel Art Foundation in Sharjah, the painting will be on public display at the House of Wisdom in Sharjah until the end of Ramadan and will later be transferred to the Sharjah Museum of Islamic Civilization.
Aleiby’s work is a companion piece to a 1988 painting titled “Islamic Scientists,” by the late Syrian artist Mahmoud Hammad and currently in the collection of Barjeel Art Foundation.
The Legacy of Muslim Scientists, House of Wisdom, Sharjah. (Supplied)
In his composition, Hammad highlighted 16 influential male scholars and physicians, including Ibn Sina and Ibn Rushd. “Exhibited together for the first time, these artworks stand as a powerful reminder of the transformative impact of these intellectuals, both men and women, on the history of Islamic civilization," reads a wall text. The recent unveiling event opened with a panel talk, where Aleiby and Hammad’s daughter, Lubna Hammad, discussed the displayed artworks.
Aleiby noted some of the difficulties in taking on this open-call commission, including a lack of resources, literary and visual. “Some of these women have only two or three lines written about their history and role,” she said.
In her detailed piece, dotted with symbolic elements (such as the proud peacock and a library of books) and set against a serene landscape, Aleiby depicted notable women of medicine, astronomy, poetry, science, education and military leadership who lived between the 7th and 17th centuries in Africa, Andalusia, India, and the Arab world.
One of these figures is Razia Sultana, who was born in the 13th century and went on to become the first and only female ruler of the Delhi Sultanate in India. From the 11th century, there is also a depiction of Safiyya bint Abdullah Al-Riyy, who was a skilled calligrapher and poet in Andalusia. Another Andalusian woman of poetry is the rebellious and liberal Wallada Al-Mustakfi, who formed a literary salon that was a meeting point for male and female voices.
Recipes for Success: Chef Dexter Gelizon offers advice, a recipe for avocado ceviche
Updated 07 March 2025
Shyama Krishna Kumar
DUBAI: Filipino chef Dexter Gelizon, is currently sous chef at Dubai’s sister restaurants Salvaje (which serves Japanese cuisine) and Arrogante (Italian).
“My journey as a chef began when I was 17 years old, helping my aunt run her food truck,” Gelizon tells Arab News. “It was there that I started honing my palate and developing my skills in creating innovative recipes. Over time, I fell in love with Japanese flavors and techniques, which completely transformed my path.”
But his love for cooking was sparked at a much earlier age.
“My earliest memory of cooking goes back to when I was five, making adobo — braised chicken in soy sauce — with my mom. That left a lasting impression on me,” he says.
Here he talks salt, simplicity, and sharpness.
What was the most common mistake you made when starting out?
Overcomplicating the plate. I’d focus too much on presentation and lose sight of the most important element — the flavor. Now, I prioritize flavor and quality above all else.
What’s your top tip for amateur chefs?
Invest in good-quality equipment and utensils. A sharp knife, a reliable stove or induction cooktop, and sturdy pans can make all the difference. Having the right tools makes the cooking process smoother, but it also sets the tone for a positive and enjoyable experience. When I see a well-equipped kitchen, it puts me in a good mood and inspires me to prepare food with care and enthusiasm.
Arogante. (Supplied)
What one ingredient can instantly improve any dish?
Salt. It has the power to elevate and balance the flavors, bringing out the best in every ingredient. But achieving the right balance can be tricky — it requires precision and care. Too little, and the flavors might fall flat; too much, and the entire dish can be ruined.
What’s the most common issue that you find in other restaurants when you go out?
The experience for diners starts with the service — it sets the tone for the entire meal. When the staff explain the dishes on the menu with enthusiasm and precision, it excites me and heightens my anticipation. However, if the service fails to make a good first impression, it can shift my focus, and I might start noticing flaws or areas for improvement. Service and atmosphere are as important as the food itself in creating a memorable dining experience.
What’s your favorite dish?
I always look for ramen. It’s incredibly satisfying. I love exploring how different chefs are evolving and innovating with flavors and techniques. Ramen is fascinating to me because it’s so complex — every component, from the broth to the noodles and toppings, needs to be perfectly balanced. It’s tricky to get right, but when done well it’s absolutely delicious and a true testament to a chef’s skill.
What’s your go-to dish if you have to cook something quickly at home?
A combination of eggs, sausage, rice, and soup. It’s quick to prepare, satisfying, and gives me the energy I need — perfect for a busy day.
What customer behavior most frustrates you?
What annoys me most is when customers deconstruct a well-prepared dish that has a perfect balance of flavors. Each element is carefully crafted to complement the others, so altering it can disrupt the harmony and intention behind the dish.
What’s your favorite dish to cook?
Braised short ribs in peanut sauce, a dish my mom calls Kare Kare. Braising the short ribs is a complex and time-intensive process, but the result is incredibly rewarding. There’s a deep sense of pride and satisfaction when you achieve perfectly tender meat paired with a rich, creamy peanut sauce. It’s a dish that carries a lot of sentimental value for me.
What’s the most difficult dish for you to get right?
From the Salvaje menu, the most challenging dish is the Salvaje steak. There are two crucial components to manage — the steak and the sauce. Timing is everything. If the timing is off, the steak can easily become overcooked, and the sauce can split and turn oily. Once that happens, there’s no way to fix it — you have to start over from scratch. It requires precision and focus to ensure it’s served perfectly every time.
What are you like in the kitchen? Are you a disciplinarian? Or are you more laid back?
I’m a disciplinarian, but in a calm and constructive way. I see myself as a teacher, focusing on guiding and correcting where needed. If I ever raise my voice, it’s only because something has gone seriously wrong — but I work hard to ensure it doesn’t come to that.
Chef Dexter’s avocado ceviche recipe
Avocado ceviche recipe. (Supplied)
Char-grilled avocado with amarillo ponzu, fried corn, chili, mango, cucumber and onion
Procedure:
Cut the avocado into quarters, grill it to get smoky flavor, put on a plate and drizzle with amarillo ponzu, add the rest of the vegetables randomly, finish with salt and olive oil.
INGREDIENTS:
Amarillo ponzu
8g yellow hot pepper paste; 10g ponzu; 5g yellow capsicum; 6ml olive oil; salt to taste; lemon juice to taste
Procedure:
Roast the yellow capsicum, allow to cool then remove the seeds. In a food processor, mix all the ingredients apart from the olive oil until you get a paste. Slowly add the olive oil until emulsified. Season with salt and lemon.
Al-Wadi and Al-Jabal: embracing Ramadan’s cherished traditions
Villagers, with unwavering devotion, pass down their customs, fostering a strong sense of community and shared experience
Kitchens come alive with the aromas of local dishes — recipes passed down through generations — prepared with fresh ingredients from their own farms
Updated 06 March 2025
Arab News
RIYADH: Al-Wadi and Al-Jabal village in the Taif governorate in the western part of Saudi Arabia exemplifies the enduring power of cherished traditions during the holy month of Ramadan.
The villagers, with unwavering devotion, pass down their customs, fostering a strong sense of community and shared experience.
Throughout the holy month, the village displays a rich tapestry of noble practices, interwoven with the villagers’ daily agricultural work.
At dawn they tend to their fields, harvesting fruit and flowers, maintaining water channels for their ancient trees and livestock, and completing essential tasks such as wall construction and material transport.
Families in Al-Wadi and Al-Jabal village observe Ramadan traditions by thoroughly cleaning their homes, encouraging children to fast, and celebrating the first day with gifts.
Their kitchens come alive with the aromas of local dishes — recipes passed down through generations — prepared with fresh ingredients from their own farms.
Speaking to the Saudi Press Agency, farmer Khalaf Al-Nemri explained how fasting provides a sense of focus for daily tasks.
“My father and I continue the cultural practices passed down from our ancestors, including the tradition of sharing iftar in our rural community,” Al-Nemri said.
“Our village traditions emphasize love and unity with family and friends after Isha and Taraweeh prayers, often held in traditional Ramadan tents,” Al-Nemri added.
“These enduring bonds strengthen solidarity, family unity and neighborly ties, positively influencing children’s behavior during Ramadan.”
