LONDON: Saudi scientists have found gene fragments of the deadly Middle East Respiratory Syndrome (MERS) virus in air from a barn housing an infected camel and say this suggests the disease may be transmitted through the air.
MERS, a serious respiratory illness caused by a virus known as a coronavirus (CoV), has infected at least 850 people since it first emerged two years ago and killed at least 327 of them, according to latest figures from the European Centre for Disease Prevention and Control (ECDC).
The vast majority of human cases have been in Saudi Arabia, but isolated MERS cases have been reported across Europe and in Asia and the US in people linked who have recently travelled in the Middle East.
Scientists are not sure of the origin of the virus, but several studies have linked it to camels and some experts think it is being passed to humans through close physical contact or through the consumption of camel meat or camel milk.
However, in this latest study, published in the online journal of the American Society for Microbiology mBio, scientists said the detection of the virus in air samples was concerning and needed to be followed up.
"The clear message here is that detection of airborne MERS-CoV molecules, which were 100 percent identical with the viral genomic sequence detected from a camel actively shedding the virus in the same barn on the same day, warrants further investigations and measures to prevent possible airborne transmission of this deadly virus," said Esam Azhar, an associate professor of medical virology at King Abdulaziz University in Jeddah who led the study.
Viruses that spread through air — such as flu viruses for example — are far more likely to spread swiftly and widely in human populations than those that can only move from an animal to a person, or from person to person, via direct contact.
For their research, Azhar's team collected three air samples on three consecutive days from a camel barn near Jeddah owned by a 43-year-old male MERS patient who later died from the disease.
Four of the man's nine camels had shown signs of nasal discharge the week before the patient became ill, and he had applied a topical medicine in the nose of one of the sick camels a week before experiencing symptoms.
Using a laboratory technique called reverse transcription polymerase chain reaction (RT-PCR) to detect levels of particular genes, the scientists found that the first air sample, collected on Nov. 7, 2013, contained genetic fragments of the MERS virus.
This was the same day that one of the patient's camels tested positive for the disease, they explained in a report of their work.
The other samples did not test positive for the MERS virus - suggesting short or intermittent shedding of the virus into the air surrounding the camels, Azhar said.
Further tests of the first air sample confirmed the presence of MERS genetic sequences and showed that the fragments were identical to fragments detected in the camel and its sick owner.
"This study also underscores the importance of obtaining a detailed clinical history with particular emphasis on any animal exposure for any MERS case, especially because recent reports suggest higher risk of (MERS) infections among people working with camels," Azhar said.
The World Health Organisation and the Saudi Health Ministry have advised camel farm and slaughterhouse workers to take precautions against MERS by ensuring good hygiene, including frequent hand washing after touching animals, facial protection where feasible, and wearing of protective clothing.
MERS virus detected in air samples from Saudi camel barn
MERS virus detected in air samples from Saudi camel barn
Recipes for success: Chef Jonas Plangger at Myra Jeddah offers advice and a fruit madeleine recipe
DUBAI: When German pastry chef Jonas Plangger first accepted the offer of a job in Saudi Arabia from Amro Bagedo, founder and CEO of Kraiv, three years ago (a job that has since involved overseeing the launch of the pattiserie and “all-day dining concept” Myra Jeddah, where he is the executive pastry chef), it nearly ended his marriage.
Plangger, no stranger to travelling abroad for work, took the job, he says, because his “gut feeling” once presented with the challenge made him say yes. Before he checked with his wife, who wasn’t especially impressed at not being consulted.
Fortunately, the move has paid off personally and professionally for Plangger and his family, who have now settled happily into life in the Kingdom.
And Myra, he says, is thriving. “Breakfast trade is extremely strong. The lunch trade is extremely strong. And then the evening trade is where the most people eat cake,” he tells Arab News. “So we have a very strong customer base throughout the whole day.”
It’s a customer base he describes as a tough crowd.
“The Saudi customer is very, very challenging,” Plangger says. “Wants everything, wants it now, is very picky… but once convinced is the most loyal customer you can experience.
“We’re ready to transfer the brand to Riyadh. That’s the next step. I’m really looking forward to this. The company is growing. It’s really exciting times. My staff, they’ve all been with me from the beginning. I’m really proud of them. They’re really, really strong pastry chefs. We are proud of what we’re doing. If you compare what else is on the market, I think we can put our chests out a bit.”
What’s your top tip for amateurs?
The secret to all cooking — at home, in a professional kitchen, wherever — is to plan ahead. Take a piece of paper, 1, 2, 3, 4, 5, and follow those steps. What (inexperienced) chefs do, what I did myself… You want to do everything right now, everything all together. But that doesn’t work. The to-do list is crucial. Work clean and organized, have an idea of what you’re doing. Plan it through. Is the oven ready? Do I have my bowls? Do I have my sieve? Do I have my ingredients? Because when you suddenly need the flour, and it’s in a cupboard somewhere, and you need to call your mom, it ends in disaster.
What one ingredient can improve any dish?
For me, vanilla bean. I think it’s the turbo for every dessert, it gives everything an elegant touch — a bit of luxury. I’m obsessed with it. It’s an expensive ingredient, but it just adds another layer of flavor to everything,
And what’s the most underrated ingredient?
Probably cinnamon. Everyone knows you’ll have it in an apple crumble or a cinnamon roll or whatever, but, especially in the Middle East, cinnamon is used for so many different things. Even in pastry, or just a normal vanilla sponge, you add half a gram of cinnamon and it just lifts the whole thing up, without tasting of cinnamon. It’s very nice and very, very underrated.
When you go out to eat do you find yourself critiquing the food? Or are you able to switch off your ‘chef brain?’
No, I can’t. I’m really pleased if I like something on a personal and a professional level, it makes me very happy. But of course I start nitpicking. It’s normal. But it goes both ways. Yes, (chefs are) more critical, but if I find someone who puts effort in and the service is good and the food is good and the whole experience is good then I love praising people.
And what’s the most common issue that you find in other restaurants?
Lack of seasoning. I can forgive a lot, you know? Like it might be a busy restaurant… so service (might suffer). Maybe it’s not to your personal liking. But if the food is bland, that’s just a lack of care. Because it means the chef didn’t taste his food.
What’s your favorite cuisine?
Italian. It’s the simplicity of it. Simplicity and flavor. I absolutely love pasta. I was in Italy recently and it’s a different game. It’s, like, four, five, six ingredients. I love it.
What’s your favorite dish to cook?
Black Forest gateaux. I’m from the Black Forest. We take that very, very seriously. It’s a joy to make. It’s where I come from. It’s my identity. That’s why I really enjoy doing it.
I’d imagine that’s quite a lot of pressure the first time you make one?
To be fair, at the bakery where I was an apprentice, we made like, 80 a day. I really learned it from scratch in the Black Forest.
What customer behavior most frustrates you?
When someone seasons the food without trying it. Yeah, I can’t deal. I think it’s very rude. It disrespects the chef. At least try it.
What’s the most difficult dish for you to perfect?
From a chef’s point of view, the most difficult is anything that is very clean and very neat, and you don’t have a lot of flavors going on. You have nowhere to hide. Obviously, pastry chefs are very good at hiding (things) by chocolate. I think sushi is one of the most difficult to get right, because you have rice and you have fish. That’s it. If the rice is not spot on, or the fish is not spot on, or the technique is not spot on… see you later. In the pastry world, I think that goes more for baking, like, a croissant, say. You make a simple mistake there, in the lamination or in the proving… People don’t understand how much effort goes into a single croissant.
In the kitchen, what are you like as a leader?
Firm but fair. I’m very passionate. Extremely passionate. Things get a bit wild. But I love to lead. I love to teach to let people grow. Discipline is crucial. I have a big Michelin background, and without discipline… don’t even start. My team is from all parts of the world, but we all have one common path to guide us; that’s the discipline.
Chef Jonas’ fruit madeleines
WARNING: You’ll need a madeleine baking pan (pan with small shell-shaped molds) and a piping bag.
INGREDIENTS
For the madeleine batter:
3 eggs; 10g honey; 100g sugar; 5g baking powder; 120g all-purpose flour; 1g salt; 2g vanilla essence; 110g melted butter
For the fruit mixture (all fruits should be dry): 50g dates; 50g apricots; 50g cherry; 50g mango; 50g raisins; 1 vanilla stick; zest of 1 orange; 3g cinnamon; 300g stock syrup
INSTRUCTIONS:
1. Mix the eggs, honey and sugar in a bowl or processor for 3 minutes. Set aside.
2. Sieve together the baking powder, all-purpose flour and salt and fold under.
3. Add melted butter and vanilla essence.
4. Combine both mixtures together and mix until it becomes firm.
5. Refrigerate for at least 2 hours, but ideally for 12 hours.
6. In a separate bowl, put all the ingredients for the fruit mixture, including the syrup, and allow to soak for at least 2 hours, but ideally for 12 hours.
7. Combine the batter with the fruit mixture, put in a piping bag. Line your madeleine molds with grease and flour. Pipe the mix into the molds.
8. Bake in a pre-heated oven at 165 C for 11-13 minutes.
Where We Are Going Today: Maritime
Where We Are Going Today: Maritime
Afshan Aziz
Located in the Jeddah Edition hotel at Kurnaysh road, Maritime delivers an unparalleled dining experience, blending French finesse with Asian culinary traditions.
The restaurant’s design features contemporary sophistication, with stylish tables and seating that enhance the overall aesthetic.
Guests are welcomed into a sleek, inviting space where an open-show kitchen serves as the focal point, allowing diners to witness the artistry behind each dish.
Maritime’s menu is a celebration of culinary creativity, showcasing an inspired fusion of flavors. Chef Cedric Vongerichten, celebrated by Zagat as one of the top 30 chefs under 30, has meticulously crafted the menu, skillfully blending locally sourced ingredients with global influences to create a distinctive selection of dishes that delight the palate.
The lunch menu offers an array of vibrant salads, comforting starters and hearty entrees, tailored for a midday feast. Highlights include the zesty avocado salad with quail eggs and peanut relish, the delicate salmon sashimi with turmeric dressing, and the savory mie goreng, a stir-fried noodle dish enriched with prawns and bean sprouts. For those seeking comforting bites, the corn fritters, paired with sambal oelek and kecap manis, deliver a satisfying mix of sweet and spicy flavors.
Dinner elevates the experience with an expanded and more refined menu, showcasing small plates and entrees. To begin your meal, the monkey bread is served warm and fresh, accompanied by salted butter — a comforting and flavorful start that sets the tone for the dining experience. The shrimp dumplings draped in velvety lemongrass beurre blanc and topped with caviar are a standout, alongside crispy baby squid paired with galangal emulsion.
Main courses offer an exquisite range, from the flavorful garlic crab rice, accented with tapioca crisps and fresh cilantro, to the juicy half chicken Lombok, served with smashed rosemary potatoes for a perfect balance of spice and comfort. The lamb shank, paired with crunchy okra and a deeply spiced gulai sauce, is another favorite that impresses with its tender texture and bold flavors.
Whether it is lunch or dinner, Maritime’s offerings cater to diverse tastes. While the lunch menu features lighter and quicker fare, the dinner menu adds a layer of indulgence, offering an expanded selection of thoughtfully crafted dishes.
Maritime’s desserts are as indulgent as the savory dishes. The pandan custard with passionfruit and the banana sundae featuring ube ice cream offer the perfect sweet conclusion to a meal.
Complementing the menu is a selection of temperance beverages and innovative drinks. Highlights include the vibrant Saffron Spritz, a blend of clementine, honey, ginger, and saffron, and the creamy yet refreshing Avocado Oasis, combining Lyre’s white cane, avocado, cucumber, chilli honey and black lava salt. The tangy Rujak Bounce delights with pineapple, tamarind, lime, gula jawa and tajin, while the elegant Amaretti Sour pairs Lyre’s amaretti with lime juice, cherry, and orange peel. For a classic touch, the Martini features Conviv bianco, Lyre’s dry London, mementi blue and olive brine, offering something for every palate.
For private gatherings, Maritime offers two elegant dining rooms, providing exclusivity and intimacy for special occasions.
Check @maritimejeddah for more information.
Where We Are Going Today: ‘Nakhat Alshraq’ authentic northern Indian cuisine
- Prices are reasonable, making Nakhat Alshraq an excellent option for those seeking quality Indian food without breaking the bank
Nakhat Alshraq is a haven for those craving authentic northern Indian cuisine, with branches in Riyadh, Dammam, and Alkhobar.
Known for its dedication to fresh ingredients and bold spices, this restaurant has become a favorite for families and food enthusiasts.
The menu boasts a variety of classics like butter chicken for SR59 ($16), chicken tikka masala, and chicken biryani, all expertly prepared and bursting with flavor.
The royal biryani stands out as a signature dish, with its rich blend of basmati rice, fresh vegetables, and perfectly balanced Indian spices.
The Singapore noodles is an Asian fusion option that delivers a unique twist to the dining experience. The dishes are meticulously presented, showcasing attention to detail that elevates the overall meal. The vibrant and cozy ambiance creates a welcoming environment for gatherings, whether casual or celebratory.
Prices are reasonable, making Nakhat Alshraq an excellent option for those seeking quality Indian food without breaking the bank.
Additionally, the restaurant caters to a diverse palate, offering both mild and spicy dishes, ensuring something for everyone.
However, the restaurant’s popularity is both a blessing and a curse. Nakhat Alshraq is frequently crowded, particularly during peak dining hours, which can make securing a table a challenge. For those who plan ahead, this minor inconvenience is outweighed by the consistently excellent food and service.
For more information, check their Instagram @nakhatalshraq.
Where We Are Going Today: Crosto bakery in Dammam
- The Crosto Om Ali provided a warm, creamy, comforting conclusion to the meal
If you’re in Dammam and looking for a flavorful brunch or a light meal, the recently opened bakery Crosto offers a cozy atmosphere and a versatile menu catering to different tastes.
The maple shrimp for SR46 ($12) was the highlight of our visit — perfectly cooked shrimp complemented by a sweet maple glaze. The chicken sliders (SR33) were another favorite — juicy, tasty, and served on fresh buns. The Turkish shakshuka and Crosto avocado are worth trying too.
The Crosto Om Ali provided a warm, creamy, comforting conclusion to the meal.
Crosto’s Turkish Coffee is a must-have for coffee enthusiasts. Its authentic preparation and rich taste paired perfectly with the desserts, enhancing the overall dining experience.
The atmosphere at Crosto is welcoming and casual. However, the service during our visit was a little slow, which might be a concern if you’re in a rush.
With its mix of regional and international flavors, Crosto could be a good choice for your next outing in Dammam.
For more information, check their Instagram @crosto.sa.
Italian and Saudi flavors blend in embassy dinner and cooking competition
- Highlighting similarities between Italian and Saudi cultures that can be sensed in their cuisines, Chiari said: “Both Italy and Saudi Arabia place great importance on hospitality, family, and the tradition of sharing meals
RIYADH: A group of 15 Saudi and Italian chefs created a seven-course dinner titled “Italy meets KSA,” combining both cuisines at Ritz Carlton’s Azzuro Restaurant.
Daniele Chiari, Italian chef and head of Dinner Incredible, the hosts of the event, told Arab News: “Tonight’s event in Riyadh is inspired by the shared love for storytelling and culture through cuisine. As a chef, I see food as a universal language that connects people, and Saudi Arabia’s culinary traditions are incredibly rich and diverse, just like Italy’s.”
The event featured a culinary risotto competition between top Saudi chefs, which was won by Omar AlKhaldi, who received a scholarship fund from ALMA, the School of Italian Culinary Arts.
The event also had a display of fresh mozzarella cheese for tasting, made in the Kingdom by Sana cheese company, which specializes in Italian cheeses.
“This evening, we aim to create a bridge between these two cultures, highlighting how local Saudi ingredients and techniques can harmonize beautifully with Italian culinary artistry,” Chiari said.
The evening concluded with a seven-course tasting dinner highlighting Italian and Saudi flavors. The menu included a pumpkin tart, cream of beans soup with shredded camel meat, a Red Sea grouper served with truffle, and a Saudi-coffee twist on the famous tiramisu.
Highlighting similarities between Italian and Saudi cultures that can be sensed in their cuisines, Chiari said: “Both Italy and Saudi Arabia place great importance on hospitality, family, and the tradition of sharing meals. In terms of food, there’s a deep respect for natural, high-quality ingredients in both cuisines. Just as Italians value simplicity and the authentic taste of their produce, Saudis take pride in the purity and flavor of their spices, grains, and meats.”
Chiari spoke about the ability of food to cross international borders and connect communities.
“Food is one of the most powerful ways to build connections and foster understanding between cultures. It transcends language, politics, and borders, allowing people to experience something deeply personal yet universally relatable. By crossing international borders through food, we’re not just sharing recipes — we’re sharing history, values, and creativity.”
The competition was organized by the Italian Embassy in Riyadh, the Italian Trade Agency, and ALMA, the School of Italian Culinary Arts, in collaboration with Sitaf and the Royal Protocol.
