BATNA, Algeria: By donating one of her kidneys, Nawel gave her husband Boubaker Ziani a new lease on life after he had undergone 16 years of dialysis.
But in Algeria and across the entire Maghreb in North Africa, many people continue to suffer or die because of the lack of donors.
Part of the problem lies with laws restricting the harvesting of human organs, coupled with cultural or religious reticence, despite Muslim theologians’ approval of organ donations.
Ziani’s wife offered him a kidney after she saw that he had become too weak to play with or even to hold his children.
He had long rejected her willingness to help, but in the end as no other donor was available, he finally relented.
He had the operation at one of Algeria’s two main centers for kidney transplants, the University Hospital in Batna, 435 kilometers (270 miles) east of Algiers.
“I’m like a newborn,” Ziani told AFP, tears in his eyes.
In a consultation room, 47-year-old Abderahmane said he hoped an end to 24 years of dialysis was in sight thanks to a kidney from his mother.
“Dialysis has dominated my life. I want to take a break from this machine and live,” he said.
He suffers from a hereditary condition that also affects two of his brothers. Lacking access to transplants, one of them has died and the other has now been on dialysis for two years.
More than 22,000 people in Algeria suffer from renal conditions and are forced to undergo dialysis, according to the ministry of health. A third are waiting for a transplant.
Many others require liver donations, which can also be offered by live donors.
But under Algerian law, a living person can donate an organ only to a parent, child, sibling or spouse.
In the absence of a national database, the overall number of people awaiting transplants in Algeria is unknown.
Many patients are critically ill as they wait for organs such as a heart which can only be taken from deceased donors.
But the law says organs may only be removed from a dead person if their family agrees.
The overwhelming majority refuse, for lack of information, fear of violating religious laws or mistrust of doctors.
Some also suspect that transplants benefit only the privileged.
“Some families had never heard of donations from corpses before the death of a relative,” said Dr. Ahmed Bougroura, head of the Batna hospital’s kidney health department and coordinator of the transplant team.
Theologian Kamel Chekkat, a member of Algeria’s association of Islamic scholars, stressed that the practice was not religiously outlawed.
“From a religious point of view, there is nothing to oppose organ donation and the taking of organs from corpses,” he said.
He and other Muslim theologians have argued that organ donation after death is “ongoing charity” — a pious act in Islam that outlives the person who performs it.
The gift of an organ fulfils “one of the major objectives of Islamic law, which is the preservation of life,” Chekkat said.
As for the recipient, “whatever the religion of the patient... the law of God instructs us to preserve his life.”
In 2015, just two patients in Algeria — which has a population of more than 40 million — received donor kidneys, according to the Global Observatory on Donation and Transplantation (GODT).
The figures for Morocco and Tunisia were only marginally better, with fewer than 10 patients in each country receiving kidneys from the deceased.
“Organ donation... is struggling to gain a foothold in Morocco, even though there are no prohibitions: not medical, legal or religious,” Moroccan organ registrar Said Sabri told AFP.
Dr. Rafika Bardi, head of the Tunisian Center for the Promotion of Organ Transplantation, said that “as in all the countries of the Maghreb... organ donations by the deceased are minimal.”
She said the region lacked a “culture of donating organs” and that many people confuse organ donation with organ trafficking.
Algeria is considering changing the law to allow citizens to indicate in writing that they accept to have their organs removed in the event of their death, overriding refusals by their families.
However, specialists say that is not enough.
Campaigners in Algeria and Tunisia want to create registers of people who refuse to have their organs taken after their death — and anyone not on the list would be considered a potential donor by default.
Farid Sekouf, 41, who is finally preparing to receive his wife’s kidney after six years on dialysis, believes the public needs more information on the issue.
“When it comes to going to vote, the state does all it can so that even a person in a tent in the Sahara is informed,” he said.
In Algeria, taboos and law deter organ donors
In Algeria, taboos and law deter organ donors
Where We Are Going Today: ‘Ashbiz’ Uzbek cuisine in Riyadh
- Ashbiz is a pocket-friendly option for anyone who enjoys that home-cooked feel to their food
Ashbiz is a great spot for Uzbek cuisine, offering a rich and flavorful array of foods that combines influences from Central Asia and the Middle East.
The menu is small but full of dishes that burst with flavor, including a favorite of mine, chicken bukhari, which originated in the ancient city of Bukhara.
Bukhari, which can be made with beef, lamb or chicken, is served hot and packs a punch with its aromatic spices like cumin, cardamom and cinnamon.
Noodles are a key feature of Uzbek cuisine and the hand-pulled variety created at Ashbiz are key to its lag’mon: a delicious dish that combines beef or lamb with vegetables in a hearty broth.
Another favorite is the samsa, a tasty bun stuffed with spiced meat and vegetables, which resemble the samosa, but instead of being fried is baked in the oven.
The menu also includes manto — a popular handmade steamed dumpling stuffed with a choice of pumpkin or meat and a unique blend of spices — and shish barak soup which has small dumplings.
Ashbiz is a pocket-friendly option for anyone who enjoys that home-cooked feel to their food.
The restaurant has outlets in Riyadh’s Taawun district and the Mohammadiya district of Jeddah.
Black limes: a unique staple of Middle Eastern and North African cuisine
- Dried citrus adds zesty kick to dishes
- Originated as a way to preserve fruit in hot climes
RIYADH: Anyone who has not yet dived into the world of black limes is in for a treat. Known in English as dried limes or black lemons, these intriguing ingredients are referred to as noomi basra in Iraq, limoo amani in Iran, and loomi in Saudi Arabia and Oman.
They are a must-have for elevating culinary creations and have graced dishes across the Middle East and North Africa for more than 1,000 years. It’s about time they were brought into every kitchen.
So, what exactly are black limes? Think of them as the sophisticated cousins of fresh limes. They undergo a transformation process: first, they are packed in salt, and then they bask in the sun until they turn a striking black.
The result is a hard, dried fruit that delivers a remarkable burst of flavor.
When it comes to taste, black limes pack a powerful punch. The flavor is a harmonious blend of sour and slightly sweet, rounded out by a touch of bitterness.
“It was a game-changer to realize that (adding black lime) isn’t just about adding tanginess to a dish — it’s a full-on spice with a smoky aroma and earthy notes that bring out so much flavor,” Shadia Al-Bayat — a home cook from Qatif — told Arab News.
“Beyond that, it’s packed with nostalgia, calling to mind traditional Gulf dishes like seafood, grilled meats, and hearty stews. It’s also the key to the signature hot ‘loomi’ tea, a staple at traditional gatherings and celebrations,” Al-Bayat added.
FASTFACTS
• Black limes are packed in salt and then they bask in the sun until they turn a striking black.
• They add a zesty kick to Saudi dishes; they originated as a way to preserve fruit in hot climate.
This unique profile makes them perfect for enhancing stews, tagines and a variety of other dishes. A black lime added to a cooking pot will instantly elevate any meal.
Cooks can get creative with black limes. They can be used whole or crushed into powder, allowing for versatility.
Imagine a flavorful tagine or a warming soup that gets a delightful kick from a black lime. If preferred, the lime can be removed before serving, but leaving it in adds an appealing touch.
For something refreshing, blend black limes into limonana, a delightful drink that combines lemon and mint, perfect for quenching thirst.
And for something soothing, consider brewing some dried lime tea — a comforting drink that can settle the stomach and provide a sense of warmth.
They also make excellent additions to marinades for meats and fish, giving dishes a fantastic zest.
In Saudi cuisine, loomi is a prized ingredient that adds a distinctive tangy flavor to traditional dishes.
In kabsa, a popular rice dish, black lime is added whole or ground to add acidity and elevate the dish’s depth.
Black limes have a history that dates back centuries. They are believed to have originated in the Middle East and North Africa, where they were a valued ingredient in ancient cooking.
Historically, they were prized not just for their flavor, but also for their ability to preserve food in the warm climate. Over time, dried limes became a staple in various cuisines, with each culture adding its own flair to their use.
Today, they are recognized for their versatility and are celebrated in dishes in many cultures.
Beyond their culinary charm, black limes come with health benefits, too. Packed with vitamin C, calcium and potassium, they are a nutritious addition to any diet.
Black limes are a cultural staple. While they share ties with fresh limes, black limes have a distinct personality, bringing an intriguing bitterness and complexity to dishes.
They can even be spotted in spice blends like baharat, because a little extra flavor never hurt anyone.
Black limes are a unique and flavorful ingredient that can bring depth to cooking and are worth adding to any culinary repertoire to impress the taste buds.
Where We Are Going Today: ‘Yum-A-Sama’ – a sushi spot in Riyadh
- Pricing is reasonable, making it an attractive option for regular orders
Yum-A-Sama has quickly established itself as one of the top sushi spots in Riyadh, operating as a cloud kitchen that consistently delivers fresh treats.
The raw salmon is incredibly delicious, and the tuna is equally impressive. A must-try item on the menu is the torch salmon nigiri. Each dish showcases the freshness of the ingredients, making it a delight for sushi lovers.
In addition to sushi, Yum-A-Sama offers a variety of salad bowls that are generously portioned. Options include crab salad, chicken salad, and a veggie salad bowl for those seeking vegetarian choices. This variety ensures that there’s something for everyone, whether you’re in the mood for sushi or a refreshing salad.
Pricing is reasonable, making it an attractive option for regular orders. I find myself ordering from them twice a week because the quality remains consistent, and the food is always fresh. This reliability is a significant factor in why many customers keep returning.
Yum-A-Sama also features some unique signature dishes that are worth exploring.
Items like the spicy mango sushi, sunset salmon, special crab, samurai fry, and pink tara are just a few of the creative offerings that set this restaurant apart from others in the area.
For convenience, Yum-A-Sama can be easily ordered through popular delivery apps, allowing customers to enjoy their favorite dishes without hassle.
Overall, the combination of quality, variety, and reasonable pricing makes this outlet a go-to choice for those craving delicious sushi in Riyadh.
Where We Are Going Today: ‘Enabah’ restaurant
There is a certain art to mastering hospitality and creating memories, which requires attention to detail and providing your guests with the perfect array of food to swoon over.
Enabah restaurant in Riyadh specializes in appetizer boxes of authentic Mediterranean food, making it an ideal choice for any type of gathering.
The boxes are offered in small, medium and large options with a variety of starters including grape leaves, stuffed cabbage, onions and kibbeh.
There are also classic and spicy grape leaves, the perfect savory dish. Often, grape leaves are a little too sour or acidic, prone to causing discomfort, but Enabah has perfected the balance of salty and tangy.
A particular attraction on the menu is cheddar jalapeno kibbeh and meat kibbeh, the national dish of Syria and Lebanon. Kibbeh is usually prepared as a combination of bulgur cracked wheat, onions, and minced meat which could be beef, goat, lamb or camel.
At Enabah they have their own twist with a vegetarian option. This is a cheddar jalapeno, which is crispy on the outside and creamy on the inside.
Their stuffed cabbage is a mixture of beef, rice and spices — a perfect lighter option for those who do not prefer fried foods.
To get more bang for your buck, bigger boxes are recommended, as the smaller ones perhaps have too little food. For SR165 ($43), you can get the Large Mixed Box, with the option of four to eight appetizers.
You can cleanse your palette with one of Enabah’s fresh juices and creamy smoothies. The menu has lemon mint, pomegranate and orange juices, cocktail smoothies, and Awar Qalb, a mix of milk, strawberry, banana and mango.
Enabah is available to order through delivery applications including The Chefz and HungerStation.
Where We Are Going Today: ‘Home Bakery’ in Riyadh
- For a sweeter breakfast, the restaurant offers a variety of French toasts, but you can’t go wrong with the creme brulee French toast
Located on Anas bin Malik road in the north of Riyadh, Home Bakery is one of the city’s most beloved breakfast spots with a constant crowd bustling through the bakery.
What started as a popular home-style bakery in the UAE has expanded to Saudi Arabia with 10 cafes open in Abu Dhabi, Dubai and most recently Riyadh.
Home Bakery offers an array of freshly baked goods, including breads, cookies, croissants, and cakes, and is also renowned for its breakfast selections.
We’ve visited this cafe multiple times and sampled various menu items. From desserts like the zaffron or pistachio cake to savory dishes such as eggs Benedict and avocado toast — we highly recommend trying it all.
For a sweeter breakfast, the restaurant offers a variety of French toasts, but you can’t go wrong with the creme brulee French toast. It might sound overly sweet, but it was well-balanced.
For drinks, we tried the Earl Grey tea, green tea, and a few of their coffee options, such as the cappuccino and latte. The coffee was quite standard, and other places in Riyadh offer stronger and more refined blends. We wouldn’t recommend the matcha, which came in a plastic cup that didn’t reflect the cafe’s aesthetic and tasted overwhelmingly of milk.
The tea service was exceptional. Instead of merely serving a mug of hot water and a tea bag like other restaurants, staff presented us with tea in a glass kettle, warmed over a candle, along with a tray of sweeteners. They also provided a tea timer, explaining that the steeping process takes five minutes for proper brewing.
Regarding the experience, the bakery is very elegant and offers a quiet atmosphere — perfect for work meetings, intimate family breakfasts, or simply enjoying a book over a cup of coffee.
In the winter, the restaurant expands to offer outdoor seating with a variety of sofas and chairs.
In Riyadh, one of the most common concerns is parking space, but the plaza offers free parking, underground parking, and valet service.
In terms of pricing, most items are standard; however, some customers might hesitate to pay SR30 ($8) for a single croissant or SR95 for a slice of tiramisu.
Aside from a few items, most prices are reasonable, ranging from SR10 for a cookie to SR78 for granola pancakes.
