Singer Emel Mathlouthi on why she’s known as ‘voice of the Tunisian revolution’

Updated 06 July 2018
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Singer Emel Mathlouthi on why she’s known as ‘voice of the Tunisian revolution’

LONDON: Emel Mathlouthi no longer wants to be categorized as “the voice of the Tunisian revolution.” For now she’s done with looking back on the early days of the uprising, when her song “Kelmti Horra” went viral.
The track, whose title means “My Word is Free,” includes the lines “I am free and my word is free ... I am the soul of those who do not forget / I am the voice of those who do not die.”
It became an anthem for the protests sweeping through streets in cities across the country before they spilled out across the region, marking the birth of the Arab Spring.
“That was all a long time ago,” said Mathlouthi, who grew up in a Tunis suburb, but left in 2008 to pursue a musical career away from the oppressive regime of President Zine El Abidine Ben Ali after the government banned her music from Tunisian airwaves.
Having discovered her voice at 15, Mathlouthi had been producing steadily more subversive material, expressing her frustration through songs such as “Dhalem” (“Tyrant”), and performing in public, despite the risks. “It made me feel really powerful,” she recalls.

 


Now living in New York with her husband and daughter, and Paris prior to that, she has attracted steadily larger crowds and been described as the “Fayrouz of her generation.” She performed before global audiences at the Nobel Peace Prize ceremony
in 2015, an experience that she is quite rightly “proud of.”
But more interesting to Mathlouthi, who speaks with refreshing frankness and refuses to be drawn into discussions on chapters of her career that she considers complete, is the journey ahead.
“I don’t want to only be defined as someone associated with the revolution,” she told Arab News in a telephone interview ahead of the Liverpool Arab Arts Festival in the UK this month, where she is one of the headline acts.
“I want to create music that’s on the frontline, not only of what it’s standing for, but also the quality of what people are listening to,” she said.
Her voice, searing, haunting and agonizingly beautiful, captures the suffering and devastation that her country has seen since Tunisian vegetable vendor Mohamed Bouazizi set himself alight in front of a government building in December 2010. A series of uprisings followed across the region, the effects of which continue to be felt across the Middle East and North Africa.

But while Mathlouthi’s Arabic lyrics “speak for themselves,” it doesn’t matter, she says, whether or not her audiences grasp the meaning of the words.
“For me that’s not the most important thing in art and music. Sometimes it’s even better if you don’t understand the lyrics.” That way, she said, the music can “transport you.”
With the literal meaning of the song subsumed, the experience of the music is “deeper” and “more honest,” a way “to let yourself be taken by the music and the power in it,” she explained.
Her upcoming album, however, will be recorded in English, the language she started singing in as a teenager while listening to the likes of American folk singer Joan Baez and doing covers of grunge rock group Nirvana and heavy metal band Metallica. It was music that channeled the rebellious spirit she inherited from her father, who antagonized the regime with his union activism.
“It was the language I first sang in and I felt like I needed to connect with that part of myself,” she told Arab News.
Writing her latest album, she is immersing herself in the poetry of T.S.Eliot, Rainer Maria Rilke and John Ashbury, delving into “the most beautiful art form that exists” to seek inspiration for new songs exploring the theme of empathy.
Reading was an important part of family life for Mathlouthi, who remembers getting her first library membership aged nine, instilling the early fascination with words that inspire her evocative lyrics today. “I always like things when their poetry resonates in me,” she said.
The enveloping intensity of her sound, which combines the rock, psychedelic-folk influences of her youth with experimental, cinematic and electronic beats, fusing elements of traditional North African music with contemporary Western trip-hop, has entranced audiences in the Middle East, Europe and the US.
After watching her at the Nobel Peace Prize ceremony and concert in 2015, American television presenter Jay Leno, the event’s host, said that she was the first Arabic-language singer to catch his attention.
On stage, the English words lit up across the wall as she sang, backed by a full orchestra and choir before a captivated crowd waving illuminated smartphones in time to her soaring vocals.
“A very important moment was happening for the audience and for myself,” she recalled.
“Being there as someone who’s coming from a different background than the usual performers made it a very special experience.”
Mathlouthi, who is in her 30s, doesn’t situate her sound within the traditions of Tunisian music. Instead, it represents “a new path for music that’s coming from the Arab region,” drawing on the many resources that have influenced her over the years.
Speaking to Arab News, she described the breadth and variety of music from the region, something she hopes her upcoming performance in Liverpool will encourage Western audiences to appreciate.
“I just hope that everyone will follow me through the different voyages during the concert … and let themselves be open to new experiences and discovery without building certain expectations,” she said.
Other popular performers in the 20th-anniversary line-up for the festival, which showcases Arab arts and culture in the northern English city, include Arab electronic hip-hop group 47SOUL and trailblazing duo from the occupied Golan Heights, TootArd.
A performance of “The Shroud Maker,” a satire by Palestinian writer and director Ahmed Masoud, a piece inspired by Liverpudlian-Yemeni poet Amina Atiq and works by Syrian artist Mohammed Amari, are among the other highlights at the event, which celebrates Liverpool’s diverse Arab community.
Mathlouthi’s set will include some of her favorites from her latest album “Ensen” (“Human”). The album was recorded in seven different countries, an expression of the collaborative spirit Mathlouthi brings to her music.
“I don’t think you can record an album in one single place,” she said, adding that her ideal environment to record is anywhere that’s in nature. “There’s no one specific place but I need the quiet. I need to be secluded to be able to reach inside myself.”


Ronnie O’Sullivan, Laila Rouass tie the knot

Updated 27 June 2025
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Ronnie O’Sullivan, Laila Rouass tie the knot

DUBAI: British snooker champion Ronnie O’Sullivan and British actress Laila Rouass announced on Friday that they have tied the knot, 10 months after ending their on-off relationship.

The couple, who have been together for 13 years and have separated several times, were married in an intimate ceremony in London.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Laila Rouass (@lailarouass)

Rouass, who is of Moroccan and Indian heritage, shared the news on Instagram, writing: “The Palestinians have taught me so much, most importantly to honor human connection, make love your motivator and to keep refreshing it. So after almost a year break … this was one way of pressing the refresh button.” 

She also revealed that the ceremony took place on Cable Street in Shadwell, the London neighborhood where she was born and which she described as holding deep personal and historical significance.

According to The Sun, the pair are now planning to relocate to Dubai for a fresh start.


Recipes for Success: Chef Eric Vidal talks patience, pasta, perfectionism 

Updated 27 June 2025
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Recipes for Success: Chef Eric Vidal talks patience, pasta, perfectionism 

DUBAI: Running six restaurants, a bar and a beach club might sound like a logistical nightmare, but for French chef Eric Vidal, it is just another day at Delano Dubai.  

As executive chef of the new luxury destination, Vidal oversees everything from in-room dining to curated tasting menus across venues including Blue Door, Gohan, Tutto Passa, and La Cantine Beach. 

Here, Vidal offers advice and a recipe for grilled seabass. 

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

I was absolutely determined to make every single element perfect, down to the tiniest garnish. If a microgreen was not angled just right or a sauce swirl looked a little off, I would start over. That obsessive attention to detail came from a genuine love for the craft, but it also meant I was constantly behind. During training, I was almost always the last to plate and serve. While others were already wiping down their stations, I was still fussing over aesthetics that, in hindsight, barely made a difference. 

Looking back, I realize that pursuit of perfection wasn’t the problem, it was the way I went about it. In a professional kitchen, you simply can’t afford to sacrifice speed for polish that only you notice. I have learned that excellence is not about obsessing over every detail, it’s about knowing which ones truly matter. Ultimately, a great plate is one that delights the diner and makes it to the (table) on time. 

Delano Dubai. (Supplied)

What’s your top tip for amateur chefs?  

Enjoy the process. Try not to treat dinner like a high-stakes performance. Take a breath. Cooking should be something that grounds you, not stresses you out. 

It also definitely helps to have a few basics in place, like a solid grasp of simple techniques, equipment that actually works with you (not against you), and good-quality ingredients that you’re excited to use. When you have those essentials sorted, you can approach each meal with a mix of care and curiosity, whether you’re following a recipe or freestyling from the fridge.  

What one ingredient can instantly improve any dish?  

For me, it’s a close call between garlic and good-quality olive oil with a squeeze of fresh lemon. These are not just great ingredients on their own, but they form a trio that can transform even the simplest of dishes into something really special. 

Garlic is one of those essentials I cannot live without. If it is raw and fiery or slow-cooked until soft and sweet, it brings a depth of savory flavor that is hard to beat. It’s the backbone of so many cuisines and adds warmth and complexity that instantly makes a dish feel more complete. 

Good-quality olive oil is so much more than a cooking medium. The right bottle adds real character — fruity, sometimes peppery with a richness and silkiness that gives food a beautifully rounded finish. It also carries a personal significance for me. It brings back memories of the flavors I grew up with. And just a dash of fresh lemon juice can completely change a dish. It cuts through richness, lifting flavors, and adding that bit of brightness that makes everything taste fresher, lighter and more alive. 

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

I try to approach the experience with an open mind rather than picking things apart. If something doesn’t quite suit my palate, I simply make a quiet mental note and I’m probably just not going to order it again. Cooking is a form of expression, and not every dish is meant to please everyone.  

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

It tends to come down to the basics: attention to detail and solid training. It’s often the small things — an under-seasoned sauce, a lukewarm plate, or a misstep in communication between the kitchen and front of house — that can affect the whole experience. Most of these issues are not about talent, they are about consistency, care and making sure everyone on the team is properly supported and well-trained. When those foundations are in place, it really makes all the difference. 

What’s your favorite cuisine to order?  

I have a soft spot for the artistry and surprise of Japanese cuisine, but what I really savor when dining out is the chance to explore new culinary styles — whether it’s the bold flavors of street food, the elegance of fine dining, or the comfort of a cozy local spot. I love that feeling of trying a new flavor or technique for the first time — it keeps things exciting for me.  

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

A simple pasta dish. The combination of garlic sautéed in olive oil with a basic tomato sauce is incredibly quick to prepare and always satisfying. Alternatively, a no-cook option I often rely on is a classic French cheese and salad with crusty bread — minimal effort for a delicious and well-balanced light meal. 

What customer request most annoys you? 

I genuinely don’t find requests a hassle; I see them as an opportunity to really understand individual needs and come up with creative solutions. Flexibility and a bit of patience are crucial in making sure everyone has a great experience. 

What’s your favorite dish to cook? 

Veal cheek blanquette. It requires a few patient hours of simmering, but the process is incredibly rewarding. I really enjoy the mindful attention it demands, from the initial browning to the gentle simmering that fills the kitchen with a comforting aroma. 

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

I find Indian cuisine the hardest. The art of balancing the blend of spices is not easy. It’s not just about knowing which spices to use, but also the quantities and the precise moment to add them during cooking. It is a delicate dance to make sure no single spice dominates the others.  

What are you like as a leader? Are you a disciplinarian? Or are you more laidback? 

My approach is all about empowerment and trust. Of course, a structured and disciplined environment is important to maintain high standards, but I firmly believe that respect and genuine support are far more powerful motivators than fear or intimidation. I aim to create a team where everyone feels proud of what they bring to the table and confident enough to take initiative. They know they’ve got my full support, which gives them the freedom to grow, experiment and really shine in their roles. 

RECIPE 

Chef Eric’s Mediterranean grilled seabass with vierge sauce  

(Supplied)

Ingredients: 

1 whole Mediterranean seabass (1.2 Kg) 

Fleur de sel 

9 gr fennel seeds and herbs (tarragon, dill, thyme, rosemary) 

1 pc of lemon  

20 cl extra virgin olive oil 

Method: 

1. Clean and pat the fish dry (ask supplier for scaling/gutting). 

2. Brush the fish inside and out with olive oil. 

3. Score skin with cross marks on both sides. 

4. Stuff the belly with lemon slices and mixed herbs. 

5. Place the fish on a tray, drizzle with olive oil, herbs and fleur de sel. 

6. Bake it in a preheated oven at 180°C for 15-20 minutes. 

7. Rest the fish, tented with foil, for 5-10 minutes before serving. 

8. Fillets will be easy to remove after resting. 

9. Serve hot with sauce vierge. 

Note: Cooking time varies with fish size.  

Vierge sauce 

Ingredients:    

Tomatoes on vine – 150gr 

Basil leaves – 24gr 

Taggiasche olives – 50gr 

Lemon pulp diced – 50gr 

Olive oil extra virgin – 120grs 

Salt  

Pepper 

Method: 

Score tomato skin with a cross, blanch in boiling water for 20 seconds, deseed and peel. 

Sprinkle tomato petals with salt and drain on paper towel. 

Quarter the taggiasche olives. 

Dice the fresh basil leaves. 

Dice the lemon pulp evenly. 

Dice the salted tomato petals evenly. 

Combine all ingredients in a bowl with salt, pepper and extra virgin olive oil. 

Adjust seasoning. 

Serve at room temperature. 


Saudi artist Mohammad Alfaraj’s ‘Seas Are Sweet, Fish Tears Are Salty’ opens in Dubai 

Updated 26 June 2025
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Saudi artist Mohammad Alfaraj’s ‘Seas Are Sweet, Fish Tears Are Salty’ opens in Dubai 

DHAHRAN: Saudi artist Mohammad Alfaraj, who recently won an Emerging Artists’ Medal at the Art Basel Awards in Switzerland, launches his first institutional solo exhibition this month at Jameel Arts Center in Dubai.  

“Mohammad Alfaraj is part of a new generation of fast-rising artists from the region, deeply attuned to their landscapes, communities and traditions,” Art Jameel’s deputy director and head of exhibitions and programs Nora Razian said in a statement. “His is a practice that is both poetic and critical, and we are incredibly thrilled to host his first institutional solo exhibition, which offers a profound and intimate glimpse into the ways cities, communities and even languages experience change.” 

Saudi artist Mohammad Alfaraj. (Supplied)

“Seas Are Sweet, Fish Tears Are Salty,” which runs until January, consists of multimedia works that often incorporate found objects as well as organic materials indigenous to Alfaraj’s hometown of Al-Ahsa, such as palm fronds and dates.  

Curated by Art Jameel’s Rotana Shaker, the show winds through both the indoor galleries and outdoor courtyards of the center. Themes of environment, community and shared memory emerge — often filtered through humor and tenderness. 

“I’m pretty new to the ‘art world’ but definitely immersed in art itself, whether I choose to be or not,” Alfaraj tells Arab News. “I’m always looking for metaphors and different ways of looking at the world, and trying to piece it together as an enormous complex mosaic that I’m lucky to experience and be part of.” 

The title aptly captures the tone of the exhibition — childlike, poetic and emotionally resonant. 

"What does the water dream of but to burst into flames." (Supplied)

“Imagining, and believing, that what makes the oceans and seas salty is fish’s tears is very childish — and super-empathetic too,” he continues. “To feel and recognize the suffering of the other — whether a human, an animal or any living creature — is absolutely necessary in today’s world, which unfortunately seems to be heading towards more apathy.” 

Alfaraj comes from a family of farmers, and Al-Ahsa — a lush oasis full of palm trees — frequently inspires his work. He often uses nature as both a canvas and a tool, letting organic material shape his artistic language. 

“I’m attracted to a certain material because it matches the concept and the idea of the work; like, to use rice paper to tell stories about the fading rice farming in Al-Ahsa, or making a film about water irrigation while filming it and projecting it at the same angle on water. This way of coupling the medium and concept seems to have a much stronger impact to me — more tactile, engaging and alive,” he says. “Intuition is a wonderful, mysterious compass.” 

For “Seas Are Sweet, Fish Tears Are Salty,” Alfaraj and Shaker sifted through the artist’s archives to try and understand the different ways in which he expressed his work through various mediums.  

“(Alfaraj) is an artist whose practice doesn’t really fit rigid definitions; it’s very fluid, oftentimes using found or natural materials,” Shaker tells Arab News. “It was a fun process to spend time with Mohammad and understand all these different facets of his practice, to pull out prints and drawings from his stacks of papers in his studio in Al-Ahsa, or to go through his hundreds and hundreds of photographs that he’s digitized, as well as to think playfully about what it is that he wants to intervene in within the exhibition space.  

“The experience was a balancing act between finding moments we can create impactful presence within the space, while at the same time allowing for in-situ interventions, which are very much characteristic of Mohammad’s practice,” Shaker continues. 

Several new commissions were also developed specifically for this show. 

“He came (to Dubai from Al-Ahsa) with a suitcase of papers and drawings,” Shaker says. “I found a note amongst his papers where he had scribbled an idea and it was a great opportunity for us to bring this to life.” 

The show offers a contemplative and immersive encounter with a world shaped by memory, landscape and imagination; inviting viewers to take a deep breath, listen deeply, and trace the intricate connections between place, language and time. 

On the exhibition’s opening night, June 25, Alfaraj and Shaker will discuss the show and the real and imagined worlds they evoked within. That will be followed by a 10-minute reflective performance by Alfaraj titled “The Missing Piece.” 

And the artist is hopeful that his show will inspire change in its viewers.  

“To make them feel — to inspire them to be more kind, to be more caring and more sensitive,” he says. “That would be more than I could ever wish for.” 


Review: Toronto Arab Film Festival screens searing ‘Arze’

Updated 24 June 2025
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Review: Toronto Arab Film Festival screens searing ‘Arze’

DUBAI: The Toronto Arab Film Festival, running from June 20- 29, screened the scathing yet poignant Lebanese film “Arze,” directed by Mira Shabib.

The ambitious “Arze” — which means "cedar" in Arabic — follows the story of Arze, a single mother supporting her teenage son and love-struck sister through a homemade pie delivery business. In an effort to improve their lives, she steals and sells her sister’s jewelry to buy a scooter for her son to use for deliveries. But when the scooter is stolen, mother and son embark on a frantic journey across Beirut to recover it.

 

 

On the surface, “Arze” tells a story that resonates deeply with many Lebanese families caught in financial limbo. It explores the emotional toll of such hardship, with questions arising as to whether one should leave the country or give up remnants of a once-comfortable life to survive Lebanon’s shifting socio-economic landscape.

Beneath the family drama lies sharp satire. Even the film’s title that references the cedar tree, a national symbol of Lebanese identity, carries layered meaning. Like the character herself, that identity appears fragmented, constantly lost amid the country’s sectarian divides. This is where the film truly shines: Arze, portrayed with emotional depth by Diamand Abou Abboud, dons various religious symbols and disguises to navigate Beirut’s fractured neighborhoods.

 

 

Shabib excels in exposing the farce of sectarianism, insinuating that Lebanon’s religious divisions are not deeply rooted but socially constructed and performative. Arze’s ability to blend into different communities simply by changing her appearance highlights how fragile and superficial these boundaries truly are.

In this sense, the film excels in its portrayal of a fourth main character: Beirut itself. Through Shabib’s lens, we are taken on a tour of a city so diverse it borders on overwhelming. Yet this diversity, rather than being a source of division, becomes a stage for a pointed critique, one that targets society’s fixation on appearances and its preference for the performative over lived reality.


Michelin Guide to launch first-ever Saudi edition

Updated 27 June 2025
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Michelin Guide to launch first-ever Saudi edition

RIYADH: The Michelin Guide is set to launch in Saudi Arabia, marking a major milestone in the Kingdom’s evolving culinary landscape.

Organized in partnership with the Culinary Arts Commission, a subsidiary of Saudi Arabia’s Ministry of Culture, the “new selection will focus on the bustling cities of Riyadh and Jeddah, while also beginning to explore the diverse regions of the Kingdom, including Khobar, AlUla, and many more,” according to the Michelin Guide. 

Gwendal Poullennec is the international director of the Michelin Guide. (AN/ Huda Bashatah)

Gwendal Poullennec, international director of the Michelin Guide, spoke to Arab News in Riyadh on Tuesday and explained that the ultimate aim is to “(explore), gradually, the regions to unearth all the culinary gems and to make sure that we are letting no stone go unturned.

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“I think you have the heritage, you have the dynamism, you have young talents,” he added of the Kingdom.

According to the organization, Michelin inspectors “are already in the field.” The selection will be made according to the Michelin Guide’s criteria: “The quality of the ingredients, the mastery of cooking techniques, the harmony of flavors, the personality of the cuisine and the consistency both over time and through the menu as a whole,” according to a released statement.

Poullennec spoke to Arab News in Riyadh on Tuesday and explained that the ultimate aim is to “(explore), gradually, the regions to unearth all the culinary gems and to make sure that we are letting no stone go unturned. (AN/ Huda Bashatah)

One Michelin star is awarded to restaurants for “high-quality cooking that is worth a stop,” two stars for “excellent cooking that is worth a detour,” and three stars for “exceptional cuisine that is worth a special journey.”

Alongside the coveted star ratings, the selection also includes the popular Bib Gourmand category, a distinction awarded to restaurants that provide good quality food at a moderate price.

Aside from impacting the country’s F&B scene, Poullennec also touched on the Michelin Guide’s effect on the local economy.

Mayada Badr is the CEO of the Saudi Culinary Arts Commission. (AN/ Huda Bashatah)

“I have to say that, beyond the selection, beyond the stars, there are also a lot of ripple effects throughout the food chain. For example, impacting the products and the farmers (who) will find a demand for local high-quality products in a region,” he said.

The restaurant selection for the inaugural edition will be unveiled toward the end of 2025.

The guide currently operates in Dubai, Abu Dhabi and Qatar.

The guide is organized in partnership with the Culinary Arts Commission, a subsidiary of Saudi Arabia’s Ministry of Culture. (AN/ Huda Bashatah)

The prestigious French guide began as a handy guidebook for Michelin tire customers in France in 1900. It was the brainchild of the Michelin brothers, who sought to “provide motorists traveling through France with all the useful information to supply their automobile, to fix it, where to sleep and eat, and which means exist to communicate, by mail, telegraph or telephone,” according to Christie’s auction house, which put a set of guides under the hammer in 2016.

The first edition saw almost 35,000 copies printed and contained useful information for motorists, including a list of hotels, groceries, bakeries, hardware stores and instructions on how to fix and change tires.

In 1931, ratings featured the current system of three stars for the first time, with the definitions becoming clear and definitive in 1933.

Although production of the guide was suspended during both world wars, the 1939 edition of the guide was reprinted by the US military in 1943, just before the June 6 invasion of Normandy the following year, as it was deemed the most up-to-date map available to the armed forces.

The push eastward is relatively recent, as until 2006, Michelin’s country guides only covered Europe.