RIYADH: Camel racing is among the most famous traditional sports in the Arab world, which even dates back to the pre-Islamic era, when tribes organized the races to show off the strong camels they owned.
The races continued during the subsequent Islamic era, promoting the practicing of equestrian sports and bravery.
Prophet Muhammad’s companions were known for camel racing.
The camels that take part in races are known as “thaluls” in Arabic, or riding camels.
Among the most famous ones are: Thalul Al-Hurra (aka The Free Camel), as well as those from central and northern the Arabian Peninsula, such as Aseela, from the Thalul Al-Hurra breed, and the Omani Thaluls, known for being a graceful, slim and noble type of camels.
And the Sudanese Thaluls, which are known for the strength and patience and adapting to the challenging desert conditions.
The camels are known for their tolerance to thirst and traveling longer distances than horses.
Though camels are slightly slower than horses, some types of camels have traveled distances on speed that exceeds those of horses, as good camels can travel 40 kilometers continuously in one hour.
Good racing camels are known for specific characteristics that distinguish them from other camels, such as light weight, small palms, large chest size, long legs and long tail.
Racing camels undergo a special diet to help them get rid of excess fats, and the most important foods they feed on are dates, milk, honey, dry grass and corn.
Camel racing: An Arabian sport loved by the region’s people
Camel racing: An Arabian sport loved by the region’s people
- Camel racing is among the most famous traditional sports in the Arab world
- The camels that take part in races are known as “Thaluls” in Arabic
Highlights from the winning entries in the Hamdan bin Mohammed bin Rashid Al Maktoum International Photography Award
DUBAI: Here are three highlights from the winning entries in this year’s Hamdan bin Mohammed bin Rashid Al Maktoum International Photography Award.
Youmn Mohammed Almanla
The Saudi photographer claimed second place in the ‘Color’ category of this year’s HIPA awards for this stunning image of horse riders firing rifles against a twilight sky — an example of the ancient Moroccan equestrian art known as ‘tbourida,’ which is included on UNESCO’s list of Intangible Cultural Heritage. It is, Almanla said in his statement, “a breathtaking display of skill, bravery, and the untamed spirit of the desert.”
Liping Cao
The Chinese photographer picked up the Grand Prize at this year’s awards (staged under the theme ‘Sustainability’) for this dramatic black-and-white shot he named “Quiet Power.” It shows an Australian wind farm. “The dry riverbed below the turbines adds depth, while serving as a reminder of the importance of sustainable practices,” a statement from HIPA reads.
Fatma Alzahra Shbair
The Palestinian photographer won first prize in the “Portfolio” category for a collection of scenes from the Gaza Strip taken over the months since Israel launched its assault on the enclave in October 2023. “Through telling the stories of others, the storyteller realized they were also sharing their own — an intertwined account of survival and collective suffering,” a HIPA statement reads.
Saudi digital artist Khaled Makshoush: ‘I chase an atmosphere’
- Makshoush is one of the participants in the newly launched Diriyah Arts Futures
DUBAI: Saudi Arabia’s Diriyah is now nurturing the Kingdom’s creative future. The UNESCO World Heritage site recently launched Diriyah Art Futures (DAF), an initiative aimed at empowering the next generation of Saudi digital artists.
Among the select few to join DAF’s Emerging New Media Artists program is Saudi pixel artist Khaled Makshoush, who is now part of a project designed to establish Riyadh as a global capital of new media art.
The program, designed in collaboration with France’s Le Fresnoy Studio National des Arts Contemporains, provides artists like Makshoush with access to advanced equipment, production budgets, and mentorship from international digital art experts.
Reflecting on this opportunity, Makshoush told Arab News how meaningful it feels to exhibit and evolve his pixel art within his homeland.
“When I started creating digital art, especially pixel art, I never thought I would get an opportunity like this, with such a program and in my own city,” he said. “I am really grateful for that and to get the chance to actually put my pixel art out there.”
Makshoush’s journey into pixel art began in 2015, when he and a friend explored the idea of creating video games. While his friend handled the programming, Makshoush took on the artistic side, initially choosing pixel art for its perceived simplicity.
Over time, that initial foray transformed into a deeper passion. By 2016, he was dedicating himself fully to the medium, honing his skills through a disciplined daily painting practice, which pushed him to continually explore new ideas and techniques.
“This forced me to ask myself, ‘What do I want to draw? What do I want to paint? And that, I think, was a big question. It kind of led me into a journey of discovering myself,” he said.
Today, Makshoush’s art often centers around the landscapes and cityscapes of Riyadh.
“I focus on feeling the space. Like, how and why does it make me feel a certain way? When I’m outside and I see something interesting, I try to explore it,” he said.
For Makshoush, the power of pixel art lies in its ability to capture and convey a distinct impression — a quality that he strives to evoke in each piece he creates.
“I chase an atmosphere,” he explained. “My work represents my state of mind during the time that I create (an artwork).”
His personal connection to, and love for, Riyadh is evident in his work, which manages to be both contemporary, but somehow nostalgic at the same time, perhaps because of his retro graphics style.
Through the DAF program, Makshoush hopes to push his skills further by experimenting with larger scales as well as with new technologies.
The mentorship component of the program, he said, is particularly exciting for him, as it offers a chance to explore intersections between pixel art and other digital forms. He would love to explore techniques like programming or ways to exhibit his work interactively. He envisions his art evolving into installations that blend the virtual and physical, bridging the gap between the online world, where digital art typically lives, and tangible exhibitions.
“The idea of moving pixel art from the screen to the physical space is intriguing — finding a balance where it retains its digital essence while existing outside the internet,” he said.
Pixel art, so heavily linked to vintage video games from “Space Invaders” and “Pac-Man” to “Super Mario Bros,” has evolved significantly in recent years, Makshoush believes. He noted that, especially since the early 2010s, social media has helped push pixel art into new realms, with artists worldwide reimagining it and taking it beyond its nostalgic associations. He described a movement primarily driven by Japanese and Western artists, characterized by serene, almost cinematic scenes that evoke a quiet beauty.
“It’s about creating an atmosphere rather than reliving the nostalgia of video games,” he said.
With his newfound access to resources and mentors, Makshoush is eager to contribute to Saudi Arabia’s burgeoning digital art scene, which he sees as increasingly dynamic and influential.
“We have a lot of digital artists now in Saudi Arabia and it is only becoming bigger and bigger,” he said. “I hope my work can inspire others as I was once inspired.”
Recipes for Success: Chef Ranveer Brar offers advice and a delicious saag meat recipe
DUBAI: Celebrity chef, painter and actor Ranveer Brar was born in Lucknow, northern India, and fell in love with cooking at a very young age. While accompanying his grandfather to the local gurudwara (Sikh place of worship), he remembers sneaking into the community kitchen — known as a langar — excited by all the activity there.
“A few years later, when I was a pre-teen, the priest called me aside and asked me to prepare the rice dish, as his wife was unwell that day. I had no list of ingredients, nor the recipe, but, recalling what I’d observed, I prepared the dish and it turned out quite well. That was my first experience of instant gratification with food,” Brar tells Arab News. “After my debut at the gurudwara, my next attempt at cooking was when my mother fell ill and I made rajma — again, without any recipe, I just made it from my memory of watching my mother make it. I overheard my dad complimenting the attempt and, at that moment, I realized that food was my calling.”
Brar opened his first restaurant in the Gulf in Dubai late last year.
“Kashkan means ‘From Kashmir to Kanyakumari,’” he says. “The UAE, and Dubai in particular, seemed like the perfect venue because it is a melting pot of both cultures and cuisines, so what better place to celebrate Kashkan’s melange of flavours?”
Here, Brar discusses his favorite ingredient, the toughest dish to perfect, and advice for amateurs.
When you started out, what was the most common mistake you made?
Trying to do too much and over-express myself. As a result, I was losing myself — the idea I was trying to express was getting lost. With age I understood that not everything one knows needs to be expressed in a single dish. Wisdom lies in choosing the right moment for the right expression.
What’s your top tip for amateurs?
Stick to the basics. If you get the fundamentals right, you can rarely go wrong with cooking. They can then become the basis for innovation as one evolves.
What one ingredient can instantly improve any dish?
That would be coriander for me, adding a lot of freshness. From the stalks to the leaves, every element of the herb is fascinating. Also olive oil, which adds richness.
When you go out to eat, do you find yourself critiquing the food?
I don’t really. I view food as food. The reason I am who I am is because food has always made me happy, so I don’t want to take that role away from food in my life. When eating out, I try to feel, understand and appreciate the intent of the person who’s cooking. But when it’s my cooking, I tend to be quite harsh and critical of myself, because every time you cook, it’s an opportunity to improve yourself.
What’s your favorite cuisine?
It’s usually the local food of the place I am travelling to. Also, the simpler the restaurant, the more likely I am to end up there. I believe the essence of good food is its simplicity. What better than street food and age-old places to understand the true culture and cuisine of any place?
What’s your go-to dish if you have to cook something quickly at home?
Has to be khichdi. It’s the perfect one-pot meal that has everything your appetite needs. Add in vegetables and you get a good proportion of all nutrients on your plate. And don’t forget the ghee!
What customer request most annoys you?
Strangely, it’s when they ask for salt! Salt is such an important element of any dish. A little too much salt can subdue other flavors and too little can fail to elevate them. I feel it’s the chef’s judgment of the amount of salt that allows us to experience the dish as intended. So when customers ask for salt it disappoints me, because the true nature of the dish might get spoiled.
What’s your favorite dish to cook and why?
My special chicken curry. Be it family or friends, I always get asked for that. It’s now a signature dish at Kashkan too.
What’s the most difficult dish for you to get right?
Biryani is something I would love to keep perfecting. You have to cook many layers of rice at the same time, giving it minimum water, minimum heat over a long period of time, with every grain of rice being the same, every layer of flavor equally coating the rice. I think biryani is the perfect test for anyone who is a student of Salt-Fat-Acid-Heat.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back?
I used to be a disciplinarian believing that cooking was all about control; the heat, environment, ingredients and cooking itself. Now I’m more relaxed; it’s more collaborative, it’s more about letting the team express themselves and my role is to guide them through that expression.
RECIPE: SAAG MEAT
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Serves 2-4
INGREDIENTS:
For the marination:
4 medium Onions, sliced
¼ cup fresh Fenugreek leaves
¾ cup Curd, beaten
Salt to taste
½ tsp Turmeric powder
½ tsp Degi red chili powder
½ tsp Coriander powder
1 kg Mutton (with bones)
½ tbsp Ginger Garlic paste
For the mutton:
3-4 tbsp Oil
3 Bay leaf
2 Black cardamom
2 Cloves
¼ tsp Cumin seeds
Marinated Mutton
Salt to taste
few fresh Fenugreek leaves
Little water
For the saag meat:
1 tbsp Oil
1 tbsp Ghee
1 inch Ginger (peeled & chopped)
4-5 Garlic cloves, chopped
2 medium Onions, chopped
2-3 Green chillies
2 Dry red chillies
2-3 medium bunch fresh Spinach leaves, chopped
¼ cup Amaranth (Bathua)
Salt to taste
Little water
1 tbsp Butter, cubed
Pressure Cooked Mutton
½ tbsp unsalted Butter or white butter, cubed (optional)
½ tsp Mustard oil
For garnish:
Coriander sprig
INSTRUCTIONS
For marination:
In a bowl, add onions, fresh fenugreek leaves, curd, salt to taste, turmeric powder, deg red chili powder, coriander powder, mutton, ginger garlic paste and mix it well.
Keep it aside for further use.
For the mutton:
In a pressure cooker, add oil, once it's hot, add bay leaf, black cardamom, cloves, cumin seeds and let it splutter.
Add marinated mutton and saute it for 6-7 minutes. Add salt to taste and cook for a while.
Add a few fenugreek leaves and mix well. Add water, close the lid and cook it for 5-6 whistles or until the mutton is tender.
Keep it aside for further use.
For the saag meat:
In a kadai (Indian wok), add oil, ghee, once it's hot, ginger, garlic, onion, green chillies and saute for a minute.
Add dry red chillies and saute well. Add spinach, amaranth leaves, salt to taste, water and saute well.
Add butter, close the lid and cook it for 3-4 minutes.
Add cooked mutton and let it simmer for a while.
To finish, add unsalted butter or white butter, mustard oil and stir it well.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti.
Best and worst: Nour Hassan discusses memorable style moments, her take on trends
DUBAI: The Saudi-Egyptian podcast host and influencer shares memorable style moments, her take on trends, and the best and worst advice she ever received.
Best TV show or film you’ve ever seen?
“Gossip Girl” remains an iconic show for both fashion and pop culture. One of my favorite movies is “Pride and Prejudice” starring Keira Knightley, possibly since this is also one of my favorite books. And I have to watch “Love, Actually” at least once a year around December.
Worst TV show/film you’ve ever seen?
I don’t like anything dark or dreary. I prefer shows and movies that inspire and uplift because I think there is enough darkness in the world.
Best personal style moment so far?
I would definitely have to say my custom couture Jean Pierre Khoury wedding dress. It was a timeless piece. Another style moment I cherish is wearing Marmar Halim to El Gouna Film Festival.
Worst personal style moment?
Overall my style has been quite consistent and identifiable. I wouldn’t say I have a worst, necessarily, but any time I opt for a trend, it does not age well. This might be too soon, but I cannot stand those flower hair clips anymore. I also rarely wear yellow or pink. But I change my mind often, as a Libra, so you might catch me in a full yellow look after saying this.
Best accessory for a little black dress?
Pearls. They’re such an underrated accessory. They can really help achieve a timeless look — something from the 1920s and ’30s when fashion was more feminine and definitely more demure.
Worst accessory for a little black dress?
Too much color. Own the black cat moment, make it bold. The black dress is a statement. It exudes confidence and power, so keep it simple and classic.
Best fashion trend of 2024?
The Fall/ Winter color palette is everything. Chocolate brown, deep burgundy, taupes and nudes. These are the colors I've always loved the most. As an Arab woman with Egyptian Pharaonic features, I always find the warmth brings out all the best aspects of my complexion. Cool tones like navy are not my go-to, but thankfully I think we’re over that age-old rule of not pairing navy with black. Fashion is becoming more free and I am here for it.
Worst fashion trend of 2024?
Ballerinas — ballet shoes — are something I cannot get myself to return to. I used to love them — I lived in them in the early 2000s — but something about them makes the entire outfit look naïve, and I don’t like that. It’s not a look I’d go back to, although Miu Miu has tempted me many times.
Best advice you’ve ever been given?
Never compare yourself to anyone. I think that’s almost impossible in the age of social media, but if you start the game of comparison it will never end. Focus on yourself and your work. That’s the only way to stay unique and authentic in the contemporary landscape.
Worst advice you’ve ever been given?
Asking for too much advice is usually a problem. Ultimately, you need to be able to make calls for yourself.
Best book you’ve ever read?
“The Untethered Soul” by Michael Singer is a book that can change your life — but only if you’re ready to grasp the sobering message that you are, in fact, in control of your life and your circumstances. It’s a scary thought and you have to be ready to take accountability for your life. For non-fiction it is, and always will be, the “Harry Potter” books.
Worst book you’ve ever read?
A mentor once told me that a book finds you when you’re ready for it. I don’t think you can go wrong with reading. There is always something to learn. Even if you hated the book then that’s a lesson on what you do not enjoy.
Best thing to do when you’re feeling low?
Pilates or a good long walk will elevate just about any aspect of your day, especially the latter. Sometimes, if you do not have the energy for an intense workout, it’s best to listen and not force it. Just go for 15 mins — do something to move the body and it will help free your mind.
Worst thing to do when you’re feeling good?
Be anywhere but in the now.
Best holiday destination?
Rome. Always. It’s a city that allows you to dream big — it kind of reminds me of certain parts of Cairo. It shows you what human beings are capable of and how vast and expansive civilization really is.
Worst holiday destination?
I’m not a camping girl, so anything like that, or somewhere with an arid climate, is not for me.
Best subject at school?
English. I got an award for the highest score in the Middle East during my IB Diploma. I’m a writer first and foremost, so I loved reading prose, analyzing poems and writing short stories. Art was equally a favorite. Both encompass the majority of my interests and passions.
Worst subject at school?
I was a major nerd so I didn’t really have a worst subject. I aced them all, like it or not. If I had to pick one perhaps it would be physics. I had a love-hate relationship with this subject.
Best thing to do to ensure you have a productive day?
Wake up before the sun. The days I wake up early are completely different to the days when I do not. I think deep down inside we all know this is the ultimate life hack, but potentially the most difficult one to implement because it requires uprooting your entire routine. I wake up at 5 a.m. at least once a week to reset and prepare for the week.
Worst thing to do when you’re trying to have a productive day?
Open social media. You’ll be in the vortex for hours.
Organizers laud historical connections as Saudi exhibition showcases Italian artifacts
ALULA: The Royal Commission for AlUla has partnered with the National Archaeological Museum of Naples (MANN) to bring ancient works from its collection to Saudi Arabia and the region for the first time.
The “Masterpieces of the National Archaeological Museum of Naples” exhibit is running at Maraya until Dec. 14.
The show highlights Saudi Arabia’s role in the Incense Road, a network that extended over 2000km.
Melanie de Souza, executive director of destination marketing at the Royal Commission of AlUla, told Arab News that the commission is grounded in “this very deep heritage.”
“Our connections with Rome are strong, and for us, it’s about telling the continuous story of the role AlUla played in terms of trading routes and cultural connections across the world,” she said.
Professor Massimo Osanna, director general of museums at the Italian Ministry of Culture, told Arab News that AlUla, like Pompeii and Naples, is “one of the most important archaeological sites in the world.
“In AlUla, you can understand how close the culture is between our territory in Italy and here,” he said. “This territory belonged to the Roman Empire. The Roman Empire expanded into Saudi Arabia… In the inscriptions, you will find Arabic, Nabatean, and Latin.”
Fifteen masterpieces from ancient sites such as Pompeii, Herculaneum and Rome are being presented to a regional audience for the first time.
Highlights include a statuette of Alexander the Great on horseback from the 1st century BCE and a statue of Roman Emperor Trajan found in Minturno, Italy.
“Some values and attitudes of human beings are very contemporary. We are very similar, and of course, society changes … but there are some aspects of human beings that are always the same,” Osanna said, explaining why the statues resonate with viewers today.
