SWITZERLAND: It’s a simple gesture, but it can help to break a world record — and mend hearts. Little Hearts is a project that gives impoverished children with congenital heart disease (CHD) access to life-saving treatment, thanks in large part to philanthropists from Saudi Arabia. To continue doing its good work, it is aiming to gain international recognition by launching a Guinness World Record attempt to create the largest-ever online photo gallery. Little Hearts is asking people across the globe to submit a picture of themselves making a hand-to-heart gesture to raise awareness of CHD — caused by a problem in the structure of the heart — and vital funds toward the projects’ goals.
“The Guinness World record itself is to get 60,000 photos of individuals making the heart gesture, which just fits perfectly with the campaign, as every heart deserves to beat,” said Reza Malik, fund-raising officer for Little Hearts. “We want to set ourselves a target of a year.”
The Little Hearts project provides free life-saving cardiac surgery and interventional cardiac catheterization for children with congenital heart defects from underprivileged families irrespective of gender, race or religion.
Each year more than a million babies worldwide are born with CHD; 100,000 of them will not live to see their first birthday and thousands more will die before they reach adulthood. “The majority of these who do survive beyond the first year of life will live in pain unless they live in the developed world where they have access to health systems,” Malik said. “That is why our ultimate aim is to provide life-saving heart operations to babies born with congenital heart defects in the Third World.
“We have a criteria: Their families are impoverished. There is no chance they can afford the medical operation and treatment required to help these children survive. Congenital heart defects are treatable. We have the solution for it; the issue is that it costs a lot of money.”
A standard CHD operation costs more than SR7,000 ($1,800) per child. “But that is a direct deliverable,” Malik said. “You are instantly saving a life.”
Little Hearts is the flagship project of the global humanitarian charity Muntada Aid, which operates in some of the world’s most vulnerable places, providing assistance to communities affected by disasters, conflicts and poverty.
The organization’s core values are faith-inspired by the Islamic tenets of integrity, transparency, the uplifting of the needy, safeguarding the vulnerable and having a sustainable impact on the world. It was initiated from Saudi Arabia in the form of a trust.
In the past seven years, the Little Hearts project has conducted 27 successful week-long missions, which involve sending an expert team of 30 — including heart surgeons, pediatricians, anesthesiologists and nurses — to developing countries such as Bangladesh, Sudan, Mauritania, Yemen and Tanzania. The teams have performed dozens of free surgeries. At times many of these countries have not had a single heart surgeon who can perform open-heart surgery on babies and small children. The cause of a congenital heart defect — signs and symptoms of which can include rapid breathing, bluish skin, poor weight gain and feeling tired — is often unknown. However, it can be caused by infections during pregnancy such as rubella, the use of certain medications or drugs such as alcohol or tobacco, parents being closely related and poor nutritional status or obesity in the mother. Serious congenital heart defects usually become evident soon after birth or during the first few months of life.
“It (the Little Hearts project) has a 97-per-cent success rate, so it is promising,” Malik explained. “The risk-to-reward ratio is extremely high. But is is not just about saving a life, but about giving the quality of life back to a child that is their basic human right. These babies are often underdeveloped; they cannot run or play like their peers.
“They have a right to their childhood and a right to life itself. By saving a single baby’s life, potentially you have saved up to nine other members of the immediate family, from parents to siblings. Why? Because usually the parents, the siblings, they are all working for the survival of this baby or child. Their world revolves around them. Usually the siblings are out of education; they are forced to earn a living. The mother’s care goes into the focus of that child. These operations turn tears of grief to tears of joy.”
Since its launch in 2011, Little Hearts has saved the lives of more than 1,800 children. Generous donors, he said, are the heart of the project and allow the team to continue their lifesaving work.
Philanthropists from Saudi Arabia have been the most prolific donors. “Initially a lot of the funding for the project, when it was first initiated, was from philanthropists from the Middle East, primarily Saudi Arabia,” Malik said. “Now we want to take this global. We want to take the Little Hearts mission and the cause of children with congenital heart defects and to turn that into a visible, viable issue and concern for the international community — from the UN to governments themselves. “Because it is not a communicable disease like malaria, there is no governmental or UN agenda to resolve the problem itself — to eradicate the disease and reduce the time it takes to provide treatment to these children.
“We know this is a global epidemic; it is one of the most common diseases of the heart in the world. Yet there is no governmental or UN mandate to reduce the rate, whereas we have the treatment — and we have the solutions.”
Malik said that there are two key goals of the Little Hearts project. “The aim is to continue providing the missions to the communities and countries in developing nations where they need that immediate support, because without it the governments are not going to subsidize the costs related to taking these children in these countries to places where they can get access to the treatment they need,” he said.
“The short-term goal is to continue the mission, but with that is the cost of logistics, bringing those facilities to a country on a temporary basis to be able to carry out these operations and then disbanding and moving on.
“This brings us to our second mission, our long-term goal. In the next three years we want to establish five full-time clinics with trained pediatricians and cardiologists who can perform these operations in these countries such as Egypt, Morocco, Mali, Tanzania and Chad.”
Little Hearts already has a dedicated center in Bangladesh, which has been fully operational for a year. A second center is about to be launched in South Africa.
As well as performing life-saving operations, heart surgeons with Little Hearts also run a training program, equipping local doctors with the knowledge to perform the complex procedures.
The goal over the next three years is to increase the impact of the Little Hearts project by increasing capacity in hospitals and cardiac centers in developing nations to be able to provide an international standard of specialist paediatric cardiac intervention, saving the lives of many more babies in Africa, Asia and the Middle East.
Malik hopes the photo campaign will bring the awareness — and encourage the donation of vital funds — to continue and build on the organization’s life-saving work.
“The campaign has two aims; one to raise awareness of the plight of children suffering with congenital heart disease; secondly to give it that platform and visibility on an international stage and among high-level governments and within the United Nations so we can engage and say these are the solutions, now there needs to be action and finances,” he said.
“You can’t expect the general public to be pooling together these resources, because they are not cheap. We know there is funding for public health care infrastructure. Let’s give it its due. Because those 1.4 million children deserve that.”
Dr. Jamal Al-Ata, head surgeon at Little Hearts, said: “Unfortunately, the treatment of heart disease in the developing world is not given proper attention, due to the lack of financial resources and that of trained medical staff. It is important this is overcome.” His words were echoed by Dr. Mansur Al-Mathari, a consultant pediatric cardiologist with the project. “We need your support,” he said. “We need the support of everyone to keep this program running and hopefully we can save a lot of patients’ lives around the world.” The public can upload their entries for the photo campaign at: http://handstohearts.photos/
Project funded mainly by Saudi donors seeks help to save children with heart disease
Project funded mainly by Saudi donors seeks help to save children with heart disease
- The organization’s core values are faith-inspired by the Islamic tenets of integrity, transparency, the uplifting of the needy, safeguarding the vulnerable and having a sustainable impact on the world
- The goal over the next three years is to increase the impact of the Little Hearts project by increasing capacity in hospitals and cardiac centers in developing nations
Where We Are Going Today: Past Nine cafe
- Past Nine cafe is highly recommended for its cozy vibe, delicious coffee and engaging events
Nestled in the Al-Nahdha district of Jeddah, Past Nine cafe has quickly become a local favorite, combining great food, excellent coffee and a vibrant but easygoing atmosphere.
One of the standout features of Past Nine is its diverse menu. The hibiscus juice is refreshingly tangy and perfect for a hot day, while the waffles are crispy on the outside and fluffy on the inside.
I had a V60 coffee and a Matilda cake, which was a delightful combination.
While the laid-back vibe — including lots of comfy couches — is ideal for those working remotely, the cafe also hosts regular performances by local bands, enhancing its appeal as a social hub.
There are also board game nights featuring established favorites like Jenga and Monopoly, while those who like their fun a little more high-tech can take advantage of the PS5 consoles.
Upstairs is a dedicated area for smokers.
Past Nine cafe is highly recommended for its cozy vibe, delicious coffee and engaging events. It also offers discounts for occasions like Founding Day and National Day.
If you’re looking for a place to relax, work or enjoy some live music, this place is definitely worth a visit.
Recipes for success: Chef Vincenzo Palermo offers advice and a spaghetti al pomodoro recipe
DUBAI: Vincenzo Palermo, head pizza chef at TOTO Dubai, has built his career on one belief: “Pizza isn’t just comfort food, it’s a craft.”
Originally from Apulia in southern Italy, Palermo has spent years refining his skills. His journey began early, watching the baking process in his family kitchen as a child. He went on to study at Rome’s API Pizza Academy.
Over the past 14 years, his career has taken him from Italy to Russia, France, the US and now the UAE, with his pizzas earning international recognition and awards along the way — including a historic win as the youngest-ever World Champion of Neapolitan Pizza in 2018.
When you started out, what was the most common mistake you made?
I believed that cooking was just about combining ingredients correctly and adhering strictly to techniques. My focus was on the mechanical aspects of executing everything “correctly,” but I didn’t always bring myself into the dish; that was my biggest mistake.
Coming from a family where food was never just food — it was tradition, emotion, and memory — I learned discipline and focus. Over time, I realized that every dish must tell a story. It could be a childhood memory, a moment of celebration, or simply a feeling you want to share, but if you do not put your heart into it, then no matter how perfect the dish appears, it lacks soul.
The kitchen is not just about skill and technique, it’s a place for passion. Food is a language, and love is the message. That is what I try to pass on now, both to my team and on every plate that leaves the kitchen.
What’s your top tip for amateur chefs?
My journey began in a very humble way. I was just a child when I first stepped into the kitchen, helping my mother, making my first pizzas and simple pastas with curiosity and joy. That passion never left me. So, my top tip is this: Do not underestimate yourself just because you are cooking at home. Get into the flow, cook with heart and love, and do not place limits on what you think is possible. Everything we create in a professional kitchen, even the most refined dishes, can absolutely be recreated at home with the right mindset. Cooking is mostly about emotion, not technique, and that emotion can be felt whether you’re in a Michelin-level kitchen or your own. Believe in your hands, trust your ingredients, and enjoy the process.
What one ingredient can instantly improve any dish?
I’d say flour. The right flour for the right dish is absolutely essential. In Italy, we don’t just say “flour,” we talk about “tipo 00,” “semola rimacinata,” “integrale”… Each type of flour has a specific purpose, and choosing the right one shows respect for the dish and the tradition behind it. Using the right flour is like choosing the right language to express yourself. It’s the base of everything, the foundation. Even for home cooks, this choice can make the difference between something good and something truly authentic.
When you go out to eat, do you find yourself critiquing the food?
As a chef, it is natural to notice the details, but I try to approach it with an open mind.
What’s the most common mistake or issue you find in other restaurants?
A lack of authenticity and a disconnect between the dish and its cultural roots. Authenticity and consistency are key, and when they’re missing, it affects the overall experience.
When you go out to eat, what’s your favorite cuisine or dish to order?
Honestly, I love to try everything. For me, eating out is about enjoying food and learning. Every culture has its own traditions, techniques and flavors, and I want to understand the story behind each dish.
I’m always curious. I taste something new, study it, and then think about how that ingredient or idea could inspire something in my own kitchen. That is how we grow as chefs — by keeping our minds open and constantly learning from others.
What’s your go-to dish if you have to cook something quickly at home?
Without a doubt, it’s spaghetti al pomodoro. What could be more Italian than that? It is full of soul. I love it because it represents everything I believe in: simplicity, quality and passion. When I cook it at home, even if I’m short on time, I give it my full attention, from choosing the best tomatoes and olive oil to making sure the Gragnano pasta is cooked perfectly al dente, which is non-negotiable.
What customer request most annoys you?
Requests that compromise the integrity of a traditional dish can be challenging. While I fully respect dietary restrictions and personal preferences, altering a classic recipe beyond recognition takes away from its authenticity. I believe in educating diners about the origins and significance of each dish to foster greater appreciation and respect.
What’s your favorite dish to cook?
Pizza. It’s more than just my profession, it’s a piece of my heart. I have a vivid memory from my childhood: my mother and sister in our home kitchen, cooking pizza in a pan. Of course, it was not the “right” way by traditional standards — she was not a trained chef, she was a home cook — but, like many Italian mothers, she found her own way to make something special with what she had.
Even if the technique was not perfect, the love and passion she put into it made it unforgettable. Sometimes my sister would join her, and for me, that pan pizza became a symbol of family, comfort and creativity. Pizza means everything to me because of what it represents: love, family and the joy of making something beautiful from the heart.
What’s the most difficult dish for you to get right?
For me, it’s fish. It may seem simple, but it’s not easy to cook perfectly. Fish is delicate. You must respect the texture, the temperature and the timing. One second too much, and it’s dry. One second too little, and it’s raw. I always need to stay focused and keep learning. That challenge is part of what makes it so rewarding when you get it just right.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback?
Honestly, I can’t stand chefs who shout. We’ve seen it too many times in movies and on TV: the angry chef screaming, throwing pans, creating fear in the kitchen. Unfortunately, this happens in a lot of kitchens. But this is not leadership. This is not how great food is made. The kitchen is not a battlefield, and the people around me are not soldiers or slaves — they are humans, artists, professionals. As any of my team will tell you, I’m calm; I like to joke, and I create a relaxed environment. That doesn’t mean we’re not serious. When it’s time to push, I push. But we push together — fast, sharp, focused — as a team. Respect is the true foundation of a great kitchen. When people feel valued and inspired, not afraid, they cook with love. And that love is what reaches the plate.
Chef Vincenzo Palermo’s spaghetti al pomodoro recipe
Ingredients:
200 gr spaghetti from gragnano
300 gr San Marzano peeled tomato
Fresh basil
2 cloves of garlic
Salt
Pepper
4 tablespoons of extra virgin olive oil
Parmesan cheese
Instructions:
In a pan, gently sauté crushed garlic in olive oil.
Add the tomatoes and let cook for about 10–15 minutes and add salt and pepper.
In a pot, put water and salt and make it boil.
Boil spaghetti until al dente, then transfer it to the sauce with a bit of cooking water.
Toss everything together and finish with fresh basil and a drizzle of olive oil.
Serve it with a gentle parmesan cheese on the top.
Buon appetito!
Where We Are Going Today: Meez Restaurant
- The chicken and burrata pasta is a wonderful dish with a spicy kick, though not essential
Meez, located in both Jeddah and Riyadh, is a vibrant culinary destination that embodies the rich tapestry of Middle Eastern cultures. This establishment captures the essence of the region with its warm hospitality, lively music, and visual feast of colors and spices. It is clear that the founders set out to create a space that celebrates everything we cherish about Middle Eastern traditions.
The menu at Meez is a delightful fusion of flavors, showcasing what they call “Fusion Middle Eastern” cuisine. Each dish is crafted from homegrown ingredients and inspired by cherished family recipes, resulting in unique culinary creations that are both familiar and innovative.
Visitors will find the eggplant fatteh amazing, while the shrimp fatteh is also delicious and distinctive. The musakhan popsicles, however, seemed to be lacking something. The hummus is fantastic, even though it is slightly off season.
The chicken and burrata pasta is a wonderful dish with a spicy kick, though not essential. Likewise, the meat tabliya with dough is a nice addition but not particularly special.
All dishes are well-prepared in both taste and presentation. The restaurant was pleasantly quiet during our noon visit, allowing visitors to fully enjoy the atmosphere.
Meez also excels at breakfast offerings. Visitors are warmly welcomed with milk tea, a lovely touch. The makdous is served atop labneh and fried dough, harmoniously blending sour and nutty flavors. The mini falafel is presented on sticks, accompanied by hummus, potatoes, eggplant, and fried cauliflower, enhanced by a special lemon sauce.
The omelette is served on seasoned sour bread, making it an innovative and complete dish. The musakhan is sweet but could have benefited from a touch of pomegranate molasses.
The egg dish with mushroom and avocado was quite delicious and the pakiza dish is a delightful meshaltet pie with a distinctive sweet dip and well worth trying.
The service at Meez deserves special mention. The waiters are attentive and expedite orders quickly, allowing you to enjoy your meal without feeling rushed. The refreshing lemonade is a highlight as well.
Meez is a fantastic spot for a quick yet flavorful meal, combining excellent food with outstanding service. It is highly recommended for anyone looking to explore the vibrant flavors of Middle Eastern cuisine in a welcoming environment.
Content creators in Saudi Arabia lean into skincare science
DUBAI: As skincare continues to dominate the beauty conversation online, Arab News caught up with two Saudi influencers to understand more about how they are tailoring their content in an age where science-backed skincare is a key part of any makeup routine.
Sara Ali and Sarleen Ahmed attended L’Oréal’s first-ever Skin Summit in Riyadh that convened more than 400 content creators.
“Since the summit, I’ve started asking myself ‘does this product have real value? Is it backed by research? Is it something I’d recommend with confidence?’ Now, my content isn’t just about the glow, it’s about the why behind the glow,” Ali told Arab News.
As beauty influencers are increasingly expected to provide at least a cursory explanation about the skincare products they recommend, Ahmed explained that “when you start understanding the science behind formulations and the long-term impact of ingredients, it brings a whole new level of purpose to the content you share.”
“I used to talk about how something made me feel – now, I want to talk about how it works,” Ali added.
Dr. Richard Betts, scientific director at the consumer products division at L'Oréal SAPMENA, agrees with the push to inform beauty influencers.
“As a scientist, I believe bridging scientific expertise with creator-led storytelling is not just important, it is essential, especially in a market like Saudi Arabia, where digital engagement is amongst the highest globally,” he explained.
Digital penetration in the Kingdom stands at a staggering 99 percent, according to the Communications, Space and Technology Commission. And with around half the population sitting within the under-30 age range, it is no wonder that skincare companies are looking to leverage beauty influencers.
“Content creators have a unique ability to turn complex science into relatable, everyday skincare knowledge,” Betts noted.
Where We Are Going Today: ‘Amigos’ — Mexican dining in Riyadh
- The homemade nacho chips, guacamole and salsa were delightful, and the quality of the beef was exceptional
If you are seeking a Mexican dining experience in Riyadh, look no further than Amigos.
Stepping in felt like a warm hug from an old friend. The restaurant has maintained its charm over the years, and aside from some new touches, the heart and soul of Amigos remains as it was.
The ambiance is simple and unpretentious, reminiscent of a small-town cantina. So, if hearty, soul-warming Mexican food is what you crave, this is the place to be.
During my recent visit, we indulged in a variety of dishes, including nachos, shrimp tacos, chicken quesadilla and even a hot dog. Each item left me feeling eager to return for more.
The homemade nacho chips, guacamole and salsa were delightful, and the quality of the beef was exceptional. Every bite was just like I remembered.
I also tried a meat taco, which could have been better with some toppings like avocado and sour cream. The meal came with fried potatoes and rice, though I found the nachos a bit lacking in quantity.
I visited Amigos based on a recommendation and was impressed by the ambiance and the food. The staff were also attentive, making for a wonderful dining experience. We left completely satisfied.
While the portions could be larger for the price — about SR50 riyals ($13) for a decent burrito or SR40 for tacos — the quality makes it worthwhile.
For those raised in Riyadh, Amigos represents a soulful corner of the city that stays evergreen.
