PESHAWAR: Peshawar’s Tarnab Farm is home to Pakistan’s biggest honey market, which exports about 4,000 tons of the commodity worth nearly Rs 2.8 billion ($0.023 billion) to Arab countries every year.
Senior Vice President of the All Pakistan Beekeepers Exporters and Honey Traders Association, Sheikh Gul Bacha, told Arab News on Sunday that about 200 containers, each carrying about 20 tons of honey, are exported to various Arab states, mostly to Saudi Arabia.
“We export bair (jujube) honey, which is produced in September and October, to Saudi Arabia and other Arab countries in huge quantities. Most people in that region like the product since it does not solidify. Arabs also use honey more frequently because Islamic teachings emphasize its medicinal properties,” he added.
Hajji Nauroz Khan, a honey trader, claimed that while the Arab countries also imported the commodity from other parts of the world, most of their residents preferred honey produced in Pakistan because of its superior quality and taste.
“The honey produced in this country is pure. Arabs like bair honey, and Pakistan supplies it in its purest form. Other countries produce a mix of bair and other plants,” he said.
Khan also informed that honey produced in Punjab, Azad Kashmir, Sindh and Balochistan was also brought to the Tarnab Farm market for sale.
“Although honey is also produced in other parts of the country, nearly 85 percent of the people associated with this business are Pashtuns.”
He recalled how the Tarnab Farm market was initially set up with the funding of international donor organizations that were working for Afghan refugees who had migrated to Peshawar after the Soviet invasion of their country. Back then, the market could boast only of a few shops. However, the business expanded and there are hundreds of shops in this vicinity now.
Talking to Arab News, Sher Zaman, a honey exporter, said the government should also help honey traders to export their product to Central Asian markets.
“We don’t have a proper market in Central Asia,” he said. “This is despite the fact that our palusa (rosemary) honey can make a huge impact in the region. This variety of honey is usually people’s first choice in cold countries.”
Zaman said there were four main kinds of honey sold in the market: “bair honey, orange honey, palusa honey and clover honey.” The types of honey varied since honeybees gathered nectar from a variety of different plants in different parts of the country.
Assistant Director of the Trade Development Authority, Zahid Khan, told Arab News that his department periodically organizes workshops and exhibitions for the promotion of local products. “We are not responsible for regulating the honey business,” he added, “but we facilitate the traders.”
He pointed out that the honey business was owned and operated mostly by Afghans, adding: “The ongoing repatriation of Afghans to their native land has also affected this trade in Pakistan. However, local traders have now taken control of the situation and stabilized the honey business.”
Peshawar’s honey market sweetens the lives of millions in the Arab world
Peshawar’s honey market sweetens the lives of millions in the Arab world
- Every year, the market exports honey worth Rs 2.8 billion to Arab countries
- Exporters claim the honey produced in Pakistan is preferred by people in the Middle East because of its taste and quality
Where We Are Going Today: ‘Layali Al Iraq’ in Jeddah
- Layali Al Iraq has an enclosed grilling room where the signature grilled carp (shabout) is cooked upright over a fire
Layali Al Iraq restaurant in Jeddah offers authentic Iraqi cuisine in a traditional setting.
The restaurant’s spacious interiors feature classic Iraqi elements including mashrabiya woodwork, stone walls, murals, and a central fountain. Soft Iraqi music adds to the calm atmosphere.
While browsing the menu, guests are offered complimentary lentil soup, lemon slices, and saj bread — a nice touch.
I tried the tabbouleh, Mosuli-style kibbeh, and a cold mezze platter. The tabbouleh was large — enough for several people — and all the ingredients were fresh and flavorsome.
Layali Al Iraq has an enclosed grilling room where the signature grilled carp (shabout) is cooked upright over a fire. I ordered a 1 kg carp, which arrived nicely crisped and served with fresh vegetables.
The lamb shoulder came with both plain and tomato-based rice, plus pistachio-stuffed kebabs — hearty and well-seasoned.
To finish, traditional Iraqi tea istikanah is served in authentic cups by staff in traditional dress.
Service was quick, and prices are reasonable given the portion sizes. Visit @layali_al.iraq_restaurant on Instagram for more information.
Where We Are Going Today: ‘The Door’ restaurant in Riyadh
- Scallops and an accompanying sauce were also good, and the smoked baba ghanouj was particularly memorable
The Door restaurant in Riyadh has a cozy atmosphere that enhances the overall dining experience for food lovers.
We started with the lemon garlic pasta, which was bursting with flavor. A beef burger, topped with caramelized onion, was delicious, but the large serving may be too much for some. Fried cauliflower with sauce is also a standout dish.
We also tried the duck pate, which was elegantly served on a wooden spoon, and garnished with pistachios and raspberry preserves — a true treat.
Scallops and an accompanying sauce were also good, and the smoked baba ghanouj was particularly memorable.
The glazed shrimp was soft and perfectly cooked, although some may find the sauce a bit overpowering. However, the mushroom steak that I ordered medium-well arrived well done, and the chicken skewers we tried were not very impressive.
Pricing is reasonable. We spent only SR109 (roughly $29) for two. Service is excellent, with meals arriving within minutes, and the staff are friendly and attentive.
The Door is a small venue with limited seating, so booking is essential. The casual and relaxed ambiance makes it an ideal spot to enjoy a good meal.
Recipes for Success: Chef Davisha Burrowes offers advice and a tasty recipe
RIYADH: The Mediterranean dining venue The Lighthouse, founded in the UAE, recently opened its first Saudi outpost in Riyadh’s Diplomatic Quarter.
“I like to describe the Lighthouse menu as a celebration of fresh and seasonal ingredients that represent the Mediterranean culturally as a whole,” says its executive chef Davisha Burrowes. “I think it’s a perfect balance between East and West.”
Burrowes — who grew up in Barbados — caught the culinary bug early.
“I was around nine years old when I started cooking,” she says. “And that just grew around the age of 14 or 15. I did a few competitions in Barbados, and from there, I took my degree in culinary arts, worked around the world in different cuisines, then finally landed with the Lighthouse.”
When you started out, what was the most common mistake you made?
I think all young chefs tend to seek perfection. I was definitely overthinking the little things. And when you overthink, you tend to overcomplicate and overseason. and throughout the years, with growth from maturing as a chef, I will tell anyone that lasts this morning.
What’s your top tip for amateur chefs?
Experiment. Don’t be afraid to try new things — new flavors, new blends. Go with the flow a little bit, and don’t be so hard on yourself. Some of the best recipes, by a lot of chefs around the world, have been born through mistakes.
What one ingredient can instantly improve any dish? And why?
Probably a fresh squeeze of lemon. It brightens, it lifts, it cuts through very rich flavors as well. But personally, I think the best ingredient you can put in a dish is love, cooking with your heart, with your passion, just enjoying it and giving respect to each ingredient, whether it’s something as humble as an onion or a piece of foie gras.
When you go out to eat, do you find yourself critiquing the food?
It depends. If I go to somewhere casual, you know, I take it for what it is. I manage my expectations. I also work within hospitality, so I know there can be certain challenges within the back of house and within the operation. But if I’m going somewhere where I have high expectations, then I hold them to a certain level.
What’s your favorite cuisine?
I love Japanese cuisine. I worked in Japanese cuisine for two years, so I love a good selection of Nigiri platter. It needs precision, but it’s very, very simple.
What’s your go-to dish if you have to cook something quickly at home?
I love cooking spaghetti carbonara. It has very few ingredients, it takes minimal effort, but it also has its intricacies.
What’s your favorite dish to cook?
If time’s not a factor, then it’s a barbecue. Going back to my roots, I’m from the Caribbean, and we do a lot of barbecue — it’s always summer in the Caribbean, so we do a lot of cooking outdoors. So, definitely a barbecue feast or a grazing plate.
What customer behavior most annoys you?
I wouldn’t say it necessarily “annoys” me, but I do get a little disappointed when some ingredients are swapped out of dishes — especially ingredients that are essential to the harmony of the dish. As chefs, we spend a lot of time curating dishes, making sure the flavors are balanced, so when ingredients are swapped out, it just changes the whole experience that we’re trying to offer.
As a leader, what are you like? Are you a disciplinarian? Or are you more laid back?
I prefer to inspire rather than intimidate. I’m very hands-on in the kitchen. I like to lead by example. I think that as a chef — or as a leader in any field — it’s important that the team see you do it, so they can have the encouragement to do it on their own.
Chef Davisha’s charred aubergine with labneh and hot honey harissa
(Serves 2)
Ingredients:
For the Charred Aubergine:
1 large eggplant (aubergine)
1 tbsp olive oil
2 tbsp labneh (or see Labneh Mix below)
1 tbsp hot honey harissa (see Hot Honey Harissa below)
1 tsp toasted pine nuts
A few fresh chives, finely chopped
Salt and pepper to taste
For the Labneh Mix (optional, for a more flavorful labneh):
60g labneh
0g Greek yogurt
Pinch of table salt
1 tsp fresh lemon juice
For the Hot Honey Harissa:
20g butter
10g olive oil
3g harissa paste (or more for extra heat)
1g crushed chili flakes
5g smoked paprika
10g honey
INSTRUCTIONS:
Char the Aubergine: Preheat a grill pan or BBQ to high heat. Brush the aubergine halves with olive oil and season with salt and pepper.
Place cut-side down on the hot grill and cook until charred and softened (about 6-8 minutes per side). For a true smoky flavor, roast directly over a gas flame or in a preheated oven at 220°C for 20 minutes.
Prepare the Labneh Mix (optional): In a bowl, whisk together labneh, Greek yogurt, salt, and lemon juice. Adjust seasoning to taste.
Make Hot Honey Harissa: In a small saucepan, melt the butter and olive oil over medium heat.
Add the harissa paste, chili flakes, smoked paprika, and honey. Stir well and cook for 2 minutes until fragrant. Remove from heat.
Assemble: Place the charred aubergine on a serving plate. Dollop with labneh (or labneh mix), drizzle generously with hot honey harissa, and scatter toasted pine nuts and chopped chives on top.
At-home tips
Labneh Substitute: If you don’t have labneh, use thick Greek yogurt, strained through a cheesecloth or coffee filter for a few hours to mimic labneh’s rich texture.
Char at Home: If you don’t have a grill, broil the aubergine in your oven or cook it in a cast-iron pan to achieve a similar smoky effect.
Harissa Hack: No harissa paste? Mix 1 tbsp tomato paste with 1 tsp chili flakes, ½ tsp cumin, and a pinch of smoked paprika for a quick substitute.
Honey Choices: Use mild, floral honey for a more balanced sauce or a spicy honey to really turn up the heat.
Where We Are Going Today: Korean Palace Restaurant in Riyadh
- The cheese tteokbokki came bubbling in a hot stone bowl, spicy and rich, with gooey cheese melting into the sweet chili sauce
Tucked away on Al-Takhassusi Street, Korean Palace is one of Riyadh’s oldest spots for Korean cuisine, and a nostalgic throwback for those who value flavor over flash.
It’s visibly dated, with worn interiors and a lingering scent that suggests it could benefit from a deep renovation. Still, what it lacks in ambiance, it more than makes up for in taste.
We started with complimentary Korean sides, pickled radish, kimchi, and marinated greens, a generous and flavorful tradition that sets the tone. Then came a table full of classics, each arriving surprisingly fast.
The highlight of the evening? The transparent glass noodles, chewy, perfectly seasoned, and bursting with umami. This was hands down the best dish, and one I’d return for.
The cheese tteokbokki came bubbling in a hot stone bowl, spicy and rich, with gooey cheese melting into the sweet chili sauce.
We also ordered the bibimbap, served hot with colorful vegetables and beef, and the beef sizzling plate, which was tender and satisfying.
The dumplings, delicately wrapped in cabbage leaves, were comforting but mild. The only miss was the tofu soup, which fell flat in flavor and didn’t deliver the depth I expected.
Despite the outdated setting, the overall food quality was impressive. It’s a place that reminds you why people still queue up for spots like this, for food that feels home-cooked, unapologetically traditional, and generously portioned.
Don’t come expecting a trendy hangout. Come for hearty Korean food that gets the job done.
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.
