Hajj 2021: How Jeddah earned its reputation as the city of hospitality 

Jeddah old view, Saudi Arabia. Created by Girardet after Lejean, published on Le Tour du Monde, Paris, 1860. (Shutterstock)
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Updated 18 July 2021
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Hajj 2021: How Jeddah earned its reputation as the city of hospitality 

  • For centuries, Jeddah has offered pilgrims comfort and friendship on their arduous journey 
  • The special bond between Jeddah and the pilgrimage has shaped the city’s geography, architecture and way of life

JEDDAH: For centuries, Hajj has been a once-in-a-lifetime experience for the millions of Muslims who travel to the Holy City of Makkah. In days gone by the journey was often arduous. But weary pilgrims arriving in Jeddah, for many their first port of call, have always found comfort and friendship thanks to the famed hospitality of the city’s residents.

The port city on the Red Sea coast has been inextricably linked with Hajj and Umrah for more than 1,300 years. In 674, Caliph Uthman ibn Affan, a companion of the Prophet, designated the city as a gateway for pilgrims traveling to Makkah and Madinah.

It has continued to serve this noble purpose ever since, latterly under the careful stewardship of the Kingdom of Saudi Arabia, which works tirelessly to facilitate the movement, accommodation and comfort of pilgrims on their journeys to Makkah, 40 miles to the east of Jeddah, and Madinah, 220 miles to the north.

This gateway to two of the holiest cities in Islam has provided generations of Muslims from all corners of the Earth with food and lodgings on their journey to perform the sacred pilgrimage. But the city offers so much more than shelter and sustenance. Pilgrims have traditionally been greeted with profoundly touching displays of hospitality, solidarity and friendship — a proud tradition among Jeddawis that continues to this day.

Families in Madinah are often referred to as “Muzawareen” — which comes from the Arabic word “zeyara,” meaning “visit” — denoting their inherited duty to take into their homes pilgrims visiting the mosque and the grave of the Prophet.

Families in Makkah are often called “Mutawefeen,” which is derived from “tawaf,” one of the rituals during Hajj and Umrah. Again, this denotes their traditional role in guiding visitors.

By the same token, Jeddawis are often known as “Wukalaa” in recognition of the assistance they provided as agents to the pilgrims who arrived there by sea.




Street view with a car in Jeddah, in 1939. (Photo by Ullstein Bild via Getty Images)

In the old days, large ships carrying the pilgrims would anchor in deeper waters off the Red Sea coast, and the travelers would be brought ashore by locals on smaller wooden sambouks and dhows. There they were greeted by their designated agents, who would show them to their lodgings.

Ahmed Badeeb, a local historian and longtime resident of Jeddah’s historic old city, said that this special bond between the people of the city and visiting pilgrims not only shaped its urban geography but its entire way of life.

“Pilgrims arriving by land were very few,” he told Arab News. “Large ships would bring Hajj pilgrims from all over and there were no hotels in Jeddah.

“The people of the city would provide lodgings for pilgrims in their own homes and the pilgrim would become part of the family, establishing relationships. And when their guests returned home, they’d continue their correspondence because they felt like they had a home (there).

Homeowners would normally sleep in the mabeet, their designated sleeping quarters located on the roof of the house, and provide lodging for pilgrims in the megad (sitting room) on the ground floor.

Pilgrims’ visits for Hajj could last for up to four months, but they usually remained in Jeddah for only a few days while their agents arranged onward travel to Makkah or Madinah. Jeddah was therefore a brief pit stop on their journeys.

HAJJ 2021 IN FOCUS

Pilgrims have arrived at the Grand Mosque in Makkah to perform tawaf in the first Hajj act of the year after reaching the city on Saturday. Keep track of this year's pilgrimage here.

“It would take a few days for pilgrims to prepare their belongings before setting out for Makkah with their food, clothing and supplies,” Badeeb said.

“Camels were rented to carry pilgrims’ belongings, and at times a howdah (a seat on the back of a camel) was also brought in to carry the women. It would take one day to reach Makkah.”

The duration of a pilgrim’s stay in Jeddah varied depending on the arrangements made between the “wakeel” in Jeddah and the “mutawif” in Makkah who would host the pilgrim upon arrival there.

“(Jeddah’s) population would grow exponentially with every Hajj season,” Badeeb added. “It helped with the city’s economic growth and aided the pilgrims as well, as they would sell their goods and spices to residents of the city, who have always been welcoming.”

In addition to boosting the local economy, Hajj also shaped Jeddah’s architecture. Historians believe that because prosperous families in the old city hosted so many pilgrims, it became common for their homes to include several stories — as many as seven. They had numerous rooms set aside for specific purposes and often featured protruding rowshan balconies. The taller and more elaborately decorated the house, the greater the status of its residents.

Inside these towering structures, the owners would prepare rooms for the pilgrims they were hosting. Guests were normally given the megad on the ground floor and provided with mats and pillows. 




1976: A crowd of pilgrims from Indonesia on the deck of their chartered ship in Jeddah harbour, bound for Makkah. (Photo by Keystone/Getty Images)

Derived from the word “to sit,” the megad is a large room normally used for welcoming family and close friends. While pilgrims were provided with lodgings on lower floors, families would move into rooms on the upper floors and provide their guests with meals prepared in their kitchen, which was usually located on the first floor.

“By the time the pilgrims arrived in Jeddah, their food supplies would have depleted on their long journeys,” said Badeeb. “Everything was provided for them from the minute they landed until they left.

“Pilgrims arriving from certain countries or regions usually stayed with specific families, facilitated through agents in their home countries. The trust that is built through that allowed them to keep their money and belongings safely stored until they completed their pilgrimage.”

Over the years, as the number of pilgrims steadily grew, it became increasingly difficult to find lodgings with families in the old city. To ensure everyone was safely housed and cared for, the Saudi authorities realized they would have to build new, specialized facilities.

In 1950 the Kingdom’s founder, King Abdul Aziz, ordered a “pilgrims’ city” to be established close to Jeddah Islamic Seaport, where about 70 percent of pilgrims arrived in the country on their way to perform Hajj. By 1971, this city within a city had 27 buildings, including health clinics, shops, mosques and other facilities.

Several similar facilities were subsequently established, including one to the east of the historic old city capable of accommodating 2,000 pilgrims, and another near the old airport, which by the mid-1980s could host 30,000 people.

Times have changed and although Jeddah’s families no longer host visitors in their own homes as their forefathers once did, they continue to offer the same warm greetings and hospitality that has characterized the city’s residents for centuries.


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JEDDAH: Lebanese Prime Minister Nawaf Salam arrived in Jeddah on Sunday for an official visit, the Saudi Press Agency reported.

Salam was welcomed at King Abdulaziz International Airport by Makkah Region Deputy Governor Prince Saud bin Mishaal bin Abdulaziz, along with other senior Saudi officials.


French fry revolution satisfies Ramadan night cravings in Jeddah

Updated 29 March 2025
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French fry revolution satisfies Ramadan night cravings in Jeddah

  • One of Crusty’s visitors, Sukinah Qattan, told Arab News: “This atmosphere doesn’t just enhance the joy of tasting food; it also enriches Saudi Arabia’s culinary sector, supports local chefs

JEDDAH: During the holy month of Ramadan, Jeddah’s streets come alive with food stalls, drawing crowds to savor local favorites such as the popular “basta” fries pop-up experience.

Stalls, particularly those selling French fries, line the streets, bringing people together in a celebration of local flavors.

Food carts and traditional kiosks set up in alleyways of residential areas and in public squares serve delicious dishes and beverages, evoking nostalgia and reviving the spirit of the past.

After years of perfecting his steak-cooking skills, Abdoush decided to elevate the French fries game by adding premium steak cubes, topped with his signature sauce. (AN photo by Hashim Nadeem/Supplied)

The word “basta” comes from the Arabic term for simplicity, “basata,” to represent an experience that is modest, affordable, and rich in flavor.

In these attractive settings, markets bustle with activity as the aroma of kebda (liver), balila (chickpeas), and French fries fills the air, bringing the warmth of social gatherings that define the holy month.

Keeping tradition alive

Abdulrahman Ghazi, owner of the food stall Balilat Ajdadna, spoke to Arab News about the city’s love for its street foods.

“French fries have always been a Ramadan favorite, along with balila and liver. We’ve been serving customers in Al-Safa district for 28 years, and our loyal patrons know us well,” he said.

“We prepare kebda using an old traditional method, but with our own twist. We cook it with natural oil, suet, and lamb fat, without using any additional oils. This technique is highly favored by many,” Ghazi explained.

The authentic way of preparing balila takes more time and requires at least three hours of slow cooking over low heat with plenty of water, he added.

“In the past, balila was soaked for 12 hours before cooking to ensure it was thoroughly cleaned of bicarbonate residue, a crucial step that many overlook today. Unfortunately, some now use bicarbonate with a pressure cooker to speed up the process, which takes away from its true flavor.”

He insisted that the correct way to prepare balila is to let the chickpeas soak overnight, wash it thoroughly, and then cook it slowly.

“That’s why we call it ‘Balila Ajdadna’ — because it is made just like our ancestors used to prepare it in Makkah, where we originally come from,” Ghazi added.

The stall’s balila is priced is SR5 ($1.30) for a small plate and SR10 for a large plate. The small plate of fries costs SR6 and the large goes for SR12, with all the sauces one could wish for.

Although rising costs, particularly for oil, have led to price increases, Ghazi said that they strive to keep prices stable.

“Our prices remain the same throughout the year, even during Ramadan. We do not impose additional taxes, and we have always absorbed the costs ourselves.”

French fries take a new turn

While some vendors have remained loyal to tradition, serving fries with classic Saudi sauces such as garlic and homar (tamarind), others have introduced elements from various cuisines, elevating the dish beyond its conventional form.

In an interview with Arab News, Saudi content creator Abdoush, who has over half a million followers on social media, shared his inspiration for launching his fries stall — one that locals call “The Rich Man’s Stall” because its fries sell for SR60.

After years of perfecting his steak-cooking skills, Abdoush decided to elevate the French fries game by adding premium steak cubes, topped with his signature sauce.

“For me, it’s all about taking something familiar and turning it into an unforgettable experience,” he said.

His steak fries stall Crusty is located on Ali Abou Al-Ola street, operating from the backyard of a neighborhood home and serving lines of eager customers.

With innovative ingredients, such as wok-tossed steak cubes finished with a torch, Abdoush’s stall has attracted thousands of visitors during Ramadan.

The stall is a bustling business, with four counters dedicated to fries. Around 20 workers manage the operation, going through over 100 kg of steak per day and an unmeasured amount of potatoes.

According to Aboush, Crusty serves an average of 500 customers on weekdays, while on weekends the number soars to over 700.

“We do this out of love and passion. Food is truly amazing, it’s a blessing,” he said.

But what makes Abdoush’s fries expensive?

“It’s all about the process of making the fries. We don’t just fry them in regular oil — we add tallow and beef fat from the steaks. The steak we use is Russian striploin, a high-grade cut known for its marbling and rich fat content. We add about half a steak on top of the fries,” he explained.

“We also make a special sauce that we drizzle over the steak fries, but I highly recommend adding some homar (tamarind). It gives the dish a unique touch.”

Abdoush’s inspiration behind the steak fries is connected to Jeddah’s culture, especially the rise of French fry pop-ups. “Personally, I love making steaks, and with five years of experience, this was the perfect concept to bring to life.”

Crusty started last year and its popularity this year has been on a whole new level.

After Ramadan, Abdoush plans to launch his first Crusty restaurant specializing in steaks. “We won’t just serve French fries and steaks, we’ll also be adding burgers to the menu,” he said.

Residents and visitors flock to these stalls, where they not only indulge in delicious food but also experience live cooking demonstrations.

One of Crusty’s visitors, Sukinah Qattan, told Arab News: “This atmosphere doesn’t just enhance the joy of tasting food; it also enriches Saudi Arabia’s culinary sector, supports local chefs, and reinforces the presence of traditional dishes in the modern cultural scene.”

Other fries stalls offer more affordable fries. For example, Adani Bar Cafe and Ma’loom restaurant serve fries for no more than SR15.

However, their innovation lies in cutting the potatoes into cubes, instead of the traditional fries shape, and topping them with a cilantro, garlic, and lemon sauce, which visitors love.

Anas Abbas, a fries enthusiast from Jeddah, told Arab News: “Every Ramadan, I make sure to visit Adani Bar. I love their fries. They’ve truly become a Ramadan tradition. I always bring some home for my mother after her Taraweeh prayers because she also appreciates this delicious treat.”

 

 


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Updated 29 March 2025
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Saudi leaders receive Eid Al-Fitr greetings from Islamic heads of state

  • King Abdullah II of Jordan, King Hamad of Bahrain and UAE President Sheikh Mohamed bin Zayed among those to send messages

RIYADH: King Salman and Crown Prince Mohammed bin Salman received congratulatory messages from the leaders of Islamic countries on the occasion of Eid Al-Fitr, the Saudi Press Agency reported.

Eid Al-Fitr, which will begin on Sunday after an announcement from the Supreme Court on Saturday, marks the end of the holy month of Ramadan and is a time of joy, reflection and unity for Muslims around the world.

Among those who sent greetings were King Abdullah II of Jordan, King Hamad bin Isa Al-Khalifa of Bahrain and UAE President Sheikh Mohamed bin Zayed Al-Nahyan.

The king and crown prince expressed their gratitude and appreciation for the messages and wished for “continued prosperity, security and stability for the Islamic nation, asking God Almighty to bless the occasion with goodness and peace,” the report said.


Ramadan reflections of a Brazilian in Riyadh

Updated 29 March 2025
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Ramadan reflections of a Brazilian in Riyadh

JEDDAH: Being in Saudi Arabia during Ramadan is a distinct cultural experience, providing non-Muslims with an opportunity to learn more about Islam and its traditions.

Brazilian teacher Talita Schneider Pereira moved to Riyadh in 2023 and says she has found inspiration in the warmth of a community that has welcomed her with open arms.

Speaking to Arab News about her second Ramadan in the Kingdom, Pereira said: “Even though fasting is not something I practice — coming from a different faith and cultural background — I try to take this month as a time for reflection and spiritual connection.”

Pereira was born in Sao Lourenco do Sul, a city located near the border with Uruguay in southern Brazil with 50,000 inhabitants. At the age of 27, she moved to Spain to pursue a master’s degree in teaching Spanish as a foreign language. 

“I have always been very curious, and in Spain, where there is a significant Muslim community, I had learned about Ramadan before moving here,” Pereira told Arab News. “I know it is a sacred month for Muslims; a time of fasting, prayer, and reflection, during which it is believed that the gates of hell are closed, and those of heaven are open. Beyond abstaining from food and drink, the most important aspect is the spiritual connection and the desire to strengthen one’s relationship with Allah.

“For me, it is a period I approach with complete normalcy, and perhaps that is why I do not find it difficult. It is true that schedules change and that the logistics of shopping or certain other activities are affected, but this is nothing compared to the profound significance of this month for Muslims. I try to embrace the experience and adapt to the country’s rhythms.”

This year, Pereira decided to wear the hijab at work to connect with her colleagues and students.

She said it is “wonderful” to see her students’ excitement when they talk about what Ramadan means to them.

“Their eyes light up as they share their traditions and beliefs. Even though I am not Muslim, hearing the call to prayer encourages me to engage in my own conversations with God more frequently,” she said.

Describing her own experience of the month of Ramadan in Saudi Arabia, she said: “When night falls, Riyadh transforms completely. It is as if the city changes clothes: the lights beautifully illuminate the monuments, the streets fill with people, and restaurants and malls remain bustling until late into the night. I am still amazed to see supermarkets open until 1 a.m. and shopping centers packed with people at midnight.”

As a teacher, the main challenge for Pereira is refraining from drinking water during classes. “It is not forbidden, but, out of respect for my Muslim students, I choose not to do it. Talking so much throughout the day often leaves my mouth very dry, which can be uncomfortable,” she said. “However, this is a minor inconvenience compared to the beauty of experiencing this season.”

Although she has spent only two years so far in the Kingdom, Pereira already has special memories she will cherish.

“On my last birthday, my colleagues from the Arabic department organized a small surprise party for me. I believe this says a lot about the hospitality and warmth of Muslim women, who welcome us with open arms just as we are. That gesture touched me deeply, making me feel a genuine and sincere affection,” she said.

And Pereira added that she looks forward to joining in the fasting at some point in the future. “I believe it is an experience worth trying, both spiritually and physically,” she said.