Where We Are Going Today: Copa Boutique Chocolate Workshop in Jeddah
The interactive chocolate-making experience, said to be the first of its kind in Jeddah, is available until the end of the year
Updated 07 September 2024
Nada Hameed
Explore the magic of chocolate like never before with an interactive workshop experience at Shangri-La Jeddah, where participants embark on an engaging and educational culinary journey under the expert guidance of chef Paul.
It all begins with a warm welcome at Copa Boutique, where the rookie chocolatiers are presented with a personalized apron embroidered with their initials. This is a nice touch that sets the stage for an unforgettable session.
The participants are taken to the kitchen area where they learn to use the same equipment the professionals typically use. Chef Paul showcases his expertise as he demonstrates and explains how he creates delicious pralines, employing a hands-on approach to teach the various techniques he uses.
Participants get to experience every stage of the process, from selecting and crafting the ingredients to decorating and personalizing their creations. This immersive experience truly allows one to fully understand and appreciate the art and science of chocolate-making.
After completing our masterpieces, we were treated to a bespoke tasting session. This sweet conclusion to our chocolate-crafting journey gave us an even deeper appreciation for the art of creation.
The interactive chocolate-making experience, said to be the first of its kind in Jeddah, is available until the end of the year. The minimum age for participants is 10, with a minimum of two people per class and a maximum of six. It costs SR300 ($80) per person.
Where We Are Going Today: Fika & Go – Swedish Restaurant in Al-Khobar
The classic fika staple, the kanelbulle — or cinnamon bun — was the first thing I dug into (SR9, $2) alongside an iced latte (SR14) to help with the scorching summer heat
Updated 16 July 2025
Jasmine Bager
Take a Swedish break without the flight to Sweden — right in the Eastern Province.
We made the drive to Saihat to sample from the original branch of Fika & Go, which opened three years ago. The hole-in-the-wall joint is reminiscent of the coffee shops I came across on my recent trip to Stockholm, where I quickly adopted “fika” into my diet and daily itinerary.
The name of the cafe itself is a nod to the Swedish tradition of “fika.” Coined in the 19th century by scrambling the syllables of the word “kaffi,” the old Swedish spelling of coffee, “fika” began as playful slang for the drink itself.
Over the 20th century, it took on a new meaning: a moment of connection with others while savoring a light, sweet treat.
The classic fika staple, the kanelbulle — or cinnamon bun — was the first thing I dug into (SR9, $2) alongside an iced latte (SR14) to help with the scorching summer heat. It hit the spot just fine, though it was slightly different from the ones I tasted in Sweden.
We followed that with an assortment of croissants, each more satisfying than the last. We liked the new akkawi cheese croissant (SR16) and the zataar chocolate one (SR12).
The cheesecake eclair ball was definitely an easy bite, filled with gooey goodness. We also liked the mini mille-feuille, which oozed pastry cream in the right proportion.
The Saihat location offered clean and fast service, but there was zero seating and no restroom. Many delivery drivers were coming in and out for HungerStation orders. True to its name, that branch really is “fika and go” — strictly takeaway.
A year ago, the brand expanded to Alkhobar. Unlike the original, this one has indoor seating, making it more of a sit-down cafe experience.
In a region packed with cafes, Fika & Go has carved out its own identity by fusing Scandinavian rituals with Middle Eastern flavors — offering a little taste of Stockholm, with a Saudi twist.
For more details, check their Instagram @fika_and_go.
Jessica Kahawaty’s cookbook receives celebrity nod of approval
Updated 15 July 2025
Arab News
DUBAI: Lebanese Australian duo, model Jessica Kahawaty and mother Rita, have launched their own cookbook — with no less a person than Hollywood actress and producer Courteney Cox providing a cover quote.
Kahawaty and her mother are the minds behind UAE-based food delivery business Mama Rita and the book, “Mama Rita: Family recipes from the Mediterranean,” is now available for pre-order ahead of its release in September.
It is endorsed by Cox, who says it is “a must-have for anyone who is passionate about cooking and loves food as much as I do.”
Writing on Instagram on Monday, Kahawaty said: “The moment we held the Mama Rita cookbook in our hands for the very first time … after two years of pouring our hearts into it. And we’re beyond thrilled to share a special surprise on the cover — a quote from the one and only (Courteney Cox). Her iconic role as Monica in ‘Friends’ — the talented chef, perfectionist, and loving control freak — mirrors so much of the dynamic between mum and me. And her true persona is even more beautiful, warm, and generous.
“Years of love, passion, late nights and so many memories. It’s all finally coming to life just as Mama Rita turns five this September,” she added.
Kahawaty is on an entrepreneurial roll, having launched jewelry brand Kahawaty Jewels alongside her father, master jeweler Ghassan Kahawaty, in May. Based in Dubai, it continues the family’s long-standing tradition of jewelry craftsmanship.
“I grew up watching my father in his jewelry trade. I saw how happy he made people when he created these beautiful pieces,” Kahawaty told Arab News. “I’ve always wanted to continue my father’s legacy and my grandfather’s trade. I felt like this is the perfect time to launch Kahawaty Jewels in Dubai, which is a city I’ve been in for over 13 years.”
For Jessica, building the brand with her father has been a meaningful journey.
“He’s the only man I trust when it comes to diamonds and jewelry. He has an impeccable eye for detail and quality. He has the most incredible craftsmanship. I learned so much from him and launching this with my father feels like a true partnership,” she said.
From Nigeria to Makkah, sereh finds a home on Saudi tables
The introduction of sereh to Saudi Arabia is believed to be linked to the Hajj pilgrimage, when people from across the world brought with them their cultural traditions, including food
Updated 14 July 2025
Rahaf Jambi
RIYADH: Sereh, a beloved African dish rooted in Nigerian tradition, has carved out a place for itself in the culinary landscape of Saudi Arabia.
Once popular as a street food in Makkah’s older neighborhoods such as Al-Mansour, Al-Hafayer, and Al-Barno, sereh has grown beyond its origins to reflect a story of migration, cultural exchange, and shared taste.
Traditionally, sereh consists of skewered beef seasoned with a bold blend of African spices. (AN photo by Huda Bashatah)
Traditionally, sereh — also known as tsire or suya — consists of skewered beef seasoned with a bold blend of African spices, then roasted over an open flame. This method creates not only a flavorful dish but an aromatic experience that draws people in.
“Tamiz, or Afghani bread, was also a street food, so they were often enjoyed together,” said Rodwan Fallatah, owner of the African restaurant AfriQ in Riyadh.
FASTFACT
Sereh’s journey from West African street stalls to Saudi dinner tables captures the essence of Makkah’s openness.
“You roast the sereh until it’s hot, and with tamiz nearby, you simply grab some hot bread to enjoy with it.”
The dish originates from the Hausa tribe, an ethnic group with a strong presence in northern Nigeria, southern Niger, and beyond.
Traditionally, sereh consists of skewered beef seasoned with a bold blend of African spices. (AN photo by Huda Bashatah)
“As a proud member of the Hausa tribe, I take great pride in seeing our traditional dish being enjoyed far beyond Hausa land, reaching communities across Africa and even here in Saudi Arabia,” said Zainab Hawsawi, a Saudi writer and businesswoman.
She noted that the typical Hausa kitchen is a treasure trove of rich and diverse flavors, featuring meat dishes like dambu nama, delicately shredded and seasoned dried beef; kilishi, thinly sliced, spiced, and sun-dried meat; and balangu, famous for its juicy, freshly grilled pieces.
“But nothing compares to the explosion of flavors you experience when eating suya, especially as you dip each piece into yaji, the signature blend of spicy suya dipping spices,” she added.
The introduction of sereh to Saudi Arabia is believed to be linked to the Hajj pilgrimage, when people from across the world brought with them their cultural traditions, including food.
Sereh gradually integrated into the local food scene, creating a fusion of flavors that captivated the taste buds of residents.
“I think the logical answer would be migration,” said Fallatah, emphasizing how pilgrims helped introduce the dish into Makkah’s multicultural food scene.
Makkah, long regarded as a cultural crossroads, provided fertile ground for this culinary exchange. As locals encountered new dishes, they began to experiment and adapt.
Originally from Madinah, Fallatah moved to Riyadh in 1997 and opened AfriQ, where he serves sereh among other dishes.
His passion for African cuisine has made his restaurant a popular spot for both locals and visitors.
“The spices are unique, and the preparation of sereh is different. Locals observe and learn, and soon they want to try it themselves,” he explained, noting that demand is especially strong in hotels catering to pilgrims and tourists.
Sereh’s journey from West African street stalls to Saudi dinner tables captures the essence of Makkah’s openness and the Kingdom’s growing embrace of cultural diversity through food.
As it continues to evolve, sereh stands as a flavorful reminder of how Saudi kitchens are becoming more globally inspired — one skewer at a time.
Where We Are Going Today: Kermal – Lebanese lounge in Jeddah
The cherry kebab offers a sweet-savory twist and is worth trying, while the sea bass sayadieh was served with fragrant fish rice topped with fried onions and nuts
Updated 14 July 2025
Afshan Aziz
Located on Al-Kayyal Street in Jeddah, Kermal welcomes you with soft yellow lighting, a cozy interior and vibrant artwork. This Lebanese lounge blends classic flavors with comfort, creating a modern take on a traditional Beirut home.
The menu features lots of familiar favorites and a few standouts. We started with the creamy chicken mushroom soup, which was rich and satisfying, served with toast and a squeeze of lemon.
The rocaa salad with beetroot was fresh and tangy and made for a simple and pleasant starter. Other appetizers include the shrimp fatteh, which had a crispy, creamy tang thanks to the house salsa and the grape leaves and fried potato cubes with yogurt, which were also very tasty.
For mains, the Kermal mixed grill, including juicy lamb chops, tender kebabs and well-seasoned shish tawook served with grilled vegetables, tahini and garlic sauce, was a highlight. Priced at SR135 ($36) it is a generous platter for sharing.
The cherry kebab offers a sweet-savory twist and is worth trying, while the sea bass sayadieh was served with fragrant fish rice topped with fried onions and nuts.
For dessert, the kashta booza made a refreshing finish — creamy and fragrant with a pistachio crunch. Drinks like the pink mojito and raspberry cooler were sweet and enjoyable.
Kermal also has a breakfast menu and lunch deals for options throughout the day. Visit Instagram @kermal.sa for more details.
Opinion: Tackling childhood obesity starts at home
Updated 14 July 2025
Dr. Hanan Al-Shaikh
DHAHRAN:Here, Dr. Hanan Al-Shaikh discusses child obesity in a mini opinion piece for Arab News. Al-Shaikh is chair of the Women and Children’s Health Department at Johns Hopkins Aramco Healthcare in Saudi Arabia.
The received wisdom about the causes of obesity is that genetics has the strongest influence. This seems to provide comfort to parents of large children: It’s not my fault; it’s written in their DNA.
This is nonsense. Children are not born obese; obesity is induced by their environment. Yes, a child’s genetics can make them more susceptible to overeating, but are they the ones buying the food and cooking the meals?
Sorry, parents, but it is time to take responsibility for your children’s waistlines. You and you alone have the strongest influence on whether your children become overweight or obese. You choose what they eat and determine how much they exercise. Your own choices around diet and physical exertion set the example they will follow.
A recent forecast published in leading medical journal The Lancet suggests that Saudi Arabia will have one of the highest child obesity rates in the world by 2050. Separate research suggests that obesity costs the country almost $227 billion a year.
It is human nature to seek excuses for big problems by focusing on factors outside of one’s control. Yes, genetics plays a role in obesity. No, we cannot stop our children from seeing billboards advertising fried chicken buckets. Yes, the heat makes it harder to exercise outdoors for many months of the year.
It is also human nature to confer responsibility for big problems on others, particularly the state. The government needs to crack down on fast food advertising, encourage schools to raise physical activity levels, and so on.
These things may be true. But most of us retain the absolute power to choose what we eat and how much we exercise – even if we pretend we do not – and many factors are well within our control.
One of these is the role that parents have in teaching their children how to eat and exercise in their earliest years. Nothing influences a young child more than the actions of their parents, and roughly speaking, the first seven years of a child’s life are crucial for instilling lifelong habits for healthy eating and exercise.
Once a child becomes overweight or obese, it is incredibly hard for them to shed the weight. Some obese children may need surgery; most will need months, if not years, of treatment. The burden on the child, the parents, and the healthcare system is huge. Prevention rather than intervention is key.
Sadly, some kids who visit the paediatric wellness clinic at our hospital tell us they get as many as eight hours of screen time per day, eat chocolate and popcorn for lunch, and drink more than a can of soda daily. These are terrible habits that will almost certainly cross over into their adult lives.
It is time for parents to stop blaming influences outside their control and, instead, play a leading role in the fight against child obesity.
