Recipes for Success: Chef Saud Aljadhi offers advice and a recipe for mataziz

Saud Aljadhi is the sous chef at The Ritz-Carlton Riyadh Palace. (Supplied)
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Updated 02 October 2024
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Recipes for Success: Chef Saud Aljadhi offers advice and a recipe for mataziz

DUBAI: From being a young boy helping his mother prepare Ramadan meals to becoming a sous chef at The Ritz-Carlton Riyadh Palace, Saud Aljadhi’s journey is one of perseverance, passion and overcoming the odds.  

Aljadhi always had a passion for cooking, he says. He would help to prepare salads and soups in his family home near Riyadh.  

In 2014, he launched a food truck business, serving burgers. Its success prompted him to quit his job at the Ministry of Education and pursue cooking full-time.  




Saudi National Day cake. (Supplied)

“I honestly lost a lot — whether financially or socially — but it was all for my passion,” Aljadhi tells Arab News. “It was a one-man show. I was operating alone.” 

Aljadhi’s ambitions led him abroad, first to Canada to study at George Brown College, then to Australia, where he was balancing his studies at Victoria University with working at restaurants while raising his child as a single father.  

“I would drop my son off at kindergarten every morning before going to work. It was quite the challenge,” he recalls. “But I got help from my colleagues, many of whom were single parents as well.” 

Despite challenges like the devastating fires in Australia in 2019, earthquakes, and the COVID-19 pandemic, Aljadhi’s determination never wavered. He returned to Saudi Arabia in 2022 and landed a position at The Ritz-Carlton Riyadh, fulfilling a long-held dream.  




Chorisia Restaurant. (Supplied)

“I used to say I would come to The Ritz-Carlton and be a sous chef,” he says. “I even have a video from over 10 years ago where I made that promise to myself when I was at the hotel. And today, I’m where I dreamed to be. I even have a video from over 10 years ago where I made that promise to myself when I was at the hotel,” he added. 

“It’s nice to reach your dreams and goals in life. It makes me extremely happy,” he continues. “But I still have a lot of ambitions, and I’m working on a plan to achieve them.” 

While working at The Ritz-Carlton, Aljadhi was selected for Marriott International’s prestigious Tahseen leadership program, aimed at nurturing local talent in Saudi Arabia. “The program taught me a lot,” he said. “I learned leadership skills, teamwork, budgeting and revenue management.” It further solidified his career path, giving him the tools to excel in the hospitality industry, he said. 

Breaking through societal stereotypes as a Saudi male chef, Aljadhi has earned respect and recognition for his accomplishments. “In our tribe, it wasn’t even allowed to work this job,” he shares. “But now, society accepts me after all that I’ve achieved. It has even become a trend now to be a chef.” 

However, he points out, it’s not an easy job. 

“People think chefs just cook, but that’s not true. A chef is like a physician, chemist, mathematician, and engineer all in one. For example, right now, I’m working on a cake that’s three by two meters for Saudi National Day. My team and I are measuring everything down to the millimeter. We’re even manufacturing custom molds that aren’t available in the market just to get this cake built. This job isn’t easy — it requires creativity and precision. Just like an engineer builds a building, we as chefs are building a plate and a dish.” 

Here, Aljadhi discusses local cuisine, his favorite dish to cook, and his management style.    

When you were starting out, what was the most common mistake you made?  

My cutting technique was all wrong. How you hold a knife and cut is so important — it really affects the dish. For example, it can change the ratio of leachate in your ingredients. I used to cut my fingers a lot — I have plenty of scars to prove it. But once I learned the proper technique, everything changed. Now, the first thing I teach my Saudi trainees is how to handle a knife properly. 

What’s your top tip for amateur chefs?  

Specialize in what you love. That’s where you’ll really excel. Find your passion — it might be pastry or baking — and go after it. Focus on what you love and you’ll never get bored. 




Moflaq Hasawi at AlOrjouan. (Supplied)

What one ingredient can instantly improve any dish?  

When it comes to local dishes, ghee is the magic ingredient. As soon as you add it, the dish instantly gets better. We use it in so many things — kabsa, jareesh, and many other dishes. Authentic, local ghee especially has such a unique flavor. And for spices, coriander is my go-to. It works with so many dishes — falafel, kabsa, molokhiya, you name it. It just adds that extra something. 

When you go out to eat, do you find yourself critiquing the food?  

I’m really detail-oriented. For example, I love going to Italian restaurants, but I always notice the little things. If a fork or plate is missing from the table, especially in a fine-dining setting, it makes me feel like I’m not welcome. It might annoy the people I’m with, but I can’t help paying attention to those details. When you’re paying for a meal, you expect everything to be perfect. One thing that really stands out to me is how the flavors in the same dish can sometimes change. Maybe they switched the type of cheese or used a different supplier—whatever it is, I can tell right away. Consistency is key in the restaurant business. If the quality starts to vary, it can really hurt the restaurant. Customers expect the same great dish every time, and if that slips, it can cost the business in the long run. 

What’s the most-common issue that you find in other restaurants?  

Many don’t really understand how much revenue they’re actually bringing in. Not many people seem interested in learning how that financial flow works, even though there’s a lot of government support available to help with it. 

When you go out to eat, what’s your favorite dish to order? 

Neopolitan pizza. I’m actually opening my own pizza business, focused on making authentic pizza, just like in Italy. I learned from the best at a restaurant in Melbourne that’s been specializing in pizza for over 70 years. They taught me how to make pizza, pasta, and tiramisu the traditional way. It’s surprisingly simple, but it’s all about doing it the right way, starting with making the dough from scratch just like the Italians do. 

What’s your go-to dish if you have to cook something quickly at home?  

Something like what I had for dinner last night — steak with asparagus, broccoli and cherry tomatoes. It doesn’t even take five minutes. I just sear the steak for two minutes on each side to get it medium-rare, toss the veggies in the pan, and that’s it. Bon appétit! 

What’s your favorite dish to cook and why?  

I really love making pizza. I let the dough rest for three days to get it just right, and I take great care of it during that time. Everyone knows that when the weekend rolls around, it’s pizza time. I have pretty high standards for my pizza, so I always use the best quality ingredients. It makes all the difference. 

What’s the most difficult dish for you to get right?  

I honestly think Saudi dishes are some of the hardest to make because they take so much time. For example, margoog can take two to three hours, and jareesh can take up to five hours. Sure, you could make them faster, but the flavor just wouldn’t be the same. Kabsa is probably the easiest local dish to make, but even that takes about an hour and a half before you’re ready to eat. 

As a leader, what are you like? 

I love working in a positive, happy environment, and I try to bring that energy to the team. I make sure everyone is happy and satisfied. Of course, when mistakes happen, there are times when I can get frustrated. The first time, I’ll address it kindly. But if the same issue keeps happening, especially when it comes to hygiene, I might get a little irritated. I have to be sharp sometimes because, at the end of the day, I’m the manager. 

When things do get stressful, I do my best to motivate the team and lighten the mood. I want them to present food with joy, not just treat it like another task. They can all cook, but if the food isn’t made with love, it won’t taste as good. The flavor just won’t be there. 

Chef Saud’s mataziz recipe 

INGREDIENTS 

For the lamb broth: 

900g lamb (shoulder or leg, cut into pieces); 2 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, chopped; 3 carrots, cubed; 4 medium potatoes, peeled and cubed; 1L meat or vegetable stock; 2 tsp ground cumin; 1 tsp ground coriander; salt and pepper to taste; fresh parsley or dill for garnish. 

For the mataziz dough: 3 cups all-purpose flour; 1 tsp salt; 1 cup warm water (adjust as needed); 2 tbsp olive oil (optional) 

INSTRUCTIONS 

For the lamb broth: 

1. In a large pot, heat the olive oil over medium-high heat. Add the lamb pieces and leave until browned on all sides. Remove from the pan and set aside. 

2. In the same pan, sauté the chopped onion until soft, then add the garlic and cook for another minute. 

3. Return the browned lamb to the pan. Add the carrots, potatoes, and stock. 

4. Stir in the cumin, coriander, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer for 1.5 to 2 hours until the lamb is tender. 

For the mataziz dough:  

1. In a mixing bowl, combine the flour and salt. Gradually add warm water and mix until a dough forms. 

2. Knead on a floured surface for about 5-10 minutes until smooth. Add olive oil for extra flavor and softness, if desired. 

3. Cover the dough with a damp cloth and let it rest for about 30 minutes. This helps to relax the gluten. 

4. Divide the dough into small balls (about the size of a golf ball). 

5. Roll each ball out on a floured surface until very thin (about 1/8 inch thick) and cut to size for the dish. 

6. Heat a skillet over medium-high heat. 

7. Cook each rolled out dough for 4-8 minutes on each side until lightly browned and cooked through. They should be slightly puffed. 

SERVING 

Presentation is always an opportunity to show your creativity. My only advice is to reflect nature on the plate. Start with a circle of mataziz dough in the middle as a base for all the vegetables. Don’t forget to add black lemon as it gives a different flavor to the dish. Create a garden around it using meat broth. Add the lamb and add your touch of dill or coriander. The dish should be served hot. 


Princess Rajwa visits art gallery in Amman with Queen Rania

Updated 25 November 2024
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Princess Rajwa visits art gallery in Amman with Queen Rania

  • Visit marks another public engagement in Princess Rajwa’s calendar
  • Naqsh Collective was founded in 2009 by two sisters, Nisreen and Nermeen Abudail

DUBAI: Saudi-born Jordanian royal Princess Rajwa Al-Hussein visited Amman-based art gallery Naqsh Collective on her first joint engagement with her mother-in-law Queen Rania, on Sunday.

“Exquisite local designs, handcrafted with love. Had a lovely time with Rajwa at the Naqsh Collective workshop yesterday,” Queen Rania’s team posted on Instagram shortly after the visit.

The pair posted in front of an artwork titled “Wall Runner” at the gallery, which presents design works and artworks.

Naqsh Collective was founded in 2009 by two sisters, Nisreen and Nermeen Abudail. The gallery has participated in national and international events such as Milan Design Week, Amman Design Week, Design Days Dubai, and Saudi Design Week.

The visit marks another public engagement in Princess Rajwa’s calendar. Last week she attended a ceremony marking the inauguration of the first ordinary session of the 20th parliament in Amman, her second public appearance since the birth of her first child this summer. 

The royal showed off an elegant black ensemble for the occasion, complete with an oversized belt by Dior and pumps by Chloe. The look was finished off with the Goji mini bag in black by Jill Sander. 

Princess Rajwa was photographed alongside Queen Rania, who showed off a red look courtesy of Maison Valentino and Altuzarra. 

Princess Rajwa made her first public appearance since the birth of Princess Iman bint Al-Hussein bin Abdullah II at a 2026 FIFA World Cup qualification match in October. 

The royal welcomed her first child, Princess Iman, with Crown Prince Hussein bin Abdullah on Aug. 3.

Jordan’s King Abdullah posted a tribute to his granddaughter on social media to mark the occasion. Translated from Arabic, the post read: “I thank God for giving us our first granddaughter Iman bint Hussein. I congratulate beloved Hussein and Rajwa for their newborn.”

Princess Rajwa, who celebrated her 30th birthday in April, is the daughter of Saudi businessman Khalid bin Musaed bin Saif bin Abdulaziz Al-Saif, who died in January this year, and his wife, Azza bint Nayef Abdulaziz Ahmad Al-Sudairi.


Ithra conference in Saudi Arabia shines spotlight on vibrant Islamic arts

Updated 25 November 2024
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Ithra conference in Saudi Arabia shines spotlight on vibrant Islamic arts

  • Conference seeks to highlight how traditional crafts can inspire innovative solutions in areas such as design, business and urban development
  • Adding to the immersive experience, three specially curated films explore the artistry and history of Islamic crafts

DHAHRAN: The King Abdulaziz Center for World Culture, also known as Ithra, is hosting the second Islamic Art Conference from Nov. 25-30.

In partnership with the Abdullatif Al-Fozan Award for Mosque Architecture, the theme of this year’s event is “In Praise of the Artisan.” Featuring 50 participants from 14 countries, including 27 distinguished speakers, the conference will explore the connection between heritage and innovation in Islamic art.

From panel discussions to live demonstrations, and with a diverse lineup of artists, historians, curators and academics, the program offers attendees an opportunity to engage with the artistry and history of Islamic craftsmanship.

There are thought-provoking lectures, hands-on workshops and interactive demonstrations, all designed to immerse visitors in the beauty and intricacy of Islamic art forms. A central theme this year is the vital role played by artisans in preserving cultural heritage while adapting to contemporary challenges.

Through these discussions, the conference seeks to highlight how traditional crafts can inspire innovative solutions in areas such as design, business and urban development.

Running alongside the event is the “In Praise of the Artisan” exhibition. This display of historical artifacts and contemporary works highlight the timelessness of Islamic artistry through media ranging from ornate wood carvings and luminous textiles to intricately painted ceramics and dazzling metalwork. For those eager to learn skills for themselves, there are workshops on crafts such as embroidery, wood carving and sailboat crafting.

Adding to the immersive experience, three specially curated films explore the artistry and history of Islamic crafts, delving into the lives of artisans and the cultural significance of their work. Each screening is followed by a discussion with the filmmakers.

Beyond the main exhibition, Ithra’s plaza will host eight mini-exhibits in collaboration with institutions such as The Heritage Commission, The Royal Institute of Traditional Arts, and The General Authority for the Care of the Two Holy Mosques. These highlight regional crafts from across the Islamic world, such as Turkey and Egypt, emphasizing the event’s global nature.

Prominent voices such as Dr. Mashary Al-Naim, Dr. Mahmoud Erol Kilic and artist Ahmad Angawi will lead debates on the challenges and opportunities artisans face in preserving their crafts in an era dominated by mass production. Topics will include the integration of craftsmanship into modern business models and the role of artisans in sustainable urban development.

The conference also emphasizes the potential of traditional crafts to drive social change. By fostering collaboration between artisans, designers and cultural institutions, it creates pathways for them to thrive in contemporary markets while maintaining their historical integrity.

One highlight is the work of Dhai Ibrahim Al-Otaibi, a rising star in the art of Naqda embroidery. Known for her innovative approach, Al-Otaibi blends the opulence of traditional silver and gold threads with modern fashion aesthetics.

“Naqda embroidery signifies a critical aspect of Saudi cultural identity, especially in the Eastern and Central regions,” Al-Otaibi told Arab News.

“By reinterpreting these methods, I hope to make this craft more accessible to new generations while preserving its authenticity.”

Al-Otaibi began her journey as an apprentice under the guidance of artisan Sarah Al-Dosari and is one of only 14 of Naqda embroidery practitioners in Saudi Arabia. Her contributions to the exhibition not only show her personal artistry but also underscore the enduring relevance of this centuries-old craft.

“In Praise of the Artisan” will continue at Ithra until December 2027, providing plenty of opportunity to experience the splendor of Islamic arts and their evolving role in a modern world.


Guerlain perfumer talks Arab perfume traditions in Riyadh 

Updated 25 November 2024
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Guerlain perfumer talks Arab perfume traditions in Riyadh 

RIYADH: Thierry Wasser, the in-house perfumer of French luxury beauty brand Guerlain, sat down with Arab News on a recent visit to Saudi Arabia to talk all things fragrance at the reopening of the flagship Guerlain boutique in Riyadh Park.

The perfumer shared his insights on the differences between typically Middle Eastern scents and their European counterparts and even touched on his previous visit to Taif in the Kingdom, which is famous for its distinct roses grown at high altitudes.

“When you go to each one of these countries, you try to discover what sent speaks for that country,” Wasser explained of his globe-trotting agenda. 

“For example, in Saudi Arabia, I think it's myrrh and I also think it's agarwood. In France, for some reason, I think it's lavender,” he added. 

The perfumer shared his experience of visiting Taif’s 1,800-meter-high Al-Sarawat Mountains, home to the Taif Rose variety, saying “It's a zig zag when you go … sometimes you have a place you don't expect the altitude to be so high.”

With more than 200 perfumes to his name, the perfumer revealed his favorite scent as Habit Rouge by Guerlain, an oriental woody perfume with notes of earth, warm leather, and the forest, launched in 1965 by the iconic Jean-Paul Guerlain.   

“It's like a shining armor. It was a disguise of a man, a manly, masculine disguise. It shaped me. My attitude changed … I kept it all my life like a lucky charm,” he said. 
Wasser's journey with the brand began in 2008, when was appointed as the first non-Guerlain family member to be the in-house perfumer of the storied house founded in 1828. 

“When you manufacture and source it, you get intimate with the formula and the fragrance from your predecessors and you are responsible for the integrity of them,” he said.

“I want to talk about the Middle East and about how perfume is expressed in the Middle East. They have a deep, intense love for very strong fragrances,” he noted, adding that he quickly learned fragrance is typically applied on clothing in the region, as opposed to directly on the skin, which is common practice in Europe. 

“So I changed my approach and I made all my trials on cotton handkerchiefs,” he explained. 

The fragrance house's iconic bee emblem reflects a commitment to sustainability. In 2021, Guerlain became one of the first luxury houses to join the Union for Ethical BioTrade and initiated a verification process for 50 natural ingredients.

“Sustainability is not exactly a marketing tool or communication tool, it is a state of mind,” Wasser said.


Keke Palmer shows off vintage Azzedine Alaia look in New York

Updated 25 November 2024
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Keke Palmer shows off vintage Azzedine Alaia look in New York

DUBAI: US actress and author Keke Palmer made an appearance on “The Drew Barrymore Show” in New York this week wearing a vintage look by late Tunisian couturier Azzedine Alaia.

Hailing from his Spring/ Summer 1986 ready-to-wear collection, the denim power suit featured a cross-body zipper, oversized sleeves and statement lapels.

Based in Paris, Alaia shot to international fame in the early 1980s and was quickly dubbed the “King of Cling.” Alaia won the Designer of the Year and Best Collection of the Year prizes at the Oscars de la Mode by the French Ministry of Culture in 1985.

Palmer showed off the look as she promoted her new book, “Master of Me.”

The “Nope” actress released the book in November and has been promoting the title at various media appearances, including on “The Drew Barrymore Show.”

In a conversation with Barrymore, the pair connected about the experience of being child stars, with Palmer stating “I’m not a victim, I’m a victor” after she praised her parents for supporting her career, which began with 2004’s “Barbershop 2: Back in Business.”

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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“In her own raw and intimate words, Keke talks about everything from her struggles with boundaries to unconditional love, forgiveness, and worthiness,” the book’s description reads.

“Throughout the book, Keke also poses readers with the questions needed to get them through their own challenging times by sharing personal stories and lessons she’s learned along the way,” the blurb adds.

Palmer also sat down with US Iranian actress Yara Shahidi to discuss the book.

She took to Instagram shortly after the sit down, saying: “One of my favorite girls @yarashahidi discussed the themes of my book ‘Master of Me’ this past week. We had a great conversation in Boston around her old stomping grounds at Harvard! The excitement around the Many Masters Tour and the people I get to speak to is that we learn there are so many unique paths that lead to self-mastery and the exciting part is in creating your own path.”

 

 


‘Disney movies unite us,’ says Louaye Moulayess as he promotes ‘Moana 2’

Updated 24 November 2024
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‘Disney movies unite us,’ says Louaye Moulayess as he promotes ‘Moana 2’

DUBAI: From a young age, Lebanese animator Louaye Moulayess has loved Disney movies.

Speaking to Arab News about his latest project, “Moana 2,” which is released in cinemas in the Middle East on Nov. 28, Moulayess said diverse voice is what makes Disney storytelling so compelling.

From a young age, Lebanese animator Louaye Moulayess has loved Disney movies. (Supplied)

“We all grew up with different kinds of stories told to us, right? I grew up with specific Lebanese stories. For example, if I turned on the TV in Lebanon as compared to somebody in Lisbon, for example, we’re going to watch different things. Our sensibilities are going to be a bit different. Now we all have something in common, which is Disney movies,” he told Arab News.

At a time when his home country, Lebanon, is defending against Israeli attacks, US-based Moulayess finds comfort in his work and storytelling. “It all comes back to the stories my grandparents and parents told me,” he said, adding that Disney movies have always brought him hope.

“Moana 2,” set in ancient Polynesia, picks up three years after the events of the 2016 original. Moana (voiced by Auli’i Cravalho) receives an unexpected call from her wayfinding ancestors and forms her own crew to travel the vast seas of Oceania, reuniting with her shapeshifting, magical friend, Maui (Dwayne Johnson).

“I loved the first movie. When I started working on ‘Moana 2,’ I felt like I already knew the characters very well. So, I knew Moana and I knew Maui … I knew how they moved, I knew what their personalities were. But, at the same time, they became somebody else three years after.

“So, the challenge was a bit different compared a new movie, where we would have had to figure out the characters and how they moved and how they behave. The challenge here was, I know this character, but this character has changed. How do we make it new and find the specificity of this new personality?” Moulayess said.

When asked what sparked his interest in animation, Moulayess pointed to Disney again. “I think the moment I made my decision was after watching ‘Lion King.’ Like the first sequence of the ‘Circle of Life,’ after that when everything goes black and you see the title of the movie. It really shocked me in the best way. I was like, ‘Who is this Walt Disney?’ I thought it was one person doing this back when I was a kid, because I saw the name Walt Disney. I was like, ‘It must be one person doing this.’ And I decided I’d do this one day. So, this is what triggered everything. And slowly, I just gravitated towards animation,” he said.

Now based in Burbank, California, Moulayess left Lebanon for the US as a young student.

“In Lebanon, when I graduated high school, I looked around for majors that had animation, but back then, there wasn’t anything available. Now there are a couple schools that offer animation majors.

“Back then, I knew I had to leave to make my studies, so I went to San Francisco and joined a school called Academy of Art University in San Francisco,” Moulayess said.

After four years of university, Moulayess landed himself an internship with Pixar Animation Studios. “I was very, very lucky that I did an internship there, where I worked on ‘Cars 2,’” he said.

From there, he moved on to Blue Sky Studios for “seven wonderful years,” working on the “Ice Age” films, “The Peanuts Movie” and “Ferdinand,” before making his way to Disney in 2019, working on “Frozen 2” before taking on “Raya and the Last Dragon.”