Makkah locals welcome blessings of the spiritual season
Hajj invites millions to the holy city where locals show deep-rooted Saudi hospitality
Updated 18 June 2024
Rahaf Jambi
RIYADH: During the sacred days of Hajj, Makkah witnesses an influx of pilgrims and locals themselves engage more fervently in Islamic practices such as prayer and fasting.
Sami Al-Alwani, a local citizen, enjoys the spiritual aspects of the pilgrimage and says the Hajj season is unlike any other month.
“This annual tradition of welcoming, joy and enthusiasm with which we receive the pilgrims of the House of God is passed down from generation to generation,” he told Arab News.
Muttawwif Wejdan Buqas with Malaysian pilgrims after Hajj. (Supplied)
The arrival of pilgrims also means a peak in economic activity and boost for local employment.
Al-Alwani added: “One significant economic aspect we notice is the full occupancy of hotels, leading to a noticeable economic boost in restaurants and services.
HIGHLIGHTS
• Locals of Makkah, including young men and women, volunteer through available programs to assist and guide pilgrims.
• The sacred time of Hajj also brings forth the deep- rooted compassion and friendliness that are hallmarks of the people of Makkah.
“We have numerous job opportunities during Hajj to assist pilgrims and work with them in Mina, Arafat, Muzdalifah and the train station. We also serve as their supervisors and assist them in completing their Hajj obligations. Many volunteers, including young men and women from Makkah, participate voluntarily through available programs.”
Residents of Makkah have historically played a crucial role in hosting and supporting the millions of Muslims who come to perform Hajj. (Supplied)
Al-Alwani added pilgrimage routes and traffic patterns in recent years had had no negative effects for Makkah’s population.
Wejdan Buqas is a female mutawwif — someone who leads pilgrims in the traditional rites and prayers of Hajj and Umrah — who says she used to offer to drive people to Mount Hira and other holy locations.
“Back in the 1980s, we used to greet pilgrims, let them stay in our homes, and transport them to the Al-Tanaim Mosque, Al-Maala Cemeteries, and Hira Mountain. We used to also take them to private, tiny museums that highlighted Makkah inhabitants’ customs, such as telling them about our Eid celebrations,” she said, adding such activities were now streamlined by the government.
Due to the high volume of pilgrims, nearby companies and service providers were set up to meet their needs by providing lodgings, transportation, medical care, and guidance. The sacred time of Hajj also brings forth the deep-rooted compassion and friendliness that are hallmarks of the people of Makkah.
Bakur Hemdi is a Makkah native from a long lineage of muttawifs, including his grandfather and father. He followed in their footsteps and took up the role when he was 21 years old.
“As a mutawwif, my role goes beyond just guiding the pilgrims through the rituals and ceremonies of Hajj and Umrah,” he said.
“I’m a cultural ambassador, helping them navigate the intricacies of Makkah’s landscape and ensuring they can fully immerse themselves in the spiritual journey they’ve come to undertake.”
He added: “Through my interactions with pilgrims from diverse backgrounds, I've gained a deep appreciation for the richness of their traditions and the shared devotion that unites them in their pursuit of spiritual enlightenment. I take great pride in upholding the legacy of my ancestors, while also adapting to the evolving needs of modern-day pilgrims.”
Hayat Eid, who also comes from a family of mutawwifs, said everyone in Makkah mostly worked during Hajj or, if not, they traveled.
“We make a profit of a whole year during Hajj season, so many people will not miss that opportunity,” she said. “We also remark to each other, ‘Hajj wala dajj?’ which translates to ‘Are you working in Hajj or are you fleeing?’ which is a humorous statement.”
She added many women participated by preparing treats like maamoul cookies and date cakes to share during Eid.
Every activity contributes to the Hajj season, a time of great spiritual significance and community engagement for the residents of Makkah who play a crucial role in hosting and supporting the millions of Muslims who come to perform this important religious duty.
Minor earthquake strikes near eastern Saudi Arabia
Updated 04 April 2025
Arab News
A magnitude 4 earthquake hit the Arabian Gulf off Saudi Arabia’s Eastern Province in the early hours of Friday morning.
The Saudi Geological Survey recorded the tremor at its seismic stations and pinpointed the quake 55 km east of the city of Jubail, a spokesperson told Arab News.
Stress caused by movement of the Arabian tectonic plate and its collision with the Eurasian plate were determined to be the cause.
The spokesperson said the quake was considered minor and that the situation in the Kingdom was safe.
From living rooms to eateries: Saudi homes being transformed into restaurants
Historic homes invite customers while retaining the charm of traditional family life
Saudi business owners are working to preserve heritage by repurposing buildings
Updated 04 April 2025
Waad Hussain
RIYADH: Across Saudi Arabia, historic homes are undergoing remarkable transformations, turning into cafes and restaurants. These spaces are now inviting members of the public to dine in what were once private residences.
Restaurateurs spoke to Arab News about the challenges and rewards of repurposing historic homes, offering insight into the growing trend in the Kingdom.
Restoring an 80-year-old home: The journey of Tagmera
In Madinah, several family-run establishments have taken up this concept. For Saleh Shahini, the business partner of Tagmera, and his mother, Abeer Al-Masri, turning their historic property into a cafe was a way to preserve decades of heritage.
“The house was originally built 80 years ago by the Al-Maghadawi family, with the first floor constructed from volcanic stone. Years later, additional floors were added using wood and clay,” Shahini explained.
One of the biggest challenges they faced was the fragility of the upper floors, which posed safety concerns for visitors. “We had to remove the two additional levels while keeping the original stone foundation intact. It was a delicate process, but we wanted to ensure the space remained true to its origins,” he said.
Tagmera retained the intimacy of the original structure, ensuring that visitors felt connected to the home’s past.
“The narrow spaces and low ceilings create a sense of warmth and peace, making it easy for guests to engage in conversations and connect with their surroundings,” he added.
The cafe remains a family-run project, with Al-Masri and her seven children actively involved in welcoming guests and running operations.
The menu also reflects this family-focused ethos, with fermented dough, jams and traditional ingredients, prepared using time-honored homemade methods.
“Everything on our menu is made in-house, using old fermentation techniques and authentic ingredients— just like how we would prepare food at home,” Shahini said.
In Madinah’s Al-Magheesla district, a traditional home has been reimagined as Into Sushi, a Japanese restaurant run by Leen Kurdi and her family.
“The experience of transforming the house into a restaurant was full of challenges, as we wanted to preserve the soul of the home and the integrity of the volcanic stone structure,” Kurdi said.
The restaurant is a fusion of Japanese flavors with the warmth of traditional Madini hospitality. The restaurant kept the original entrance with a doorbell, allowing guests to feel as if they were stepping into a private home rather than a commercial space.
“What makes our place special is that my mother greets guests, we serve hospitality drinks of our own creation, including our signature pomegranate and Madini rose cocktail, and I personally prepare the dishes with the help of our team,” Kurdi said.
For Abdulrahman Al-Hejaili, owner of Kaboun, the idea of a home-turned-restaurant had been a long-time fascination. Inspired by family conversations about restaurants with homely atmospheres, Al-Hejaili sought to recreate the concept.
“We wanted to create a restaurant that felt like home — where guests could enjoy simple, comforting food in a warm setting,” he explained.
The transformation process required careful planning and redesign, ensuring that the home remained inviting and intimate while accommodating the practicalities of a restaurant.
“One of our biggest challenges was balancing the cozy, personal feel of a home with the professionalism and efficiency of a restaurant,” Al-Hejaili added.
His efforts paid off, as Kaboun has become known for its authentic home-style dining. “From the moment guests arrive, they feel like they are visiting family. We serve food just as it would be at home — simple, fresh, and without unnecessary additives or enhancements,” he said.
Even classic international dishes such as pancakes, omelets and French toast are presented in their original, homemade style, reinforcing the restaurant’s commitment to simplicity and authenticity.
Reyam Al-Ahmadi, a visitor to the Al-Hayy project in Madinah, described the sensation of stepping into one of these homes-turned-restaurants. “Not long ago, a video went viral of someone expressing their astonishment at these transformed homes, and I can’t blame them at all! I felt the same wonder when I visited Al-Hayy.”
She describes walking through an area rich with history, where homes have been transformed while their original character remains intact. “The doors to these places only open after a knock, just like in the past. It truly felt like stepping back in time,” Al-Ahmadi said.
One experience stood out to her the most — a 90-year-old home that had been converted into a spa. “It left me speechless. Could the original owners have ever imagined that nearly a century later, a girl would come to their home to get her nails done and have her hair styled?”
For many, dining in these spaces is about stepping into a story, a legacy, and a home that continues to be filled with warmth and connection.
Saudi Arabia condemns Israeli military escalation, attack on cultural center in Gaza
Saudi Arabia called on UN Security Council members to take decisive action to end what it described as a tragedy endured by the Palestinian people
Updated 04 April 2025
Arab News
RIYADH: Saudi Arabia’s Ministry of Foreign Affairs on Thursday condemned Israel’s continued military escalation in the occupied Palestinian territories, including strikes on shelters for displaced civilians in Gaza.
In a statement, the Kingdom denounced the targeting of the Dar Al-Arqam School in Gaza, where dozens of displaced people were killed, and the destruction of a warehouse operated by the Saudi Center for Culture and Heritage in the Morag area east of Rafah. The facility reportedly contained medical supplies designated for patients and the wounded in Gaza.
The ministry said the absence of effective international accountability mechanisms has enabled Israeli forces to persist in violations of international law and humanitarian principles. It warned that ongoing impunity contributes to the intensification of violence and poses a threat to regional and global stability.
Saudi Arabia called on UN Security Council members to take decisive action to end what it described as a tragedy endured by the Palestinian people.
Saudi crown prince, Iranian president discuss regional developments
Updated 04 April 2025
Arab News
RIYADH: Saudi Crown Prince Mohammed bin Salman shared a call with Iranian President Masoud Pezeshkian, the Saudi Press Agency reported early on Friday.
During the call, the leaders discussed recent developments in the region and reviewed several issues of mutual concern.
How AI can be leveraged to reduce food loss, improve nutrition, and cut emissions
By optimizing food processing at its source, AI is playing a role in reducing emissions and making food production more sustainable
Preservation techniques, such as freeze-drying and 3D printing, are being optimized with AI to create long-lasting, nutritious products
Updated 04 April 2025
Lama Alhamawi
RIYADH: Artificial intelligence is revolutionizing nearly every industry, and food production is no exception. From precision farming to lab-grown meat, AI is enabling more sustainable, efficient, and innovative ways to feed the world’s growing population.
One of the most promising applications is the use of AI to tackle food loss — one of the biggest challenges facing global food security. Each year, an estimated $1 trillion worth of food is lost before it even reaches consumers due to spoilage, supply chain inefficiencies, and market rejections.
But AI-powered solutions are beginning to change that, helping to extend shelf life, maximize nutritional value, and reduce environmental impact.
At the forefront of this movement is Essence Food, a company that has combined AI, 3D printing, and advanced freeze-drying techniques to transform surplus produce into nutrient-rich, long-lasting food products.
Essence Food's CEO and founder Marcio Barradas explaining the concept of his company at a forum. (Instagram: 3dessencefood)
Led by CEO and founder Marcio Barradas, the company is pioneering a data-driven approach to food preservation, proving that cutting-edge technology can turn food loss into opportunity — benefiting both the planet and public health.
During a 2017 TED talk, Barradas highlighted the crucial difference between food loss and food waste. He explained that food loss occurs early in the supply chain, before products reach consumers, while food waste happens at the consumer level.
The consequences of food loss are significant, leading to a drastic reduction in the volume of food available for consumption. Several factors contribute to this issue, including poor yields, quality inconsistencies, spoilage, and inefficiencies in transportation and storage.
One particularly troubling aspect of food loss is the rejection of perfectly edible fruits and vegetables by retailers due to aesthetic imperfections. This practice results in vast quantities of nutritious food being discarded before it ever reaches a plate.
By integrating AI with the freeze-drying process, Essence Food repurposes surplus and rejected produce that might otherwise go to waste. (Supplied)
Reflecting on his TED talk, Barradas told Arab News: “It was a call to the industry to wake up and stop wasting foods when they can actually monetize them. So it was sort of from trash to cash.”
Despite growing awareness of food loss, Barradas observed that as recently as 2019, no large-scale solutions had been implemented to tackle the problem effectively. Determined to change this, he launched Essence Food, a company dedicated to reducing food loss through advanced technology.
By integrating AI with the freeze-drying process, Essence Food repurposes surplus and rejected produce that might otherwise go to waste. This not only preserves valuable nutrients but also addresses long-term health and environmental concerns associated with food production.
Freeze-drying, unlike other dehydration methods, retains a greater percentage of a food’s original nutrients while significantly improving shelf life and product quality. These advantages make it an ideal technology for tackling food loss on a global scale.
After its initial launch in Spain, Essence Food quickly expanded its footprint in the Middle East, beginning with the UAE and now moving into Saudi Arabia.
Visitors attend a demo of Essence Food at the Gulfood in Dubai. (Supplied)
“We presented it at Gulfood in Dubai, and amazingly, we won as most innovative startup back in 2019,” said Barradas, referring to the company’s 3D-printed products, which have been showcased at the prestigious food industry event.
“This allowed us to expand very fast in the region and start to see how we can optimize all the resources that exist, knowing there is a region that imports the majority of its fruits and vegetables.
“Encouraged by winning that award at Gulfood, what I saw is that in the Middle East, there is an advantage compared to Europe. It’s less bureaucratic. When the decision-makers here believe in something, they will bring it to the front and it will be implemented.”
Although freeze-drying and 3D printing are not new technologies, AI has revolutionized their efficiency. When Barradas founded Essence Food, the company was already “very proactive with machine learning.
“All our data was being stored and analyzed in terms of accelerating the processes, having better decision-making, and also using that machine-learning capacity to really teach our machines.”
As the company worked to develop a more efficient freeze-dryer, AI emerged as the key to optimizing the technique. (Supplied)
As the company worked to develop a more efficient freeze-dryer, AI emerged as the key to optimizing the technique. “Now, the age of AI came really strong in the last two years. So, what we’re doing is a virtual library,” said Barradas.
Every fruit or vegetable that enters Essence Food’s freeze-drying process undergoes rigorous analysis in a laboratory. Strawberries, bananas, tomatoes, beetroot — each ingredient is tested to determine its precise nutritional content.
The data collected is then fed into a virtual AI library, creating a vast database of nutritional insights. This system allows for an unprecedented level of food customization, tailored to individual dietary needs.
DID YOU KNOW?
• Food loss occurs early in the supply chain, often due to spoilage and market rejection, while food waste happens at the consumer level.
• Preservation techniques, such as freeze-drying and 3D printing, are being optimized with AI to create long-lasting, nutritious products.
• By optimizing food processing at its source, AI is playing a role in reducing emissions and making food production more sustainable.
“Having that library connected now with AI, you can only imagine how we can customize food for each individual.”
Barradas envisions a future where AI-driven food technology plays a direct role in preventive healthcare. Through Essence Food’s new smartphone app, users will be able to personalize their nutrition with nutrient-rich foods, including a healthier take on gummy bears.
“If I connect your mobile device, which you use every day, and it knows your steps and habits, everything is stored there. If you connect to this app that we are launching, you’ll be able to have customized gummy bears for the whole week,” he said.
“So, you’ll take two gummy bears a day, or one gummy bear a day, not to cure any disease, but to prevent you from getting any disease.”
Visitors get a taste of samples of Essence Food products at the Gulfood in Dubai. (Supplied)
He believes that modern diets have led to an over-reliance on supplements and pharmaceuticals. “We are only dealing with the consequences, with the symptoms, but we’re not fighting the causes,” he said.
Beyond nutrition, machine learning is also driving new sustainability initiatives within Essence Food’s freeze-drying technology.
One of the company’s most innovative breakthroughs is the recovery of water from fruits during the drying process. This reclaimed water has the potential to support vertical farming and other water-scarce agricultural initiatives.
“There’s something really amazing in this technology,” said Barradas. “It doesn’t need water, but it brings back water. So, any time you freeze-dry in the machine, it gives you potable water that was inside the fruits.”
The implications of this discovery are particularly relevant for regions like Saudi Arabia, where water scarcity is a pressing issue.
Some of the dried fresh fruit products of Essence Food. (Instagram: 3dessencefood)
“If we load the machine with 40 kg of strawberries, we will be removing 35 liters, 32 liters, of potable water,” said Barradas.
This water recovery system can be integrated with vertical farming operations, creating a closed-loop system where food loss is minimized and essential resources are conserved.
“We want to create a synergy with vertical farming, where we recover food losses from these vertical farms in the desert, and with the water that we recover, we create more food,” said Barradas.
“Because Saudi Arabia, being such a vast region, and knowing the region where dates are grown, it will be amazing to bring the technology to the source and not bring the ingredient to Riyadh, for example, to transform it.
“Because the impact of transport and moving fresh ingredients is really big on the planet. We’re looking to go to the source of the ingredient to minimize everything that has to do with CO2 emissions.”
