Diabetes drugs like Ozempic lower cancer risks: study
The researchers found that the patients who received GLP-1 agonists had a significantly lower risk of developing 10 out of 13 cancers studied
Updated 05 July 2024
AFP
WASHINGTON: A class of diabetes medications, which include the best-selling drug Ozempic, are associated with a reduced risk of certain obesity-related cancers, according to a study released Friday.
Published in the journal JAMA, the study compared patients with Type 2 diabetes who were treated with insulin versus patients who were given a class of drug known as GLP-1 agonists, like Ozempic, between 2005 and 2018.
The researchers found that the patients who received GLP-1 agonists had a significantly lower risk of developing 10 out of 13 cancers studied, including kidney, pancreatic, esophageal, ovarian, liver and colorectal cancer.
Among the cancers which saw no significant change in risk were thyroid cancer and breast cancer in postmenopausal women.
“Obesity is well known to be associated with at least 13 cancer types,” study author Rong Xu said in an email to AFP.
“Our study provides evidence that GLP-1RAs hold promise in breaking the link between obesity and cancer,” Xu said.
Among the drugs studied were semaglutide — commercially sold as Ozempic — as well as liraglutide and others. Ozempic was approved in the United States in 2017.
GLP-1 agonists have been around for about 20 years, but a new generation of these drugs, among them Ozempic, has been popularized for their more significant weight loss effects.
Xu suggested that the protective benefits demonstrated in the study may encourage doctors to prescribe GLP-1 treatments for diabetes patients instead of other medicines like insulin.
Recipes for Success: AlUla’s Chef Meitha Yaseen shares her pumpkin salad recipe
The Saudi chef de partie at Joontos, Dar Tantora The House Hotel offers advice
Updated 8 min 37 sec ago
Shyama Krishna Kumar
DUBAI: In 2019, AlUla native Meitha Yaseen was one of 24 aspiring Saudi chefs who participated in an intensive cooking course at Ferrandi Paris, one of France’s leading training schools.
“I was lucky enough to travel as part of a scholarship, which was organized by the Royal Commission of AlUla. I’m really grateful for the opportunity and all of the work that is being done to develop the local community because I was able to learn firsthand from some of the best chefs,” Yaseen told Arab News.
“It was an exciting time for me as I was living in the heart of Paris, passing by amazing Parisian cafés and bakeries in the mornings. I would often visit fantastic restaurants while exploring the city and experiencing their food culture. It was truly a wonderful experience, not only because I learned so much, but also because it was my first time traveling solo.”
She went on to train in New York and the UK, before returning to AlUla to launch her career with a job at the Banyan Tree AlUla.
Saudi chef Meitha Yaseen is the chef de partie at Joontos, Dar Tantora The House Hotel in AlUla. (Supplied)
Currently, Yaseen is chef de partie at Joontos, one of the restaurants at Dar Tantora The House Hotel, an exclusive eco-lodge located in the heart of AlUla Old Town.
“My mother and her family are of Bedouin descent, born and raised in the surrounding desert,” Yaseen says. “I’ve always been inspired by the women in our family, not just through their cooking but also their incredible work ethic, and I try to bring that with me to the kitchen every day.”
When you started out what was the most common mistake you made?
At first, I struggled with proper time management.
What’s your top tip for amateur chefs?
Travel. It’s the best way to expose yourself to different cuisines and techniques. Always remember to be curious about learning and trying new things — ideas, techniques, and recipes.
What one ingredient can instantly improve any dish?
Simple seasoning — salt, for example — can make a world of difference to a dish. Also, most of my recipes are based around a nice stock to start with, so that would be my personal ingredient.
When you go out to eat, do you find yourself critiquing the food?
Not really, Since I work in a professional kitchen I try to be understanding when I visit another restaurant, as I know that something can go wrong at any given moment.
What’s the most common issue that you find in other restaurants?
Being served the wrong order.
What’s your favorite cuisine?
Japanese. And Asian food in general. I would say Nasi lemak (rice cooked in coconut and pandan leaf) is my favorite dish. It’s the national dish of Malaysia, and uses many ingredients that work together in the most delicious way.
What’s your go-to dish if you have to cook something quickly at home?
I’d say soft scrambled eggs served with a nice salty butter, toasted sourdough, and a tasty strawberry jam. It’s just the perfect combination of sweet and savory to start the day with.
What customer request most annoys you?
I’ve worked in luxury hospitality my whole career, and therefore have the mindset of catering to customers’ outlandish requests. So generally, it’s very hard for me to get annoyed by them. However, if I had to pick something it would be when a customer frequently changes their mind or alters requirements mid-way through, without understanding the impact it has on us in the kitchen.
What’s your favorite dish to cook and why?
Nasi goreng (Indonesian fried-rice dish). It’s very simple to cook, but it always brings joy to my heart because of its amazing flavors.
What’s the most difficult dish for you to get right?
I would say the national dish of Saudi Arabia: Jareesh. Only because every household has a different way of cooking it, so I’m always worried that people won’t like my spin on this particular dish. We do have it on our special heritage menu at Joontos.
As a team leader, what are you like? Are you a disciplinarian? Or are you more laid back?
I have a team that I lead for certain functions. I don’t like to shout, typically, but sometimes during the service things will get hectic so I find myself pushing other people to hurry up and finish.
RECIPE
Chef Meitha’s layered pumpkin salad with tahini-coriander emulsion
INGREDIENTS
For the roast pumpkin: 2 cups pumpkin, peeled and cubed; 2 tbsp olive oil; salt and black pepper to taste
For the spiced pumpkin puree: 2 cups pumpkin, peeled and cubed; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp cinnamon powder (optional); 1/2 tsp chili flakes; 2 tbsp olive oil; salt and pepper, to taste
For the salad: 2 cups fresh arugula (or mixed greens); 1/4 cup pumpkin seeds, toasted; 1/2 cup feta or goat cheese, crumbled; Qursan bread
For the tahini-coriander emulsion: 2 tbsp tahini; 1/4 cup olive oil; juice of 1 lemon; 1 tbsp fresh coriander, chopped; 1 tsp lemon zest; salt and pepper, to taste; water to thin, if needed
INSTRUCTIONS:
For the roast pumpkin:
1. Preheat the oven to 200°C (400°F).
2. Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until golden and tender. Set aside.
For the spiced pumpkin puree:
1. In a saucepan, heat the olive oil and add the cumin, coriander, cinnamon (if using), and chili flakes. Stir for 30 seconds to bloom the spices.
2. Add the pumpkin cubes, toss to coat in the spices, and cook for 15-20 minutes until soft.
3. Mash into a smooth puree. Add salt and pepper to taste. Set aside.
For the tahini-coriander emulsion:
1. In a bowl, whisk together tahini, olive oil, lemon juice, lemon zest, and chopped coriander. Add salt and pepper to taste.
2. Gradually add water 1 tablespoon at a time until the emulsion reaches a smooth, pourable consistency. Set aside.
For the salad:
In a large mixing bowl, toss the arugula, roasted pumpkin cubes, pumpkin seeds, and crumbled cheese together.
Plating:
1. On a serving platter or individual plates, place a layer of the salad mixture.
2. Top with slices of crisp Qursan bread.
3. Add another layer of the salad, creating a stacked effect.
4. Drizzle the tahini-coriander emulsion generously over the top.
5. Garnish with additional pumpkin seeds and a sprinkle of fresh coriander, if desired.
Abdullah Sharbatly is culinary world’s hottest rising star
Compelling content includes filming animals before cooking
Saudi, 23, has now garnered over 150m views on social media
Updated 28 September 2024
Rahaf Jambi
RIYADH: At only 23, Abdullah Sharbatly has transformed his passion for cooking into a vibrant online presence.
The Saudi Arabia content creator has garnered more than 150 million views for his captivating and sometimes shocking videos.
Sharbatly’s content is not for the fainthearted; it might be triggering for vegans as he often films live animals including ducks, rabbits and goats before cooking them.
Abdullah Sharbatly’s content is not for the fainthearted; it might be triggering for vegans as he often films live animals including ducks, rabbits and goats before cooking them. (Supplied)
In just one year, he has carved a niche for himself by showcasing dishes using ingredients not commonly featured in everyday cooking.
“What truly boosted my followers was the unique food I prepared,” Sharbatly said.
“I became the first in Saudi Arabia to create content like this, showing live animals, and my videos stood out for being short, never exceeding 20 seconds, focusing on easy and simple cooking techniques.”
Living in a fast-paced environment taught me to keep my videos short and direct. I wanted to ensure that even people with busy livescouldsee Sharbatly is determined to how easy it is to prepare great food quickly.
Abdullah Sharbatly, Culinary content creator
This innovative approach has allowed him to condense entire recipes into quick clips that resonate with viewers, particularly those with busy lifestyles.
Sharbatly’s approach to content is based on the idea that cooking should be accessible and enjoyable. (Supplied)
Sharbatly’s journey began when he moved to the UK to study. It was there that he and his friends decided to film themselves cooking a simple pizza in an oven.
To their surprise, the video went viral, reaching 1.8 million views on TikTok. “I was always into vlogging but I used to vlog my adventures at the beach while riding jet skis. When this video hit 1 million, I decided to focus more on cooking videos.”
His early experiences in the UK not only influenced his cooking style but also expanded his horizons regarding different cuisines and ingredients.
Abdullah Sharbatly’s content is not for the fainthearted; it might be triggering for vegans as he often films live animals including ducks, rabbits and goats before cooking them. (Supplied)
“Living in a fast-paced environment taught me to keep my videos short and direct,” Sharbatly explained. “I wanted to ensure that even people with busy lives could see how easy it is to prepare great food quickly.”
One of his standout videos features him cooking a sheep’s brain, a traditional Arabic delicacy, while another highlights the preparation of a baby goat. “I love cooking,” he said. “I used to cook anywhere I traveled, but it never occurred to me to film it before.”
Despite his massive popularity, Sharbatly has not become a fulltime influencer. “Social media is a hobby for me. I don’t need to make it an income because I’ve always loved filming.”
He continues to work in business with his family, balancing his passion with his professional life.
Sharbatly’s approach to content is based on the idea that cooking should be accessible and enjoyable.
“Cooking doesn’t have to be complicated or time-consuming,” he emphasized. “I want my viewers to see cooking as an adventure,” he said. “Using unique ingredients creates excitement and discovery.”
His philosophy resonates with his audience at a time where attention spans are shrinking. “People appreciate content that gets straight to the point,” he observed.
By condensing his content into short clips, he effectively removes the stress often associated with cooking. “Great meals can be made quickly and easily,” he said.
Among his favorite dishes to prepare is lamb, slow-cooked with traditional spices. “It reminds me of family gatherings and celebrations,” he explained.
Another favorite is seafood, especially lobster, which he finds luxurious yet simple to cook. “These dishes allow me to honor traditional flavors while adding my own creative touch,” he said.
Transitioning from casual cooking to more dedicated content creation came with its challenges. Sharbatly had to learn the intricacies of filming, editing, and presenting his cooking in an engaging manner.
“The balance between staying true to my personal style and appealing to a broad audience was the biggest challenge,” he said. He also had to adapt to the fast-paced nature of social media, where trends change rapidly, demanding constant innovation.
Looking ahead, Sharbatly aims to expand his platform with a line of products and workshops, and inspire more people to embrace cooking. “I’m exploring potential collaborations with other chefs and influencers,” he revealed.
The most rewarding aspect of his journey has been the positive feedback from those who try his recipes. “Knowing that I’ve helped someone discover their passion for cooking, or made their day easier, is incredibly fulfilling,” he said.
Sharbatly is determined to remain grounded. “It’s all about prioritizing and managing my time effectively,” he said.
Sharbatly dreams of cooking for his late grandmother. “I’d love to share some of the dishes I’ve created using the skills I learned from her,” he said.
Where We Are Going Today: ‘Bread and Nwashf’ - A charming taste of an authentic Saudi breakfast
Speaking of bread, it is baked right before your eyes and served hot, with various options, including a special type called tamees. Prices are reasonable with the most expensive dish priced at SR49 ($13).
Updated 28 September 2024
Rahaf Jambi
Bread and Nwashf is a charming restaurant located in the Al-Sahafa district of Riyadh which specializes in an authentic Saudi breakfast. The establishment is a fantastic spot for visitors eager to experience the delightful flavors of traditional morning meals.
The restaurant’s interior is adorned with soothing blue hues and beautiful floral decorations, creating a warm and inviting atmosphere. Comfortable seating arrangements include private rooms for those seeking a more intimate dining experience, making it ideal for families with children.
Bread and Nwashf caters to various dietary preferences, including vegetarian options, ensuring that customers with dietary restrictions feel welcome. The friendly staff are eager to assist, contributing to a pleasant dining experience.
One drawback for non-Arabic speakers, however, is the lack of an English menu, although some staff members can assist with translations.
Operating hours are convenient for early risers, with the restaurant open for breakfast from 6 a.m. to 2 p.m. and then again from 4:30 p.m. to 11 p.m.
The menu features an impressive array of dishes, such as fried eggplant, cheese pies, Ottoman eggs, and shakshouka — fried eggs with tomatoes. Additionally, you can indulge in flavorful foul, a traditional bean dish, and fresh goat’s liver, a local delicacy.
Other notable offerings include falafel, hummus, and meat pies, alongside a unique pesto halloumi pie. My personal favorite is the “foul al chief,” a delightful mash of beans mixed with onions and tomatoes, perfect for dipping fresh bread.
Speaking of bread, it is baked right before your eyes and served hot, with various options, including a special type called tamees. Prices are reasonable with the most expensive dish priced at SR49 ($13).
Complimentary Saudi coffee and dates are provided, rounding off a truly authentic experience.
Bread and Nwashf is undoubtedly a must-visit for anyone wanting to savor traditional Saudi breakfast delights.
Where We Are Going Today: Reyhana restaurant in Jeddah
Updated 28 September 2024
Nada Hameed
Enjoy a serene dining experience with a “luxury evening brunch” every Friday from 7 p.m. until midnight at Reyhana in Ritz-Carlton, Jeddah.
The cost is SR315 ($84) for adults, with children under 12 enjoying a 50 percent discount. A 25 percent discount is available for groups of five or more adults, making it an ideal destination for couples and social gatherings.
The highlight of my night was the meat station. Here, I indulged in brisket, Wagyu beef, ribs, and lamb shoulder, which were cooked to perfection.
I also sampled the moist and juicy grilled lobster from the seafood section, which also offered crabs, shrimps, and oysters.
Live cooking stations allow guests to order sushi, pasta, and bao directly from the chefs. A salad and cheese station included a Mediterranean selection featuring Moroccan delicacies.
Three signature cocktails were on offer alongside a variety of fresh juices. “Apple Kiss,” a delightful apple-based cocktail, tantalized the palate with a perfect balance of sweet and sour notes.
Another must-try is the “Garden of Taif,” a Saudi-inspired cocktail blending Taif roses, pomegranate juice, and hibiscus for a refreshing and aromatic treat.
The ambiance at Reyhana is what you would expect from a place like the Ritz-Carlton — luxurious, classic, and timeless. The restaurant’s interior features intricately engraved wooden walls, golden utensils, and dim lighting.
A live three-piece Spanish band played a mix of UK and Spanish hits, adding to the evening’s atmosphere.
As dinner wound down, Reyhana had one last surprise in store. I was escorted into a vast, dimly lit hall transformed into a magical “Alice in Wonderland” tea party.
Here, desserts took center stage, with stations offering international sweets, cakes, tarts, puddings, and chocolates. Fruits were artistically arranged, surrounded by colorful items and characters, such as the White Rabbit and Cheshire Cat from the classic story.
After indulging in the extensive dessert selection, I was led to a lounge area with oversized sofas, continuing the tea party theme. Here, I relaxed with a hot tea. Cold beverages, including coffee or tea, are also on offer.
Before leaving, I stopped by the fun station, where they served cotton candy, popcorn, and ice cream.
Recipes for Success: Chef Saud Aljadhi offers advice and a recipe for mataziz
Updated 02 October 2024
Hams Saleh
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.
