Ride-sharing apps end ‘good days’ for taxi drivers in Saudi Arabia

Drivers say good old days are over for traditional taxis as ride hailing apps muscle in. (AN photo)
Updated 07 September 2018
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Ride-sharing apps end ‘good days’ for taxi drivers in Saudi Arabia

  • I don’t want to waste my time waiting for a service-seeker who might not show up or delay me, says driver
  • I think taxis will disappear from the scene, predicts another

Taxi drivers say that they had “good days” before the arrival of Uber, Kareem and other ride-sharing apps in Saudi Arabia. 

Abrar Hussein, a Pakistan taxi driver, said that previously cabbies used to earn from SR350 ($93) to SR400 a day. “At that time, I used to give the company SR170 but that was fine for me as I worked from seven in the morning and got back to my house for a rest at one in the afternoon. I would then go out at four until it was midnight,” Hussein said.

Nowadays, he gives SR140 to his company. “Everyday, we suffer until we get that amount. It takes me 15-17 hours of hard searching for passengers. The maximum amount I can collect every day is SR250,” he said.

He said that he used to pay SR17 to supply his car with fuel, then that increased to SR33. Now he fills his car with SR55-60 per day. According to him, only a sum of SR40-60 remains in his pocket. He spends most of that amount on his daily needs.

“I receive a monthly salary from my company of some SR1,000, but that is not enough for a dignified life of a family,” he said.

Asked why he is not using an application to hunt for passengers, Hussein replied that he could do that, although it is not allowed, but he thinks the applications are useless. “I don’t want to waste my time waiting for a service-seeker who might not show up or delay me,” Hussein said.

As a father of two children, Hussein remits from SR1,500 to SR2,000 to his family. Despite that, Hussein is thinking of returning to his country after 10 years of what he described as “good days” in Saudi Arabia.

 “It is true that the amount I send to my family is somehow enough, but I myself can’t continue in such excruciating circumstances. I have my own personal needs that I can’t secure, unless I deduct something from the amount I remit to my family, which will worsen their financial situation,” he said.

Battle for passengers

Another Pakistani taxi driver, Mohammed Azeem, who has been in Saudi Arabia for three months, told Arab News that he has to pay SR100 to his company every day.

“I start working at 7 a.m. and continue until 10 p.m. The 15-hour work can sometimes bring me up to SR200. Half of this amount goes to my company while I spend the other portion on fueling my car and getting my daily needs of food,” Azeem said.

Azeem said that they are not allowed to use any ride-sharing applications such as Uber, Kareem and Easy Taxi. He revealed that such applications have caused them to work hard to find customers.

“Sometimes, I go around the city for more than an hour without finding a taxi-service seeker. These applications seem to have lured passengers,” he said. Azeem added that he is not optimistic about staying in Saudi Arabia with such “unfair” competition. “This is not fair, and I think taxis will disappear from the scene,” he said.

Abdullah Al-Mutairi, spokesman for the Public Transportation Authority (PTA), told Arab News that there are more than 250,000 Saudi drivers using ride-sharing applications, and the authority has so far approved 18 applications as per the third quarter of 2018.

Responding to a question about using an unlicensed application to find passengers, Al-Mutairi said that in addition to blocking the application, the PTA imposes harsh fines on both the driver and the company.

 “We count on the awareness of the public in following the regularly updated list of authorized applications, which we have announced through our website and Twitter accounts,” he said.

Al-Mutairi added the fines against violators vary according to the regulations. For example, any cabbie who is caught or reported to be using an unlicensed application will be fined. 

“Moreover, a fine of SR5,000 will be imposed on the company recruiting him. We will also demand the blocking of unapproved applications,” he said.

The PTA has announced on its official account that they warned customers against dealing with some illegal applications such as Taxifyksa meaning (Taxi in KSA), Saeqty (My Chauffeuse) and Twadeeny (Give me a ride?)

Air pollution 

The measure came as part of the PTA’s concern about the safety and security of citizens and residents.

The spokesperson noted that taxis driving around the city looking for business could contribute to increasing rates of air pollution. “Furthermore, such taxis can cause traffic congestions on the streets. There are cab ranks in front of malls, hospitals airports and many other places where taxi drivers can wait to be hired,” he said.

Al-Mutairi warned that violating drivers would expose themselves to financial penalties. “A violation of such a kind would bring a fine of SR500. 

“All transport service providers should adhere to the instructions and rules to avoid punishment,” he said.

Fawaz Al-Sahli, PTA vice president of the Land Transport Sector, said that it is working on reforming taxi-application services to ensure the interests of both the companies and Saudi drivers. “We are also keen to make the services available for customers at reasonable prices,” he said.

Al-Sahli said that the PTA had stopped issuing licenses for new non-shared services until the PTA finalizes an overall systemization for the business.

 


Saudi traditional meal anchors Al-Balad’s culinary scene

Ghalib Naji Al-Shadwy (center) with his son (right) and longtime customer Abu Samer Al-Sulami (left). (AN photo)
Updated 14 December 2025
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Saudi traditional meal anchors Al-Balad’s culinary scene

  • Slow-cooked sheep’s head is drawing new generations and visitors to Jeddah’s historic district

JEDDAH: In the streets of Al-Balad, where centuries-old buildings frame one of Saudi Arabia’s most storied districts, culinary heritage continues to draw visitors as powerfully as architecture. 

Among the area’s enduring attractions is Al-Shadwy for Sheep Head Meat, a family-run restaurant that has served one of the Kingdom’s most traditional dishes since 1958, turning a once-necessity meal into a symbol of Saudi food culture and hospitality.

Tucked into Baba Makkah, Al-Balad’s historic core, Al-Shadwy began as a modest corner table before becoming a landmark destination for locals, food enthusiasts and tourists seeking an authentic taste of the past.

Eating sheep’s head has long been rooted in Arab culinary traditions, shaped by the principle of using the entire animal and avoiding waste. (AN photo)

Now run by the third generation of the Al-Shadwy family, the restaurant remains devoted to a single specialty; sheep’s head, slow-roasted over charcoal using a recipe unchanged for decades.

Eating sheep’s head has long been rooted in Arab culinary traditions, shaped by the principle of using the entire animal and avoiding waste. In Saudi Arabia, the dish evolved into communal meal associated with generosity, warmth and social gathering.

Sixty-five-year-old owner Ghalib Naji Al-Shadwy, who inherited the restaurant from his grandfather and father, remains a familiar presence at the restaurant, overseeing the service and greeting customers. 

FASTFACTS

• Al-Shadwy for Sheep Head Meat is a family-run restaurant in Al-Balad that has served one of the Kingdom’s most traditional dishes since 1958.

• It began as a modest corner table before becoming a landmark destination for locals, food enthusiasts and tourists seeking an authentic taste of the past.

He told Arab News that the dish has been central to Saudi culinary culture for generations.

“The sheep’s head has been a staple in Saudi Arabia and other GCC countries culinary culture for centuries,” he said. “Traditionally, it was a meal served during cold winter mornings to provide energy and warmth. In many regions of Saudi Arabia, the sheep head (is) always on the top of the main plate for guests, and families festive holidays gather in restaurants or at home to enjoy the sheep’s head, making it a social and festive occasion.”

In Saudi Arabia, the dish evolved into communal meal associated with generosity, warmth and social gathering. (AN photo)

Speaking about its significance in hospitality culture, he added: “Serving it to guests is considered an act of generosity and care.” Rich and filling, it is most commonly eaten as breakfast or an early morning meal.

Preparing sheep’s head is a slow, careful process. According to Al-Shadwy, the heads are cooked at low temperatures to soften the tendons and connective tissue, resulting in tender meat and deep flavor.

The preparation includes curing and slow cooking, a method that has remained largely unchanged at the restaurant for more than six decades. 

Being a family-owned restaurant here for so many years makes us a part of Jeddah’s history.

Ghalib Naji Al-Shadwy, Al-Shadwy for Sheep Head Meat owner

“I’ve cooked many sheep heads a while back and I still enjoy it,” he said. “Most of the customers actually prefer the head and the brain.”

Despite its small size and somewhat tucked-away location, the restaurant’s popularity is unmistakable. Long queues form outside each morning, often guiding first-time visitors to its door. A sign reading “Al-Shadwy Mandi” in Arabic marks the entrance, while the steady crowd confirms its reputation.

Over the years, the restaurant has attracted officials, celebrities and social media figures, with photographs of notable guests lining the walls. Al-Shadwy said the steady attention reflections Al-Balad’s growing appeal as a cultural and culinary destination.

He said that interest in sheep’s head is no longer limited to older generations. Younger Saudis, he said, are increasingly curious about traditional dishes, while tourists often see it as an adventurous experience. 

“For many visitors, trying sheep’s head is considered ‘extreme food’ or a challenging dish,” he said. “But it gives them a sense of adventure and a unique story to tell.”

Inside the lively restaurant one morning, longtime customer Abu Samer Al-Sulami, who has been dining there for 40 years, described it as a rare example of authentic Saudi cuisine.

“I am a regular customer here and always come early in the morning because when you eat the sheep’s head it really gives you energy for work,” he said. 

Demand is highest in the early hours, particularly on Fridays. Al-Shadwy said the restaurant often sells out by mid-morning, making early visits essential.

“The number of sheep heads our restaurant sells daily varies but it reaches around 200 heads,” he added.

As he works alongside his two sons, Al-Shadwy says preserving the family legacy is as important as serving the fish. 

“Being a family-owned restaurant here for so many years makes us a part of Jeddah’s history,” he said.