World Mental Health Day: Why it’s time to end the stigma of being bipolar in the Middle East

The true prevalence of bipolar disorder in the Kingdom and the wider Middle East is unknown. (Getty Images)
Updated 10 October 2018
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World Mental Health Day: Why it’s time to end the stigma of being bipolar in the Middle East

  • Because of a lack of awareness and cultural beliefs in the Middle East, the disorder goes undiagnosed quis
  • It’s important to get treated, experts explain, or the consequences can be catastrophic

DUBAI: People throughout Saudi Arabia and the Middle East may be suffering from bipolar disorder without knowing it, as a lack of awareness about the condition, coupled with a continuing cultural stigma, prevent them from being diagnosed.

Bipolar disorder, also known as manic-depressive illness, is a brain disorder that causes unusual shifts in mood, energy, activity levels and the ability to carry out day-to-day tasks. It can cause manic episodes of elevated high energy as well as periods of depression.

Dr. Dalia Rizk, a specialist psychiatrist at Al Zahra Hospital in the UAE, claims that despite it being a common mental health issue, many people in the Middle East are either being diagnosed late — or not at all. 

She said bipolar disorder is characterized by manic highs and manic lows, adding: “Both are dangerous states. When the person is in a manic high state, the patient can feel euphoric and impulsive, leading to actions which he may regret later. When in a manic low state, the person can feel depressed, sad and loses pleasure or interest in any activity. Both can affect sleep, energy and the ability to think clearly and rationally.”

The consequences of not being diagnosed and treated early can be catastrophic, she warned. “Over time, if not treated, it can lead to suicide if a person is feeling hopeless in a manic low state.”

Late diagnosis, or failure to seek help, is down to a combination of factors, said Dr. Rizk.

“First of all, it is easier to spot somebody in a manic high state,” she said. “When we see someone depressed, people think, ‘Maybe it will pass, maybe it is a weak personality.’ And also, in our culture, people may also say, ‘He is not close to God, perhaps if he prays more he will be fine.’ Consequently, people with this disorder do not get diagnosed, and don’t get the treatment they need.”

A 2017 study, “Mental health literacy in bipolar disorder: A cross-sectional survey in Saudi Arabia,” found that “stigmatization of individuals with mental illnesses is widespread and serves as a major barrier to treatment.”

The study assessed mental health literacy in bipolar disorder among the Saudi population through a questionnaire distributed to hundreds of Saudi adults in malls, university and hospitals in Riyadh. The study’s author, Prof. Fahad Alosaimi, an associate professor and consultant of psychiatry and psychosomatic medicine at King Saud University’s College of Medicine in Riyadh, said while about half of those quizzed had heard about bipolar disorder, more than half of that number had misconceptions about its causes and about half did not believe psychiatric medication was an effective treatment, instead suggesting praying as an alternative method. In his report, Alosaimi concluded that the study showed the need for further improvement in awareness of bipolar disorder in the Kingdom. 

Dr. Rizk said the medical community also has problems diagnosing the disorder. “If people with such symptoms go to a family doctor and they do not refer to a psychiatrist, it can take years to diagnose,” she explained. “Part of the delay in diagnosis is the doctors. Maybe they do not know about all the symptoms and consequently, a lot of GPs prescribe antidepressants without knowing antidepressants for a bipolar patient can make it worse and actually trigger another attack.” 

Stigmas and misconceptions around mental health illnesses are also a barrier to diagnosis and treatment, said Dr. Rizk. “People simply do not want to be seen as a mental health patient. They are ashamed. And culture is another factor. With mental health, people have superstitions and believe it is a ‘demon’.”  

What this means is that, given the lack of people coming forward to seek help, the true prevalence of bipolar disorder in the Kingdom and the wider Middle East is unknown, said Dr. Rizk. Internationally, the prevalence is about 2 percent of the population.

The specialist said more awareness programmes are needed to tackle the stigma and misconceptions about the disorder — and about mental illness in general.

“Stigma comes out of ignorance,” she said. “People tend to be afraid of antipsychotic medication. They have the wrong assumptions it will damage brain cells and they will be addicted and it will make them like zombies. It is completely wrong.

“Like anything, with more awareness there is more understanding. When you know better about a condition it is easier to encourage people to seek help and to have — and stay on — treatment. We need to normalize such mental health conditions and show it is nothing to be ashamed about.”

Bipolar disorder is treated with a combination of antipsychotic medication, which acts as a mood stabilizer, and psychiatric therapy to educate a patient on how to spot an oncoming manic attack and to offer help to patients who often feel ashamed, depressed and traumatized after an episode.

While further work is needed, Dr. Rizk said that the situation is improving. “Ten years ago people didn’t see psychiatrists at all. Now, we have lots of hospitals and clinics across the Middle East. The idea of seeing a psychiatrist is becoming more normal. More people do try and seek help. Governments are also working to raise awareness. But with all the problems in the Middle East — wars, financial worries etc — all mental health issues are on the rise and we do need more awareness.”

Although no specific cause for bipolar disorder has been determined, a person’s genes, brain structure and environment could all play a role, according to the National Alliance on Mental Illness. Certain lifestyle and environmental factors — loss of sleep, alcohol or recreational drug use — can also trigger or aggravate bipolar mood episodes.

Shorouk Nafie, a psychotherapist at Dubai’s German Neuroscience Center, said that the symptoms of bipolar can sometimes be so extreme that they interfere with everyday life.

“The highs and the lows can pose many challenges to living a stable and fulfilling life personally and professionally,” she said. “In addition to the strain on the individual and their loved ones, some of the symptoms can also be quite dangerous — whether it is the risk of suicide during a depressive episode or the reckless behavior during a manic episode.”

She too feels a lingering stigma surrounding mental health issues in the Middle East is preventing people from seeking help. “Stigma exists around mental health everywhere, perhaps to varying degrees,” she said. “It has been getting more attention over the years, and it is inspiring to see people speaking up about their experiences. 

“More work is still needed, but perhaps it is also our responsibility as professionals to reach out to people and let them know that there is help and support available to them. It is our responsibility to instil hope and let people know that they do not have to suffer in silence. 

“The more treatment options we have available, the better the chance that people will find the right fit for themselves. Whether these are residential programs, outpatient clinics, one-on-one psychotherapy and counselling or support groups, that can be an invaluable resource.”

Dr Rasha Abbas, a psychiatry consultant at Danat Al Emarat Hospital and HealthPlus Diabetes & Endocrinology Center in Abu Dhabi, agrees that too few people in the Middle East are being treated for bipolar disorder.

“Fear of being labelled and fear of the impact of the diagnosis on one’s personal and professional life also plays a role in failing to seek help early. Yet if not diagnosed and treated early enough, it can have a damaging effect on the person’s physical, psychological and social well-being.”


Recipes for Success: Chef Antonio De Crecchio offers advice and a gnocchi with duck ragu recipe

Updated 26 April 2024
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Recipes for Success: Chef Antonio De Crecchio offers advice and a gnocchi with duck ragu recipe

DUBAI: Antonio De Crecchio began his career back in 2006, working as a pizza chef in Naples, Italy. He was, he says, just 14 years old. 

“I’ve always loved food and cooking, but that’s when I truly fell in love with cooking,” he tells Arab News. “My first boss was tough on me, but it taught me a lot about handling the job and pushing myself to get better.” 

Antonio De Crecchio began his career back in 2006. (Supplied)

He continued to work as a pizza chef at various Rossopomodoro outlets across the UK, including London, Birmingham, and Newcastle, before returning to Italy to lead the team at Rossopomodoro in Torino and Milano. In 2019, he moved to the UAE, taking a job as pizza chef at Antica Pizzeria da Michele in Dubai. He is currently executive chef of Amò at Via Toledo in Dubai’s Address Beach Resort.  

“Working here has been emotional for me,” he says. “After spending many years in a casual dining restaurant, opening a fine dining restaurant feels like reaching a higher level,” he said. 

Here, De Crecchio — affectionately known as Chef Toto — discusses tips for amateur chefs, his love for Italian cuisine, and his most challenging dish. 

Amò is at Via Toledo in Dubai’s Address Beach Resort. (Supplied)

What’s your top tip for amateur chefs cooking at home? 

Invest in a Bimby. It’s a great tool for making pizza dough, ensuring that the result matches what you’d get at a restaurant. Plus it saves a lot of time, allowing you to focus on other tasks. Making dough correctly requires a lot of experience, so having the right equipment can make a big difference. 

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

Yes. Often. 

And what’s the most common issue that you find in other restaurants? 

One thing I notice, especially with Italian food, is that the pasta is not always cooked al dente, as it should be. This can be challenging for me because I have a strong preference for the traditional Italian food that my grandma used to make. 

Tiramisu. (Supplied)

 

What’s your favorite cuisine when you go out? 

My favorite cuisine is Italian, especially pasta. It reminds me of my home country and brings back fond memories. 

What customer request or behavior most annoys you? 

The requests that annoy me the most are when they ask for pasta with chicken and pizza with pineapple. 

What’s your favorite dish to cook?  

My favorite dish to cook is pasta, because it reminds me of Sundays back home when my mom used to prepare it for our family lunches. 

Pizza Chiena, a savory pie. (Supplied)

 

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

The most challenging dish for me to perfect is our egg dish. It requires cooking at a low temperature to maintain a soft interior, and achieving the right texture for the foam that accompanies it is crucial. If you don’t achieve the exact balance, then the dish loses its identity. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back?  

As a head chef, I prioritize discipline, but I avoid shouting at my staff. In the kitchen, maintaining both discipline and empathy with my team is essential for success. 

Chef Antonio’s gnocchi with duck ragu  

Gnocchi with Duck Ragu Recipe. (Supplied)

INGREDIENTS 

1kg potatoes; 100g parmesan cheese; 15g salt; 1 egg; 375g all-purpose flour; 1kg duck legs; 250g carrots, chopped; 250g white onion, chopped; 250g celery, chopped 

INSTRUCTIONS 

For the duck ragu: 

1. Heat a pot on the stove until it reaches smoking point. Add blended oil. 

2. Season the skin side of the duck legs with salt. Sear them until the outer surface of the meat is scorched, then transfer to a deep tray, cover them with their fat and place in the oven at 150°C for two hours. 

3. In the same pot used for searing, add the celery, white onion and carrots to the duck fat and deglaze with approximately 4 liters of chicken stock. 

4. Bring the stock to a boil, then slowly add each leg to the boiling stock. 

5. Transfer the stock and duck legs into a large oven dish and heat in the oven at 160°C for two hours. 

6. Remove the dish from the oven, take the duck legs out of the liquid and gently pull the meat from the duck legs, setting it aside. 

7. Transfer the remaining liquid to a pot and reduce for one hour. 

8. Allow the reduction to cool down, then mix it with the duck meat to prepare the duck ragu. 

For the gnocchi 

1. Steam the potatoes until tender, then mash. 

2. Add grated parmesan cheese, salt, egg, and flour, and combine to form a dough. 

3. Roll the dough into ropes and cut it into small pieces to form gnocchi. 

4. Bring a pot of salted water to a boil, then cook the gnocchi until they float to the surface. Remove and set aside. 

5. Toast the cooked gnocchi with butter and additional parmesan cheese in a pan until lightly browned. 

6. Plate the gnocchi and top with the prepared duck ragu. 


Where We Are Going Today: Mr Chow, a Chinese restaurant in Riyadh

Updated 25 April 2024
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Where We Are Going Today: Mr Chow, a Chinese restaurant in Riyadh

If you are a fan of Chinese cuisine, you must check out Mr Chow’s restaurant, which opened in the King Abdullah Financial District in Riyadh.

Specializing in real Chinese food, Mr Chow is located in the district’s upscale neighborhood, close to Zuma Lounge. Valet parking is available for your convenience.   

The smart venue is open daily for dinner and it’s exactly the sort of grand, modern spot you’d expect in the area. The glossy black entrance with neon artwork opens up to two floors of sprawling seats with white tablecloths, a spiral staircase, and staff in immaculate white outfits. 

Entering this establishment, you will be greeted with excellent service and a romantic atmosphere.   

The appetizers are a taste adventure in and of themselves You can begin your culinary journey with an appetizer of pot stickers, chicken satay, or glazed prawns with walnuts.

Following starters, opt for the Ma Mignon, a traditional tender fillet mignon served with fried rice on the side, or the fresh lobster. For dessert, be sure to try the rich chocolate cake. 

The food is presented wonderfully. You will love watching the chef skillfully work the dough live to make noodles. While enjoying your dinner, you can choose to sit outside and take in the stunning view of the financial district’s tall buildings and contemporary architecture.  

Who is Mr Chow? 

Michael Chow, founder and owner of the Mr Chow restaurant chain, is an actor, interior designer, artist, and British-Chinese restaurateur.

On Valentine’s Day 1968, London saw the opening of the first Mr Chow restaurant, where elite chefs served real Beijing cuisine along with novel creations, including Ma Mignon.

For half a century, clients have enjoyed watching the nightly handmade noodle show at all of the locations, and on the menu is one of the best-prepared Beijing ducks in the world. 

For more details, visit @mrchowriyadh.


Where We Are Going Today: ‘Kunafa Azmiah’

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Updated 19 April 2024
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Where We Are Going Today: ‘Kunafa Azmiah’

  • Their menu features a variety of original kunafa options, including the classic version as well as a crispy cream fingers that promises the same great taste with a unique twist

Choose from a variety of sweets from Kunafa Azmiah to indulge your senses with an Arabic sweet flavor. The store specializes in producing the Arabic sweet kunafa in a variety of forms, including soft, hard and in tiny, bite-sized versions.

Indulge in the finest kunafa, carefully designed to satisfy the authentic Saudi taste.  

Kunafa is served piping hot from the oven, ensuring that each bite is a delightful experience. They use only the finest cream to create a luxurious filling that perfectly harmonizes the crispy pastry layers.  

Their menu features a variety of original kunafa options, including the classic version as well as a crispy cream fingers that promises the same great taste with a unique twist.  

For those craving extra sweetness, they offer kunafa topped with a delightful combination of shira (sugar syrup) and pistachios.  

Their carefully guarded cooking techniques and premium ingredients ensure that every bite is a tasty masterpiece.

Many visitors opt for the hard kunafa, as it is crunchy but also melts in the mouth.

Whether it is a casual gathering or a formal event, kunafa is the perfect choice to impress your guests. Pair it with authentic Arabic coffee for a truly memorable experience.  

The business now has 22 locations in Riyadh and branches are open in Jeddah and Dammam as well.

The brand’s packaging is well-designed and practical. The kunafa is served with spoons and a pie knife and is housed in a blue box with sugar syrup on the side. This packaging makes the kunafa a fantastic food to bring to parties and social gatherings.  

The cost is about SR65 ($18). Go to @Azmih.kunafa on Instagram for additional details.

 

 


Recipes for success: Chef Lorenzo Buccarini offers advice and a pasta and caviar recipe 

Updated 19 April 2024
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Recipes for success: Chef Lorenzo Buccarini offers advice and a pasta and caviar recipe 

DUBAI: “I discovered my passion for cooking at a young age, being drawn to the sights and smells from my family’s kitchen,” Zenon Dubai’s executive chef Lorenzo Buccarini tells Arab News. “My earliest memory of cooking is helping my grandmother prepare lasagna. Those moments ignited a lifelong love affair with the culinary arts.”. 

Zenon, located at Kempinski Central Avenue in the heart of Downtown Dubai, offers Mediterranean and Asian cuisine. 

“Working with Zenon Dubai has been an enriching experience filled with creativity and collaboration, allowing me to push boundaries,” said Buccarini. 

Zenon is located at Kempinski Central Avenue in the heart of Downtown Dubai. (Supplied)

From the vibrant culinary scene of London in 2012 to Istanbul in 2014, Bali in 2016, and Morocco in 2018, Buccarini has dabbled in an array of cuisines over the years. Here, he discusses his go-to dish, favorite cuisine and most challenging dish to prepare. 

Q: When you started out, what was the most common mistake you made? 

A: Underestimating the importance of proper seasoning. Achieving the perfect balance of flavors is essential in every dish, and mastering seasoning techniques was a valuable lesson early in my career. 

What’s your top tip for amateur chefs? 

Invest in quality ingredients and don’t be afraid to experiment. Additionally, learn fundamental cooking techniques such as knife skills and proper seasoning, as they form the foundation of any great dish. 

Zenon offers Mediterranean and Asian cuisine. (Supplied)

What one ingredient can instantly improve any dish? 

Fresh herbs — whether it’s parsley, basil, cilantro, or thyme, incorporating fresh herbs adds depth and complexity to your cooking. They elevate the flavor of any dish. 

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

Naturally, as a chef, I pay attention to the details if I’m dining out. 

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

Something I often notice is inconsistency in execution — whether it’s undercooked proteins, over-seasoned dishes, or lackluster presentation. Consistency is key to delivering memorable dining experiences. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Zenon Dubai (@zenondubai)

And what’s your favorite cuisine when you go out? 

I do enjoy exploring different cuisines, but if I had to choose a favorite, it would have to be classic Italian cuisine. There’s something inherently comforting and soul-satisfying about dishes like homemade pasta or a perfectly cooked risotto that never fails to delight the palate. 

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

Spaghetti aglio e olio. It’s a simple yet flavorful pasta dish made with garlic, olive oil, chili flakes, and parsley. It’s quick to prepare and showcases the beauty of minimalistic Italian cooking. 

What customer behavior most annoys you? 

It can be frustrating when customers request significant modifications to a dish without considering the integrity of the recipe. While accommodating dietary restrictions is important, excessive alterations can compromise the intended flavors and balance of the dish. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Zenon Dubai (@zenondubai)

What’s your favorite dish to cook? 

One of them is osso buco. It’s a classic Italian dish made with braised veal shanks, aromatic vegetables, and a rich tomato-based sauce. The slow cooking process allows the flavors to meld together beautifully, resulting in a dish that’s hearty, flavorful, and deeply satisfying. 

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

For me, mastering the perfect risotto has always been a challenge. Achieving the ideal balance of creaminess and texture while ensuring the rice is cooked to perfection requires precision and attention to detail. It’s a dish that demands patience and practice to get just right. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? 

I try to maintain a balance between discipline and approachability. I do set high standards for my team, and I expect professionalism in the kitchen, but I believe in fostering a supportive and collaborative environment. Effective communication and mutual respect are essential for success in any kitchen. 

Chef Lorenzo’s pasta, cream reduction and caviar 

Chef Lorenzo’s pasta, cream reduction and caviar. (Supplied)

INGREDIENTS 

For the cream reduction: 1L double cream; 500g dried porcini; 1L water 

For the fresh pasta (can be substituted for store-bought pasta): 600g semolina flour; 1400g 00 flour; 8 fresh eggs; 300g water 

INSTRUCTIONS 

1. To reduce the cream, add it to a pan and gradually reduce the heat to a slow boil, stirring frequently. As the water boils off, the cream will be reduced. You want to reduce it by half. Then place the pan to one side. 

2. For mushroom stock, add the dried porcini to a pan with the water and simmer for one hour. Strain immediately. Reduce the stock by ¾. 

3. For the pasta, mix all ingredients together to make a dough. Put in the fridge for one hour. Remove from the fridge and shape it as you like (here at the restaurant we do rigatoni). You can just use standard, store-bought pasta too.  

4. Cook the pasta in boiling water for five or six minutes (or as instructed for store-bought pasta), then drain. 

5. Put 250g of the cream reduction and 20g of reduced mushrooms into a hot shallow pan. Add a pinch of salt. Add the pasta to the sauce. Stir. Add a little parmesan and top with caviar.


Where We Are Going Today: ‘Abou El-Sid’ authentic Egyptian restaurant in Jeddah

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Updated 14 April 2024
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Where We Are Going Today: ‘Abou El-Sid’ authentic Egyptian restaurant in Jeddah

  • Abou El-Sid truly offered an immersive and delightful culinary experience

As a food enthusiast eager to explore diverse cuisines, I recently visited Abou El-Sid, an authentic Egyptian restaurant in Jeddah.

The ambiance welcomed me with dim lighting, maroon walls, and nostalgic portraits of iconic figures from Egypt’s golden age of cinema.

I began with the lisan asfour soup, its flavorful broth setting the stage for the feast ahead. For mains, I enjoyed traditional dishes like molokheya, mixed grill, and mahashi, each bursting with authentic flavors.

To accompany my meal, I couldn’t resist the mumbar, a savory delight of lamb intestines stuffed with rice and spices.

Opting for outdoor seating, I basked in the warm sun and tranquil atmosphere, enhanced by classic Egyptian melodies playing softly in the background. Abou El-Sid truly offered an immersive and delightful culinary experience.

Who is Abou El-Sid?

In the heart of Fatimid Cairo resided a humble yet legendary cook, Al-Sayyed Abou El-Sid. Renowned for his exquisite dishes, influenced by the Ottoman Empire and Egypt’s rich gastronomic heritage, his culinary masterpieces attracted admirers from far and wide. Even the sultan, after tasting his creations in disguise, offered him a prestigious position as his chef.

However, Abou El-Sid realized that palace life couldn’t replace the warmth of his humble home. Despite the sultan’s refusal to let him go, he eventually escaped, leaving behind his culinary secrets in a book.

Centuries later, his book was discovered, inspiring an authentic Egyptian restaurant named after him. Today, Abou El-Sid’s legacy lives on through the restaurant, delighting diners with genuine Egyptian cuisine rooted in his timeless recipes.

For more details, visit @abouelsid_ksa on Instagram.