Saudi designer Hatem Alakeel fuses sportswear and traditional attire

The brand is known for fusing international styles. (Photo courtesy: Toby by Hatem Alakeel)
Updated 25 July 2018
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Saudi designer Hatem Alakeel fuses sportswear and traditional attire

JEDDAH: A leading Saudi fashion designer and founder of Toby by Hatem Alakeel, he is no stranger to creating new and innovative designs. Known for sleek lines and excellent quality of execution, Alakeel’s designs are modern and add a unique twist to Middle Eastern garments that appeal to locals and foreigners alike.  

Versatility and comfort — while incorporating both Middle Eastern and Western-style fashion sense in his designs — are the hallmarks of Alakeel’s designs.

This season, he is introducing Sports Lux a la Traditional, incorporating sportswear into the traditional thobe.

“Sportswear is the new fashion and this collection is derived from the DNA of the thobe with a sportswear feel. The message behind this line is going back to the DNA of Toby. The cuts, features, aesthetics are very much part of it and we elevated it so it’s more polished,” Alakeel told Arab News.

“Sportswear is viewed as casual, practical and, unfortunately at times, it may come across as sloppy. I wanted to present more polished, more high-end pieces of sportswear, hence the name Sports Lux a la Traditional.”

The designer said he revamped the traditional thobe into a more Western-style garment. The sports-luxe meets traditional look is seen through his sleek and straight lines and finishings, while he has added some arabesque embroidery on the collar and sleeve cuffs.

Sticking to Toby’s color palette, the line includes shirts, thobes, pants and bombers or shirt jackets in colors that include black and white, navy blue and grey.

Alakeel designed this year’s BMG annual Polo Cup players’ t-shirts. His designs were worn by Prince William and Saudi Arabia’s newly appointed chairman of the Saudi Polo Federation, Amr Zedan during the friendly match between the British and Saudi teams on July 12.

Every summer, members of the European and Middle Eastern royal families, political and business leaders, and celebrities gather at the annual charitable equestrian event, which is hosted by the BMG Foundation, with proceeds donated to a range of environmental and humanitarian causes.


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
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Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.