‘The air was heavy with fear:’ How the 1979 attack on Makkah’s Grand Mosque shook Saudi society

On Nov. 20, 1979, Juhayman Al-Otaibi, a former member of the National Guard, led an attack on Makkah’s Grand Mosque, in a siege that lasted two weeks. Right, smoke billows from the mosque. (AFP)
Updated 23 September 2019
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‘The air was heavy with fear:’ How the 1979 attack on Makkah’s Grand Mosque shook Saudi society

  • Militant mastermind Juhayman Al-Otaibi’s terror strike on Nov. 20, 1979 left hundreds dead
  • Storming of the mosque ushered in Kingdom’s ‘darkest days’

JEDDAH: For decades, the infamous name Juhayman Al-Otaibi had been buried in the memories of Gen X Saudis. 

On Nov. 20, 1979, a well-organized group of terrorists stormed Makkah’s Grand Mosque, killing and wounding hundreds of worshippers and hostages in what came to be one of Saudi Arabia’s darkest days. Al-Otaibi was the mastermind behind the terrorist attack.

Fast forward four decades, and in his first American TV interview — with CBS’s “60 Minutes” — Crown Prince Mohammed bin Salman vowed to bring back the Kingdom’s pre-1979 moderation.

“We were living a very normal life like the rest of the Gulf countries,” he said. “Women were driving cars. There were movie theaters in Saudi Arabia. Women worked everywhere. We were just normal people developing like any other country in the world until the events of 1979.”

Al-Otaibi committed an atrocity in the name of religion, seizing the Grand Mosque for two weeks in a standoff with Saudi special forces. 

Photos taken from fighter jets above the mosque showed the floor surrounding the Kaaba empty of worshippers, an image never witnessed before.

In a video published by the King Abdulaziz Foundation for Research and Archives, the late Sheikh Mohammed bin Abdullah Al-Subayil, the imam who performed fajr (early morning) prayers on the day of the siege, recalled what he described as “one of the most significant events” of his life.

He said he arrived at the mosque 30 minutes before prayers but did not sense anything untoward. 

“But after concluding fajr prayers … a number of militiamen with weapons stormed the area heading toward the Kaaba,” he added.

“I headed to one of the rooms, where I immediately called Sheikh Nasser bin Hamad Al-Rashed, the chief of the Presidency of the Two Holy Mosques at the time. I told him of the situation, and I had him listen to the bullets being fired. I found out a while later that they (the terrorists) were allowing pilgrims to leave the mosque’s grounds.”

Al-Subayil decided to leave after about four hours. He removed his mishlah (a traditional flowing outer cloak worn in the Gulf), went down to the basement, lowered his head and left with a group of Indonesian pilgrims just as two militants stood at the gates that lead outside the basement.

Soon after, the gates were chained shut, and snipers took positions in the high minarets and shot innocent worshippers. 




Arrested gunmen belonging to the group led by Juhayman Al-Otaibi that stormed Makkah’s Grand Mosque. (AFP)

Al-Otaibi’s followers, who had taken positions in the minarets, shot at bystanders and Saudi special forces if they came too close to the mosque’s grounds. An estimated 100,000 worshippers were in the mosque that morning.

The siege shocked Saudi society, which had been living a normal life, and whose country was transforming itself from a desert nation to a sophisticated state. 

Born and raised in Makkah, housewife Fajr Al-Mohandis recalled the day she heard the news, and the dreadful atmosphere in the city during “those awful two weeks.”

She told Arab News: “I was a student in middle school, and just like every other day, I went to school just like all the school children did. Everyone went to their jobs, including those who worked in the Grand Mosque.”

She said: “We heard gunshots during the day, and that would’ve been the first sign something was wrong. But we were still oblivious to the fact that a terrorist attack was taking place until our parents came to pick us up.” She added: “Makkah was a very small city at that time … and news spread fast.”

Al-Mohandis recalled how schools were shut for the next two weeks. “The air was heavy with fear, no one knew what was happening and we were shocked to the core,” she said. 

“This was the holy city. This was the Grand Mosque. How was this even possible? As I was young it was too much to process, but residents of the city who grew up here took the responsibility of keeping it safe, assuring young ones like me that it’ll be OK and Saudi special forces will free the mosque from the blasphemous group.”

A former member of the National Guard, Al-Otaibi was a member of the Salafist group Jama’a Al-Salafiya Al-Muhtasibah. 

He was angered by Western influence in Saudi society, and had been recruiting followers from various nationalities for years under the guise of piety.

It was later discovered that his followers smuggled ammunition by hiding it in barrels disguised as construction equipment, and in the mosque’s basement and minarets, taking advantage of its expansion.

Saudi forces stormed the mosque, and the ensuing battle killed most of the terrorists, including Al-Qahtani. Sixty-seven of them were captured, including Al-Otaibi.

The siege ended on Dec. 4, 1979. On Jan. 9, 1980, well-known news presenter Hussain Najjar announced Al-Otaibi’s execution.


Saudi chef wins culinary competition

Updated 58 min 51 sec ago
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Saudi chef wins culinary competition

  • Event aimed to empower chefs’ ability to showcase talent on global scale 
  • Bayan Abdullah Al-Sudani: It (has) encouraged me to participate in more challenging spaces

RIYADH: A Saudi has won the Saudi Elite Chefs competition at Horeca Riyadh.

The event, which was organized by the Culinary Arts Commission of the Ministry of Culture, in alignment with the ministry’s long-term goals, aimed to empower Saudi chefs’ ability to showcase their talent and creativity on a global scale.

Speaking to Arab News, the winner, Bayan Abdullah Al-Sudani, shed light on how the competition equipped her with confidence for the future, saying: “It was a big challenge, and I faced off against strong chefs. It (has) encouraged me to participate in more challenging spaces.”

On her future plans, Al-Sudani wants to give back to the industry, and added: “I look forward to opening the Bayan Academy soon so that I can support chefs and help them with the pastry sector specifically.”

Celebration and achievement were echoed throughout, and it was evident at the event that the culinary industry in the Kingdom is hungry for growth, recognition, and global competition.

Seba Zarea, general manager of strategy and program delivery at the Culinary Arts Commission, told Arab News of the many facets of the industry that the ministry was prioritizing.

Zarea said: “This competition is just one of the initiatives that the Culinary Arts Commission is working on. There are also local scholarships (and) vocational training. We are also working on attracting the best culinary schools to Saudi. For example, Le Cordon Bleu is opening next year in Misk City.”

Zarea stressed the rewards of events like the Saudi Elite Chefs competition, adding that the winner had a fast track to Bocuse d’Or and the World Pastry Cup — representing global opportunities to place both competitors and Saudi cuisine on the map.

Zarea added: “Food is a soft power and, in terms of tourism, food is a universal language so we codified the Saudi cuisine, an initiative started four years ago, and we came up with more than 1,300 codified recipes, items, and local produce from the Kingdom.”

Zarea went into depth on some of the behind-the-scenes efforts that have helped create the food that the Kingdom is able to showcase.

She shared the example of the Wild Plant Initiative, a program designed to explore plants of various regions in the Kingdom to discover new ingredients that can be integrated into Saudi cuisine.

These efforts go into helping to build an industry that is rooted in culture, creativity, and passion. 

In the same way that the Saudi Elite Chefs competition provides its winners and participants with the tools to bring their success to global attention, the Culinary Arts Commission works to elevate the Kingdom’s cuisine through tourism and hospitality.

Zarea said: “This sector is the easiest way to showcase the culture.”