Egyptian start-up Shamseya empowers people with medical information

Egyptian patients at a health center in Cairo. (Supplied)
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Updated 13 December 2019
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Egyptian start-up Shamseya empowers people with medical information

  • Online portal helps citizens find health services and hospitals suited to their needs
  • Aim is to develop new service to allow patients to locate exact services by phone

DUBAI: Cairo-born entrepreneur Ayman Sabae had long wanted to tackle the inadequacies of the Egyptian health care system. But it took the historic events of the Arab Spring to spark his eureka moment.

“It was a very vivid time in my life. For over two weeks, the protesters were put in a position where they had to function as a community to meet their daily needs,” Sabae said of the 2011 Egyptian uprising.

“I saw first-hand how people had to tackle everything from scratch without government help; they came together and created makeshift health clinics to address their own needs.

“It showed me that people are capable of self-organizing based on what people want — not simply because faceless executives decide what is best for them.”

Soon after the Egyptian revolution began, Sabae launched Shamseya, a health startup that puts people at its core.

“I founded my startup with the intention of creating tools that give power to the people,” he said. “Shamseya seeks the creation of a dynamic, community-based health care system.”




Egyptian entrepreneur Ayman Sabae. (Supplied)

According to Sabae, most Egyptians are eligible for social health insurance but much of the population misses out on quality health care due to national inaccessibility of information.

“A lot of people don’t get access to what’s best for them because they don’t know what’s available, they get lost in bureaucracy, or they are worried about the poor quality of services,” he said.

Shamseya, which runs on both grants and private consulting fees, has launched an online portal to help Egyptian patients find the health services and hospitals that are suited to their needs.

The Eghospitals platform is populated with data inputted by NGO or community members who conduct “mystery patient” tests at hospitals.

The results are collated into a comprehensive nationwide portal, which ranks and rates hospitals based on their specialities.

“The idea behind Eghospitals is to hold hospitals accountable with ad-hoc inspections,” said Sabae.

Each hospital receives an online rating, as well as physical signs that can be placed at the hospital premises as badges of trust.

The organization is also working on adding niche ratings, such as youth, women and disability-friendly facilities.

“Historically, there has hardly been any accurate or credible information in Egypt that enables people to make informed decisions about their treatment,” Sabae said.

“In Egypt, people tend to use word-of-mouth for health recommendations but this only reflects subjective experiences; it’s not sufficient for specific treatments. This is why we designed a patient-centric tool for the quality of hospitals.”

Shamseya, which describes itself broadly as a health solutions company, has also developed a platform that allows patient grievances to be flowed through the correct channels.

The platform, Melior, delivers valuable information about complaints to stakeholders across the health care system.

According to Sabae, the organization also has plans in the offing to develop a personalized citizen’s support program that guides people on how best to benefit from the Egyptian health care system.

Dubbed “El Naseh,” the initiative is designed to allow Egyptians to pick the phone and locate the exact services they need.

“The aim is to avoid lots of parallel systems and to maximize the efficiency of the national health care system. It’s about maximizing what we already have in the country,” Sabae said.

“Ultimately, the entrepreneur believes that the sustainability of any meaningful health care reform relies on ensuring full community engagement in the design, implementation and monitoring of the programs.”

Looking to the future, Sabae said: “Ideally speaking, I would hope for the full implementation of a universal health care system that would provide quality health care for all, regardless of their income, gender, geography, or social background.

“The only way this is possible is with a system that listens to the people, gives them choices and allows for feedback. A futuristic health system needs to be patient-centric — this is the only way to build a sustainable health care system.”

 

• This report is being published by Arab News as a partner of the Middle East Exchange, which was launched by the Mohammed bin Rashid Al Maktoum Global Initiatives and the Bill and Melinda Gates Foundation to reflect the vision of the UAE prime minister and ruler of Dubai to explore the possibility of changing the status of the Arab region. 


Recipes for Success: Chef Aljawharah Al-Salem offers advice and a cereal bar recipe 

Updated 09 January 2026
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Recipes for Success: Chef Aljawharah Al-Salem offers advice and a cereal bar recipe 

DUBAI: At Kimpton KAFD Riyadh, pastry chef and chocolatier Aljawharah Al-Salem is hoping to contribute to a new chapter in Saudi Arabia’s evolving culinary story. One of the Kingdom’s most promising pastry talents, Al-Salem studied at Ecole Ducasse — Ecole Nationale Superieure de Patisserie in France and George Brown College in Toronto. 

She has honed her expertise in French pastry and chocolate in kitchens including Le Meurice in Paris, Hotel X Toronto, and Richmond Station. Today, Al-Salem channels that experience into innovative chocolate creations at Kimpton KAFD Riyadh. 

Aljawharah Al-Salem is a pastry chef and chocolatier. (Supplied)

“Our menus are designed to celebrate Saudi flavors while presenting them in a modern, refined way,” Al-Salem tells Arab News. “We wanted to create dishes that feel familiar to locals but also surprise international guests. You’ll find traditional ingredients like dates, saffron, cardamom, and local honey, but paired with global techniques and presentations. It’s a balance between heritage and innovation.” 

When asked about her favorite dish on the menu, she said: “My favorite is the Saudi Tiramisu. It’s close to my heart because it tells the story of Saudi hospitality on a plate. Every time I prepare it, I feel I’m honoring my roots but also pushing boundaries in how Saudi cuisine can be presented.” 

Here, she discusses her love for olive oil and fatty burgers, and shares a recipe for nut and spice cereal bars. 

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

Rushing the process. In the beginning, I wanted everything to be perfect and fast, but great food takes patience. Whether it’s proofing dough or tempering chocolate, time is often the secret ingredient. 

What’s your top tip for amateur chefs? 

Don’t be afraid to experiment. Recipes are guidelines, not rules. Start with fresh ingredients, taste as you go, and enjoy the process rather than worrying about the result — especially if you have tiny hands helping you in the kitchen. Cooking together makes the food taste even better. 

Ziya Lounge - Kimpton KAFD Riyadh. (Supplied)

What one ingredient can instantly improve any dish?  

Good quality olive oil. It adds depth, richness, and balance whether you’re cooking or finishing a dish. For us, in the region, olive oil carries cultural as well as nutritional value.   

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

It’s impossible not to notice details, but I try to focus on the overall experience rather than just picking faults.  

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

The most common issue I notice isn’t about flavor; it's about consistency. A dish might be great one day and average the next. Consistency is the true test of a kitchen. 

What’s your favorite cuisine or dish to order? 

As much as I admire fine cuisine, after a long shift nothing hits the spot like a fatty smash burger. It’s the kind of food that doesn’t require perfection, it just delivers pure comfort, and that’s exactly what a chef craves after hours of precision in the kitchen. 

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

If I need a quick meal, I go for a one-pot pasta — sorry, Italians! It’s fast, comforting, and feeds the whole family. 

What customer request or behavior most annoys you? 

I wouldn’t say it annoys me, but sometimes people come in with a closed mindset — wanting things only the way they know them. I believe part of dining out is trusting the chef and being open to new flavors and experiences. Life is too short to only stick to what you know. 

What’s your favorite dish to cook and why? 

I love cooking saleeq. It’s comforting, deeply flavorful, and brings people together. In Saudi culture, saleeq is often served at big gatherings, so it also feels symbolic of our hospitality. 

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

Pastry is always humbling. It requires absolute precision and patience. You can’t improvise with baking the way you can with savory cooking, so it keeps me sharp. 

As a leader, what are you like? 

I believe in discipline, but not in shouting. A kitchen should be built on respect and teamwork. I lead by example. If my team sees me as focused, organized and calm, they mirror that energy. At the end of the day, food tastes better when it’s prepared in a positive environment. 

Chef Aljawharah’s nut and spice cereal bars  

Chef Aljawharah’s nut and spice cereal bars. (Supplied)​​

Yield: 10 bars (30 × 40 cm tray, 1 cm thick) 

Ingredients 

• 180 g Rolled oats, lightly toasted 

• 100 g Puffed rice (or puffed wheat) 

• 60 g Puffed quinoa (or toasted quinoa) 

• 40 g Almonds, roasted & chopped 

• 40 g Pistachios, roasted & chopped 

• 30 g Pumpkin seeds, toasted 

• 30 g Sunflower seeds, toasted 

• 30 g Dried cranberries  

• 20 g Candied orange peel, finely diced 

• 2 g Ground cinnamon 

• 1 g Ground cardamom 

• 1 g Fine sea salt 

Binding syrup: 

• 80 g Brown sugar 

• 80 g Local Honey (or date Molasses) 

• 40 g Water 

• 25 g clarified butter 

• 10 g Cocoa powder 

Finishing: 

• 100 g Dark chocolate 64–70% 

⸻ 

Method 

1. Toast cereals & seeds: Spread oats, puffed quinoa, pumpkin seeds, and sunflower seeds on a tray. Toast at 150°C for 10–12 min until lightly golden. 

2. Prepare syrup: Cook sugar, honey, and water together to 113°C. Off the heat, stir in butter paste and cocoa powder. 

3. Combine: In a mixing bowl, combine toasted cereals, puffed rice, nuts, seeds, dried fruit, candied peel, and spices. Pour in the hot syrup and mix well to coat. 

4. Mold: Spread mixture evenly into a 30 × 40 cm tray, 1 cm thick lined with silicone mat/parchment. Press firmly to compact. 

5. Bake: Bake briefly at 160°C for 6–8 min to stabilize the bar. Cool completely at room temperature. 

6. Cut & finish: For home cooks, Cut into 10 bars. Dip bases in melted dark or drizzle across the top then refrigerate to set the chocolate. For professional use, dip in tempered chocolate or place in molds then top it with tempered chocolate. Crystallize at 17°C before unmolding.