Access denied: Female Arab journalists face unique challenges on the ground

Egyptian revolution of 2011. (Supplied)
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Updated 18 June 2020
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Access denied: Female Arab journalists face unique challenges on the ground

  • A recent online briefing brought three prominent female Arab journalists together to discuss their work and the cultural issues surrounding it in the Arab world

LONDON: “Most of the time, Western editors looking for a photographer to work with in Egypt search for a white, male American or French photographer,” said award-winning Egyptian photojournalist Eman Helal. “Me and my colleagues in Egypt note that the Western media tends to work with same small pool of photographers all the time — even when there is a huge demand for coverage.”

Helal made her revealing — and exasperated — admission at the end of a special online briefing by three accomplished female Arab journalists that served as a reminder of the challenges they face. Helal added that she had ended up moving to Germany, away from her homeland, in order to gain the experience and opportunities denied to her in the Arab world, where local talent is often overlooked, even talent as notable as Helal, winner of the Egypt Press Photo Award in 2014 and known for her dedicated and fearless coverage of the Arab Spring protests, despite the concerns of her family and the pressure of societal expectations for women.

“This is one of the reasons I decided to move from Egypt,” she said. “I thought, ‘OK I will have to move to another place.’” She has since completed projects profiling the Muslim community in the US and is looking to do similar work from her new base in Hanover, Germany where she is learning the language and studying for a masters degree.

The online briefing and Q&A — organized by the Council for Arab-British Understanding (CAABU) — featured Helal, Lebanese-British journalist Zahra Hankir, and Palestinian-Canadian journalist Jane Arraf, who was formerly CNN's Baghdad bureau chief and senior correspondent, and now works for NPR.

Hankir is the editor of “Our Women on the Ground: Arab Women Reporting from the Arab World,” a collection of essays published by Penguin Books with a foreword by CNN chief international correspondent Christiane Amanpour, and hailed by the New York Times for rewriting “the hoary rules of the foreign correspondent playbook.” It features contributions from 19 Arab female journalists, including Helal and Arraf, who speak candidly about their experiences of operating in the field. It is perhaps a measure of the still-controversial nature of their work that the book is not available in Arabic.

“We have not found a publisher in the Arab world willing to publish (an Arabic version), which is quite disappointing,” said Hankir.




Zahra Hankir is the editor of “Our Women on the Ground: Arab Women Reporting from the Arab World.” (Supplied)

Arraf was open about the added pressures faced by local reporters in the Arab world.

“As a Palestinian-Canadian with only Canadian nationality, if I were reporting from Egypt the worst thing probably that (could) happen to me over my reporting would be that I would be deported. That’s certainly not the case for Egyptian or Iraqi journalists, or most of the journalists in the countries I work in,” she said.

Her experiences in Baghdad, she explained, were often frustrating because of a cultural perception that female journalists needed to be ‘protected’ and should not be allowed the kind of access that male journalists would be granted.

“During the civil war it would be the Iraqi journalists — mostly men — with local fixers and drivers sent out into danger, and we would literally be behind steel gates in the hotel. That is soul-destroying, because you realize there’s not much difference between myself and that driver — it would be easier to imagine myself in their place.”

Arraf said there was a clear distinction between the approaches of Western and Arab military forces towards female reporters on the frontline.

“In 2003, I was embedded with the US marines for most of the battles. The US military tend to assume that if you have signed up for this knowing that there is a significant risk that you might be hurt or killed then you are all in. But being with the Iraqi military is a totally different thing, because they will try to shield women from the front lines. Access to Arab armies and military is much more problematic.”

Hankir believes that when female journalists are not granted the access available to their male peers, then stories go untold — or, at least, only partially told.

“I feel that there is so much reason to celebrate the work of local Arab women journalists, given that they face such tremendous challenges on the ground, which might be connected to societal constraints — whether in the workplace or home; access; threats to their lives; or harassment,” she said.

“Women — particularly local women — bring a different level of insight and nuance to the stories they cover,” she continued. “A lot of this is due to knowing the language and the issues that matter deeply to the societies they are reporting on.”

Arraf stressed that female journalists need to continue to push themselves forward. “Over the years there have been more women, which is amazing,” she said. “But I have seen, in Iraq particularly — because that is the country I am most familiar with reporting from — that, as things get dangerous, the women retreat. Very often I would find myself either the only woman, or one of two or three women, in a room full of a couple of dozen journalists."

Still, there is cause for optimism, she suggested.

"I remember when a really good Arab journalist friend of mine would have to persuade Arab officials that she was actually the correspondent,” Arraf said. “They would say, ‘Send us the real correspondent.’ None of that exists now and there is a tremendous wealth of talent (in the Arab world).”


 Recipes for Success: Chef Aniket Chatterjee offers advice and a mutton curry recipe 

Updated 29 January 2026
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 Recipes for Success: Chef Aniket Chatterjee offers advice and a mutton curry recipe 

DUBAI: Aniket Chatterjee — currently chef de cuisine at Atrangi by Ritu Dalmia in Dubai — says his cooking is shaped as much by memory and personal history as it is by technique.  

Working closely with celebrity chef and restaurateur Dalmia, Chatterjee has developed a style that looks at Indian food not through trends, he says, but through stories — from home kitchens and street food to lesser-known regional traditions. 

Chatterjee has developed a style that looks at Indian food not through trends, he says, but through stories. (Supplied)

Many of his dishes at Atrangi are contemporary adaptations of familiar Indian flavors and everyday recipes. His approach reflects how Indian cuisine in Dubai, and beyond, is shifting, with more diners interested in regional cooking, comfort food and the stories behind where dishes come from, he tells Arab News.  

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

I put a lot of stress and pressure on myself, which was leading to my passion getting depleted.  

What’s your top tip for amateur chefs? 

Always cook with intuition and intent. Cooking depends a lot on your mindset. Once you start cooking not because someone wants to eat, but because you want to feed them, that’s a game changer.  

   What one ingredient can instantly improve any dish? 

Simple: salt. Seasoning is key. Someone once said: “The difference between good food and great food is a pinch of salt,” and I strongly believe that. And love, of course. 

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

Obviously it’s a mechanism, after working for so many years, that I try to analyze anything that I eat. But it’s just for understanding or inspiration purposes. I do believe in giving feedback because I genuinely want the restaurant or the cook to be better.  

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

The thing that ticks me off is anything which starts with “viral.” I’m out. I don’t like it when restaurants follow trends and don’t do what they are actually capable of doing or love to do.  

What’s your favorite cuisine or dish? 

I love Japanese food. It’s simple yet complex. But my favorite dish changes weekly. It is like that one song that you listen to on a loop and then you get sick of it. I do the same with food. Last week it was mandi with haneeth ribs — the fat, the freshness from the tomato, rice and laban is so beautifully balanced. This week, it’s mostly ramen.  

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

I love to make a nice bowl of pasta. Usually, back home, in my pantry, we always have the ingredients, because even my mom loves it. It’s usually a nice simple tomato and basil spaghetti with some fresh mozzarella or a ragu or an aglio e olio.  

What customer behavior most annoys you? 

When they tell us they are allergic to something but later turns out they just don’t like the particular thing. That has happened multiple times.  

What’s your favorite dish to cook and why? 

A nice spicy curry — chicken or lamb. It’s therapeutic. Making curry, for me, is the most beautiful thing in the world. It’s very complex and layered, and it’s completely based on understanding, not a recipe. 

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

It’s not a dish, it’s two ingredients: doodhi (bottle gourd) and karela (bitter gourd). I absolutely despised both those vegetables with all my heart, until I took on a challenge to work around it. It worked out and I have had a lot of my fellow haters end up liking both. 

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

I don’t like shouting; I feel that’s a very weak approach to leading a team. You have to be calm and composed. I’m a firm believer in energies and that it transpires into the food, so I don’t want a stressful work environment and having fun in the kitchen is mandatory. Of course, there are some non-negotiables, and that’s where the discipline kicks in. 

Chef Aniket’s lazy Sunday mutton curry  

Chef Aniket’s lazy Sunday mutton curry . (Supplied)

(serves 4)  

Ingredients 

Marination: 

 Mutton or lamb curry cut – 600g 
Mutton or lamb fat (preferably in cubes) – 100g 
Full fat yoghurt – 50g 
Red onion (sliced) – 450g 
Ginger and garlic paste – 80g 
Coriander stems (whole) – 15g 
Mustard oil – 30ml 
Kashmiri red chilli powder – 16g 
Turmeric powder – 8g 
Coriander powder – 14g 
Roasted cumin powder – 14g 
Black salt – to taste 

Garam masala:  

 Cumin – 8g 
Cinnamon – 4g 
Cloves – 2g 
Green cardamom – 6g 
Black cardamom – 2g 
Bay leaf – 2 pcs 
Whole dried red chilli – 1 pc 
Black pepper – 3g 
Fennel seeds – 6g 

For the tempering: 
Mustard oil – 80ml 
Whole dried red chilli – 2 to 3 pcs 
Bay leaf – 2 to 3 pcs 
Black pepper (whole) – 6g 
Cinnamon sticks – 2 to 3 pcs 

Instructions:  

Take a bowl and combine all the ingredients listed under marination. Let it sit for at least three hours, preferably overnight in the fridge. 

For the spice mix, combine all the ingredients listed under garam masala in a cold non-stick pan and slowly bring to heat. Toss the spices as they warm so they roast evenly without burning. Once cooled, blend into a coarse powder. 

Take a pressure cooker and add the mustard oil from the tempering. Once hot, add the dry spices and saute for a minute. 

Add the marinated mutton or lamb directly into the oil. The marinade will have released some water, so separate it and add only the meat, onions and fat first. This helps the meat and onions sear and caramelize properly. 

Once browned, add the remaining marinade liquid and cook for another 10 to 15 minutes. Cover and cook for two whistles plus 30 minutes for mutton, or two  whistles plus 15 minutes for lamb. Let it rest for 15 to 20 minutes until the steam releases naturally. 

Once the meat is tender, adjust the consistency and seasoning to taste. 

Turn off the heat and add one tablespoon of the garam masala. At this point, add one tablespoon clarified butter or ghee, julienned ginger (5 g), lemon juice to taste and a pinch of sugar.  

Finish with plenty of fresh chopped coriander and serve hot with rice or parathas.