‘American Sharqawia’: US Consul General Rachna Korhonen bids Saudi Arabia farewell

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Rachna Korhonen is known for her vast knowledge of the region. (Supplied)
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Rachna Korhonen will soon leave the Kingdom to return to Washington. (Supplied)
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Rachna Korhonen will soon leave the Kingdom to return to Washington. (Supplied)
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Rachna Korhonen will soon leave the Kingdom to return to Washington. (Supplied)
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Rachna Korhonen will soon leave the Kingdom to return to Washington. (Supplied)
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Rachna Korhonen will soon leave the Kingdom to return to Washington. (Supplied)
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Rachna Korhonen will soon leave the Kingdom to return to Washington. (Supplied)
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Rachna Korhonen will soon leave the Kingdom to return to Washington. (Supplied)
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Updated 09 July 2020
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‘American Sharqawia’: US Consul General Rachna Korhonen bids Saudi Arabia farewell

  • "There’s some magic in the water of the desert," says Korhonen

JEDDAH: As she reaches the end of her second mission in the Kingdom of Saudi Arabia, US Consul General Rachna Korhonen will soon be heading home, taking memories to last a lifetime.
Known for her love for culture and the Arabic language and for her vast knowledge of the region, Korhonen became well known as a constant supporter of Saudi women and youth in the region, participating in numerous cultural and social events in the Eastern Province and across the Kingdom.
After two more weeks in the Kingdom, Korhonen will return to the US capital to serve as the executive director of the Bureau of Near East Affairs (NEA) and the Bureau of South Central Asian Affairs (SCA) at the US State Department which supports the posts in the region, including Saudi Arabia, thus continuing her connection with the Kingdom.
With 14 years of experience as a US diplomat, she served 3 years in Riyadh in 2010, and then came back to serve as the consul general in Dhahran in August 2017. “I would say Riyadh was the start of my relationship with Saudi Arabia, and Dhahran and the Eastern Province is the culmination of the relationship,” said Korhonen told Arab News on a video call. She almost feels herself Sharqawia, a resident of the Eastern Province, Sharqia.
“Ana Sharqawia (‘I am a Sharqawia). The measure of any place is the people, it’s not about the place, it’s really about the people.”
As consul general, her role was to build relations and promote the interests of her home in the country where she was posted. Korhonen went the extra mile, she joined in the region’s celebrations and understood its traditions and culture.



Recalling her time in the Eastern Province, she said: “I’ve been getting to know Sharqawis, the people who live and work here, who have made this their home in the years since Aramco started or were born in Al-Ahsa. I think anyone who comes to the Eastern Province falls in love,” she said.
“The biggest reason I’ve gotten to enjoy myself here is (because) it has quite a bit of America here. I think it’s difficult to realize how much America exists in Saudi Arabia until you come to the Eastern Province,” she added.
As the drilling for oil began in 1935 with the help of the California Arabian Standard Oil Company (CASOC), which later became Saudi Aramco, Saudi Arabia’s oil capital has been home to thousands of Americans over the past 85 years, who have had a major influence on the region.
“Aramco is definitely a reminder of home, and you put that in with the people, the hospitality, the normal way of being Saudi which is to welcome your guests no matter who they are. You put those things together, you get the best of the United States and you get the best of Saudi Arabia.”
A native of New Jersey and big baseball fan, her love for the game didn’t stop her from supporting the Al-Ettifaq Football Club in Dammam, attending matches and singing their anthem.
Her trips to Al-Ahsa, a place she calls the most beautiful place in the Kingdom, allowed her to discover the region’s vast experiences.
Her appreciation of Al-Ahsa goes deep. Both the scenery and the hospitality of the people make it her favorite city — she even took Ambassador John Abizaid on a trip there in February.
“As you drive towards Al-Ahsa, you can see the sand changing color, from a bright yellow to a reddish color,” she said. “You start seeing the desert turning green, which is amazing to me. I’m a mountain and forest type of person and I can tell you that I now like the desert too, it’s beautiful.”
The uniqueness of Al-Ahsa called out to Korhonen and she recalls her first visit to the region in 2017. “The history, the people, the food, the culture, is very different from any place I’ve been to in Saudi Arabia, Hasawis (people of Al-Ahsa) are lovely. I think there’s some magic in the water of the desert,” she said.
Korhonen developed an interest in regional cultural events, visiting local markets picking out sheep for Eid, learning about the Saudi love for falconry and participating in the traditional celebratory dance of Al-Arda. She even has a Diwaniya, a parlor where guests are received, at her home.



When she returned to the Kingdom in 2017, Korhonen noticed the transformation of the Kingdom, noting that Vision 2030 has been the instigator for this noticeable change.
“The changes have been tremendous, I think Vision2030 is really going to really bring Saudi Arabia onto the world stage. I think some parts are already there. In the energy sector, Saudi Arabia has always been a leader,” she said. “I’m betting you right now that you’re going to see Saudi women, you’re going to see Saudi men, you’re going to see Saudi kids, Saudi art, culture and music, the traditional Saudi things, all starting to show up on the world stage.”
As the Kingdom heads towards diversifying its economy, Korhonen anticipates that the world will begin seeing more Saudi entrepreneurs with innovative ventures, as education is key. She noted that with the continuous flow of Saudi students on scholarships in the US, their return to the Kingdom will help bring forth a new business-like mindset with partnerships between the two countries that will help the Kingdom’s economy to flourish.
“It’s coming,” she noted. “I’ve seen some of the (US) businesses here, but I haven’t seen enough yet and I’d like to see more of that in the next 2-5 years, because Vision 2030 will be a success if we can get entrepreneurs to start businesses and hire more Saudis,” she added. “That to me is the key and that is what you should be bringing back from the US.”
As the end of her mission draws near, it's safe to say that we'll be seeing Korhonen back in the Kingdom in the near future.
“I’ll honestly come back because of the people, because of the friendships I’ve made here.”


Saudi traditional meal anchors Al-Balad’s culinary scene

Ghalib Naji Al-Shadwy (center) with his son (right) and longtime customer Abu Samer Al-Sulami (left). (AN photo)
Updated 14 December 2025
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Saudi traditional meal anchors Al-Balad’s culinary scene

  • Slow-cooked sheep’s head is drawing new generations and visitors to Jeddah’s historic district

JEDDAH: In the streets of Al-Balad, where centuries-old buildings frame one of Saudi Arabia’s most storied districts, culinary heritage continues to draw visitors as powerfully as architecture. 

Among the area’s enduring attractions is Al-Shadwy for Sheep Head Meat, a family-run restaurant that has served one of the Kingdom’s most traditional dishes since 1958, turning a once-necessity meal into a symbol of Saudi food culture and hospitality.

Tucked into Baba Makkah, Al-Balad’s historic core, Al-Shadwy began as a modest corner table before becoming a landmark destination for locals, food enthusiasts and tourists seeking an authentic taste of the past.

Eating sheep’s head has long been rooted in Arab culinary traditions, shaped by the principle of using the entire animal and avoiding waste. (AN photo)

Now run by the third generation of the Al-Shadwy family, the restaurant remains devoted to a single specialty; sheep’s head, slow-roasted over charcoal using a recipe unchanged for decades.

Eating sheep’s head has long been rooted in Arab culinary traditions, shaped by the principle of using the entire animal and avoiding waste. In Saudi Arabia, the dish evolved into communal meal associated with generosity, warmth and social gathering.

Sixty-five-year-old owner Ghalib Naji Al-Shadwy, who inherited the restaurant from his grandfather and father, remains a familiar presence at the restaurant, overseeing the service and greeting customers. 

FASTFACTS

• Al-Shadwy for Sheep Head Meat is a family-run restaurant in Al-Balad that has served one of the Kingdom’s most traditional dishes since 1958.

• It began as a modest corner table before becoming a landmark destination for locals, food enthusiasts and tourists seeking an authentic taste of the past.

He told Arab News that the dish has been central to Saudi culinary culture for generations.

“The sheep’s head has been a staple in Saudi Arabia and other GCC countries culinary culture for centuries,” he said. “Traditionally, it was a meal served during cold winter mornings to provide energy and warmth. In many regions of Saudi Arabia, the sheep head (is) always on the top of the main plate for guests, and families festive holidays gather in restaurants or at home to enjoy the sheep’s head, making it a social and festive occasion.”

In Saudi Arabia, the dish evolved into communal meal associated with generosity, warmth and social gathering. (AN photo)

Speaking about its significance in hospitality culture, he added: “Serving it to guests is considered an act of generosity and care.” Rich and filling, it is most commonly eaten as breakfast or an early morning meal.

Preparing sheep’s head is a slow, careful process. According to Al-Shadwy, the heads are cooked at low temperatures to soften the tendons and connective tissue, resulting in tender meat and deep flavor.

The preparation includes curing and slow cooking, a method that has remained largely unchanged at the restaurant for more than six decades. 

Being a family-owned restaurant here for so many years makes us a part of Jeddah’s history.

Ghalib Naji Al-Shadwy, Al-Shadwy for Sheep Head Meat owner

“I’ve cooked many sheep heads a while back and I still enjoy it,” he said. “Most of the customers actually prefer the head and the brain.”

Despite its small size and somewhat tucked-away location, the restaurant’s popularity is unmistakable. Long queues form outside each morning, often guiding first-time visitors to its door. A sign reading “Al-Shadwy Mandi” in Arabic marks the entrance, while the steady crowd confirms its reputation.

Over the years, the restaurant has attracted officials, celebrities and social media figures, with photographs of notable guests lining the walls. Al-Shadwy said the steady attention reflections Al-Balad’s growing appeal as a cultural and culinary destination.

He said that interest in sheep’s head is no longer limited to older generations. Younger Saudis, he said, are increasingly curious about traditional dishes, while tourists often see it as an adventurous experience. 

“For many visitors, trying sheep’s head is considered ‘extreme food’ or a challenging dish,” he said. “But it gives them a sense of adventure and a unique story to tell.”

Inside the lively restaurant one morning, longtime customer Abu Samer Al-Sulami, who has been dining there for 40 years, described it as a rare example of authentic Saudi cuisine.

“I am a regular customer here and always come early in the morning because when you eat the sheep’s head it really gives you energy for work,” he said. 

Demand is highest in the early hours, particularly on Fridays. Al-Shadwy said the restaurant often sells out by mid-morning, making early visits essential.

“The number of sheep heads our restaurant sells daily varies but it reaches around 200 heads,” he added.

As he works alongside his two sons, Al-Shadwy says preserving the family legacy is as important as serving the fish. 

“Being a family-owned restaurant here for so many years makes us a part of Jeddah’s history,” he said.