Art Dubai announces new format, appoints Hala Khayat as regional head

By Dia Azzawi. Supplied
Short Url
Updated 23 September 2020
Follow

Art Dubai announces new format, appoints Hala Khayat as regional head

DUBAI: In a year that has become known for its constant stream of cancellations, postponements and transformations, Art Dubai has just announced that its 14th fair, which will take place on March 17-21, 2021 will have a revised format in line with today’s ever shifting possibilities. The fair has also announced that Hala Khayat, a long-time modern and contemporary Middle Eastern art expert and a former specialist in Arab, Iranian and Turkish art at Christie’s Dubai, will be its new regional director. While at Christie’s, Khayat, who comes from Syria, set up an NGO titled SAFIR in 2014 that promotes the work of young Syrian artists.




Portrait of Hala Khayat. (Photo credit: Sueraya Shaheen)

“Art Dubai will take place next year with an adapted program that takes into account expected social-distancing measures,” Khayat told Arab News. “This will include an adapted fair layout, a more personalized experience orchestrated through a new app and more outdoor experiences provided by the wonderful weather in the UAE during March and the fair’s unique location by the beach.”

For the first time, the fair will take place across multiple venues across the UAE. In addition to its long-time home at Madinat Jumeirah, these include the Jameel Arts Center in Dubai, the Sharjah Art Foundation and Warehouse421 in Abu Dhabi, supported by the Salama bint Hamdan Al Nahyan Foundation.




By Mohammed Kazem. Supplied

“In addition, we are planning an exciting week-long program of events outside of the fair and throughout the UAE, leveraging on synergies between the fair and the UAE’s main cultural institutions in celebration of the UAE’s 50th anniversary,” she added.

This new way of expressing creative synergies with UAE-based institutions constitutes the silver-lining of this year’s tumultuous changes: It’s time to look outside the traditional setting of an art fair and expand the program locally. With the lack of international travel these days, fairs need to creatively adapt their programs to harness greater local interest.




By Mohamed Ahmed Ibrahim. Supplied

On the digital front, Art Dubai has some new additions. These include the new online exhibitions program, Art Dubai Portrait Exhibitions, which will present leading artists from across the Global South in the lead-up to the fair. It will kick off with works by Timo Nasseri, to be followed by Mohamed Ahmed Ibrahim, Mohammed Kazem, Aya Haidar, Dia Azzawi and Abdul Rahman Katanani.




Abdul Rahman Katanani. Supplied

There will also be a viewing room for all participating galleries, a series of presentations and other digital events planned for the week of the fair.

“The present moment requires a deeper than ever sense of community and engagement,” Khayat said. “I look forward to playing my part in nurturing existing as well as new relationships and engaging in audiences in the region and the broader Global South.”


Ramadan recipes: Roasted seabass in a delicious tomato sauce

Updated 07 March 2026
Follow

Ramadan recipes: Roasted seabass in a delicious tomato sauce

DUBAI: Chef Elias of Dubai’s La Maison Ani shares the recipe for a refined Mediterranean dish that highlights simplicity, balance and freshness.

Roasted seabass 
2 seabass fillets
Salt and freshly ground black pepper 
2 tbsp olive oil 
¾ cup tomato sauce
2 tsp lemon juice 
1 tbsp capers 
½ small yellow courgette, thinly sliced 
¼ small green courgette, thinly sliced 
Fresh basil leaves 
Fresh chives
Lemon zest

Sumac rice 
¾ cup cooked sumac rice

Tomato sauce 
2 cups diced ripe tomatoes (fresh or canned) 
½ small white onion, finely diced 
1 small garlic clove, minced 
3 tbsp olive oil 
2 bay leaves 
2 tsp sugar 
¾ tsp salt 
½ cup water 

Sumac rice 
1¼ cups basmati rice 
1¾ cups chicken stock 
1 tsp salt 
1½ tbsp sumac 
3 tbsp butter 
2 tsp grated garlic  

Method
Seabass 
Season the seabass fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the fish skin-side down for 3 minutes, flip and cook for 1 minute. Transfer to a preheated oven at 180 C and bake for 5 minutes.

Courgettes 
Season the sliced courgettes with salt. Sear in a hot pan for 2–3. Finish with a squeeze of lemon juice.  

Tomato sauce 
Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook gently until soft. Add water and let it reduce. Add tomatoes, bay leaves, sugar and salt. Bring to a simmer and cook for 20–25 minutes, until thickened. 

Sumac rice 
Rinse rice until the water runs clear. Add rice, chicken stock and salt to a pot. Bring to a boil, reduce heat and cook for 15 minutes. Melt butter in a pan, add garlic and cook gently for 2 minutes. Stir in sumac. Fold the butter mixture through the rice gently.  

To serve 
Spoon warm tomato sauce onto each plate. Place the seabass on top and arrange the courgettes over the fish. Serve with sumac rice on the side.