Debyazah is a luxurious Saudi catering brand founded by hospitality artist Nouf Masoud.
The name Debyazah reflects a Hejazi recipe mainly served as an Eid Al-Fitr breakfast dish.
Debyazah’s catering is inspired by the concept of luxury, royal canape food. Made by a well-trained culinary team, the brand offers something beyond the usual catering food — the creation of delicious, entertaining bundles of finger food with an artistic touch.
The company offers four catering services, including buffets, receptions, seated and dinner for two experiences, if you want to surprise a loved one. Each service contains sophisticated options, from fine dining to main stations, salads, appetizers and desserts.
Debyazah’s menu is unique, as it offers an array of signature dishes that will leave you satisfied, such as the classic gelato tower inspired by Le Grand Venise in Paris. It is delicious, attractive and extravagant.
The brand has served high-end international brands, such as Swarovski and Mercedes-Benz, and has catered Saudi royal weddings.
For those who like to make special occasions unforgettable, Debyazah resembles the elite premium hospitality experience of royals.
For more information visit Instagram @debyazah.
What We Are Eating Today: Debyazah
https://arab.news/2sguf
What We Are Eating Today: Debyazah
Chef serves up a taste of Spain at Ithra Cultural Days in Saudi Arabia
DHAHRAN: Among the attractions of the Ithra Cultural Days: Spain at the King Abdulaziz Center for World Culture (Ithra), visitors can try a tantalizing selection of Spanish foods — none more renowned than its famous paella.
Arab News spoke with chef Jose Zafra at the event, which runs until Jan. 31, who flew in from Spain to offer a taste of his homeland to the people of Saudi Arabia.
A “master rice cook, paella researcher and promoter,” according to his business card, his logo is even designed around the recognizable cooking pan and the phrase “Pasion por la paella,” or “Passion for paella.”
“That's why the pan is round because people get around and eat all together — to share culture and passion and life,” Zafra told Arab News as foodies lined up behind him, eager to try a plateful.
“It’s not just a food. It’s a link, a connection. Paella is the symbol of unity and sharing. And people now are going to try it — authentic Spanish paella in Saudi Arabia.”
The word “paella” comes from the Latin “patella,” meaning pan.
In Spanish, it refers both to the rice dish itself and the pan in which it is cooked.
Paella was introduced to Spain during Moorish rule. It originated in Valencia, on the country’s eastern coast, as a rural peasant dish that was cooked by farm workers over open fires using local ingredients. Over time, the dish’s popularity spread and other versions evolved, for example featuring seafood and meat.
It is different to Saudi Arabia’s kabsa, a communal dish which similarly uses rice and meat. Kabsa is cooked in a deep pot to ensure the rice stays soft and aromatic from the meaty broth, whereas paella uses a wide, shallow pan to fully absorb flavors evenly, often creating a prized crispy layer at the bottom.
Visitors to Ithra’s Culture Days can enjoy the flavors of Spain made with a sprinkling of local love — true to the origins of the dish.
Find the scoops of Spanish joy near the food truck area and try chicken paella, seafood paella —or both! You will see the signs offering a plate, at SR35 ($9) for chicken and SR40 for seafood, or let your nose lead you there.
Zafra concluded: “The chicken is from here, the seafood is from here — and the passion, well, that is from Spain.”
