Hajj nears conclusion as Muslims celebrate Eid Al-Adha

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Wearing masks and the ihram, the pilgrim’s seamless white garment, they each threw seven stones at a pillar symbolising Satan. (AFP)
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Wearing masks and the ihram, the pilgrim’s seamless white garment, they each threw seven stones at a pillar symbolising Satan. (AFP)
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Wearing masks and the ihram, the pilgrim’s seamless white garment, they each threw seven stones at a pillar symbolising Satan. (AFP)
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Wearing masks and the ihram, the pilgrim’s seamless white garment, they each threw seven stones at a pillar symbolising Satan. (AFP)
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Wearing masks and the ihram, the pilgrim’s seamless white garment, they each threw seven stones at a pillar symbolising Satan. (AFP)
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Updated 21 July 2021
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Hajj nears conclusion as Muslims celebrate Eid Al-Adha

  • Wearing masks and the ihram, the pilgrim’s seamless white garment, they each threw seven stones at a pillar symbolising Satan
  • The pandemic has for a second year forced Saudi authorities to dramatically downsize the Hajj

MINA: After the first stoning and the removal of Ihram limitations in Mina on Tuesday, this year’s Hajj is nearly at an end, as Muslims around the globe began celebrating Eid Al-Adha, the feast of sacrifice.

King Salman and Crown Prince Mohammed bin Salman exchanged congratulatory messages with leaders of Muslim countries around the world to mark the occasion.

After a rest of nearly six hours in Muzdalifah, the 60,000 Hajj pilgrims were transported, amid strict health measures, to Mina after midnight on Monday. Over 1,700 buses were used to move the worshippers to Mina, some five kilometers away from Islam’s holiest mosque.

 

 

In the stoning ritual, each pilgrim threw seven pebbles at the Grand Jamrah, called Jamrat Aqaba, emulating the Prophet Abraham, who is said to have stoned the devil at three locations when he tried to persuade Abraham to violate Allah’s order by sacrificing his son, Ismael.

After the symbolic stoning, the pilgrims sacrificed sheep, men shaved their heads, took off their Ihrams and revisited the Grand Mosque for Tawaf Al-Ifadhah before they returned to Mina, where they will stay for two or three more days.

Security and health authorities, as well as Hajj organizers, were close to the pilgrims to provide any assistance needed, and make sure that they abided by the precautionary preventive measures.




Wearing masks and the ihram, the pilgrim’s seamless white garment, they each threw seven stones at a pillar symbolising Satan. (AFP)

Mohammed Yasin Ahmed, an Indian pilgrim who is living in the eastern city of Al-Khafji, told Arab News that he was pleased with the arrangement of this year’s Hajj.

“This Hajj was like a dream to me, and thank God I was able to do (it) in such a comfortable way. Every pilgrim was taking good care and showed a good sense of responsibility to help curb the coronavirus disease (COVID-19),” he said.

Mohsen, a Pakistani pilgrim working in Jubail, said that this was his first Hajj.

“I was really surprised to see these excellent arrangements by the Saudi government. Officials are working all day to help us avoid COVID-19, which is a difficult situation for all of us,” he told Arab News.

Performing the pilgrimage this year was limited to vaccinated people from the age of 18 to 65 years old, and only pilgrims already in Saudi Arabia, both citizens and residents who were eligible, were permitted to participate.

Mona Hamad, a Saudi pilgrim who was experiencing Hajj for the first time, said: “You cannot imagine how thrilled I am to live this experience.

“I have mixed feelings — proud of my country, enjoying Hajj and celebrating Eid. What else could bring more happiness than that? I am truly feeling elated,” she said.


Saudi hospitality boom sparks innovation beyond the plate

Chefs at Julien prepare meals to pair with Diageo drinks. (AN photo by Basmah Albasrawi)
Updated 11 January 2026
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Saudi hospitality boom sparks innovation beyond the plate

  • At the Four Seasons Riyadh, Diageo hosted a private tasting at Tonic Bar followed by a 10-course dinner at Julien
  • Dinner at Julien paired dishes with drinks made using Tanqueray 0.0, Captain Morgan 0.0, and Guinness 0.0

RIYADH: As restaurants and hotels in Saudi Arabia refine their culinary identities, beverages are increasingly being treated as crafted experiences in their own right, shaped by technique and intention.

At the Four Seasons Riyadh, Diageo hosted a private tasting at Tonic Bar followed by a 10-course dinner at Julien, offering a snapshot of how this evolution is beginning to take shape, as international players and local venues test new approaches to pairing and presentation. 

Speaking to Arab News, Nick Rees, marketing director of Diageo MENA, pointed to the rapid growth of the nonalcoholic segment globally and in the region: “There’s a far faster growing percentage of it (the industry) is non-alcohol … There (are) trends globally … A lot of it will be pointed to wellness, mindful drinking.”

Rees said that Saudi Arabia’s fast-developing culinary and hospitality scene calls for beverages that match the level of excellence seen in kitchens across the Kingdom.

“It’s kind of the lack of choices and that’s where we want to be able to provide people the option, and people here absolutely have the same kind of talent and desire as their counterparts behind the kitchen,” he said.

“That’s where our role is to give people the kind of core ingredients for them to be able to work with … we have many more brands that we would love to introduce to the Kingdom.”

The dinner at Julien paired dishes with drinks made using Tanqueray 0.0, Captain Morgan 0.0, and Guinness 0.0, offering a glimpse into the range of styles Diageo is bringing to the market.

Flavor profiles ranged from light and refreshing combinations with cucumber and capers brine to richer, malt-forward blends, each designed to complement the accompanying dishes, from ravioli to black cod. 

Rees emphasized that pairing food with thoughtfully crafted beverages is becoming an essential part of the hospitality experience. 

“In the Kingdom, we’re looking at giving people the experience that currently is not available to them because I know for sure that the kind of quality and expertise and craftsmanship that can go into creating some of these drinks is absolutely as exciting as the work that the chefs would do with their food,” he said.

Anthony Abou Haider, head of Gulf at Diageo, said the company sees long-term potential in Saudi Arabia’s hospitality sector. 

“It’s such an opportunity to be a part of this transformation journey,” he told Arab News. “We’re not looking for a short-term gain, we’re looking at a very long-term gain here because whatever we do now is building for the future.”