Lebanon seizes 125 kg of cocaine after help from Saudi General Directorate of Narcotics Control
Lebanese authorities, acting on information from Saudi Arabia’s Interior Ministry and monitoring the activities of drug-smuggling networks, thwarted the attempt
Drugs ‘ professionally camouflaged,’ says minister
Updated 02 September 2025
NAJIA HOUSSARI
BEIRUT: Lebanon’s Interior Minister Ahmad Hajjar announced on Tuesday that the country’s Anti-Narcotics Bureau had seized 125 kg of cocaine, one of the largest seizures of the drug in recent years.
Hajjar explained that it had been smuggled onto a ship that had arrived at the port of Tripoli from Brazil after passing through Oman.
“They were hidden … and professionally camouflaged among 840 gallons containing oils and grease,” he said, adding that information had been received by the Anti-Narcotics Bureau from the General Directorate of Narcotics Control in Saudi Arabia, part of the country’s Ministry of Interior.
Hajjar spoke of “detainees in the case, and there are other wanted persons being pursued.” He added that the investigations were still ongoing and that the seizure had taken place “in the past few weeks.”
Hajjar expressed his gratitude to the Kingdom’s interior minister for his efforts, commending the long-standing contributions of both countries in combating drug smuggling.
He said: “I met him (Prince Abdulaziz bin Saud bin Naif) at the Arab Interior Ministers Conference, and we agreed to continue our efforts and coordination, and we are seeing one of the fruits of this coordination today.
“Of course, this is not the first time we have coordinated with the Kingdom and the anti-drug departments of other sister countries, as we previously uncovered a captagon-smuggling operation towards the sisterly state of Kuwait.”
Hajjar added that Lebanese authorities had arrested six more individuals recently who had traveled from Latin American countries via Africa in possession of unspecified drugs.
He emphasized that “all these matters are being addressed seriously because they are a fundamental pillar of our strategy.”
Hajjar said that “efforts over the past months have yielded significant seizures and arrests, the most recent of which was today’s operation.”
He added: “We will not accept that Lebanon be a transit point or a gateway for any prohibited items heading to Lebanon or to any sister or friendly country.”
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
Updated 14 December 2025
SALEH FAREED
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.
