Saudi Arabia, Oman authorities launch mobile vet clinic
Saudi Arabia, Oman authorities launch mobile vet clinic /node/2615073/saudi-arabia
Saudi Arabia, Oman authorities launch mobile vet clinic
The Arabian Leopard Fund and Oman’s Environment Authority on Thursday launched the region’s first mobile veterinary clinic of its kind to support the conservation of the Arabian leopard in the Omani governorate of Dhofar. (Supplied)
Saudi Arabia, Oman authorities launch mobile vet clinic
Updated 12 September 2025
(SPA)
RIYADH: The Arabian Leopard Fund and Oman’s Environment Authority on Thursday launched the region’s first mobile veterinary clinic of its kind to support the conservation of the Arabian leopard in the Omani governorate of Dhofar.
Ibrahim bin Bishan, Saudi ambassador to Oman; Abdullah Al-Amri, president of the Environment Authority of Oman; and Waleed Al-Dayel, vice chairman of the fund’s board of trustees, attended the event.
The project provides emergency veterinary care to Arabian leopards in their natural habitat, especially in the rugged mountain regions of Dhofar, one of the last remaining strongholds of this critically endangered species in the Arabian Peninsula.
The mobile clinic is equipped with state-of-the-art medical tools to function as a fully integrated unit capable of rapid field response.
It is supported by a specialized veterinary team and will also deliver training programs to build the capacity of local personnel in Dhofar in wildlife management techniques.
The Saudi ambassador stated that the clinic reflects the Kingdom’s and the fund’s commitment to harnessing innovation and international cooperation to address environmental challenges on the ground.
He emphasized the importance of empowering human resources as a cornerstone for the sustainability of conservation efforts.
Al-Amri affirmed that the strategic partnership reinforces Oman’s decades-long efforts to conserve the Arabian leopard and its integrated ecosystem.
He noted that the clinic represents a significant addition to field capabilities and underscores a collaborative approach to preserving this environmental and cultural heritage.
Al-Amri also highlighted Oman’s continued leadership in wildlife protection through the establishment of nature reserves, enforcement of strict anti-poaching regulations, and use of modern technologies such as trail cameras, which have yielded promising signs of the Arabian leopard’s presence in its natural habitat.
The Environment Authority continues to monitor the behavior of Arabian leopards and collect vital biological data to support research.
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.
