Sarah Taibah’s ‘Hoba’ opens in Saudi cinemas

Saudi talent Sarah Taibah’s latest film “Hoba” (“The Vile”), an Emirati horror film directed by Majid Al-Ansari, opened in theatres across the Kingdom this weekend. (Getty Images)
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Updated 30 November 2025
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Sarah Taibah’s ‘Hoba’ opens in Saudi cinemas

DUBAI: Saudi talent Sarah Taibah’s latest film “Hoba” (“The Vile”), an Emirati horror film directed by Majid Al-Ansari, opened in theatres across the Kingdom this weekend.

A few days ahead of the Saudi release, Taibah made an appearance on the red carpet at the opening ceremony of the Doha Film Festival 2025, which is part of the broader Qatar Creates cultural initiative. She attended the event wearing the Midi Araya Dress from Saudi designer Shahd Al-Shehail's sustainable luxury label Abadia, a piece that caught attention at October’s Riyadh Fashion Week.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by (@sarahtaibah)

“Hoba” tells the story of a devoted wife and mother — Amani, played by Bdoor Mohammed — whose life begins to unravel when her husband returns home with a second wife, Zahra (Taibah), and an unseen dark force infiltrates her home.  

Taibah — an artist, writer, filmmaker and actor — previously told Arab News about her performance in “Hoba,” directed by Al-Ansari, known for the critically acclaimed 2015 film “Zinzana.” 

She said: “I got so excited about ‘Hoba’ for two reasons: First, I like the director — I remember seeing his first film, and I thought that he does things differently. Second, I really appreciated him not typecasting me. I’m always cast by directors in certain roles that are really similar to my character — as Sarah — but with Majid, he saw something else. The character couldn’t be more different than me. I’ve never been this challenged, not only because she’s the villain of the movie, but also because it allowed me to experience different techniques, to tap into something a bit supernatural, something I have zero clue how to relate to.” 

Taibah will showcase her versatility at the upcoming Red Sea International Film Festival, running from Dec. 4-13, where she will attend the premiere of “A Matter of Life and Death.”

Billed as a quirky love story, the film is set in Jeddah. It follows superstitious Hayat, played by Taibah, who is “convinced a generational curse will kill her on her 30th birthday.”

In addition, the storyline features “the brilliant but shy heart surgeon Yousef (who) suffers from a slow heartbeat, finding his only thrill when holding a scalpel. He grapples with a hidden urge to kill, which he suppresses until he meets Hayat.

“Fate entwines the woman who wants to die and the man who wants to kill, setting a tragic plan in motion.”


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
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Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.