Price of heritage: The financial, cultural capital of camels in Saudi Arabia

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Saudi herder Hamad Al-Marri communicates with his animals during the annual King Abdulaziz Camel Festival in Rumah desert, northeast of the Saudi capital Riyadh, on January 10, 2023. (AFP/File Photo)
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A man rides a camel during the prologue of the 47th Dakar Rally, in Bisha, Saudi Arabia, on January 3, 2025. (AFP)
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Saudi cameleers parade their animals during the sixth edition of the King Abdulaziz Camel Festival in the Rumah region, some 161Km east of the capital Riyadh, on January 8, 2022. (AFP/File Photo)
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Updated 07 December 2025
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Price of heritage: The financial, cultural capital of camels in Saudi Arabia

  • Camels hold both religious, cultural value, making them prized possessions

RIYADH: Every country has an animal that captures the imagination of its people and becomes a symbol of the nation.

In Saudi Arabia, camels are the most admired and cherished, and they can sell for millions of riyals.

Camels hold both religious and cultural value, making them prized possessions.

Known as the ships of the desert, they have been widely admired in the Kingdom for centuries and, for many owners, spending time with them has become a refuge from the hustle and bustle of daily life.

Nasser Manea Al-Khelaiwi, owner of the NMKCO Construction Company and camel enthusiast, spoke to Arab News about his passion for the Arabian ungulates.

He said: “I searched for something in which I could find happiness and comfort, and a place where I could spend time at the weekend or times when I wanted to relax, so I started owning camels.”

For  Al-Khelaiwi, the mention of camels in the Qur’an gave them a value above other animals.

He said: “When some men who were very ill went to the Prophet, he told them ‘The camels are in front of you, drink from their milk.’ This means that this animal has value.”

Recent scientific studies have corroborated this and show that camel milk has a beneficial effect on organs such as the liver and kidneys.

Among the unique characteristics Al-Khelaiwi noted is that camels do not have a gallbladder. This allows them to survive in harsh environments by enduring thirst in water-scarce deserts.

According to Prof. Shin Nam-sik, from the College of Veterinary Medicine at Seoul National University, camels normally live in arid climates, and are constantly searching for sources of nourishment.

The professor said that the animals are highly adaptable and capable of traveling for more than 10 hours a day, covering 50 km at a time, and can carry loads of around 250 kg in hot environments.

Due to the various ecological advantages of camels, Bedouins in the Arabian Peninsula used to trade in camels inside and outside the Kingdom. This brought income to camel owners which allowed them to import fabrics and other goods.

This tradition of the camel market has been preserved over the years, and has become an established practice for Saudis.

The cost of one camel can reach SR1 million (a little over $250,000), and a good calf can easily cost SR500,000.

Al-Khelaiwi said: “In the past, people would travel in groups from Najd, primarily from the Qassim Region and its surroundings, with about 200 to 250 camels. They would travel to Iraq to sell their camels, to the Levant, to Palestine and to Egypt.

“It would take them two months to reach the market, where they would buy and sell their camels.

“Afterwards they would return with a caravan of about 15 camels, carrying goods such as food, rice, raw materials, and fabrics, taking them back to Najd.”

The tradition of raising camels later became expensive, with drought and desertification creating an increasingly harsh environment for the species, making their survival harder.

“People were providing fodder from money from their own purses and this was a big financial burden,” said Al-Khelaiwi.

Fortunately, the Saudi government was deeply committed to its heritage and sought to preserve it for future generations. National camel markets were established, such as at Umm Ruqayyah in the past and the current festival at Al-Sayahid.

Al-Khelaiwi said: “Prince Mishaal bin Abdulaziz was the person who had the desire to encourage camel owners to hold on to their camels and not neglect them.”

The KIng Abdulaziz Camel Festival is now an annual cultural, economic, sports and entertainment event at which specialized panels also judge camels for their beauty.

Owners from both inside and outside the Kingdom can participate, and the festival features camel races at the King Abdulaziz Camel Racing Track.

Al-Khelaiwi added: “Owners gather, and a large number of camels are present. The price of camels is expensive but an offer would be refused anyway as the owners would say that the animals are too dear to them to sell them.”

Al-Khelaiwi said that Prince Mishaal was among the biggest names who had supported the animal’s heritage, spending his own money to motivate and encourage owners to preserve the tradition.

He said: “He reached the stage where he supported the Bedouins by sending them fodder to use for grazing camels and to help them.

“His most frequent visits, his most frequent presence, and his greatest comfort were with the camel herders.

“In ancient times, a tribe would invade another tribe’s territory for valuable items. For the Bedouins, it was camels.

“Three, five, or 10 camels today are worth millions and what a person pays is all a matter of what they can afford. People used to fight over them, but today a person can buy them with their own money.”


Is sourdough Saudi Arabia’s latest craft food?

Updated 07 February 2026
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Is sourdough Saudi Arabia’s latest craft food?

  • Saudi home bakers point to a practice that was once routine, not artisanal
  • Naturally fermented bread reflects a broader shift toward process-driven, premium food culture

ALKHOBAR: Sourdough has started to shift from a niche interest into a mainstream feature of home kitchens, cafes and specialty bakeries across the Kingdom.

The rise of sourdough is part of a wider shift in Saudi Arabia’s food landscape, where artisanal production and slower preparation methods are gaining traction.

Specialty coffee seems to have set the early template for this transition, normalizing premium pricing, craftsmanship and an interest in process.

The rise of sourdough is part of a wider shift in Saudi Arabia’s food landscape, where artisanal production and slower preparation methods are gaining traction. (Supplied/creativecommons)

Bread is now undergoing a similar shift, with fermentation replacing extraction and roasting as the central point of differentiation.

In both cases, the appeal is rooted in the product’s perceived authenticity, reduced additives, and a clearer link between raw ingredients and final consumption.

Home bakers in Riyadh, Jeddah and the Eastern Province have adapted natural yeast cultures to the Saudi environment, adjusting feeding schedules, hydration ratios, and fermentation times to accommodate higher temperatures and lower humidity in the summer months.

HIGHLIGHTS

• Home bakers in Riyadh, Jeddah and the Eastern Province have adapted natural yeast cultures to the Saudi environment.

• They adjust feeding schedules, hydration ratios, and fermentation times to accommodate higher temperatures and lower humidity in the summer months.

Cafes and specialty bakeries have responded by adding sourdough loaves, baguettes and focaccia to their menus, often positioned as premium alternatives to conventional commercial bread.

For younger home bakers, the appeal lies in the craft and the learning curve rather than nostalgia. “It feels more real and more intentional,” home baker Sarah Al-Almaei told Arab News. She began experimenting with natural yeast at home after watching starter tutorials online.

The technical aspect — hydration percentages, fermentation control and starter maintenance — has become content in its own right, with TikTok and Instagram compressing trial-and-error learning into short videos and recipe cards.

But the practice of maintaining a natural yeast culture is not new in Saudi Arabia. Long before sourdough became a global trend, Saudi households kept what was commonly referred to as the “mother dough,” a natural yeast starter fed and used daily.

“We used to maintain it every day and bake with it,” said Hessa Al-Otaibi, 56, a Saudi home baker with more than four decades’ experience. “People today call it sourdough. For us, it was simply bread.”

Her comment highlights a cultural continuity that has remained largely unrecognized, partly because the practice was not framed as artisanal or health-oriented, but as a routine household function.

The modern sourdough trend differs in its market positioning. While the older model was practical and domestic, the current model is commercial, aesthetic and often health-coded. Bakeries justify higher pricing through longer fermentation times, higher ingredient costs and smaller batch production.

Consumers justify their purchases through digestibility, perceived health benefits, flavor and product integrity.

“Once you get used to it, it’s hard to go back,” said Amina Al-Zahrani, a regular buyer of sourdough from specialty bakeries in Alkhobar.

Digestibility and texture are often cited as reasons for substitution, especially among buyers who report discomfort from standard commercial bread.

Another consumer, Majda Al-Ansari, says sourdough has become part of her weekly routine, noting that availability and quality have improved significantly in the past year.

The social media component has played an outsized role in accelerating adoption. Home bakers document starter feeding cycles, cold proofing and first bakes, turning a once-private domestic process into visible public content.

This has also created micro-markets of home-based sellers, where individual bakers offer loaves to local buyers, often fulfilling orders through direct messaging.

What remains to be seen is how far the trend will scale. If specialty bakeries continue to expand and consumers maintain willingness to pay premium prices, sourdough could establish a long-term place in Saudi food culture.

If not, it may revert to a smaller niche of committed home bakers and specialty cafes. For now, however, sourdough occupies an unusual position: both a newly fashionable trend and a quiet continuation of an older Saudi baking practice.