JEDDAH: Some Saudis have developed fear of meat following stories of dubious-quality meat being smuggled into cities after Haj.
Despite attempts by the authorities to deter smugglers of sacrificial meat from selling illegally, some reportedly escaped detention. The problem is that many Saudis will eat such meat in restaurants, while some might attempt to sell it at cheaper prices.
It is reassuring, however, that most often authorities can control the quality of meat in restaurants and slaughterhouses.
Recently, civic officials foiled an attempt to smuggle and sell expired meat at one of the main entrances to Makkah. One of the officers, Hassan Balubaid, said his department confiscated about 150 kg of rotten meat.
The municipality of neighboring provinces caught 53 vehicles carrying 526 heads of livestock coming from the holy sites.
The news related to the safety and quality of food remains alarming.
Misfer Al-Harthy, 39, said he fears going to restaurants, especially those that rely heavily on the sale of cooked meat and rice, and has great difficulty convincing his two boys not to eat fast food because he does not trust the quality of food there.
Salem Al-Dossary, who usually eats only grilled food at restaurants, thinks the quality of the meat is not important because once exposed to the fire and cooked well, it ceases being harmful.
Bad meat fear keeps Saudis off eateries
Bad meat fear keeps Saudis off eateries
Coffee in Northern Borders is about flavor and community
ARAR: The strong and dark coffee in Saudi Arabia’s Northern Borders region denotes flavor, community and conversation.
The brew is typically prepared with generous amounts of cardamom, saffron or cloves and sometimes ginger. It is boiled in a rakwa or coffee kettle over a wood fire, giving it a unique taste associated with the Bedouin environment.
The coffee is served at “shabbat” gatherings in desert camps and on the outskirts of cities, where families and friends gather around a fire for warmth and conversations, the Saudi Press Agency reported recently.
FASTFACTS
• Dark brew boiled with cardamom, spices.
• All about hospitality, says an elder in Arar
Mohammed Ibrahim Al-Zammam, an Arar elder, said: “Coffee transcends simple hospitality for us — it initiates dialogue and embodies welcome. We dedicate ourselves to mastering its preparation because it demonstrates guest reverence and heritage appreciation.”
Northern heritage advocate Fahd Al-Saqri noted that coffee has evolved into a daily fixture within community councils, stressing that shabbat gatherings cannot truly commence without it.
Residents are keen to select the finest types of coffee beans, and preparation methods vary among families according to taste and custom.
Some families have passed down methods of preparing coffee through generations, with quality recognized by aroma, flavor, and color.
