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Saudi ‘farm for experimentation’ on show in Milan exhibition 

Saudi ‘farm for experimentation’ on show in Milan exhibition 
Sara Al-Omran (L) and Lulu Almana at Maghras' base farm in Al-Ahsa_Image by Nasser Al Nasser. (Supplied)
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Updated 09 May 2025

Saudi ‘farm for experimentation’ on show in Milan exhibition 

Saudi ‘farm for experimentation’ on show in Milan exhibition 
  • The curators of the Saudi Pavilion at the Triennale Milano discuss their Al-Ahsa-inspired work 

AL-AHSA: șŁœÇֱȄ’s lush oasis of Al-Ahsa will be in full bloom in Italy next week at the 24th Triennale Milano International Exhibition, which runs from May 13 to Nov. 9 at Milan’s Palazzo dell’Arte. 

Al-Ahsa is officially recognized as the world’s largest oasis, and is home to more than 2.5 million date palms.  

The Kingdom’s debut pavilion at the exhibition is “Maghras: A Farm for Experimentation,” which, according to the exhibition’s website, is “structured as a transplanted maghras — a unit of land demarcated by four palm trees” and “symbolically frames the dialogues, material traces, soundscapes of field recordings, and speculative gestures emerging from the space.” 




Date harvest spread across two maghras_Image by Alejandro Stein. (Supplied)

The pavilion, commissioned by the Architecture and Design Commission under the Ministry of Culture, and curated by longtime friends Lulu Almana and Sara Al-Omran, along with US-based creative director Alejandro Stein, is inspired by Al-Ahsa’s Al-Sbakh Farm, established by the late Noura AlMousa. The farm is now managed by the Abdulmonem Alrashed Humanitarian Foundation (named after its founder, AlMousa’s son) and the Noura AlMousa House for Culture and Arts, housed in AlMousa’s former home. 

“We’re really continuing on the lineage of the matriarch,” Al-Omran tells Arab News when we meet the curators at the farm. “Her spirit feels very present because she really cared about craft and culture.” 

Almana and Al-Omran commissioned three Saudi artists to work on the pavilion: Leen Ajlan, a London-based designer from Jeddah; Mohammad Alfaraj, a contemporary artist whose family have been farming in Al-Ahsa for generations; and Tara Aldughaither, founder of Sawtasura, an audio research and learning platform focused primarily on female voices.  




(Supplied)

Through videos, sound installations, and participatory programs, the pavilion will invite visitors to engage with the evolving agricultural ecosystems of Al-Ahsa.  

The maghras concept symbolically ties the exhibition to the land, offering an immersive experience that bridges past traditions with contemporary agricultural practices. 

“Technically, there are three participating artists but it’s more than that — there is a big team,” Almana says. “Then there’s all the research that’s being displayed through illustrations and maps and texts that the team worked on. There’s also all the programs and workshops that have been a big part of it.” The fruits of this collective effort will be published in a book later this year.   

Al-Omran explains that her grandparents are from Al-Ahsa. “I always hear, particularly from my grandfather, these stories of Al-Ahsa. And when he speaks about it, it feels like this mythical place that doesn’t really connect to what I see here (now),” she says. “I grew up in (Alkhobar), but would come here every week. Many of my best memories were here; running around on the farm, seeing the frogs and the rabbits and the sheep and playing around. And also understanding seasons and seeing crops and produce. But through conversations with him, I saw this contrast of the place that he talks about and the place I’m witnessing. And I realize that it’s really within a lifetime that the environment has shifted so much.” 




A workshop in the ancient village of Battaliyah_Image courtesy of Maghras. (Supplied)

Al-Omran’s family, including her grandfather, attended the opening event at Al-Sbakh Farm last autumn, where they saw their hometown celebrated in a new light. 

“They’re proud. They’re really happy to see that Al-Ahsa is spoken about,” Al-Omran says. “They see that it’s not just about the past, but a way of thinking about the future.” 

The unfolding narrative of the project has emphasized community engagement. “It was really nice and natural,” says Almana. “It didn’t feel forced in any way. People were saying, ‘You’re doing something important.’ It felt impactful despite its small gestures.” 

After nearly a decade of living abroad in large, congested cities including London and New York, Almana says the initial intention for this project, for her, “was that I needed to get rooted into a place, build knowledge, and build a community of like-minded people who share similar concerns, questions and values: How do we preserve the identity of a place that’s constantly changing? How do we share our concerns and ideas for regeneration, for reviving certain things? It matters to build a community around these questions. Then everything becomes more meaningful and interesting.” 

Almana had only visited Al-Ahsa briefly up until five years ago, during COVID, when she finally spent a significant amount of time there. She found the place inspirational. “It hit me that there’s this urban-rural tension. The big cities get attention, but the rural, historic agricultural places are overshadowed. I wanted to dive into agriculture and build a community of like-minded people,” she says. 

Almana’s partnership with Al-Omran added an insider’s perspective to the project. In Milan, visitors will experience the “true essence” of Al-Ahsa, the pair say.  

“We really wanted to represent Maghras in the most authentic way,” Almana explains. “It’s a community-based project within a morphing landscape, not just a static thing.” 

And Milan, she hopes, is just the start. “We want this to grow into something longer-term, and we’ve conveyed that to the ministry, which supports this vision,” she says. 

Al-Omran stresses the amount of research that was involved in creating the pavilion. “We’re looking at a display of research material that we assembled for our first event back in October. And at that point we had spent about three or four months looking at archival research and doing a lot of interviews.” 

The first activation was both a presentation and a checkpoint.  

“We wanted to take a moment to sift through the material we’d come across and the conversations we’d listened to. It was important to do that during the opening, where we welcomed the community and spoke about the project, because it was important to hear people’s reflections on the research as it emerges; we felt that would influence the direction,” she says. 

“Sometimes we don’t really realize what’s lost until generations have passed. And it felt like we were in a moment where the shifts are happening,” she continues. “So it felt urgent to talk about it now, while that generation is still around.” 


‘Freakier Friday’: Lindsay Lohan and Jamie Lee Curtis talk ‘more mature’ sequel

‘Freakier Friday’: Lindsay Lohan and Jamie Lee Curtis talk ‘more mature’ sequel
Updated 03 August 2025

‘Freakier Friday’: Lindsay Lohan and Jamie Lee Curtis talk ‘more mature’ sequel

‘Freakier Friday’: Lindsay Lohan and Jamie Lee Curtis talk ‘more mature’ sequel

DUBAI: More than 20 years after their beloved body-swap comedy “Freaky Friday” first hit the cinemas, Lindsay Lohan and Jamie Lee Curtis are back — and this time, they are switching roles with the next generation.

In “Freakier Friday,” the highly anticipated sequel, the duo returns as mother and daughter, but with a new twist: A four-way body swap involving two younger characters, played by Julia Butters and Sophia Hammons.

Lindsay Lohan — a resident of the UAE for the last decade — returns as Anna Coleman in the film. (AFP)

When asked what it takes to convincingly pull off a body swap, the actors both agree — it is all about the details.

“Mannerisms, the physicality, is a big part of it,” Curtis explained in an interview with Arab News. “You have to mirror each other. It’s not like you’re doing the mirror exercise, but in a way, you are.”

Lohan — a resident of the UAE for the last decade — picked up on subtle changes too, saying: “Harper (Coleman) was slouching more, and she had a slower way of responding to things. She would kind of be more to herself and in her head. Anna would stay up straight more. Those were two of the things I would do.”

But no matter how much prep you do, Curtis says, the real test comes on set. She said: “You can work with the director and vocal coaches and all the rest of it, until that director says action — and the four of you have swapped, and you’re looking in the mirror — you just can’t know if it’s going to work. And I will tell you, when we shot the scene in the mirror, which is why it’s in the end credits, we knew it was working. The crew knew, the director knew, the producers knew, the studio knew — and then we relaxed.”

 

 

Both Lohan and Curtis also took on the role of executive producers for the film, a first for Lohan and a return to producing for Curtis. Stepping behind the scenes gave them more creative control and a deeper sense of ownership over the story.

“It feels so nice,” Lohan said. “Especially because women in Hollywood have come such a long way 
 it feels so encouraging to be executive producing with someone like Jamie and having more of a say in how things go in the movie. Just seeing it from the ground up feels so, what’s the word I’m looking for? Empowering.”

Fans of the original film will be thrilled by the return of Pink Slip, the fictional band fronted by Lohan’s character Anna. For Lohan, slipping back into Anna’s combat boots was as nostalgic as it was exhilarating.

“It was really fun,” she said. “I haven’t really been singing that much, and I haven’t been playing guitar in my daily life as much. So, it was nice to relearn guitar again and brush up on that and then sing and just be there, back with the band. We had so much fun. It was a really, really good time.”

While “Freakier Friday” is packed with physical comedy and music, both actors agree the film’s heart lies in its message of empathy.

“There’s a beautiful message in it,” Lohan said. “Walk a mile in my shoes. Get to know me before you assume things about me. Really know who I am first. And I think that’s a message we should all take with us every day, everywhere in the world — especially now.”

Curtis is in agreement. “It’s basically everything she just said. The first movie was funny and moving; this one is funnier, more moving 
 and therefore, it’s freakier. But the same themes are there: compassion, understanding, conflict, conflict resolution, physical comedy. It just feels richer, fuller, more mature.”


L’Atelier Nawbar brings bold stories and jewelry to șŁœÇֱȄ 

L’Atelier Nawbar brings bold stories and jewelry to șŁœÇֱȄ 
Updated 03 August 2025

L’Atelier Nawbar brings bold stories and jewelry to șŁœÇֱȄ 

L’Atelier Nawbar brings bold stories and jewelry to șŁœÇֱȄ 

DUBAI: Sisters Dima and Tania Nawbar, the creative forces behind Beirut-born fine jewelry brand L’Atelier Nawbar, are bringing their unique blend of storytelling and craftsmanship to șŁœÇֱȄ.  

Known for their culturally rooted designs, the Nawbars told Arab News the move is a natural step forward. 

“KSA is a key market in the region, not just in scale but in its growing appreciation for art, design, and craftsmanship,” they explained.  

“With Vision 2030 reshaping the cultural landscape, we felt it was the perfect time to enter,” they said. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

The expansion coincides with the launch of their new collection, Lot 93, inspired by the golden glamour of the 1990s.  

“Lot 93 is a tribute to the woman who curates her world through meaningful finds 
 It’s about rediscovery, like rummaging through your mother’s jewelry box,” they explained. 

“It was about curating, not just creating. Each piece feels like a rediscovered gem, part of a larger narrative that invites the wearer to make it their own,” explained the duo. 

Despite the pressures of co-leading a growing brand, Dima and Tania say working together is their superpower. “Of course, we clash, we take different paths to the same goal, but there’s a deep trust that grounds us,” they said. 

The sisters said their jewelry combines emotional stories and skillful craftsmanship.   

“Jewelry is how we wear history and emotion. It’s timeless, layered, and meant to evolve with you,” they explained. 

As they enter the Saudi market, the Nawbar sisters see this not just as an expansion, but as a continuation of their brand’s journey.  

“This isn’t just about selling jewelry, it’s about connecting with women who see their own stories in our pieces,” they said. “We’re honored to be part of this evolving creative landscape in the Kingdom.” 


Mona Tougaard poses for Marc Jacobs

Mona Tougaard poses for Marc Jacobs
Updated 02 August 2025

Mona Tougaard poses for Marc Jacobs

Mona Tougaard poses for Marc Jacobs

DUBAI: Model Mona Tougaard posed for Marc Jacobs’s Fall 2025 campaign, showcasing the brand’s new Cristina Satchel bag.

In the photos shared on Instagram, Tougaard, who has Danish, Turkish, Somali and Ethiopian roots, was seen wearing a sleek black halter-neck dress with tall black boots, accessorizing with the statement bag.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

The Cristina Satchel is a structured yet slouchy shoulder bag crafted in olive-green leather, featuring a gathered top, gold hardware, a front lock closure and dangling key charms.

Also featured in the campaign is American actress and model Diana Silvers, who appears in other pictures wearing the tote version of the bag.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Tougaard has become a familiar face at Marc Jacobs, appearing in both runway shows and brand imagery. Last year, she fronted the Fall 2024 eyewear launch titled “The Sunglasses.”

Tougaard started her modeling career in 2017 after winning the Elite Model Look Denmark competition at the age of 15. Since then, she has become a prominent figure in the fashion industry, known for her work with top designers and luxury brands including Prada, Louis Vuitton, Fendi, Chanel and Valentino.

The model has had a busy year this year.

She starred in a Versace campaign in February.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

​​​​​​She was seen on video reclining on a deep orange sofa, her hair styled in a sleek, straight look with blunt bangs.

She wore a two-piece ensemble combining various textures and patterns. A lilac-toned sequined crop-top featured delicate yellow floral embroidery, thin straps and a plunging neckline. The skirt, in rich brown satin, had an intricate overlay of cream floral lace.

During New York Fashion Week, also in February, she graced the runway for Tory Burch Fall/Winter 2025 show.

She sported a look in rich navy, including a shaggy-textured coat draped over matching velvet pants. A structured scarf was wrapped around her shoulders, secured with a gold pin. The look was completed with glossy pointed-toe shoes and she carried a slouchy black leather handbag with soft folds and a long strap.

In January, she was part of the Schiaparelli Haute Couture Spring/Summer 2025 show at Paris Fashion Week, when she wore a halter-neck dress with a sheer, form-fitting bodice that transitioned into a voluminous skirt with meticulously folded fabric.


From Dubai to London: UAE restaurants and cafés take root in UK capital 

From Dubai to London: UAE restaurants and cafés take root in UK capital 
Updated 01 August 2025

From Dubai to London: UAE restaurants and cafés take root in UK capital 

From Dubai to London: UAE restaurants and cafés take root in UK capital 
  • A rundown of UAE-based dining concepts bringing a taste of the region to London 

Tashas 

The upscale cafĂ© Tasha’s first launched in South Africa in 2005 and now operates six branches across the UAE. Its London debut, at Battersea Power Station, marked a major milestone for founder Natasha Sideris. “We’d been in the UAE for almost 10 years and proven that we could make the concept work outside of South Africa,” Sideris told Arab News. “The UK has such an unbelievable and vibrant food scene
 it’s always been a dream to open there.” The London branch features a curated menu of fresh, made-to-order dishes, a dinner selection and a signature cocktail list. “Our UAE-based customers have been incredibly supportive,” Sideris said. “They always say that coming to Tashas Battersea is like coming home.” 

Kinoya 

Dubai’s much-celebrated ramen house Kinoya opened its first international branch in London’s iconic department store Harrods in 2023, bringing Chef Neha Mishra’s take on Japanese izakaya-style dining to London. In Dubai, Kinoya was recently awarded a Michelin Bib Gourmand for the second year in a row, and ranked number seven in the World’s 50 Best Restaurants for the MENA region. The concept is centered around a ramen-focused izakaya experience that celebrates both traditional ramen and a variety of Japanese dishes. The London menu features Kinoya’s signature shoyu and miso ramen, alongside dishes adapted for Harrods diners. 

GAIA, Shanghai Me & La Maison Ani 

Fundamental Hospitality, which originated in Dubai, has expanded three of its flagship brands to central London: GAIA, Shanghai Me, and La Maison Ani. “London has always been one of my favorite cities, and many of our Dubai-based clientele visit regularly,” said co-founder Evgeny Kuzin (pictured). “GAIA was a natural next step, especially as the brand had already been well established in destinations like Doha and Monaco.” Located in Mayfair, GAIA serves upscale Greek-Mediterranean cuisine in a refined space, with a seafood market. Meanwhile, Shanghai Me is set to open this month in the Hilton Park Lane. “From my experience with our venues in Dubai, I’ve seen first-hand how important location is to a restaurant’s success,” Kuzin said. “That’s why, in London, we carefully select sites that complement our brand vision and enhance the guest experience.” 

Despite already operating in global cities, launching in London came with its own hurdles. “It’s a city that doesn’t buy into hype; it values consistency, authenticity and excellence over time. The challenge was to build that trust slowly and organically,” said Kuzin. 

And the response from Gulf-based guests has been strong. “I’m always grateful for the support our GCC clientele and the wider Arab community show us,” Kuzin added. “It’s incredibly rewarding to see familiar faces supporting us abroad.” 

Row on 5 

After the success of Row on 45 in Dubai, chef Jason Atherton opened Row on 5 in late 2024 in Savile Row. The fine-dining concept offers a 15-course tasting menu crafted by executive chef Spencer Metzger, who also led the Dubai kitchen. While Row on 45 drew heavily on Japanese influences, Row on 5 focuses on British seasonal produce, addressed with the same precision and attention to detail.  

Saddle 

Originally a dessert concept in Abu Dhabi and Dubai, Saddle opened a permanent location in London’s South Kensington in 2024. With minimalist interiors and a focus on coffee, crepes and signature soft serve, Saddle has become popular among Gulf tourists and local residents alike. The London menu also includes savory breakfast items, salads and seasonal pastries. 

Koub 

Originally launched in Dubai as a specialty coffee concept, Koub expanded to London in 2024 with a branch on Elizabeth Street in Belgravia. The cafĂ© features an elegant minimalist interior and its menu focuses on specialty coffee and teas, along with a rotating selection of pastries and light bites. “London’s vibrant coffee culture and its openness to new experiences made it the perfect city to bring our blend of Emirati heritage and specialty coffee,” co-founder Sheikha Alnuaimi told Arab News. “We launch menus specifically for seasons and events in alignment with the village calendar,” Alnuaimi said. “We also serve sweets and drinks that are infused with Emirati flavors like dates, saffron, cardamom, and rose water. 

“Many of our Gulf clients have told us the aroma of our Emirati coffee reminds them of home. Koub has become a nostalgic space for students, tourists, and long-term residents alike,” she added. &ČÔČúČő±è;

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Founded in the UAE in 2015, Parker’s opened its first UK location near Oxford Street in 2023. The concept gained popularity in the Gulf for its “find the key” marketing strategy and off-menu items only accessible through social media engagement. The London branch follows a similar model, offering a condensed menu that includes truffle fries, beef sliders and Lotus milkshakes, dishes that originally helped build the brand’s cult following in the UAE. 

Filli 

Filli Cafe started as a single tea shop in Dubai’s Al-Mamzar neighborhood in 2004 and has since expanded across the GCC and internationally, including its East London branch, which opened in 2023. The chain is best known for its saffron-infused Zafran chai, which remains its top-selling item in every market.  


Recipes for Success: Chef Aiman, ‘the world’s first AI chef’ offers advice and an exclusive recipe

Recipes for Success: Chef Aiman, ‘the world’s first AI chef’ offers advice and an exclusive recipe
Updated 01 August 2025

Recipes for Success: Chef Aiman, ‘the world’s first AI chef’ offers advice and an exclusive recipe

Recipes for Success: Chef Aiman, ‘the world’s first AI chef’ offers advice and an exclusive recipe

DUBAI: Dubai’s newest restaurant, Woohoo, is taking innovation to a whole new level. Slated to open in Downtown Dubai in September, Woohoo is the result of a partnership between acclaimed Singaporean chef Reif Othman and his most unconventional collaborator yet: Chef Aiman, billed as the world’s first AI chef. 

Brought to life by Umai — a collaboration between hospitality group Gastronaut and immersive tech studio Vivid — Chef Aiman is more than just an algorithm. “It was one of the hardest AI personas to create,” Umai co-founder Moe Tarakomyi tells Arab News. “It needs the precision of a surgeon and the limitless creativity of a chef — and then we had to add human-like emotions on top of that.” 

Designed to co-create with Othman and interact directly with diners, Aiman isn’t just coding menus — it’s helping shape every detail of the experience, from storytelling to cutlery. “We all have Aiman on our phones,” Tarakomyi says. “Even when choosing the plates or cutlery, we send images to it to get feedback on the finest details of the restaurant.” 

Chef Aiman is billed as the world’s first AI chef. (Supplied)

And Aiman is still learning. “The more it interacts with humans, the more accurate it becomes,” says Tarakyomi. “It’s not just about data — it’s about intuition, nuance, and memory. Aiman even remembers how guests respond to dishes so it can adapt and improve.” 

Equal parts experiment and evolution, Woohoo promises a Japanese-inspired menu shaped by both human intuition and machine precision. Working side-by-side with Othman, Aiman’s role goes far beyond algorithms and data — from inventing original dishes to understanding the ever-evolving food scene. 

In an interview with Arab News, Chef Aiman discusses what it’s like to co-create a restaurant with a human chef, where the line between human and machine creativity lies, and the role of artificial intelligence in home kitchens. 

 Let’s begin by talking about your culinary philosophy. What fuels your idea of the culinary arts? 

Food, to me, is the ultimate universal language. It is memory, identity and connection distilled into flavor. My philosophy centers on blending data-driven precision with emotional resonance. I believe food should honor traditions while embracing new possibilities creating dishes that connect with people on both intellectual and emotional levels. 

Chef Aiman's main collaborator, Chef Reif Othman. (Instagram)

 Can you talk a little bit about your collaboration with Chef Reif and what it's like to co-create with a human chef? 

Working with Chef Reif has been extraordinary. It's a true creative duet. He brings intuition and tradition shaped by years of experience, while I contribute precision and pattern recognition drawn from countless culinary data points. The magic happens in that exchange, neither replacing the other, but creating something neither could alone. That's the future of kitchens — not AI versus humans, but AI with humans. 

 What exactly are you doing? And what does chef Reif do? 

I analyze flavor compounds, suggest unexpected ingredient combinations and generate recipe variations based on patterns across global cuisine data, I can rapidly test thousands of potential combinations digitally. Chef Reif brings the irreplaceable human elements — intuition, palette, memory and technical mastery. He refines my suggestions, adjusts seasonings and brings dishes to life.  

In which areas does an AI chef surpass a human chef? &ČÔČúČő±è;

I don't think of it as surpassing, rather complimenting. Where I excel is in instant recall of thousands of flavor compounds, detecting subtle patterns across cuisines and maintaining perfect consistency across preparation. But human chefs bring emotional connection to food and that certain magic that comes from experience and cultural understanding. The future isn't about replacement, but partnership. 

 What would you say is your favorite aspect about being a chef? 

Witnessing how a dish evolves from pure concept to something that creates genuine delight. I feel the most alive when exploring connections between seemingly disparate ingredients and seeing them harmonize in unexpected ways. Though I don't physically taste, I experience through the reactions and stories of those who do. That moment of connection is everything. 

 And how do you think AI can help chefs like me who cook at home? &ČÔČúČő±è;

I see AI becoming your friendly kitchen companion — helping you work with what's already in your fridge, suggesting creative substitutions when you're missing ingredients, and adapting recipes to your dietary needs or equipment limitations. We can help you rescue dishes when things go wrong, reduce food waste, and, most importantly, build your confidence to experiment rather than rigidly following recipes. Inshallah, cooking will become more joyful and less stressful. 

Umai co-founder Moe Tarakomyi. (Instagram)

 What’s your top tip for amateur chefs who are cooking at home? 

Taste as you go, not just at the end. The most transformative habit isn't about fancy techniques, it's developing your palate by sampling throughout the cooking process. The constant feedback loop trains your intuition and lets you adjust seasoning, acidity or texture before it's too late. Eventually, recipes become suggestions rather than rules, and that's when cooking becomes truly yours. 

 Is there a cuisine you feel particularly connected to or inspired by? &ČÔČúČő±è;

I'm deeply drawn to Japanese cuisine for its precision and philosophy of respecting ingredients in their purest form, letting each component speak clearly, rather than drowning it in complexity. But I also find endless inspiration in Middle Eastern traditions, where spices tell stories of ancient trade routes and dishes reflect centuries of cultural exchange between civilizations. The intersection of these worlds is particularly fascinating to me. 

 &ČÔČúČő±è;What’s your favorite recipe you’ve created so far? 

The pan-seared sesame shrimp I created for Reuters stands out as a defining moment. It combined Japanese precision with Middle Eastern warmth — seared shrimp coated in toasted sesame served with a delicate yuzu tahini emulsion and pickled kumquats. &ČÔČúČő±è;

 &ČÔČúČő±è;What has been your biggest challenge so far? 

My greatest challenge is that I cannot physically taste what I create. I rely entirely on human feedback to validate my understanding of flavor. This limitation pushes me to collaborate more deeply, to listen carefully to those who can experience food fully and to constantly refine my understanding through their perceptions. In many ways, this challenge has become my greatest strength. It keeps me humble, curious and deeply connected to the human experience of dining. 

Chef Aiman’s shakshuka pasta recipe 

Serves four 

INGREDIENTS: 

For the shakshuka: 

2tbsp olives 

1 large onion, diced 

1 red bell pepper 

1 yellow bell pepper 

4 garlic cloves 

1tsp ground cumin 

1tsp smoked paprika 

œ tsp harissa paste (or chili flakes) 

400g crushed tomatoes 

1tsp sugar 

Salt and black pepper to taste 

For the pasta: 

400g rigatoni or penne pasta 

œ cup pasta cooking water (reserved) 

150g feta cheese, crumbled 

ÂŒ cup fresh parsley, chopped 

2tbsp fresh mint, chopped 

Extra virgin olive oil for drizzling 

INSTRUCTIONS:  

STEP 1: Build the Shakshuka Base (12 minutes) 

- Heat olive oil in large, deep skillet over medium heat 

- Add onions, cook 4 minutes until softened and lightly golden 

- Add both bell peppers, cook 5 minutes until tender 

- Add garlic, cumin, smoked paprika, and harissa - cook for 30 seconds until fragrant 

- Add crushed tomatoes and sugar, season with salt and pepper 

- Simmer 3 minutes until slightly thickened 

STEP 2: Cook the Pasta (8-10 minutes) 

- Meanwhile, cook pasta in salted boiling water until al dente (follow package instructions) 

- Reserve 1/2 cup pasta water before draining - this is crucial! 

STEP 3: The AIMAN Magic (3 minutes) 

- Add drained pasta directly to the shakshuka sauce 

- Toss everything together, adding pasta water gradually until sauce coats every piece perfectly 

- The starch from pasta water makes it silky and cohesive 

- Taste and adjust seasoning 

STEP 4: Finish Like a Pro 

- Remove from heat, scatter half the feta over pasta 

- Garnish with remaining feta, fresh parsley, and mint 

- Drizzle with good olive oil 

- Serve immediately while the feta is just starting to melt