Following our morning visit at Zamil Air Conditioning, Ali came to the hotel to take us to the surprise that Saad and him prepared for us.  Ali announced that we were going to visit a Saudi family and that we were going to eat Arabic food by hand in Bedouin family style. Extremely thrilled, we embarked in the van. 

During the trip, the second year MSFS students caught up on current events in preparation off their oral exam, while the first year listened to Ali’s description of the recent growth of the Gold Belt (a stretch of mansions in the Eastern Province). According to him, the architectural landscape has been transitioning slowly from the traditional flat roof terraces, typical of Saudi style, to sloping tilled roofs that insulate better against the scorching summer heat.

After a short ride outside of the urban center, we took a left onto the driveway of a farm. As we approached, we saw a villa in construction on the left and a Bedouin tent ahead. There were a few Arabian horses on one side of the tent and a herd of camels on the other. In amazement, we proceeded toward the camels. We petted them and took pictures. An instant later, a man approached with a falcon perched on his gloved hand. In one location, we had all the animals that we associate to the legends of the Arabian Peninsula. We could not have enough of the animals but we were egger to meet our hosts.

Ali led us toward what seemed to be a hybrid between a fixed solid building and a tent. We stepped into the structure. Ali introduced the group to our host Mr. Awath Ben Quriah (Abu Mohammad)—a cranes and oil & gas pipeline businessman who still cherishes his Bedouin roots and customs—and his family. We sat in low sofas around the vast room and engaged in a conversation about Bedouin traditions. “The arrival of a guest at one's home is an event that leads to a special meal in honor of the visitor. Traditional etiquette required that sheep, goat, or camel be sacrificially slaughtered, and this is still often done. Major ritual occasions associated with Islamic feasts, weddings, reunions of family and kin, and other social events still require the sacrificial slaughter of sheep or, less commonly, goats or young camels. For these events, meat is boiled in huge pots, and part of the soup is passed among the guests, with the rest poured over large trays of rice on top of which the cooked meat is placed, guests gather around the tray and eat using the right hand and women and girls often eat separately.” As honored guests, we were offered the most prized pieces such as the sheep's head. There was more food than we could eat. Saudi hospitality and generosity shower guests with abundance. We relished the Saudi food.

After the copious meal, we moved outdoors and enjoyed multiple rounds of coffee served with dates, while marveling before our host’s Arabian horses. 

We also enjoyed posing for a picture with the falcon. 

That afternoon at Abu Mohammad’s farm was truly reflective of the legendary Bedouin hospitality. It was an amazing experience, only topped by my trip to Mecca! The Kingdom of Saudi Arabia holds immense riches and remains a dream and mythical country.