Smoking kills 23,000 every year
Smoking kills 23,000 every year
Albualli said that the society had succeeded in helping more than 61,000 smokers quit smoking, which is about 70 percent of the total number of patients who visited the society for help in quitting during the past year.
Saudi Arabia is the largest market for tobacco in the Middle East and ranks fourth for the number of smokers globally.
Albualli highlighted the seriousness of smoking, revealing that 90 percent of those who use drugs tried smoking at a young age and that smoking is the gateway to drug use.
In the UK, the proportion of smoking among male students has increased to 13 percent, compared with five percent among female students, while about 27 percent start smoking in elementary school and 53 percent start in middle school.
He said there is insufficient follow-up by authorities, as well as a lack of resources available for associations that fight smoking.
“Hiking prices alone won’t limit the lethal phenomenon,” he said.
According to the World Health Organization (WHO), smoking kills 5 million people worldwide annually, of whom 23,000 are in the Kingdom.
Each cigarette contains 4,000 chemicals, and about 600,000 people die annually due to second-hand smoking, 40 percent of whom are children.
Albualli said the Kingdom ranks 23rd in the world in tobacco consumption, according to the WHO report for the Eastern Mediterranean region for 2004.
A recent study by the American Cancer Society showed that approximately 20 to 56 percent of youth in the Gulf Cooperation Council (GCC) countries live in homes with smokers.
Fahd Al-Hamad, an educational supervisor, revealed to Arab News that young smokers start smoking during adolescence, mostly around the age of 13, due to peer pressure. He believes that raising the price of cigarettes to reduce the number of smokers has little effect.
Ta’ateemah: Giving Eid a Hijazi flavor
- Dibyaza is made of melted dried apricots, roasted nuts, figs, peach and sugary dates to create a marmalade-like dish that can be enjoyed with or without bread
- The dibyaza is also similar to an Egyptian dish called khoshaf, but dibyaza is often partnered with shureik — a donut-shaped bread with sesame sprinkled all over it
JEDDAH: Ta’ateemah is the name of the breakfast feast Hijazis enjoy on the first day of Eid Al-Fitr. It is derived from the Arabic word, itmah, or darkness, because the dishes served are light, just like midnight snacks.
Muslims around the world celebrate Eid Al-Fitr to feast after fasting for the holy month of Ramadan. But it is called Al-Fitr from iftar, or breakfast when translated to English, which is a meal Muslims do not get to experience during that month.
The first day of Eid is a day where they finally can, and they greet the day with joy by heading to Eid prayers and then enjoying this traditional meal.
Amal Turkistani, mother of five from Makkah who now lives in Jeddah, told Arab News all about a special Eid dish.
“The most famous dish is the dibyaza, and making a dish of it is a work of art that I can proudly say I excel at. Dibyaza is made of melted dried apricots, roasted nuts, figs, peach and sugary dates to create a marmalade-like dish that can be enjoyed with or without bread.”
She revealed that dibyaza is not a quick meal — it is usually prepared a day or two before Eid with the ingredients simmered to reach the correct liquid thickness.
No one can trace the origins of dibyaza — it remains a mystery. Some people claim it originated in Turkey, while others attribute it to the Indians.
A number of women who are famous for their dibyaza agreed that it is a Makkawi dish. This marmalade dish was developed and improved, with tiny details to distinguish it.
The dibyaza is also similar to an Egyptian dish called khoshaf, but dibyaza is often partnered with shureik — a donut-shaped bread with sesame sprinkled all over it.
Turkistani said sweet shops sell 1 kg of dibyaza for SR50 ($13), competing with housewives who make their own.
“I think it is always tastier when it’s homemade because of all the love that goes into making it. It’s also a wonderful way to greet your family and neighbors with this special dish that you only enjoy once a year.”
Her younger sister, Fatin, said: “My siblings always have Eid breakfast at my place, so it’s up to me to prepare the feast. My sister spares me the exhausting dibyaza-making, so I prepare two main dishes: Minazalla, which is a stew of lamb chops with tahini and a tomato chicken stew.
“She also serves what we call nawashif, or dry food, like different types of cheese and olives, pickled lemon, labneh, red mish — a mixture of white cheese, yogurt and chili pepper and halwa tahini,” Amal said.
Mohammed Ibrahim, 23, from Makkah, told Arab News: “It always feels unique to have minazalla and nawashif during Eid, and not just because it is followed by the Eidiyah.”