Khalid Al-Muqrin, director of Majmaah University

Khalid Al-Muqrin
Updated 03 December 2019

Khalid Al-Muqrin, director of Majmaah University

  • Al-Muqrin obtained his bachelor’s, master’s and a doctorate in Islamic economics from Imam Muhammad ibn Saud Islamic University in Riyadh
  • His consultation background includes conducting a study on the future of Islamic banks in cooperation with the International Association of Islamic Banks

Dr. Khalid Al-Muqrin has been the director of Majmaah University since Dec. 17, 2009.

Al-Muqrin obtained his bachelor’s, master’s and a doctorate in Islamic economics from Imam Muhammad ibn Saud Islamic University in Riyadh, where he also held administrative positions such as head, and later dean, of the economics and administrative sciences department, and vice-chancellor for student affairs.

His teaching experience includes economic thought, Zakat economics, Islamic economics, the economics of the Kingdom and the Islamic world, and industrial economics, among others.

Al-Muqrin has also mediated many research journals and scientific conferences and has participated in a number of seminars and meetings. He has appeared on several radio programs and TV shows to express his views on economic issues.

His consultation background includes conducting a study on the future of Islamic banks in cooperation with the International Association of Islamic Banks. He has also conducted several studies for the private, public and not-for-profit sectors, and participated in the scientific committee of the Islamic financial markets symposium.

Al-Muqrin is also a member of the Society of the Saudi Economy.


LA Italian eatery Madeo delights the palate in Riyadh Season pop-up

Updated 15 December 2019

LA Italian eatery Madeo delights the palate in Riyadh Season pop-up

  • Despite minor setbacks he faced while setting up, Vietina considers the experience to be a positive one

RIYADH: Renowned Italian restaurant Madeo has opened up in Al-Murabba for Riyadh Season. 

The pop-up has started brightly, and head chef Gianni Vietina invited Arab News to sample the menu and chat about his experience.

Vietina, in Saudi Arabia for the first time, said that he loved the location he had set up in, and was very happy to be opening up in the Kingdom. 

“The location is gorgeous. At night, with all the lights on, the music going, it’s very nice.”

Despite minor setbacks he faced while setting up, Vietina considers the experience to be a positive one and that the response was even better than he had expected. 

“Like anything new, you have quests, you have problems. Up to now, we’re doing pretty good. We are up and running. We’re comfortable now, which is a shame as we’re leaving pretty soon,” he said.

He added that he would repeat the experience in a heartbeat if he could: “They were nice enough to ask me to stay in Saudi a little longer, but I can’t. I need to go back home. But I would love to come back.”

He said that while he was not planning to open up a permanent restaurant in Saudi Arabia, he would not rule it out completely.  “I’ve been offered options, and friends have offered to show me locations while I’m here, but I can’t do it right now, I just opened a new restaurant two months ago,” he said.

“I chose the dishes that I know that most of the Saudis that visit my restaurant in Los Angeles like.”

Gianni Vietina, Head chef of Madeo

The pop-up’s menu contains most of what the original restaurant offers, including his ever-popular penne amadeo and spaghetti bolognese, with the chefs using a combination of imported and locally sourced ingredients. 

“I chose the dishes that I know that most of the Saudis that visit my restaurant in Los Angeles like,” he told Arab News.

For the pop-up, Vietina has stuck to using halal and alcohol-free ingredients. 

“It was challenging at the beginning. But the bolognese at Amadeo doesn’t contain pork, and I realized after we tried cooking without wine that almost nothing changed. I actually prefer it,” he said.

Madeo is a favorite of Saudis visiting Los Angeles, with Vietina going so far as to describe the restaurant as a “Little Riyadh” on most evenings between July and September. 

He even recognizes some of the customers who have come into the Riyadh pop-up, and always stops over to greet them.

Upon sampling the menu, it’s easy to see why the food at Madeo has remained popular all these years. 

The eggplant parmigiana is a perfect blend of crusty cheese and silky smooth eggplant, with hints of basil and rosemary. 

The bolognese is rich, meaty and decadent, without being too heavy and greasy. And the penne Amadeo, which Vietina has been eating since his childhood, is a timeless classic of crushed tomato, basil, finished off with butter and Parmigiano Reggiano for a creamy, rich flavor.