Saudi Astronauts Embark on Scientific Mission at ISS

The astronauts, aboard the Falcon 9 Rocket, head towards the International Space Station. (Saudi Space Authority)
The astronauts, aboard the Falcon 9 Rocket, head towards the International Space Station. (Saudi Space Authority)
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Saudi Astronauts Embark on Scientific Mission at ISS

The astronauts, aboard the Falcon 9 Rocket, head towards the International Space Station. (Saudi Space Authority)
The astronauts, aboard the Falcon 9 Rocket, head towards the International Space Station. (Saudi Space Authority)

The long-awaited moment has arrived for Saudi Arabia’s inaugural scientific expedition into space following a 16-hour journey since the triumphant launch of the Crew Dragon spacecraft.

The spacecraft is carrying Saudi Arabia and the Arab world's first female astronaut, Rayana Bernawi, and Saudi fighter pilot Ali Al-Qarni.

With the crew now united with their fellow astronauts on the orbiting laboratory, they are ready to embark upon their scientific, research, and humanitarian endeavors.

The Axiom Mission 2 (Ax-2) successfully reached the ISS, as revealed by live footage which captured the momentous occasion.

US astronauts Peggy Whitson and John Shoffner complete the four-member crew.

Bernawi and Al-Qarni expressed their joy upon successfully reaching the ISS and preparing to commence their scientific mission.

The two Saudi astronauts carry the hopes of their fellow Saudis and eagerly anticipate benefiting humanity through the outcomes of the experiments and scientific research they are set to conduct during this historic mission.

Surrounded by the jubilant ISS crew, Al-Qarni joyfully celebrated the successful arrival and integration into the team.

In an onboard Arabic speech, he expressed pride in representing Saudi Arabia, highlighting the Kingdom’s dedication to the aerospace industry.

“We have reached this milestone, poised to conduct scientific experiments that will yield beneficial outcomes for humanity,” said Al-Qarni.

For her part, Bernawi shared that she embodies the aspirations of all Saudis in this mission following 10 months of meticulous preparation and training.

“We are living a once-improbable dream, made possible by the support of Saudi leadership and the encouragement of Crown Prince Mohammed bin Salman,” she said.

“Through this mission, we represent all Saudis and Arabs, forging a path towards scientific discoveries that benefit humanity,” she added.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.