Sheikh Dr Sultan bin Muhammad Al Qasimi, Ruler of Sharjah, officially inaugurated the Khor Fakkan Amphitheatre on Monday.
He also inaugurated the Waterfall, another new attraction adjacent to the amphitheatre, while attending the first screening of the film Khorfakkan, based on one of his books.
The amphitheatre, a vast open-air venue that can accommodate up to 3,600 spectators, is a prominent addition to the cultural scene in Sharjah. It is located at the foot of Al Sayed mountain and overlooks the corniche.
The semicircular space has a stone facade that includes 234 arches and 295 columns. The amphitheatre, constructed in an area spanning 37,000 square metres, also has a unique temperature control system that will allow for activities to be held all year round.
The Waterfall, meanwhile, is situated inside a natural mountain cave that is 45 metres long and 11 metres wide. It has several openings that overlook a waterfall descending from the mountain. It houses a restaurant, cafe and service room, and features outdoor seating.
It can be accessed from the amphitheatre by lifts, as well as a walkway.
The Ruler of Sharjah has led efforts to unlock the potential of Khor Fakkan as a vibrant tourist attraction in recent years.
In October, he inspected the development of a new heritage area encompassing a canal, hotel and traditional souq. Old markets have been restored, shops rejuvenated and visitors will soon be able to stay in boutique heritage accommodations in the town.
'Khorfakkan' the film
During his visit on Monday, Sheikh Dr Sultan attended a screening of the historical drama Khorfakkan, based on his own book Khorfakkan's Resistance Against the Portuguese Invasion of September 1507.
The film is set in the early 16th century and chronicles the resistance staged by local tribes against colonising Portuguese troops in what is today known as the Sharjah coastal city of Khor Fakkan.
Produced by Sharjah Broadcasting Authority and developed by Get Go Films Ltd, the film boasts a seasoned list of cast and crew including stars Emirati actors Ahmed Al Jassmi, Khalifa Albhri and Abdullah Almaqbali. It is helmed by US and Irish filmmakers Ben Mole and Maurice Sweeney.
Khorfakkan will release in cinemas on Thursday, December 17.
Scroll through the gallery below to see more photos from Sheikh Dr Sultan's visit to the Khor Fakkan Amphitheatre in November:
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UAE fixtures
Free admission. All fixtures broadcast live on icc.tv
Tuesday March 15, v PNG at Sharjah Cricket Stadium
Friday March 18, v Nepal at Dubai International Stadium
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Islamophobia definition
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The schedule
December 5 - 23: Shooting competition, Al Dhafra Shooting Club
December 9 - 24: Handicrafts competition, from 4pm until 10pm, Heritage Souq
December 11 - 20: Dates competition, from 4pm
December 12 - 20: Sour milk competition
December 13: Falcon beauty competition
December 14 and 20: Saluki races
December 15: Arabian horse races, from 4pm
December 16 - 19: Falconry competition
December 18: Camel milk competition, from 7.30 - 9.30 am
December 20 and 21: Sheep beauty competition, from 10am
December 22: The best herd of 30 camels
Fixtures
Tuesday - 5.15pm: Team Lebanon v Alger Corsaires; 8.30pm: Abu Dhabi Storms v Pharaohs
Wednesday - 5.15pm: Pharaohs v Carthage Eagles; 8.30pm: Alger Corsaires v Abu Dhabi Storms
Thursday - 4.30pm: Team Lebanon v Pharaohs; 7.30pm: Abu Dhabi Storms v Carthage Eagles
Friday - 4.30pm: Pharaohs v Alger Corsaires; 7.30pm: Carthage Eagles v Team Lebanon
Saturday - 4.30pm: Carthage Eagles v Alger Corsaires; 7.30pm: Abu Dhabi Storms v Team Lebanon
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Recipe
Garlicky shrimp in olive oil
Gambas Al Ajillo
Preparation time: 5 to 10 minutes
Cooking time: 5 minutes
Serves 4
Ingredients
180ml extra virgin olive oil; 4 to 5 large cloves of garlic, minced or pureed (or 3 to 4 garlic scapes, roughly chopped); 1 or 2 small hot red chillies, dried (or ¼ teaspoon dried red chilli flakes); 400g raw prawns, deveined, heads removed and tails left intact; a generous splash of sweet chilli vinegar; sea salt flakes for seasoning; a small handful of fresh flat-leaf parsley, roughly chopped
Method
▶ Heat the oil in a terracotta dish or frying pan. Once the oil is sizzling hot, add the garlic and chilli, stirring continuously for about 10 seconds until golden and aromatic.
▶ Add a splash of sweet chilli vinegar and as it vigorously simmers, releasing perfumed aromas, add the prawns and cook, stirring a few times.
▶ Once the prawns turn pink, after 1 or 2 minutes of cooking, remove from the heat and season with sea salt flakes.
▶ Once the prawns are cool enough to eat, scatter with parsley and serve with small forks or toothpicks as the perfect sharing starter. Finish off with crusty bread to soak up all that flavour-infused olive oil.