Emirati becomes first UAE citizen to complete the polar hat-trick


Rachel Kelly
  • English
  • Arabic

Risking encounters with polar bears and battling snowstorms at minus 35°C in the Arctic wilderness, Emirati Abdulla Alahbabi skied 265km from east to west Greenland, pulling a 100kg sledge.

It was in those sub-zero temperatures, on one of the world's last uninhabitable frontiers, that Mr Alahbabi cemented his place in history.

The 33-year-old has become the first Emirati to complete the “polar hat-trick” – skiing unsupported to the North Pole, South Pole and across Greenland. Mr Alahbabi completed the North Pole feat in 2018, the South Pole mission in 2019, and crossed Greenland in March 2025.

“I've had this dream to complete the polar hat-trick,” he told The National. “It is the most difficult trio of polar expeditions on the planet.”

Dream postponed

In 2018 and 2019, Mr Alahbabi became the youngest Arab to reach the poles, but his plans to finish the hat-trick were delayed by the Covid-19 pandemic.

Greenland, the world's largest island, is home to the Earth's second-largest ice sheet. Its terrain comprises crevasses, mountains and vast plains of ice. Unlike his previous expeditions, Mr Alahbabi had to contend not only with the cold, but also elevation increases of up to 1,500 metres.

This, he said, was the most challenging element of the trip. The South Pole is at a higher altitude but on flatter terrain. In Greenland, the challenge was dealing with mountains. “We had to take off our skis on steep climbs and switch to traction gear,” he told The National. “It was the most physically demanding of the three, no question.”

Abdulla Alahbabi skied 265km across Greenland in March, pulling a 100kg sledge. Photo: Abdulla Alahbabi
Abdulla Alahbabi skied 265km across Greenland in March, pulling a 100kg sledge. Photo: Abdulla Alahbabi

Typical day on the ice

Each day of the expedition began at around 5am. Inside Mr Alahbabi's tent, his clothes were stored in his sleeping bag to prevent them from freezing overnight. Breakfast was frozen or dehydrated food rehydrated with boiling water, as well as oatmeal and hot coffee.

Then came hours of skiing: 90-minute pushes followed by 10-minute breaks with a high-calorie snack such as a chocolate bar. This schedule was repeated until about 6pm.

“You are skiing for 12 to 14 hours a day. It's a long time to be alone with your thoughts,” he said. “What helped me was listening to audiobooks or podcasts until the batteries ran out.”

At night, the teammates pitched tents and reviewed the next day's route. Though Mr Alahbabi was accompanied by two American teammates, the mental and physical challenge remained personal. “At that level, in the depths of the Arctic, it's just you against you,” he said. “You really learn what you are made of.”

In isolation, surrounded by wild and untouched landscapes, Mr Alahbabi said he experienced a sense of meditation. “It was really peaceful. I was contemplating a lot, because life today is just very noisy.”

Having skied across three climate-vulnerable environments, Mr Alahbabi says his awareness of the climate crisis has deepened. Photo: Abdulla Alahbabi
Having skied across three climate-vulnerable environments, Mr Alahbabi says his awareness of the climate crisis has deepened. Photo: Abdulla Alahbabi

Message for young Emiratis

The mission was, however, about more than personal achievement. “I wanted to show that Emiratis coming from the desert, from a hot climate, can do this,” he said. “We can take on challenges that even seasoned explorers hesitate to attempt.”

He hopes his journey inspires a new generation of Emirati adventurers to push their boundaries. “Impossible is just a mindset. With the right preparation and belief, you can do anything.”

His ambition, he said, was also to put the UAE on the global map for polar exploration. “Not many nations from our region are taking on these kinds of challenges.”

Close-up on the climate crisis

Having skied across three climate-vulnerable environments, Mr Alahbabi says his awareness of the climate crisis has deepened.

He describes the polar landscapes as treasures that must be protected. “These expeditions reminded me how beautiful our planet is, and how important it is to fight for it.”

Adventures on the horizon

Mr Alahbabi is now taking time to rest and enjoy the UAE's warmer climate. “I haven't planned my next expedition yet. This one took a lot out of me physically,” he said. “But I know I will be back out there.

“I want to inspire the next generation. Going to one of the last frontiers on the planet makes you see how little time we have on Earth. It is vital for each individual to get out of their comfort zone and to continue pushing themselves further and further.”

BOSH!'s pantry essentials

Nutritional yeast

This is Firth's pick and an ingredient he says, "gives you an instant cheesy flavour". He advises making your own cream cheese with it or simply using it to whip up a mac and cheese or wholesome lasagne. It's available in organic and specialist grocery stores across the UAE.

Seeds

"We've got a big jar of mixed seeds in our kitchen," Theasby explains. "That's what you use to make a bolognese or pie or salad: just grab a handful of seeds and sprinkle them over the top. It's a really good way to make sure you're getting your omegas."

Umami flavours

"I could say soya sauce, but I'll say all umami-makers and have them in the same batch," says Firth. He suggests having items such as Marmite, balsamic vinegar and other general, dark, umami-tasting products in your cupboard "to make your bolognese a little bit more 'umptious'".

Onions and garlic

"If you've got them, you can cook basically anything from that base," says Theasby. "These ingredients are so prevalent in every world cuisine and if you've got them in your cupboard, then you know you've got the foundation of a really nice meal."

Your grain of choice

Whether rice, quinoa, pasta or buckwheat, Firth advises always having a stock of your favourite grains in the cupboard. "That you, you have an instant meal and all you have to do is just chuck a bit of veg in."

Updated: April 17, 2025, 9:55 AM`