I spent a number of months in Riyadh and hung out with some British Telecomm mates who were into making bathtub beer so I got to learn how to make alcoholic beverages in an environment where there are resource restrictions and severe penalties.
With access to sugar and fresh/frozen fruit, the Dragon Blood recipe here
, might be a good place to start. i don't have an easy answer to a local yeast source, but you can make a simple airlock out of a balloon with a pinprick hole in it. i used that primitive technique with my first 1 gallon of spiced mead.
I remember a failed attempt to make rice wine where i used Asian yeast balls. They might be available at an Asian food store. That might me something to try as a last resort.