Matbakh | Food of the Arab World

The Sudanese Kitchen | Omer Al Tijani

Discover an extensive amount of Sudanese dishes and ingredients (that you probably have never heard) shared by the author of The Sudanese Kitchen cookbook, who delves int

Exploring Omani & Zanzibari Food With Chef & Cookbook Author Dina Macki

In this episode of Matbakh, we're joined by Dina Macki, author of cookbook "Bahari: Recipes From an Omani Kitchen and Beyond," who shares insights into the unique flavors

Palestinian Ingredients Through Time & Space | Fadi Kattan

This special episode of Matbakh is the first in a series of talks and special menu events called "dawaween al diwan" at restaurant, louf, in Toronto. Franco-Palestinian c

Ziyad Ayass | Innovation & Nostalgia in F&B Startups

Join us for the second live episode of Matbakh in collaboration with What The Food, featuring Ziyad Ayass, the founder and managing partner of Wonder Restaurants, with Du

Leen Al Zaben | Building a Real Arab Culinary Community

Vanessa Zuabi interviews Leen Al Zaben in this one in two Matbakh special, recorded live on stage at What The Food by alserkal in Dubai. They discuss Leen's unexpected jo

What Is Armenian Food? | Aline Kamakian

Over a shared meal at Mayrig restaurant in Beirut, we sit down with Aline Kamakian, the restaurant's creator, to discuss and get a taste of Armenia's rich food history an

The History of Coffee From Yemen to the World | Mokhtar Alkhanshali

Feeling curious and inspired to learn more about the history of coffee? Take a look through Mokhtar's coffee-themed reading recommendations 👉 https://www.afikra.com/dafta

How Did the Emirates Evolve Into a Food-Loving Country? | Sahar Parham Al Awadhi

Sahar Parham Al Awadhi is an award-winning pastry chef who was the inaugural winner of the Best Pastry Chef Award of the 50 Best's Middle East & North Africa list. She st

Al-Tujibi's 13th Century Andalusian Cookbook | Daniel Newman

Daniel Newman is the chair of Arabic Studies at the School of Modern Languages and Cultures in the University of Durham. His main areas of interest include Arab food hist

Iraqi-Jewish Food Culture & the Jews of Baghdad | Awafi Kitchen

This episode of Matbakh features Annabel "Nibal" and Sam Rabiyah, the sibling duo behind The Awafi Kitchen: a Boston-based pop-up culinary space dedicated to sharing Iraq

What the Mesopotamian Kitchen Passed On to Modern-Day Iraqi Food Traditions | Nawal Nasrallah

To kick off the new season of Matbakh, we sat down with iconic and award-winning food historian, researcher and educator Nawal Nasrallah. We travel back in time to Mediev

Palestine & The Politics of Seed Preservation | Vivien Sansour

In this episode of Matbakh, we’re joined by Viven Sansour, founder of the Palestine Heirloom Seed Library. This was a really compelling conversation about the politics of

The Voicenote Chef | Homesick Cooking & a Love Affair With Tabbouleh

In this episode of Matbakh, The VoiceNote Chef tells us about about transforming childhood memories into viral recipes, capturing his mom’s unique voice in voicenote form

Arak-Making & the History of Vineyards in Lebanon | Ramzi Ghosn

Ramzi Ghosn talks about the profession of wine and arak-making and its significance in the Levant, notably in Lebanon. From Massaya, he discusses the speaks about how Pho

The Palestinian Home Cooking Community | Haya Bishouty

Haya Bishouty talks about her techniques in recreating traditional Palestinian food through Haya's Kitchen. She speaks about her favorite dishes and desserts such as Chri

Nadir Nahdi | Telling Global Stories Through Local Flavors

Nadir Nahdi talks about his exploration of the world's cultures through their different cuisines. He discusses his revelations in Morocco, Yemen, and Palestine through Ba

المطبخ النوبي بين الذاكرة والإبداع | محمد كمال

يتحدث الشيف محمد كمال عن أساليبه في الطهي النوبي في مصر وكيف يحافظ عليه بين الذاكرة والابداع. محمد كامل هو شيف نوبي متخصص في المأكولات النوبية الحديثة، يمزج تقاليد الماض

Egyptian Flavors, French Pastries | Farah Elcharkawy

What happens when you take a lawyer turned pastry chef trained in France and mix in Egyptian flavors and heritage? Listen to find out. Beware: don't listen while hungry! 

Bringing Iraqi Food to the Mainstream | Philip Juma

Bringing Iraqi food into the English food scene, Chef Philip Juma is keeping the essence of the Iraqi home alive with his Kubba, Quozi, and Dolma at Juma Kitchen. Philip

Food, Community & Social Justice | Reem Assil

Reem Assil talked about her culinary approach at her restaurant 'Reem's California,' in addition to her chosen single ingredient that can be used in different dishes and