Matbakh | Food of the Arab World
En podkast av afikra
41 Episoder
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Exploring Omani & Zanzibari Food With Chef & Cookbook Author Dina Macki
Publisert: 18.7.2025 -
Palestinian Ingredients Through Time & Space | Fadi Kattan
Publisert: 25.4.2025 -
Ziyad Ayass | Innovation & Nostalgia in F&B Startups
Publisert: 9.12.2024 -
Leen Al Zaben | Building a Real Arab Culinary Community
Publisert: 22.11.2024 -
What Is Armenian Food? | Aline Kamakian
Publisert: 30.8.2024 -
The History of Coffee From Yemen to the World | Mokhtar Alkhanshali
Publisert: 25.7.2024 -
How Did the Emirates Evolve Into a Food-Loving Country? | Sahar Parham Al Awadhi
Publisert: 11.6.2024 -
Al-Tujibi's 13th Century Andalusian Cookbook | Daniel Newman
Publisert: 14.5.2024 -
Iraqi-Jewish Food Culture & the Jews of Baghdad | Awafi Kitchen
Publisert: 2.4.2024 -
What the Mesopotamian Kitchen Passed On to Modern-Day Iraqi Food Traditions | Nawal Nasrallah
Publisert: 14.3.2024 -
Palestine & The Politics of Seed Preservation | Vivien Sansour
Publisert: 12.7.2023 -
The Voicenote Chef | Homesick Cooking & a Love Affair With Tabbouleh
Publisert: 26.6.2023 -
Arak-Making & the History of Vineyards in Lebanon | Ramzi Ghosn
Publisert: 22.5.2023 -
The Palestinian Home Cooking Community | Haya Bishouty
Publisert: 5.4.2023 -
Nadir Nahdi | Telling Global Stories Through Local Flavors
Publisert: 22.3.2023 -
المطبخ النوبي بين الذاكرة والإبداع | محمد كمال
Publisert: 17.3.2023 -
Egyptian Flavors, French Pastries | Farah Elcharkawy
Publisert: 10.3.2023 -
Bringing Iraqi Food to the Mainstream | Philip Juma
Publisert: 27.2.2023 -
Food, Community & Social Justice | Reem Assil
Publisert: 8.2.2023 -
Future, Not Fusion, in Lebanese Food | Karim Haidar
Publisert: 16.1.2023
Matbakh is a podcast series about eating, making, appreciating and learning about the food and drink of the Arab world. We invite chefs, restaurateurs and food historians, critics and writers to share their takes on the best of what the Arab kitchen has to offer – both past and present. We delve into well-loved and under-appreciated dishes, ingredients and flavors, as well as the history of the region’s food and what its future might be, always highlighting little anecdotes and food stories that our guests know and cherish.
