Matbakh | Food of the Arab World

The afikra عفكرة Channel
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Matbakh | Food of the Arab World

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.

  1. 5 DAYS AGO

    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 journey into the food industry, which began 15 years ago as a food blog and evolved into a full-blown career. The conversation touches on the importance of community-building through food, such as organizing food festivals that highlight regional talent and shed light on local culinary traditions, particularly those that have been overshadowed by Western narratives, reclaiming and celebrating their original names. Leen also emphasizes the need to tell our own stories and celebrate original recipes, especially amidst our ongoing regional challenges. She reflects on the role food plays in bringing people back to their traditions and modes of living despite the pressures of globalization. Finally, the interview explores Leen's work in promoting Arab food culture globally, stressing the significance of mentorship, cultural advocacy, and creating a space for collaboration and dialogue within the culinary world.

    30 min

  2. 30 AUG

    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 and the diasporic evolution of what she calls this "cuisine of contrasts". Aline shares her own family's history and lived experiences of the Armenian genocide and expulsion, and her relationship to her adopted home of Lebanon, as she paints a picture of the food she grew up eating. She explains how she's on a mission to spread Armenian cuisine and combat common misconceptions about "Armenian food" at large, and how she turned her idea for Mayrig into reality. As each dish is served, she explains its flavor profile and key ingredients: from Kebab Karaz, Basterma and Sujuk, to Mante and the unique characteristics of fenugreek.

    1h 17m

  3. 25 JUL

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

    "Devil's Brew", spiritual drink, a scholarly beverage, an evil concoction — coffee in the Arab world has gone by many names. In this episode of Matbakh, Mokhtar Alkhanshali takes us on a journey through the history of the drink that defines many of our mornings. From its etymology to the spiritual culture behind its preparation and consumption, and why it was denounced and banned at certain points, this episode will give context to history nerds and coffee-lovers alike. Mokhtar maps the socio-economic background of coffee, its links to slavery and colonialism, and how it appears in literature from the region.

    57 min

  4. 11 JUN

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

    Is Dubai a food destination? What expectations are true and untrue of its culinary scene? What's it like working in the kitchen of places like Burj Al Arab? Award-winning pastry chef Sahar Parham Al Awadhi gives us the answers on this episode of Matbakh, and shares her take on Dubai's culinary fabric – from Sudanese street vendors to Michelin-starred, fine-dining restaurants. She advises us on where and what to eat in Dubai, and shares her take on creatively recreating traditional desserts into a sophisticated pastry menu.

    48 min

  5. 14 MAY

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

    Al-Tujibi's book that Daniel Newman translated into “The Exile’s Cookbook” is one of only two books that survived from the 13th century al-Andalus. In this episode of Matbakh we host the food historian and scholar a second time and this time focus on some of the Andalusian recipes featured in the book, what constitutes medieval food culture, changing taste palettes, flavor patterns and use of ingredients over the centuries. We discuss his translation and study of the 13th Century Tuniso-Andalusian cookery book, and hear about how he discovered the author Ibn Razin al-Tujibi and his book, who he was, and the challenges in recreating medieval dishes in a modern kitchen. Daniel explains the long-lasting impact of the 15th century Columbian Exchange on cuisine, the relationship between Islamic medicine and food, and whether there were medieval “foodies”.

    1h 4m

  6. 2 APR

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

    Matbakh | Food of the Arab World

    1h 1m

  7. 14 MAR

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

    Matbakh | Food of the Arab World

    1h 3m

  8. 12/07/2023

    Palestine & The Politics of Seed Preservation | Vivien Sansour

    Matbakh | Food of the Arab World

    1h 6m
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About

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.

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