Matbakh | Food of the Arab World

Episod

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  Aleppo is One of the Greatest Culinary Cities of the Arab World | Michelin Star Chef Mohammad Orfali 30.09.2026 55min

  Chef Mohammad Orfali grew up in Aleppo and now runs Orfali Bros in Dubai, one of the region's most talked-about restaurants. He talks about the street food he grew up on, why he built a Michelin-starred kitchen that plays hip-hop, and how he cooks without alcohol while still making food that feels rich and complete. He also explains why home cooking matters to him, and why he refuses to cook the same tired dishes that sell well but say nothing.
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  The Sudanese Kitchen | Omer Al Tijani 27.10.2025 57min

  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 into them in nuanced detail. Sudan's culinary practices and history are extremely rich and diverse, changing from region to region in the country. This episode explores Sudanese food as a unique fusion cuisine, shaped by diverse cultural influences from the Levant, the Mediterranean, and East and West Africa. Al Tijani discusses his journey to document these recipes, highlighting the activism inherent in preserving Sudan's culinary heritage amidst political turmoil and aiming to place Sudanese food in public consciousness beyond just Sudan. He also shares insights into regional variations, the historical timeline of ingredients and influences, and the challenges and triumphs of archiving Sudan's vibrant food culture. The book is available to ship internationally and the website sudanese.kitchen is a massive resource to use freely with a recipe archive and important information that's accessible to all.
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  Exploring Omani & Zanzibari Food With Chef & Cookbook Author Dina Macki 18.07.2025 49min

  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 and culinary traditions of Omani and Zanzibari cuisines. Dina discusses her cultural heritage and diverse upbringing, and the intricate blend of spices and ingredients that define the dishes of Oman and Zanzibar. She dives into the influence of various cultures – including Pakistani, Iranian, Indian, Swahili, and Portuguese – on the region's food, and how it transcends national borders. She also talks about the challenges of preserving traditional recipes, and offers her recommendations for must-try dishes for anyone interested in exploring the vibrant and diverse culinary landscape of this particular geography.
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  Palestinian Ingredients Through Time & Space | Fadi Kattan 25.04.2025 57min

  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 chef, Fadi Kattan, and Salma Serry, a doctoral researcher specializing in food history in West Asia and Egypt, dive into the heritage of Palestinian ingredients, histories behind key products, how they can be sourced and used locally in modern settings outside of Palestine. They discuss how these traditions intersect with issues of occupation and colonialism, and the dynamic role of food as both sustenance and cultural heritage. The conversation touches on challenges in the Israeli-occupied territories, the significance of local ingredients, and how Palestinian cuisine adapts through time. They also explore initiatives like the foundation of new restaurants in diaspora communities and efforts to maintain authentic culinary practices.
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  Ziyad Ayass | Innovation & Nostalgia in F&B Startups 09.12.2024 47min

  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 Dubai F&B outlets like Ka'ak Al Manara – a Lebanese bakery specialising in kaak), and an upscale dining experience in the works which will be called Manaret Beirut. Guided by guest host Vanessa Zabi who is an entrepreneur in the food and health space, this conversation explores Ziyad’s journey from financial consulting to food entrepreneurship. He tells us how he transformed a midnight craving into a thriving business, balancing tradition and innovation, creating emotional connections, and delivering nostalgic wonder. Discover how thoughtfulness and community fueled his brand’s growth, why every detail matters in crafting immersive spaces, and how a clear mission can guide success in even the most saturated markets.
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  Leen Al Zaben | Building a Real Arab Culinary Community 22.11.2024 29min

  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.
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  What Is Armenian Food? | Aline Kamakian 30.08.2024 1j 16min

  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.
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  The History of Coffee From Yemen to the World | Mokhtar Alkhanshali 25.07.2024 56min

  "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.
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  How Did the Emirates Evolve Into a Food-Loving Country? | Sahar Parham Al Awadhi 11.06.2024 48min

  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.
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  Al-Tujibi's 13th Century Andalusian Cookbook | Daniel Newman 14.05.2024 1j 3min

  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”.
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  Iraqi-Jewish Food Culture & the Jews of Baghdad | Awafi Kitchen 02.04.2024 1j
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  What the Mesopotamian Kitchen Passed On to Modern-Day Iraqi Food Traditions | Nawal Nasrallah 14.03.2024 1j 3min
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  Palestine & The Politics of Seed Preservation | Vivien Sansour 12.07.2023 1j 5min
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  The Voicenote Chef | Homesick Cooking & a Love Affair With Tabbouleh 26.06.2023 1j
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  Arak-Making & the History of Vineyards in Lebanon | Ramzi Ghosn 22.05.2023 45min
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  The Palestinian Home Cooking Community | Haya Bishouty 05.04.2023 57min
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  Nadir Nahdi | Telling Global Stories Through Local Flavors 22.03.2023 1j 1min
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  المطبخ النوبي بين الذاكرة والإبداع | محمد كمال 17.03.2023 1j 9min
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  Egyptian Flavors, French Pastries | Farah Elcharkawy 10.03.2023 50min
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  Bringing Iraqi Food to the Mainstream | Philip Juma 27.02.2023 54min