Matbakh | Food of the Arab World

The Sudanese Kitchen | Omer Al Tijani

mikey@afikra.com (afikra) — Mon, 27 Oct 2025 09:00:00 +0000

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.

0:00 Documenting Sudanese Food and Its Regional Distinctions

1:07 The Genesis of "The Sudanese Kitchen" Project

2:11 Travel in Difficult Times and Changing Perspectives

2:46 The Challenges of Archiving

3:37 Five Iconic Sudanese Dishes

3:54 Why Sudanese Restaurants Are Not as Common as Ethiopian

4:28 Culinary Identity: Unity vs Fragmentation

4:56 Sudan's Agricultural Potential

5:10 A Historical Culinary Timeline

5:31 Hopes for Sudan's Future

7:04 Similarities with Levantine Food: Ta’mia and Fuul

9:44 Sudanese Cheese: Influences from Syria and Greece

10:36 West African and Indigenous Sudanese Influences

12:32 Navigating Regional Terminology in Sudanese Cuisine

14:19 Identifying Sudanese Spices and Preparation

15:47 The Importance of Peanuts in Sudanese Food

18:34 Discovering Regional Dishes Beyond Khartoum

19:48 Geographic Influences on Sudanese Cuisine

22:04 The Journey of a Food Archivist: Travel and Oral Histories

24:43 The Start of the Project and Revolutionary Challenges

28:18 Public Reception to Documenting Sudanese Food

29:47 Mom's Feedback and Recipe Selection

31:06 The Five Strongest Dishes from Sudanese Cuisine

31:41 Dish 1: Mullah Na'emia

32:59 Dish 2: Salatat Aswad (Salatat Banzenjan)

34:02 Dish 3: Agashe (Spicy Peanut Meat Dish)

35:00 Dish 4: Hilu-Mur (Fermented Sorghum Drink)

36:14 Dish 5: Kunafa Malfouf (Rolled Kunafa with Peanuts and Dates)

37:43 Why Sudanese Restaurants Are Less Prevalent Globally

40:53 Food as a Form of Activism and Resistance

43:00 Shedding Light on the Famine in Sudan

44:48 Sudan's Potential as Africa's Breadbasket

45:47 Exploring Sudan's Culinary and Historical Timeline

50:47 Pre-Columbian Sudanese Cuisine

51:50 Nomadic Lifestyles and Portable Foods

52:38 Hopes for the Book: Highlighting Sudan's Richness and Diversity

53:30 Awareness of Sudan in the Arab World

54:47 The Importance of Self-Criticism and Addressing Blind Spots

56:19 The Sudanese Kitchen Website: A Comprehensive Resource

Omar Al Tijani is a food archivist from Sudan, based in London. He's the author of an unique book and website project called The Sudanese Kitchen which he's travelled across Sudan to document, mainly through oral histories.

Connect with Omer Al Tijani 👉 https://instagram.com/sudanesekitchen

Hosted by Mikey Muhanna 👉 https://instagram.com/mikey_mu

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

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THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK

Explore all episodes in this series:

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» Anghami: https://www.anghami.com/podcast/1035528225

THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK
Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared

ABOUT AFIKRA
afikra | عفكرة is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region – past, present and future – through conversations driven by curiosity.
📍 Local events in 40+ locations worldwide http://afikra.com/chapters
🎧 New podcasts + videos weekly http://afikra.com/podcasts
⚡ Become a member: https://www.afikra.com/membership
🔗 Instagram: https://www.instagram.com/afikra_
🔗 Facebook: https://www.facebook.com/afikra.official
🔗 Twitter: https://twitter.com/afikra

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

mikey@afikra.com (afikra) — Fri, 18 Jul 2025 08:00:00 +0000

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.

00:00 Introduction

00:19 Exploring Omani Cuisine

02:57 Cultural Identity and Background

04:43 Food Influences and Personal Journey

07:50 Dina's Culinary Path

12:06 Historical and Cultural Insights

24:58 Reviving Swahili Influence

25:20 Experiences in Zanzibar

26:54 Classic Dishes from the Book

29:29 Traditional Drinks and Variations

30:01 Unique Eid Dishes

32:30 Coconut in Omani Cuisine

38:02 Running Farsha: A Culinary Venture in Muscat

40:27 Omani Food Culture and Traditions

42:09 Guilty Pleasures and Essential Ingredients

47:49 Travel Recommendations for Oman

Dina Macki is a British-Omani food writer, presenter, and recipe developer with a strong focus on her Omani and Zanzibari heritage, as well as influences from the wider Middle East, East Africa, and her upbringing in the UK. She is known for exploring the unique foodscape of Oman and sharing personal recipes and stories, often bringing a fresh perspective on how food connects us to our past and communities. Her debut cookbook, "Bahari: Recipes From an Omani Kitchen and Beyond," showcases the rich flavors and history of Omani cuisine, which is shaped by its coastlines and maritime history with origins and influences spanning Pakistan, Iran, India, the Swahili coast, and Portugal. Dina works with various brands for recipe development and presentations. She also works for The Anglo-Omani Society.

Connect with Dina Macki 👉 https://instagram.com/dinewithdina

Hosted by Mikey Muhanna

Connect directly with Mikey Muhanna 👉 https://instagram.com/mikey_mu

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

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» Anghami: https://play.anghami.com/podcast/1035528225

THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK

Explore all episodes in this series:

https://www.youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ

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Palestinian Ingredients Through Time & Space | Fadi Kattan

mikey@afikra.com (afikra) — Fri, 25 Apr 2025 15:00:00 +0000

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.

00:00 Land Acknowledgement and Event Introduction
02:18 Fadi Kattan's Culinary Journey
04:15 Salma Serry's Background and Research
05:39 Discussion on Palestinian Food and Culture
08:19 Challenges and Celebrations in Palestinian Cuisine
18:06 Exploring Historical and Modern Palestinian Recipes
28:10 Colonial Impact on Palestinian Wheat and Bread
28:59 Cultural Significance of Traditional Dishes
29:40 Forced Displacement and Its Effects
35:46 Foraging and Its Economic Importance
39:45 Historical and Modern Restaurant Culture
47:34 Challenges of Running a Business Under Occupation
53:00 Concluding Thoughts on Food and Resistance

Fadi Kattan is a Franco-Palestinian chef and hotelier who has become ones of the voices of modern Palestinian cuisine. When Kattan started his restaurant Fawda in Bethlehem in 2016, he created a cuisine honoring Palestine’s best produce with a modern twist, rising to the challenge of rendering this traditional kitchen into a gourmet dining experience. Today he co-owns restaurants Akkub in London and louf in Toronto, and Kassa boutique hotel in Bethlehem.

Connect with Fadi Kattan 👉 https://www.instagram.com/fadi.f.kattan/

Explore louf 👉 https://www.instagram.com/louf.toronto/

Moderated by: Salma Serry 👉 https://www.instagram.com/salmaserry/

Salma Serry is a doctoral researcher and cultural worker focused on the history of food in West Asia and Egypt. She curates @Sufra_archive, a digital platform exploring West Asian and North African food culture. Currently pursuing a PhD in History at the University of Toronto, her research traces food, technology, and labor networks in the Arab Gulf. Salma’s work has been recognized by SSHRC, AFAC, and ACSS, and exhibited at venues including Cannes, Oxford Food Symposium, Art Jameel, and the Islamic Biennial. She is also a member of Super Melon, a collective exploring food and politics in occupied Palestine.

Introduction by Khaled Malas 👉 https://www.instagram.com/5wml9/

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

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Ziyad Ayass | Innovation & Nostalgia in F&B Startups

mikey@afikra.com (afikra) — Mon, 9 Dec 2024 16:00:00 +0000

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.

00:44 Introduction
02:38 From the Corporate World to F&B
07:13 Insights Into Becoming a Food Entrepreneur
10:26 The Unique Experience of Launching a Pop-up
14:57 From Pop-up Events to Retail
21:30 Fostering a Strong Community
25:17 Future Plans
28:14 Expanding as a Lebanese Brand
31:38 Advice for Aspiring Food Entrepreneurs
37:00 Tackling Challenges in a Saturated Market
42:02 Community During Crises and Giving Back
44:13 The Importance of Seeking Professional Help in Areas Outside Your Expertise

Ziyad Ayass is the founder and managing partner of Wonder Restaurants, which owns and operates Ka’ak Al Manara and Manaret Beirut in Dubai. He began his career at PriceWaterhouseCoopers Dubai, spending eight years consulting on major real estate and hospitality transactions in the Middle East. After earning his Chartered Financial Analyst (CFA) certificate, he left the corporate world behind with a mission to deliver the nostalgic wonder of Beirut through the development of F&B concepts. Since bursting onto the scene as a pop-up concept, Ka’ak Al Manara has come a long way. By the end of 2024, the group will operate three outlets and employ over 220 employees.

Connect with Ziyad 👉 https://www.instagram.com/ziyadayass/

Follow Ka'ak El Manara 👉 https://www.instagram.com/kaakalmanara/

What The Food by alserkal is a two-day celebration of food, sparking critical conversations around some of the most pressing questions about food through talks, exhibitions, screenings, and immersive installations. Now in its third edition, the festival brings together a curated lineup of homegrown chefs, artisanal producers, entrepreneurs, and artists, showcasing cutting-edge culinary concepts and emerging food trends. Building on Dubai’s reputation as a trailblazer in the food scene, What The Food pushes the city’s culinary landscape forward, adding an artistic, community-driven spirit that makes you rethink what food can be.

Explore What The Food 👉 https://alserkal.online/programme/what-the-food

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

Hosted by:
Vanessa Zuabi 👉 https://www.instagram.com/vzuabi/

Vanessa Zuabi is a former founder and entrepreneur in the food and health space, and now works in the crypto industry. She has been a long-time friend and supporter of afikra since 2015.

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Leen Al Zaben | Building a Real Arab Culinary Community

mikey@afikra.com (afikra) — Fri, 22 Nov 2024 09:00:00 +0000

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.

00:37 Introduction
02:54 Leen Shares Her Background and Journey Into the Food Industry
04:32 The Jordan Food Festival
05:40 Overcoming Regional Challenges
07:34 Traditions in Food-making vs the Global Consumerist Approach
10:13 The Role of Food Festivals in Fostering Community Connections
11:50 The Importance of Mentorship in the Food Industry and Connecting with Both Local and International Chefs
13:40 Embracing Authenticity Without Conforming to Global Standards
15:32 Wasat: Its Purpose and the Meaningful Conversations it Sparks
17:58 Being Ambassadors of the Region
20:00 Honoring Our Food and Traditions
23:30 Q&A

Leen Al Zaben is a writer, photographer, and culinary consultant who creates meaningful experiences around food and culture. She has worked on diverse projects—developing cookbooks, creating food and travel content, and advising on culinary innovations in Amman, Dubai, San Francisco, and Tokyo. Leen believes in the power of food to tell stories and foster cultural exchange, bringing people together and creating lasting memories. As Academy Chair for The World’s 50 Best Restaurants and MENA’s 50 Best, she collaborates with chefs, journalists, and culinary advocates to celebrate flavors and traditions worldwide. She helped organize the first edition of the Jordan International Food Festival and recently launched Wasat, a platform for meaningful conversations and experience around food.

Connect with Leen 👉 https://www.instagram.com/leenalzaben/
Follow Wasat 👉 https://www.instagram.com/wasat.co/

What The Food by alserkal is a two-day celebration of food, sparking critical conversations around some of the most pressing questions about food through talks, exhibitions, screenings, and immersive installations. Now in its third edition, the festival brings together a curated lineup of homegrown chefs, artisanal producers, entrepreneurs, and artists, showcasing cutting-edge culinary concepts and emerging food trends. Building on Dubai’s reputation as a trailblazer in the food scene, What The Food pushes the city’s culinary landscape forward, adding an artistic, community-driven spirit that makes you rethink what food can be.

Explore What The Food 👉 https://alserkal.online/programme/what-the-food

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

Hosted by:
Vanessa Zuabi 👉 https://www.instagram.com/vzuabi/

Vanessa Zuabi is a former founder and entrepreneur in the food and health space, and now works in the crypto industry. She has been a long-time friend and supporter of afikra since 2015.

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What Is Armenian Food? | Aline Kamakian

mikey@afikra.com (afikra) — Fri, 30 Aug 2024 08:00:00 +0000

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.

Warning: don't watch while hungry!

Aline Kamakian is the founder of Mayrig. She began her career as an insurance broker at the age of 18 to put herself through college, later graduating from Université Saint Joseph in Lebanon with a double major in Masters in Finance and Marketing. She opened Mayrig in June 2003 as an avant-guard traditional Armenian restaurant.

Connect with Aline 👉https://www.instagram.com/alinekamakian/?hl=en

Get Aline's Cookbook 👉https://www.kamakian.store/products/armenian-cuisine-cookbook

Mayrig, meaning "little mother" in Armenian, is one of the Lebanon's first, full-fledged Armenian restaurant. Through the dishes it serves, it pays tribute to all Armenian mothers who guard over their rich culinary heritage.

Follow Mayrig 👉https://www.instagram.com/mayriglebanon/?hl=en

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

Hosted by:

Mikey Muhanna 👉 https://www.instagram.com/mikey_mu/?hl=en-gb

THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK

Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared

ABOUT AFIKRA

afikra | عفكرة is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region – past, present and future – through conversations driven by curiosity.

📍 Local events in 40+ locations worldwide http://afikra.com/chapters

🎧 New podcasts + videos weekly http://afikra.com/podcasts

⚡ Become a member: https://www.afikra.com/membership

🔗 Instagram: https://www.instagram.com/afikra_

🔗 Facebook: https://www.facebook.com/afikra.official

🔗 Twitter: https://twitter.com/afikra

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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

mikey@afikra.com (afikra) — Thu, 25 Jul 2024 08:00:00 +0000

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/daftarjournal/history-of-coffee

Mokhtar Alkhanshali is a historian, community organizer, and coffee innovator. He is the founder and CEO of Port of Mokha, which seeks to reverse Yemen’s nearly lost art of coffee cultivation. He has also established the Mokha Institute.

Explore the Port of Mokha 👉 https://portofmokha.com/

Connect with Mokhtar 👉 https://www.instagram.com/mokhtar_alkhanshali/?hl=en

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

Hosted by:

Mikey Muhanna 👉 https://www.instagram.com/mikey_mu/?hl=en-gb

THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK

Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared

ABOUT AFIKRA

📍 Local events in 40+ locations worldwide http://afikra.com/chapters

🎧 New podcasts + videos weekly http://afikra.com/podcasts

⚡ Become a member: https://www.afikra.com/membership

🔗 Instagram: https://www.instagram.com/afikra_

🔗 Facebook: https://www.facebook.com/afikra.official

🔗 Twitter: https://twitter.com/afikra

#coffee #yemenicoffee #historyofcoffee #MokhtarAlkhanshali #monkofmokha #Mokha #portofmokha

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

mikey@afikra.com (afikra) — Tue, 11 Jun 2024 08:00:00 +0000

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 started her career at La Serre Bistro & Boulangerie in downtown Dubai and in 2016, joined Burj Al Arab becoming the first Emirati to cook at the hotel, and a few years later, the first Emirati woman to be a pastry chef in Dubai.

Connect with Sahar 👉 https://www.instagram.com/saharyp/?hl=en

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

Hosted by:

Mikey Muhanna 👉 https://www.instagram.com/mikey_mu/?hl=en-gb

THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK

Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared

ABOUT AFIKRA

📍 Local events in 40+ locations worldwide http://afikra.com/chapters

🎧 New podcasts + videos weekly http://afikra.com/podcasts

⚡ Become a member: https://www.afikra.com/membership

🔗 Instagram: https://www.instagram.com/afikra_

🔗 Facebook: https://www.facebook.com/afikra.official

🔗 Twitter: https://twitter.com/afikra

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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

mikey@afikra.com (afikra) — Tue, 14 May 2024 08:00:00 +0000

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 history and Arabic geographical and travel literature. He is the founder of eatlikeasultan.com, a website dedicated to the history of Arab cooking in the Middle Ages. He is the author of "The Sultan’s Sex Potions: Arab Aphrodisiacs in the Middle Ages", "The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook", and "The Exile’s Cookbook: Medieval Gastronomic Treasures from al-Andalus & North Africa".

Connect with Daniel👉 https://www.instagram.com/medieval_arab_cooking/

Eat Like A Sultan 👉 https://eatlikeasultan.com/bibliography/

The Exile’s Cookbook brings together 480 recipes, including roasts and stews, breads, condiments, preserves, sweetmeats, and even hand-washing soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in al-Andalus – its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world.

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

Hosted by:

Mikey Muhanna 👉 https://www.instagram.com/mikey_mu/?hl=en-gb

THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK

Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared

ABOUT AFIKRA

📍 Local events in 40+ locations worldwide http://afikra.com/chapters

🎧 New podcasts + videos weekly http://afikra.com/podcasts

⚡ Become a member: https://www.afikra.com/membership

🔗 Instagram: https://www.instagram.com/afikra_

🔗 Facebook: https://www.facebook.com/afikra.official

🔗 Twitter: https://twitter.com/afikra

#AlAndalus #FoodHistory #CulinaryHistory #ArabFoodStories #ArabicFood

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

mikey@afikra.com (afikra) — Tue, 2 Apr 2024 15:00:00 +0000

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 Iraqi-Jewish food culture. This conversation looks at using food as a platform for holding onto culture, heritage and histories. The duo talks to us about Iraqi-Jewish recipes, the erasure of their community's history, and how they use food as an invitation for deeper conversations about cultural heritage and identity.

They describe — in tantalizing detail — the contours of Iraqi-Jewish cuisine, listing their favorite dishes and recipes, and why it's important to understand that Iraqi-Jewish food is simply Iraqi food. Finally, we dive into Iraq's agricultural landscape and the politics of cultural preservation through seeds.

The Awafi Kitchen is a Boston-based pop-up culinary space dedicated to sharing Iraqi-Jewish food and culture. Its menus are recreations of the meals that the founders grew up eating as children, and the stories they heard of food in the old country. They are cooking to preserve the lesser known pieces of Jewish and Iraqi histories. They also share some delicious recipes with their community.

Connect with The Awafi Kitchen 👉https://www.instagram.com/theawafikitchen/

The Iraqi Seed Collective are people of Iraqi heritage and seed growers devoted to preserving Iraqi culture and the genetic legacy of crops through saving heirloom seeds.

The Iraqi Seed Collective 👉https://www.instagram.com/iraqiseedcollective/

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

Hosted by:

Mikey Muhanna 👉 https://www.instagram.com/mikey_mu/?hl=en-gb

THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK

Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared

ABOUT AFIKRA

📍 Local events in 40+ locations worldwide http://afikra.com/chapters

🎧 New podcasts + videos weekly http://afikra.com/podcasts

⚡ Become a member: https://www.afikra.com/membership

🔗 Instagram: https://www.instagram.com/afikra_

🔗 Facebook: https://www.facebook.com/afikra.official

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#Iraq #Baghdad #IraqiJewishCuisine #MiddleEasternFood

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

mikey@afikra.com (afikra) — Thu, 14 Mar 2024 16:00:00 +0000

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 Medieval Iraq and talk about inherited food traditions, social histories, and 10th century understandings of cuisine and cooking. Nawal delves into her book "Delights from the Garden of Eden: A Cookbook and a History of Iraqi Cuisine", recounts her experience translating Kitab al-Tabikh, details the influence and trade of certain ingredients, and describes what a kitchen looked like in Mesopotamia. Finally, we discuss the surprising similarities between our present-day dining and eating etiquette and decorum and 10th century Iraq's, as well as debate who best cooks Sambousek.

Nawal Nasrallah is an independent US based Iraqi food writer, historian, English literature scholar and translator. Nasrallah’s best known work is Delights from the Garden of Eden, a cookbook showcasing Iraqi cuisine which won the Gourmand World Cookbook Awards. Nasrallah’s translation of the Abbasid-era cookbook Kitab al-Tabikh by Ibn Sayyar al-Warraq – titled Annals of the Caliphs’ Kitchens – also won Gourmand World Cookbook Award’s “Best Translation in the World” and “Best of the Best of the Past 12 Years” awards.

Connect with Nawal 👉https://nawalcooking.blogspot.com

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

Hosted by:

Mikey Muhanna 👉 https://www.instagram.com/mikey_mu/?hl=en-gb

THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK

Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared

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Palestine & The Politics of Seed Preservation | Vivien Sansour

mikey@afikra.com (afikra) — Wed, 12 Jul 2023 15:00:00 +0000

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 environmentalism, her work through the Palestine Heirloom Seed Library, and the link between anxiety and agriculture.

We spoke about the importance of indigenous wisdom in farming, changing landscapes in the Middle East, and Vivien’s work in preserving bio-cultural heritage.

Vivien Sansour is an artist, storyteller, food historian, researcher and conservationist. Vivien is the founder of the Palestine Heirloom Seed Library which finds and reintroduces threatened crop varieties and also collect stories to assert the ownership of seeds by communities.

She also established the Traveling Kitchen, which is an extension of the Palestine Heirloom Seed Library. This project seeks to engage people in conversations around bio-cultural heritage, agrobiodiveristy and the process of coevolution between human activities in the field and kitchen.

She uses image, sketch, film, soil, seeds and plants to revive old cultural tales in contemporary presentations and thus advocate for the protection of biodiversity as a cultural and political act.

Created & hosted by Mikey Muhanna, afikra

Edited by: Ramzi Ramman

Theme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/

About Matbakh:

Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp

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Support

Matbakh | Food of the Arab World

The Sudanese Kitchen | Omer Al Tijani

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

Palestinian Ingredients Through Time & Space | Fadi Kattan

Ziyad Ayass | Innovation & Nostalgia in F&B Startups

Leen Al Zaben | Building a Real Arab Culinary Community

What Is Armenian Food? | Aline Kamakian

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

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

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

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

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

Palestine & The Politics of Seed Preservation | Vivien Sansour

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

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

The Palestinian Home Cooking Community | Haya Bishouty

Nadir Nahdi | Telling Global Stories Through Local Flavors

المطبخ النوبي بين الذاكرة والإبداع | محمد كمال

Egyptian Flavors, French Pastries | Farah Elcharkawy

Bringing Iraqi Food to the Mainstream | Philip Juma

Food, Community & Social Justice | Reem Assil

Future, Not Fusion, in Lebanese Food | Karim Haidar

Palestine on a Plate | Joudie Kalla

Sami Zubaida | Ethnicity of Arab Food

Halal Food | Febe Armanios

Mediterranean Perception in Cookbooks | Claudia Roden

The Migrant Kitchen | Nasser Jaber

Ancient Egyptian Food | Mennat-Allah El Dorry

Mama Ghannouj | Dima Adra

Bahraini Cuisine | Tala Bashmi

Eat Like a Sultan: Medieval Arab Cooking | Daniel Newman

A Movable (Arabesque) Feast | Reem Kassis

The Evolution of Moroccan Cuisine | Nargisse Benkabbou

Marketing Egyptian Cuisine | Moustafa Elrefaey

Medieval Arab Cookery | Charles Perry

The Palestinian Chef Behind Ottolenghi | Sami Tamimi

Egyptian Food on Social Media | Wesam Masoud

Celeriac Shawarma & Other Lebanese Roots at Noma, Copenhagen | Tarek Alameddine

Bethany Kehdy | Lebanese Cuisine From Baskinta to the World

Souk El Tayeb | Kamal Mouzawak

Anissa Helou | Feast: Food of the Islamic World & Other Cookbooks

Sumac & Cooking in Bethlahem | Fadi Kattan

Jameed and Other Jordanian Delicacies | Omar Sartawi

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