Matbakh | Food of the Arab World
A podcast by afikra
41 Episoade
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Exploring Omani & Zanzibari Food With Chef & Cookbook Author Dina Macki
Publicat: 18.07.2025 -
Palestinian Ingredients Through Time & Space | Fadi Kattan
Publicat: 25.04.2025 -
Ziyad Ayass | Innovation & Nostalgia in F&B Startups
Publicat: 09.12.2024 -
Leen Al Zaben | Building a Real Arab Culinary Community
Publicat: 22.11.2024 -
What Is Armenian Food? | Aline Kamakian
Publicat: 30.08.2024 -
The History of Coffee From Yemen to the World | Mokhtar Alkhanshali
Publicat: 25.07.2024 -
How Did the Emirates Evolve Into a Food-Loving Country? | Sahar Parham Al Awadhi
Publicat: 11.06.2024 -
Al-Tujibi's 13th Century Andalusian Cookbook | Daniel Newman
Publicat: 14.05.2024 -
Iraqi-Jewish Food Culture & the Jews of Baghdad | Awafi Kitchen
Publicat: 02.04.2024 -
What the Mesopotamian Kitchen Passed On to Modern-Day Iraqi Food Traditions | Nawal Nasrallah
Publicat: 14.03.2024 -
Palestine & The Politics of Seed Preservation | Vivien Sansour
Publicat: 12.07.2023 -
The Voicenote Chef | Homesick Cooking & a Love Affair With Tabbouleh
Publicat: 26.06.2023 -
Arak-Making & the History of Vineyards in Lebanon | Ramzi Ghosn
Publicat: 22.05.2023 -
The Palestinian Home Cooking Community | Haya Bishouty
Publicat: 05.04.2023 -
Nadir Nahdi | Telling Global Stories Through Local Flavors
Publicat: 22.03.2023 -
المطبخ النوبي بين الذاكرة والإبداع | محمد كمال
Publicat: 17.03.2023 -
Egyptian Flavors, French Pastries | Farah Elcharkawy
Publicat: 10.03.2023 -
Bringing Iraqi Food to the Mainstream | Philip Juma
Publicat: 27.02.2023 -
Food, Community & Social Justice | Reem Assil
Publicat: 08.02.2023 -
Future, Not Fusion, in Lebanese Food | Karim Haidar
Publicat: 16.01.2023
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.
