Matbakh | Food of the Arab World
Een podcast door afikra
41 Afleveringen
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Exploring Omani & Zanzibari Food With Chef & Cookbook Author Dina Macki
Gepubliceerd: 18-7-2025 -
Palestinian Ingredients Through Time & Space | Fadi Kattan
Gepubliceerd: 25-4-2025 -
Ziyad Ayass | Innovation & Nostalgia in F&B Startups
Gepubliceerd: 9-12-2024 -
Leen Al Zaben | Building a Real Arab Culinary Community
Gepubliceerd: 22-11-2024 -
What Is Armenian Food? | Aline Kamakian
Gepubliceerd: 30-8-2024 -
The History of Coffee From Yemen to the World | Mokhtar Alkhanshali
Gepubliceerd: 25-7-2024 -
How Did the Emirates Evolve Into a Food-Loving Country? | Sahar Parham Al Awadhi
Gepubliceerd: 11-6-2024 -
Al-Tujibi's 13th Century Andalusian Cookbook | Daniel Newman
Gepubliceerd: 14-5-2024 -
Iraqi-Jewish Food Culture & the Jews of Baghdad | Awafi Kitchen
Gepubliceerd: 2-4-2024 -
What the Mesopotamian Kitchen Passed On to Modern-Day Iraqi Food Traditions | Nawal Nasrallah
Gepubliceerd: 14-3-2024 -
Palestine & The Politics of Seed Preservation | Vivien Sansour
Gepubliceerd: 12-7-2023 -
The Voicenote Chef | Homesick Cooking & a Love Affair With Tabbouleh
Gepubliceerd: 26-6-2023 -
Arak-Making & the History of Vineyards in Lebanon | Ramzi Ghosn
Gepubliceerd: 22-5-2023 -
The Palestinian Home Cooking Community | Haya Bishouty
Gepubliceerd: 5-4-2023 -
Nadir Nahdi | Telling Global Stories Through Local Flavors
Gepubliceerd: 22-3-2023 -
المطبخ النوبي بين الذاكرة والإبداع | محمد كمال
Gepubliceerd: 17-3-2023 -
Egyptian Flavors, French Pastries | Farah Elcharkawy
Gepubliceerd: 10-3-2023 -
Bringing Iraqi Food to the Mainstream | Philip Juma
Gepubliceerd: 27-2-2023 -
Food, Community & Social Justice | Reem Assil
Gepubliceerd: 8-2-2023 -
Future, Not Fusion, in Lebanese Food | Karim Haidar
Gepubliceerd: 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.
