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 โ both past and present. We delve into well-loved and under-appreciated dishes, ingredients and flavors, as well as the history of the regionโs food and what its future might be, always highlighting little anecdotes and food stories that our guests know and cherish.
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Aleppo is One of the Greatest Culinary Cities of the Arab World | Michelin Star Chef Mohammad Orfali
Episode 43
Wednesday, September 30, 2026 โข Duration 55:20
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.
00:00 A Shared Culinary Inheritance 01:05 Setting the Scene at the Test Kitchen 04:05 Unpacking the Identity of Aleppan Cooking 06:51 Historical Crossroads and Flavor Migrations 10:59 Craftsmanship, Preservation, and Tradition 19:46 Rethinking Traditional Culinary Education 26:59 Breaking Conventions in Modern Dining 31:18 Blending Music, Culture, and Ambiance 41:40 Evolving the Menu for a New Era 51:07 The Unseen Realities of Restaurant Management
Mohammad Orfali is a Syrian chef and co-owner of Orfali Bros Bistro in Dubai. He is specialized in Aleppian cuisine and contemporary Arabic cuisine and is the leading Arab proponent of modern cooking. He grew up in Aleppo, where he studied at the Institut Hรดtelier of Aleppo in 1997. He pursued further studies at Le Nรดtre Culinary School in Paris in 2009. He is also credited with hosting the Middle East's first Arabic gastronomy cooking shows. Orfali Bros Bistro, which he runs with his brothers Wassim (pastry) and Omar (pastry), has been named the best restaurant in the Middle East and North Africa for three consecutive years (2023, 2024, 2025) by The World's 50 Best Restaurants, and ranked #37 in the world in 2025. He coined the term 'Orfari cuisine' to describe food that defies geographic labels, is not fusion, and tells stories through ingredients where every bite holds emotional and historical resonance.
Connect with Mohammad Orfali ๐ https://www.instagram.com/m.orfali/?hl=en
Hosted by Mikey Muhanna
Connect directly with Mikey Muhanna ๐ https://instagram.com/mikey_mu
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The Sudanese Kitchen | Omer Al Tijani
Episode 42
Monday, October 27, 2025 โข Duration 57:55
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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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 Fragmentationย
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: Taโmia 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
Exploring Omani & Zanzibari Food With Chef & Cookbook Author Dina Macki
Episode 41
Friday, July 18, 2025 โข Duration 49:23
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 โ including Pakistani, Iranian, Indian, Swahili, and Portuguese โ 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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00:00 Introductionย
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
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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.
Palestinian Ingredients Through Time & Space | Fadi Kattan
Episode 40
Friday, April 25, 2025 โข Duration 57:41
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 Palestineโs 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.
Explore louf ๐ Moderated by: Salma Serry ๐ 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. Salmaโs 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 ๐ Theme music: Peninsular, Tarek Yamani ๐
Ziyad Ayass | Innovation & Nostalgia in F&B Startups
Episode 39
Monday, December 9, 2024 โข Duration 47:20
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 โ 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 Ziyadโs 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 brandโs 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&Bย 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 Marketย 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 Kaโak 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, Kaโak 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 ๐ https://www.instagram.com/ziyadayass/ Follow Ka'ak El Manara ๐ 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 Dubaiโs reputation as a trailblazer in the food scene, What The Food pushes the cityโs culinary landscape forward, adding an artistic, community-driven spirit that makes you rethink what food can be.Explore What The Food ๐ Theme music: Peninsular, Tarek Yamani ๐ Hosted by:ย Vanessa Zuabi ๐ 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.
Leen Al Zaben | Building a Real Arab Culinary Community
Episode 38
Friday, November 22, 2024 โข Duration 29:39
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 Introductionย 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 Traditionsย 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 projectsโdeveloping 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 Worldโs 50 Best Restaurants and MENAโs 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 ๐ Follow Wasat ๐ 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 Dubaiโs reputation as a trailblazer in the food scene, What The Food pushes the cityโs culinary landscape forward, adding an artistic, community-driven spirit that makes you rethink what food can be.Explore What The Food ๐ Theme music: Peninsular, Tarek Yamani ๐ Hosted by:ย Vanessa Zuabi ๐ 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.
What Is Armenian Food? | Aline Kamakian
Episode 37
Friday, August 30, 2024 โข Duration 01:16:45
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 Universitรฉ 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.
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.
The History of Coffee From Yemen to the World | Mokhtar Alkhanshali
Episode 36
Thursday, July 25, 2024 โข Duration 56:35
Feeling curious and inspired to learn more about the history of coffee? Take a look through Mokhtar's coffee-themed reading recommendations ๐ https://www.afikra.com/daftarjournal/history-of-coffee
Mokhtar Alkhanshaliย is a historian, community organizer, and coffee innovator. He is the founder and CEO of Port of Mokha, which seeks to reverse Yemenโs nearly lost art of coffee cultivation. He has also established the Mokha Institute.
Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared
ABOUT AFIKRA
afikra | ุนููุฑุฉ 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 โ past, present and future โ through conversations driven by curiosity.
๐ Local events in 40+ locations worldwide http://afikra.com/chapters
๐ง New podcasts + videos weekly http://afikra.com/podcasts
โก Become a member: https://www.afikra.com/membership
How Did the Emirates Evolve Into a Food-Loving Country? | Sahar Parham Al Awadhi๏ปฟ
Episode 35
Tuesday, June 11, 2024 โข Duration 48:01
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.
Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared
ABOUT AFIKRA
afikra | ุนููุฑุฉ 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 โ past, present and future โ through conversations driven by curiosity.
๐ Local events in 40+ locations worldwide http://afikra.com/chapters
๐ง New podcasts + videos weekly http://afikra.com/podcasts
โก Become a member: https://www.afikra.com/membership
FOLLOW & RATE THE MATBAKH PODCAST: ยป Apple Podcasts: https://podcasts.apple.com/us/podcast/matbakh/id1646402301ยป Spotify: ยป Anghami: THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORKExplore all episodes in this series: ABOUT AFIKRAafikra | ุนููุฑุฉ 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 โ past, present and future โ through conversations driven by curiosity.๐ Local events in 40+ locations worldwide ๐ง New podcasts + videos weekly โก Become a member: ๐ Instagram: ๐ Facebook: ๐ Twitter:
Al-Tujibi's 13th Century Andalusian Cookbook | Daniel Newman
Episode 34
Tuesday, May 14, 2024 โข Duration 01:03:47
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 Sultanโs Sex Potions: Arab Aphrodisiacs in the Middle Ages", "The Sultanโs Feast: A Fifteenth-Century Egyptian Cookbook", and "The Exileโs Cookbook: Medieval Gastronomic Treasures from al-Andalus & North Africa".ย
The Exileโs Cookbookย 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 โ its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world.
Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared
ABOUT AFIKRA
afikra | ุนููุฑุฉ 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 โ past, present and future โ through conversations driven by curiosity.
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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
ย
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.ย
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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 | ุนููุฑุฉ 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 โ past, present and future โ through conversations driven by curiosity.
๐ Local events in 40+ locations worldwide http://afikra.com/chapters
๐ง New podcasts + videos weekly http://afikra.com/podcasts
โก Become a member: https://www.afikra.com/membership
