Egyptian Flavors, French Pastries | Farah Elc...

Model and entrepreneur Kenza Fourati discusses her origins, growing up 1990s in Tunisia to becoming a trailblazing figure in the international fashion industry. She reflects on how she initially viewed beauty through a French lens and the subsequent realization of how limiting th ...  Show more

The concept of domicide and its profound impact on Homs, Syria, is explored through the work and personal experiences of architect Ammar Azzouz. A research fellow at the University of Oxford, Dr. Azzouz discusses the deliberate destruction of homes, the trauma of exile, and his e ...  Show more

What happens when you take a lawyer turned pastry chef trained in France and mix in Egyptian flavors and heritage? Listen to find out. Beware: don't listen while hungry! After 10 years of experience in law (studying and working), El Charkawy first discovered her love of cooking w ...  Show more

In this Matbakh event, we talked to Mennat-Allah El Dorry about her career in archaeobotanical analysis. Much of her research has revolved around food and trying to reconstruct how people in the past cooked and ate.Created by Mikey Muhanna, afikra Hosted by Salma SerryEdited by: ...  Show more

In this Matbakh event, we talked to Tarek Alameddine about his experiences in the culinary field between Copenhagen, Egypt, and Lebanon. Tarek believes that Levantine flavors and seasonal produce should be celebrated in the fine dining scene. In the process of creating dishes and ...  Show more

Dima Adra talked about her new cookbook "Mama Ghannouj" which includes recipes from the Lebanese cuisine.Dima Adra is the author of Mama Ghannouj, a self-published and crowdfunded Lebanese cookbook. She focused on gathering recipes from 10 moms who are excellent cooks in the comm ...  Show more