Egyptian Flavors, French Pastries | Farah Elc...

Rare artifacts within the vast archives of the Library of Congress (LOC) represent a shift in how our region's history is fundamentally understood. Moving beyond traditional nationalist timelines, Arab World specialist in the African and Middle East division at the LOC, Dr. Muhan ...  Show more

Beyond the Orientalist myth of being seductive, mysterious, and dangerous, what is the reality of Tangier? Professor of anthropology Majid Hannoum deconstructs the invention of the Maghreb and delves into the complex socioeconomic and racial fabric of contemporary Moroccan cities ...  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