The Palestinian Home Cooking Community | Haya...

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

Haya Bishouty talks about her techniques in recreating traditional Palestinian food through Haya's Kitchen. She speaks about her favorite dishes and desserts such as Christmas Kaak, Rummaniyeh, Shush Barak Bel Laban and more.Haya Bishouty is the founder of Haya's Kitchen, a suppe ...  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

Karim Haidar talked about the future of Lebanese food in Europe through education and restaurant work. Haidar discusses traditional Lebanese food, devoid of fusion, and how he had developed the Academy of Arab Cuisine in Paris.Renowned chef Karim Haidar has founded the Academy of ...  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