The Palestinian Home Cooking Community | Haya...

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 made Egypt the longest-surviving country in the world? Aidan Dodson is a professor and author of over 30 books and helps us explore fundamental shifts in our understanding of ancient Egypt. The discussion spans the civilization's long run, from the unification around 3000 BC ...  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