Matbakh | Food of the Arab World

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 – both past and present. We delve into well-loved and under-appreciated dishes, ingredients and flavors, as well as the history of the region’s food and what its future might be, always highlighting little anecdotes and food stories that our guests know and cherish.

Recent Episodes
  • Palestinian Ingredients Through Time & Space | Fadi Kattan
    Apr 25, 2025 – 00:57:41
  • Ziyad Ayass | Innovation & Nostalgia in F&B Startups
    Dec 9, 2024 – 00:47:20
  • Leen Al Zaben | Building a Real Arab Culinary Community
    Nov 22, 2024 – 00:29:39
  • What Is Armenian Food? | Aline Kamakian
    Aug 30, 2024 – 01:16:45
  • The History of Coffee From Yemen to the World | Mokhtar Alkhanshali
    Jul 25, 2024 – 00:56:35
  • How Did the Emirates Evolve Into a Food-Loving Country? | Sahar Parham Al Awadhi
    Jun 11, 2024 – 00:48:01
  • Al-Tujibi's 13th Century Andalusian Cookbook | Daniel Newman
    May 14, 2024 – 01:03:47
  • Iraqi-Jewish Food Culture & the Jews of Baghdad | Awafi Kitchen
    Apr 2, 2024 – 01:00:51
  • What the Mesopotamian Kitchen Passed On to Modern-Day Iraqi Food Traditions | Nawal Nasrallah
    Mar 14, 2024 – 01:03:14
  • Palestine & The Politics of Seed Preservation | Vivien Sansour
    Jul 12, 2023 – 01:05:44
  • The Voicenote Chef | Homesick Cooking & a Love Affair With Tabbouleh
    Jun 26, 2023 – 01:00:42
  • Arak-Making & the History of Vineyards in Lebanon | Ramzi Ghosn
    May 22, 2023 – 00:45:50
  • The Palestinian Home Cooking Community | Haya Bishouty
    Apr 5, 2023 – 00:57:15
  • Nadir Nahdi | Telling Global Stories Through Local Flavors
    Mar 22, 2023 – 01:01:54
  • المطبخ النوبي بين الذاكرة والإبداع | محمد كمال
    Mar 17, 2023 – 01:09:41
  • Egyptian Flavors, French Pastries | Farah Elcharkawy
    Mar 10, 2023 – 00:50:54
  • Bringing Iraqi Food to the Mainstream | Philip Juma
    Feb 27, 2023 – 00:54:31
  • Food, Community & Social Justice | Reem Assil
    Feb 8, 2023 – 00:57:38
  • Future, Not Fusion, in Lebanese Food | Karim Haidar
    Jan 16, 2023 – 01:08:42
  • Palestine on a Plate | Joudie Kalla
    Dec 6, 2022 – 00:49:32
  • Sami Zubaida | Ethnicity of Arab Food
    Nov 3, 2022 – 00:54:46
  • Halal Food | Febe Armanios
    Oct 12, 2022 – 01:00:16
  • Mediterranean Perception in Cookbooks | Claudia Roden
    Sep 18, 2022 – 01:00:45
  • The Migrant Kitchen | Nasser Jaber
    Aug 30, 2022 – 00:53:13
  • Ancient Egyptian Food | Mennat-Allah El Dorry
    Aug 22, 2022 – 00:28:37
  • Mama Ghannouj | Dima Adra
    Aug 22, 2022 – 00:46:28
  • Bahraini Cuisine | Tala Bashmi
    Aug 22, 2022 – 00:51:41
  • Eat Like a Sultan: Medieval Arab Cooking | Daniel Newman
    Aug 22, 2022 – 01:02:39
  • A Movable (Arabesque) Feast | Reem Kassis
    Aug 22, 2022 – 00:57:06
  • The Evolution of Moroccan Cuisine | Nargisse Benkabbou
    Aug 22, 2022 – 00:51:13
  • Marketing Egyptian Cuisine | Moustafa Elrefaey
    Aug 22, 2022 – 00:24:55
  • Medieval Arab Cookery | Charles Perry
    Aug 22, 2022 – 00:28:54
  • The Palestinian Chef Behind Ottolenghi | Sami Tamimi
    Aug 22, 2022 – 00:25:22
  • Egyptian Food on Social Media | Wesam Masoud
    Aug 22, 2022 – 00:22:54
  • Celeriac Shawarma & Other Lebanese Roots at Noma, Copenhagen | Tarek Alameddine
    Aug 22, 2022 – 00:27:58
  • Bethany Kehdy | Lebanese Cuisine From Baskinta to the World
    Aug 22, 2022 – 00:26:45
  • Souk El Tayeb | Kamal Mouzawak
    Aug 22, 2022 – 00:28:53
  • Anissa Helou | Feast: Food of the Islamic World & Other Cookbooks
    Aug 22, 2022 – 00:30:01
  • Sumac & Cooking in Bethlahem | Fadi Kattan
    Aug 22, 2022 – 00:28:42
  • Jameed and Other Jordanian Delicacies | Omar Sartawi
    Aug 22, 2022 – 00:26:42
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