Académie de Cuisine du Monde Arabe

"Le parcours de ce juriste reconverti en chef de renommée internationale est à l’image de sa cuisine, inventive, audacieuse et en perpétuelle évolution. Rencontre avec un artiste."

Karim Haïdar : de Beyrouth à Paris, des mots, des mets, des idées Le parcours de ce juriste reconverti en chef de renommée internationale est à l’image de sa cuisine, inventive, audacieuse et en perpétuelle évolution. Rencontre avec un artiste. À quelques minutes...

A wonderful interview with our own Karim Haidar:

‎The afikra Podcast : KARIM HAIDAR | Future, not Fusion, in Lebanese Food | Matbakh sur Apple Podcasts ‎Afficher The afikra Podcast, ép KARIM HAIDAR | Future, not Fusion, in Lebanese Food | Matbakh - 16 janv. 2023

Celebrating Palestine in Paris is what Ardi is all about I'm in the north of Paris, in an area where residential buildings are increasingly common. Along a peaceful street, there it is: Ardi, the Arabic for 'my land'. The long-thought-of project put toget...

In this period of global lockdown and anxiety, food has emerged as a central player – a source of comfort and community-building for some, for others a reminder of growing economic uncertainty and inequality. In the Middle East, with its strong culinary culture, the pandemic has led to a revival of traditional food practices and recipes that have long been advocated by many, as well as to questions about how to advance small scale farming and more sustainable agriculture, in response to growing economic challenges.

The panel “Breaking Bread: Food in Times of COVID-19" will explore the role that food has played during this unprecedented pandemic with a focus on Middle Eastern communities. Bringing together voices from the Arab world, whose contributions have shaped this conversation, panelists will also explore how this pandemic might change our relationship to what we eat and how we grow it.

Breaking Bread: Food in Times of COVID-19 In this period of global lockdown and anxiety, food has emerged as a central player – a source of comfort and community-building for some, for others a remin...

Karim Haidar's Teta's courgettes with tomatoes:

Les « courgettes aux tomates de téta » de Karim Haïdar - Propos recueillis par Carla HENOUD En ces temps de confinement, alors que les heures s’étirent dans nos intérieurs, pourquoi ne pas réinvestir notre cuisine, histoire de se faire du...

During this period of confinement, here are some recipes from the new book, Falastin:

Best 10 Authentic Palestinian Recipes in Falastin Cookbook Falastin is a love letter to authentic Palestinian food. Here are 10 of our favourite recipes from this stunning book that you can easily make at home.

“Without the anchor of a name and a place on a map, what are the markers of Palestinian identity? To eat za’atar is to remember the land from which the herb was historically gathered. So, too, with spiky akoub, a tumbleweed as tender as artichoke inside its armored buds; and iron-rich loof, the leaves of the black calla lily, which are toxic when raw and must be carefully cooked”

The Rise of Palestinian Food Cookbook authors and chefs are arguing for their place at the table — to chronicle recipes, safeguard ingredients and assert a sense of humanity.

https://lithub.com/on-knafeh-and-a-vision-of-the-world-without-borders/

On Knafeh and a Vision of the World Without Borders All the knafeh I have eaten over the last two months has melted into one textural memory in my mind: crisp, butter-soaked strands of filo pastry or soft, golden-brown semolina draped over a slab of…

"In Gaza you can eat your way through the riches of Palestinian history: kishik is a fermented wheat and dairy stew once made in Beit Tima, a Palestinian-Arab village depopulated during the 1948 Arab-Israeli war, and other farming communities. Richly spiced shrimp is from Jaffa. Lamb is roasted long and slow as the nomadic Naqab Bedouin have cooked it for centuries. The blisteringly hot tomato and dill salad is from Gaza itself."

How to eat well while living under siege For the people of Gaza, the simple act of making their daily meal is both a challenge and a symbol of resilience, says Laila Elhaddad

Food and family:

Revitalizing the Culture of Palestinian Food The Palestine Hosting Society project, founded and directed by Mirna Bamieh, usually begins with research into a city or family’s food practices and culminates in a hosted “table,” where this research is presented to a group of invited guests.