This special episode of Matbakh is the first in a series of talks and special menu events called "dawaween al diwan" at restaurant, louf, in Toronto. Franco-Palestinian chef, Fadi Kattan, and Salma Serry, a doctoral researcher specializing in food history in West Asia and Egypt, dive into the heritage of Palestinian ingredients, histories behind key products, how they can be sourced and used locally in modern settings outside of Palestine. They discuss how these traditions intersect with issues of occupation and colonialism, and the dynamic role of food as both sustenance and cultural heritage. The conversation touches on challenges in the Israeli-occupied territories, the significance of local ingredients, and how Palestinian cuisine adapts through time. They also explore initiatives like the foundation of new restaurants in diaspora communities and efforts to maintain authentic culinary practices.

00:00 Land Acknowledgement and Event Introduction
02:18 Fadi Kattan's Culinary Journey
04:15 Salma Serry's Background and Research
05:39 Discussion on Palestinian Food and Culture
08:19 Challenges and Celebrations in Palestinian Cuisine
18:06 Exploring Historical and Modern Palestinian Recipes
28:10 Colonial Impact on Palestinian Wheat and Bread
28:59 Cultural Significance of Traditional Dishes
29:40 Forced Displacement and Its Effects
35:46 Foraging and Its Economic Importance
39:45 Historical and Modern Restaurant Culture
47:34 Challenges of Running a Business Under Occupation
53:00 Concluding Thoughts on Food and Resistance

Fadi Kattan is a Franco-Palestinian chef and hotelier who has become ones of the voices of modern Palestinian cuisine. When Kattan started his restaurant Fawda in Bethlehem in 2016, he created a cuisine honoring Palestine’s best produce with a modern twist, rising to the challenge of rendering this traditional kitchen into a gourmet dining experience. Today he co-owns restaurants Akkub in London and louf in Toronto, and Kassa boutique hotel in Bethlehem.

Connect with Fadi Kattan 👉 https://www.instagram.com/fadi.f.kattan/

Explore louf 👉 https://www.instagram.com/louf.toronto/

Moderated by: Salma Serry 👉 https://www.instagram.com/salmaserry/

Salma Serry is a doctoral researcher and cultural worker focused on the history of food in West Asia and Egypt. She curates @Sufra_archive, a digital platform exploring West Asian and North African food culture. Currently pursuing a PhD in History at the University of Toronto, her research traces food, technology, and labor networks in the Arab Gulf. Salma’s work has been recognized by SSHRC, AFAC, and ACSS, and exhibited at venues including Cannes, Oxford Food Symposium, Art Jameel, and the Islamic Biennial. She is also a member of Super Melon, a collective exploring food and politics in occupied Palestine.

Introduction by Khaled Malas 👉 https://www.instagram.com/5wml9/

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

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THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK
Explore all episodes in this series: https://youtube.com/playlist?list=PLfYG40bwRKl48-5Y0F7sx2xoexSoeBUWJ&feature=shared

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