Podcasts about middle eastern cuisine

Dan Corder is joined by Liza Perold, a South African content creator with a passion for uncovering Cape Town’s lesser-known delights. What began as a lockdown project to uplift local businesses has evolved into a journey of rediscovery exploring the city’s hidden gems beyond the tourist traps.See omnystudio.com/listener for privacy information.

In this episode, modern Bedouins Zahra Abdalla and Ahmed Al Enezi share their most cherished memories and experiences with food. Next, we explore the latest food trends and updates in the UAE with renowned food writer Simon Ritchie. In honor of World Water Day, we dive into the impact of consumer choices—particularly when it comes to selecting local bottled water. Join Hannah Mainds from the Arbor School and her student Loki as they discuss the importance of this advocacy. Finally, health optimisation is a buzzworthy topic today, but is it truly the key to longevity or just another wellness trend? Cancer survivor and Hupe founder Sami Malia, along with Badih Hachem, VP of Customer Experience at Kitopi and Right Bite, share their expert insights.See omnystudio.com/listener for privacy information.

This week, I chat with Adnan Shabab, the entrepreneurial force behind Umi Falafel and a host of other Dublin eateries,as he shares his remarkable journey from a Palestinian refugee camp to establishing a food empire in Ireland. Adnan now operates an award winning hospitality chain across Ireland from Dublin to Belfast to Cork. This remarkable journey across the Middle East to Europe reveals the true strength of character it takes to not only start a business, but to start a new life in a brand new country. His tale is one of resilience, adaptability and the power of your word being your bond.   --- My Season Partners Local Enterprise Offices: https://bit.ly/4bgUdPv Iconic Offices: https://bit.ly/3vPQAzF

In this episode, Kareem El-Ghayesh, the founder and pitmaster at KG BBQ in Austin, Texas, joins us today. His path from the banking sector in Egypt to the heart of Texas barbecue is incredible. Kareem has revolutionized the barbecue scene, fusing the unique blend of spices and techniques from Middle Eastern cuisine, with traditional Texas BBQ. Learn the tools and invaluable lessons that allowed Kareem to turn his life around, leave his country, pursue his passion and ultimately create his life's work. Kareem was born and raised in Egypt. After tasting Texas-style brisket for the first time over a decade ago, Kareem became enamored and left his job in Egypt to live in Austin and pursue his passion to master barbeque. Kareem trained under legendary Austin pitmasters for years, allowing him to hone his culinary craft and eventually combine his Egyptian upbringing with Texas barbecue to launch KG BBQ. His passion project quickly became one of the hottest spots in town. Kareem is known to bring a fierce creativity, care, and passion to his art, which you can distinctively taste in his food.Other topics include the art and science behind top barbecue, favorite cuts of meat and barbecue tricks, the intricacies of blending cultural cuisines, what it's like working as a BBQ pitmaster, pursuing your passion, intrinsic motivation, food bringing people together, the differences in BBQ between Texas and Egypt, knowing when to quit your job, the power of believing in yourself, and many other topics.(00:00) - Kareem's Transition to KG Barbecue(10:12) - Transformation Through Texas Barbecue(18:21) - Barbecue Techniques and Experiences(30:21) - Barbecue Job Hunt in Austin(37:22) - Dreams and Evolution in Austin(41:27) - Transitioning Careers in Culinary Industry(48:39) - Glimpse Into Culinary Job Experiences(54:48) - Success in Food Truck Business(01:16:29) - From Supper Club to Food Truck(01:26:19) - Becoming the Hottest BBQ in ATX(01:40:09) - Overcoming Challenges for Success(01:48:44) - Pursuing Dreams and Following Passion *** LINKS*** Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with KG BBQInstagramWebsiteAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

Sabi Atteyih ran Casbah and Lulu's restaurants for years, bringing Middle Eastern flavors to Madison at a time when hummus wasn't available on every grocery store shelf. After a stint at UW, he's now the chef of Taza Mediterranean Kitchen in Middleton. Bianca Martin catches up with Sabi to learn how Madison's embraced Palestinian cuisine and why hummus should be made with chickpeas! And when he's not hosting diners at his restaurant, Sabi also hosts Salamat, a long-running weekly radio show on WORT FM devoted to Arab-American culture. Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers. Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram!  Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter.  Looking to advertise on City Cast Madison? Check out our options for podcast ads. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef & Owner Mohammed Aqlan shares his grandmother's recipes with anyone who visits his Malooga Restaurant and Catering business. Every time you sit down to eat, you'll enjoy a taste of his grandmother's lovingly-created meals. Born and raised in Yemen, Mohammed came to the USA in 2014 to pursue an Aviation Engineering degree. However. as fate would have it, he was introduced to the culinary world while working inside his cousin's New York-based restaurant. He was hooked, and decided to switch passions to become a restaurateur. Now, he offers a delicious taste of his beloved Yemeni cuisine.We then looked back from last year to enjoy another trip around the globe, celebrating the holiday season with both co-hosts Gene Blum and Amaris Pollock as they took turns describing some interesting and fun traditions across the globe! We're talking about food traditions, fun places that you can visit for amazing holiday experiences, and events and locations that you might not know about!Rounding out this week's show, we're bringing you the newest food truck that is hot-diggity-dog delicious! Co-Owners Eric Mayhew and Chef Brian Smith joined us to discuss their new venture, Dawg House Grille. The artisanal hotdog, smashburger, and breakfast truck is run by the father-son duo's all of whom have a specific role to play for the venture. Johnson & Wales graduate, Brian Smith, comes up with the creative menu items, his father/partner is their pitmaster, Eric Mayhew not only helps cook, he literally helps to keep the truck (and kitchen) running, and Dennis Mayhew is their CFO with years of entrepreneurial experience. You can find them parked outside the future home of Sirius Brewing Company, or contact them for any event or catering needs!

In this episode of the Restaurant Operator Podcast, QSRweb Editor Mandy Detwiler talks with Greg Willman, chairman and CEO of Naf Naf Middle Eastern Grill, about how the brand has helped pave the way for ethnic cuisine in the fast casual industry. 

Chef and culinary director at Sifr Sahil Sethi joins Wendy Snyder (in for Bob Sirott) to talk about what the name of the restaurant means and the use of Middle Eastern spices in their dishes. He also shares Sifr’s specialty dishes and various delicious menu options.

Nicola Crowley and Dvir Nusery discuss their love of middle eastern food and the original story behind their cafe and Deli 'Mezze' in Tramore Co Waterford.

Have you heard about main stream Middle Eastern Cuisine or Egyptian Street Food? Enjoy this episode with Chef Kyla from Unilever foods as she tackle these two cuisines and share insights and recipes that you can use in your restaurant. To watch this episode on YouTube click here: https://youtu.be/Ex6-RC5BqJA Learn more about Unilever Recipes: https://www.unileverfoodsolutions.ca/ Learn more about Fair Kitchens: https://www.fairkitchens.com/en.html Subscribe & Follow the SVK Network on Facebook & YouTube. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On this episode, we discuss: Being single in your 40's/50's and the title of 'girlfriend/boyfriend', fashion accessory brands killing it in Eyewear; Caddis and Recyclable Footwear; Rothy's, the delicious North Shore MA. options of Middle Eastern cuisine, comparing the 1976 Barbara Streisand/Kris Krisstoferson 'A Star is Born' to the Lady Gaga/Bradley Cooper 2018 version, and new music by The Pretty Reckless. Theme song "Harborside" by Mark Femino Recorded on September 27, 2021 by Mike Nashawaty at Voice Motel, Somerville MA Support this podcast: patreon.com/seamstome contact us here: seamstomecssr@gmail.com

يقدم برنامج بيت المزيكا سلسلة "طبق رمضان" للتعرف على كيفية تحضير أطباق من مختلف البلاد العربية وفي وصفة اليوم سنتعرف على أسرار نجاح كعك العيد والمعمول

يقدم برنامج بيت المزيكا سلسلة "طبق رمضان" للتعرف على كيفية تحضير أطباق من مختلف البلاد العربي، لتحط بنا حلقة اليوم الرحال في دول الخليح العربي

يقدم برنامج بيت المزيكا سلسلة "طبق رمضان" للتعرف على كيفية تحضير أطباق من مختلف البلاد العربي

يقدم برنامج بيت المزيكا سلسلة "طبق رمضان" للتعرف على كيفية تحضير أطباق من مختلف البلاد العربية

يقدم برنامج بيت المزيكا الى سلسلة " طبق رمضان" لتعرف على كيفية تحضير أطباق من مختلف البلاد العربية وفي كل حلقة سيقدم الشيف نجيب بشارة طبقا مختلفا من احدى البلاد العربية.

Can you imagine your local supermarket without Lebanese cucumbers on the shelves? This final episode of the BaSSamat podcast's first season looks at how the Lebanese cucumber found a home in Australia. Thanks to the migrants who planted them in their backyards, the Lebanese cucumber - who some claim is a fruit while others argue it’s a vegetable - is the most popular cucumber in Australia. - لماذا يسمى الخيار في أستراليا "خيارا لبنانيا"؟ في الحلقة الأخيرة من الموسم الأول من بودكاست بصمات نتحدث مع يوسف بستاني أحد أوائل المهاجرين الذين زرعوا الخيار في أستراليا ليحكي لنا عن رحلة هذا النوع من الخيار من باحات المهاجرين الخلفية ليصبح الأكثر شعبية في أستراليا.

Ever wondered who brought the recipe for falafel to Australia? What about mouth-watering Lebanese bread? On the third episode of the BaSSamat podcast, we talk with Dib Ghazal's family, one of the first to make falafel and fresh Lebanese bread at their Sydney restaurant Abdul’s. - نتحدث في الحلقة الثالثة من بودكاست بصمات مع عائلة السيد ديب غزال، واحد من أوائل صناع الفلافل والخبز العربي الطازج في أستراليا من خلال مطعمه الشهير في سيدني Abdul’s.

Join Julie from the Feedfeed for a conversation with Nadia Hubbi from Sweet Pillar Food and Cosette Posko from Cosette's kitchen - Middle Eastern Bloggers from the #feedfeed community for a conversation that dives into their favorite recipes, ingredients they always have on hand and how they integrate the traditional food from the countries they originated from into the recipes they develop for their blogs.Heritage Radio Network is a listener supported nonprofit podcast network. Support the Feedfeed by becoming a member!the Feedfeed is Powered by Simplecast.

Middle Eastern Cuisine is fantastic and we think everyone should diversify the food they eat as much as possible. Some Child stars are cute, but they don't always stay that way. We break down each of our top 3 lists, originally featured on our instagram. Some old childhood memories come to mind including the show Filmore and movie Osmosis Jones Disclaimer: Not all comments and opinions on the show are meant to be taken seriously and are often light-hearted and in a joking or sarcastic manner. If there are any questions or concerns please email thebrunchclub99@gmail.com Songs used in intro Jahzzar - Please Listen Carefully Crimson Rose song by Saylavees freemusicarchive.org/music/Saylavee…ields_1292017/ licensed under creativecommons.org/licenses/by-nc-nd/4.0/

Reem Kassis decided to write her first cookbook, The Palestinian Table, while she was on maternity leave from her job at an NGO. She had never cooked professionally, but she knew that she wanted to preserve her Palestinian culinary heritage and share it with her children and the rest of the world. She spoke with HRN’s Hannah Fordin about tracing human history through recipes, finding her voice as an author, and explore Reem’s favorite flavors of the Levant. HRN On Tour is powered by Simplecast.

This week, we’re changing it up with a book review! We review The Culinary Crescent: A History of Middle Eastern Cuisine by Peter Heine, which gives readers a lovely overview of the long and storied history of food in the Middle East and among Muslim societies stretching from Turkey to India. We discuss recipes, Faye … Continue reading Desiccated Grapes

At Shuka restaurant in downtown Manhattan, chef Ayesha Nurdjaja subtly makes Middle Eastern/Mediterranean cuisine her own. Over coffee one recent morning, she and Andrew kicked around her unique approach to her culinary education, favoring time spent in home kitchens around the world. She also shares a lot about her Brooklyn upbringing and her path to the professional kitchen after considering careers in gemology and music. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

On the season finale of Food Without Borders, host Sari Kamin is joined by mother and daughter Rawia and Jumana Bashara of the restaurant Tanoreen, a blend of classical Middle Eastern home-style cooking with delicious Mediterranean aromas, located in Bay Ridge, Brooklyn. Tune in to hear them discuss how food is politics, in the best, most inclusive sense.

On this week's show, we welcome to the studio Christine Sahadi Whelan — one of the third-generation owners of Atlantic Avenue's Middle Eastern-and-beyond bulk-bin fantasia — to chat about what she's reading, watching and listening to, including the forthcoming Sahadi's cookbook. And our pal Amanda Yee, an amazing Copenhagen-by-way-of-Oakland chef, calls in to tell us about her new restaurant, The Blueswoman.