Maraheb,
It’s been a little quiet here- but not for lack of things to say or cook. I meant to get this wrap-up out to you sooner- well, by the end of June. But here we are. As always, there’s been a lot stirring beneath the surface- some of it creative and exciting, some logistical and existential, and some… well, a sharp, not-so-sweet crumble.
One of the deeply personal projects I’d been quietly working on didn’t unfold as hoped. The vision was clear, the groundwork solid, everyone aligned… but the stars? Nope, other plans. These near-misses have become a rhythm I know all too well. And while they’re maddening, they’ve also become refining. They have forced clarity and tested my conviction. I laugh- not without crying-that maybe I’m just getting all the evil-eye energy out of the way in one go!
This is the reality of the entrepreneurial path- especially when you’re building in a region where vision often outpaces infrastructure, or defaults to copying the latest success rather than betting on what’s truly original and needed. Political destabilisation is a mainstay. And deeply informed creative work is still struggling to be properly valued.
The dining scene, while full of potential, is still maturing. It often celebrates social dining at the expense of cultural depth and anchoring, confusing spectacle for substance.
Nothing about this process is linear, especially when you’re building something that refuses to fit the mould- not for the sake of being avant-garde, but because it dares to ask more of the experience.
Truthfully, there are days I question the path. I’ve (half) joked about moving to Ibiza (the agro-tourism culinary scene!!) or Sri Lanka. But I’ve also learned that doubt is part of the process- especially when the work is this personal. What I do know for certain is: I’d rather be in this than out of it. Because I care. Deeply. Obsessively. And despite the stumbles, I’m still building. I’m still here.
So thank you- for staying on this journey with me, and for your support. Some of you have been along for the ride since the very beginning- nearly two decades now. That means more than I can say. And hamdella, I’m exploring what the next phase could look like- with the right support and alignment. More soon, enshallah.
In the meantime, I’ve been (slowly) continuing work on the essays that build off the authenticity piece- which, in case you missed it, started here: The Curious Case of Authenticity. I’d really love to hear what your perspective is and I’m really looking forward to deepening the conversation.
There are now five essays in the works. And by “in the works,” I mean open word docs, scattered notes, and an ever-growing web of thoughts with zero clean endings. But we’ll get there. Eventually. Maybe. Hopefully. 😂 Anyway, I’m now in Lebanon for the rest of the summer as Dubai scorches. And there’s nothing like fresh mountain air in the land of my forefathers (no humble brag, but yes- my great uncle Mikhail Naimy, and my grandfather too) to get the juices flowing again. There really is something about that Baskinta air. We’ll wait and see :)
I also re-shared this piece I had written and published on Taste WANA last year on the term Levantine. If you’ve ever felt confused about regional terminology (or inherited labels that never quite fit), this one’s for you.
I stopped using “Levantine” years ago and here’s why: It doesn’t mean “from the Levant.” In fact, Levant itself is a Eurocentric invention- a vague geographic placeholder used by colonial powers to describe the Eastern Mediterranean through their own lens.. It historically referred to Europeans- merchants, missionaries, diplomats, living specifically on the coastal enclaves of Bilad al-Sham. Not the indigenous population. Sometime, early on in the last 76 years (ahem), it got reappropriated, and now it’s casually thrown around as a catch-all identity. But should we be using it just because everyone else is?
👉 Levantine or Shami? Reasserting an Indigenous Identity
I have also published a few seasonal recipes, ingredients and stories you may have missed if you're only subscribed via email:
🌾 Freekeh: The Original Smoked Grain
Survival, fire, resilience, and how this ancient grain still carries all three.🍆 Batenjan Makdous
Baby aubergines stuffed with walnut, garlic, and pomegranate. Pantry magic!🫙 Loubieh Makdous + Video
Green beans, preserved the old way. Crunchy, garlicky, bold. Summer stashed in a jar. 🎥 Watch the video here🍝 Pasta Sharmatesca
A tribute to my Makdous obsession - sharp, sultry, and perfect for when you want something comforting but not boring.
And finally, I’d love to hear from you - what seasonal dishes or ingredients are calling to you right now? What would you love to see in the next recipe drop?
Reply to this email or leave a comment - your cravings shape what comes next (almost).
Ma’ esalama (with peace) مَع السَلامة ,
Bethanyx
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