I’ve been a little quiet on here, for good reason. More soon, inshallah. One of the reasons is that the authenticity series is very much underway; I’m distilling months (and years) of research into something clear and useful. You’ll see why it took time when I hit publish. At least, I hope so :) I’ll also intend to share some recipes and a few mouneh processes next of what I was up to the last month or so.
It’s no secret I’m obsessed with preservation—what I call “ancient technology”—especially kishk and jameed; criminally underappreciated and under-utilised, wildly versatile and whole-heartedly nourishing. If you are curious or as obsessed as I am, come join me as I host a hands-on session workshop at Dubai Design Week: Survival by Design: Sun, Salt, Time, how our ancestors engineered and designed food to last with three simple forces: sun, salt and time.
We’ll explore kishk (salted yoghurt + cracked wheat, sun-dried), Jameed (salted and sun-dried curds from churned buttermilk) and discuss maleh (salted fish) as part of Gulf foodways, with light demos and tastings.
When: Tuesday 4 November 2025, 3:30–6:00 pm
Where: Maker Space, d3 (Dubai Design District)
Seats: Limited — register via this link
If you can’t attend, I’ll share the discussion and a follow-up guide for paid subscribers with recipes and applications. If you’d like that, hit subscribe below.
Thank you, as always, for your patience and support. I’m very moved to share that I’ve received my first founding member subscription—it genuinely touched me. If you’d like to support, there are many ways: share with a friend, hit like, subscribe (free or paid), or join the conversation in the comments.
Ma’ esalama (with peace) مَع السَلامة ,
Bx
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