Preview Ep. 4, Loghmeh: Whole Animal Roasts & Middle-Eastern Culinary Traditions

At a pop-up dinner in Los Angeles, a Middle-Eastern chef and butcher introduces a communal experience of whole animal roasts influenced by her Iranian heritage. Across town, another chef grills fragrant kobee, a traditional Syrian croquette made of spices, ground beef, bulgar and pine nuts. The aroma of smoke coming from these grills is intoxicating, and the scent can trigger all kinds of memories of home and family.

Throughout her career, Debbie Michail has worked alongside many well-respected chefs such as Mozza’s Nancy Silverton to Angelini Osteria’s Gino Angelini, bringing her unique Middle-Eastern cooking style to many kitchens. Similarly, Wafa Ghreir has used her restaurant, Kobee Factory, as an outlet to showcase her pride in her Syrian culture and bring Middle-Eastern inspired food to many local residents. For these two chefs, food is a way to link back to their cultures while gifting a piece of their traditions to their communities. To have the opportunity to enjoy their meals is to get an understanding of their legacies.