Manal Al Alem, known as the ‘Queen of Arab Cuisine,’ has captivated hearts with her cooking journey, hosting a decade-long show on Abu Dhabi TV and publishing two cookbooks.
Her story highlights her experiences in refugee camps, her favorite recipes during challenging times, and even what she’d cook in space.
Her culinary passion started at nine when she baked a cake that impressed her mother’s friends. “They taught us how to bake a cake in school, and I wanted to try it at home,” she recalls. Despite her mother’s initial hesitation about her using the stove, the results won everyone over. “That day sparked my lifelong love for cooking,” said the Jordanian chef, now in her sixties. Even today, cakes remain her favorite kitchen creations.
Growing up in Saudi Arabia, she learned to cook with her mother, sharing the kitchen with her six sisters. But after marrying at 23 and moving to Kuwait, cooking without her mother’s guidance was a challenge. She started buying cookbooks, attending classes, and asking for cooking tools as birthday gifts, slowly mastering the art of cooking.
When friends and neighbors sought her recipes, she began hosting live cooking sessions. “I wanted housewives to enjoy cooking rather than seeing it as a chore,” she explained. These meetups grew, and she started renting hotel kitchens to accommodate more participants.
Her approach to cooking, blending practicality with style, carried over to her TV appearances. Starting her show, Sufra Da’ima (Always a Feast), in 2000 on Abu Dhabi TV, she became a household name across the Arab world. Known for her vibrant outfits and cheerful demeanor, she brought warmth to every episode for nine years.
Al Alem’s culinary journey extended beyond television. Her work in Jordan’s refugee camps stands out as a career highlight. “The women there are resourceful but limited by supplies.
Together, we created nutritious meals like bulgur dishes to feed their children and uplift their spirits.” These workshops not only taught cooking but also helped participants find jobs in schools and community kitchens.
She emphasizes the value of simple ingredients like bulgur and olive oil. “If I were on a deserted island, these would be my go-to. They’re versatile and packed with nutrition,” she says. Even in challenging times, such as the turmoil in Gaza, she believes in the comfort of bulgur meals. “A meal should nourish both the body and soul,” she adds.
For a meal in space, Al Alem would choose a date cake. “It’s both practical and symbolic, representing Arab culture,” she notes. Despite living in Saudi Arabia, Kuwait, and the UAE, she dreams of creating a dish in the desert, connecting with her roots.
Active on social media, Al Alem continues to innovate. She recently wrapped up a cooking show on Fatafeat featuring 90 desserts and a Ramadan special, creating 120 unique recipes in a single month. One standout is her luqaimat cake, where traditional dough balls are transformed into a modern dessert.
With hundreds of recipes to her name, her ultimate comfort food remains simple sponge cake. “When I feel down, a slice of plain cake lifts my mood. It brings back happy memories,” she shares.
Manal Al Alem’s journey inspires with its mix of passion, resilience, and creativity, proving that food is more than nourishment—it’s a source of joy and connection.
