Keeping the Fire Alive

What does it actually mean to honour a tradition? In this recap episode, Raja Haddad revisits 6 conversations from the archive to explore a single, essential distinction: the difference between preserving the ashes and keeping the fire alive.

 The title comes from Mohamed Maktabi, heir to a Persian carpet legacy stretching back to his grandfather in Beirut, who described Iwan Maktabi as a forward-thinking brand that keeps the fire alive. Not the ashes but the fire. It's a distinction that turns out to run through the work of every guest in this episode.

 Guests revisited:

Mohamed Maktabi: 3 generations deep in one of the Arab world's most storied carpet traditions, Mo's philosophy isn't preservation for its own sake. It's understanding what the tradition was actually doing and finding ways to keep doing that in the present.

 Nada Debs: The Lebanese-Japanese designer went to a Damascus workshop and asked a craftsman who spent 3 months inlaying mother of pearl to strip everything back to the underlying geometry. By removing centuries of decorative convention, she made the logic of the craft visible for the first time and produced work that is simultaneously ancient and completely contemporary.

 Anthony Maalouf: The Lebanese architect shared the origin story of the Dabke: Lebanon's celebrated folk dance started as roof maintenance. Neighbours gathering before winter to seal each other's homes, the stomp and rhythm emerging from the work itself. Anthony carries that same logic into his practice. When restoring Salon Beyrouth, he used the same marbles, brass, and woods Lebanese craftsmen used in the 1950s and 60s.

 Basil Yassin: The Palestinian culinary creator behind Yava in Dubai doesn't replicate his mother's recipes. He traces the principles behind them - the olive oil, the sumac, the generosity of the Palestinian table - and builds new forms around those principles.

Amad Mian: The perfumer's anchor is jasmine as a specific memory - his grandmother, a house, a smell that meant safety and home. That specificity is what makes the scent resonate across Pakistan, Lebanon, Syria, the UAE.

 Hani AlMalki: The Saudi food writer and Bedouin Foodie invokes the Japanese concept of shokunin - the master craftsman devoted to a lifetime of one thing - and asks why we don't celebrate our own version of it. 

 Don't reach for the generic version of your heritage. Go to the specific as that's where the life is.

 Chapters:

00:00 Intro

00:01 Mo Maktabi: Keeping the Fire Alive

00:03 Nada Debs: The Visible Craft

00:04 Anthony Maalouf: The Origins of Dabke

00:07 Basil Yasin: New Forms around Original Principals

00:09 Amad Mian: Scent Memory

00:11 Hani Al Malki: The Sukonins among us