Dina Macki
Food Writer, Presenter and Author
Dina Macki’s cookbook, Bahari, examines the distinct cuisines of Oman
In the ever-evolving landscape of food and dining, with a global fusion of flavors influencing culinary education, it seemed to only be a matter of time before a book on the food of Oman would come along - no small feat. Food writer Dina Macki provides just that and more in her cookbook Bahari: Recipes from an Omani Kitchen and Beyond, a deep dive into the world of Omani cuisine. This self-reflective and deeply personal work was rooted in Dina’s desire to connect with her culture, taking time to travel around and explore the vastness and nuanced food of Oman. Falta spoke to Dina about her food writing journey and the importance of preserving culture through food in a constantly shifting world.
Read the full interview below.
“What people should know about Oman's cuisine is that it is defined by tribal backgrounds and the country’s maritime history, making each region vastly different. Expect to find flavors of East Africa, India, Portugal, Balochistan, Iraq, Iran and the Gulf.”
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Tell me about your process from ideation to getting Bahari published. What compelled you to write this book?
The idea for Bahari came when I started my social media journey with food. As soon as I saw the response [and] people appreciating my food and culture, I knew from that moment that I wanted a recipe book that could exist in everyone's home so that I could reach as many people as possible and share a piece of me, Oman and my heritage. At school, I had always shunned away my ethnicity and where I came from. I was made to seem different and odd. [Through social media], I found my people. People from all around the world who were intrigued by Oman and Zanzibar. But I had no clue how or when this book would come along. In 2021, I spent time travelling through Oman, wrote a book proposal and found my agent. From that summer on, it took more than two years to get [Bahari published].
What was the biggest challenge in writing Bahari?
How lonely the process is. Nobody can help you write [a recipe book] or [help you] come up with the recipes. It [all comes] down to you and it can go on for months or years - writing, cooking, testing. You [often] feel you are near the end but you never reach it. [It was also challenging] trying to make sure I did justice to my family’s recipes and heritage recipes. Many strangers, friends and family members shared their stories and recipes with me. I had to take that, reshape it and bring as much respect as possible in each page I wrote to ensure nothing was miscommunicated or [captured incorrectly].
What does a typical work week look like for you these days?
Ever since I went fully freelance, no week is the same. I work on about 4-5 different projects at one time. Some days I have events and dinners to host. Other days might involve me being as creative as possible, [focusing on] content creation or on recipe development for my clients’ restaurants. There are many stakeholders to keep engaged and happy…but I'm a Gemini, so I feel that it's my super power! I also wouldn't change the chaos for anything. I really enjoy morphing, adapting and doing so many different things.
Where do you get your inspiration for cooking?
My family, culture and everyday life. And from all of my travels! I draw inspiration from everywhere, [from] reading old books to wandering through museums. I love understanding old ways of life and using that to portray stories in modern life through food.
What is something you think most people don't know about Oman and Omani cuisine?
I think in general…the countries that make up the Middle East are defined as one when it comes to their cuisine. We are all so different with very different colonial histories. While we speak the same language (or dialects of) or practice mostly the same religion, we are all our own people. So, people wouldn't know much about Omani cuisine because it really isn't spoken about that much. We have a very small population and modern Oman has only been around since 1970, so most have been focused on traditional engineering and banking careers while cooking has not been considered a “real” profession. What people should know about Oman's cuisine is that it is defined by tribal backgrounds and the country’s maritime history, making each region vastly different. Expect to find flavors of East Africa, India, Portugal, Balochistan, Iraq, Iran and the Gulf.
What is your most used or favorite ingredient that people may not have heard of and why do you love it?
Loomi (known as dried lime or black lime). During the summer you will see everyone’s rooftops covered in these round yellow sweet lemons that they dry out to preserve on top of their roofs in the blazing hot dry sun. You can find it more often these days, but many are unsure about how to use it. I love it for the array of flavours it can bring. Frankincense is also a favorite and is Oman's holy grail ingredient. I love to experiment with it in food.
Dina travelled across Oman, discovering local flavors that tell stories about its culture, history and traditions
“Food is much better when it has history and stories attached to it.”
What’s one tip for aspiring cookbook authors that you wish someone had told you when you were starting out?
Make time because this is going to take up all of your time. Be prepared to sacrifice during the year of writing and testing. Also, make sure all the recipes come from the heart. Food is much better when it has history and stories attached to it. Be personal because food isn't just about cooking ingredients together. Food tells you so much about a person, a culture, a whole generation and we can preserve so much through it.
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This interview has been edited for length and clarity.
