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Sunday, March 3, 2024

“No Translation Necessary”: Hattem Mattar’s Third Culture Barbecue



Two men, both wearing tan leather aprons, tend to a piece of meat on an outdoor grill. One is holding a meat thermometer, and the other a tinfoil-wrapped bundle and a woven mat.

Cooks Mommim Al Rawahi (left) and Hattem Mattar, each representing the United Arab Emirates, on the 2022 Smithsonian Folklife Pageant. Picture by Kathy Phung



Hattem Mattar wasn’t all the time a pitmaster.

His father needed him to be an engineer, so he went to highschool and have become simply that. “In case your Arab father asks you to do one thing, you do it,” he advised me, a pit smoker nonetheless evenly smoldering behind him.

Mattar labored with a set of Fortune 500 firms in a profitable profession as an engineer. When he moved into the sphere of oil and gasoline, he discovered himself on a job in Texas. It was then that his life would change with a chunk. Seated with the individuals who finally ended up hiring him, Mattar tried brisket for the primary time. “I used to be like, my life has been lacking ninety % of its worth,” he stated. “It’s simply been brisket ever since.”

Within the years since that second, his barbecue has taken him all over the world—together with the cover of Esquire Middle East—and he’s been hailed because the world’s first Arab pitmaster. However whether or not it’s at his restaurant and or The Mattar Farm popup in Dubai attracting lots of, or on the Large Nationwide Capital BBQ Battle this summer season in Washington, D.C., serving hundreds, Mattar cooks for everybody like he’s smoking meat in his personal yard within the United Arab Emirates.

“How we deal with cooking for family and friends within the yard versus how we deal with cooking for ‘clients’ is definitely how we bought began,” he stated.

When Mattar first began cooking barbecue within the UAE, it was only for that circle of shut individuals in his life having fun with his meals. After which his family and friends introduced their family and friends. And people family and friends introduced their family and friends. With seven levels of separation between him and the individuals he was serving, he stated, the following logical step for Mattar was a restaurant.

“To today we cook dinner in our yard and in our restaurant in an identical trend, as a result of what bought us to the restaurant enterprise within the first place was how we made everybody really feel within the yard.” It was the sensation Mattar had attempting brisket in Texas that he has realized to duplicate within the UAE and all over the world. After the chunk that modified his life, he taught himself tips on how to make brisket and determined to return to Texas to make sure he had perfected it.

“The pitmaster time period was one thing that was earned,” he boasted. “You don’t name your self a pitmaster. Any person calls you a pitmaster.”

Digital camera: Pruitt Allen, Nathan Godwin, Albert Tong

Enhancing: Nathan Godwin

Whereas Mattar had already traveled round the US, his apprenticeship in Texas took him into what first appeared as unfamiliar territory. Bastrop, a roughly two-hour drive from Houston, was nothing like Mattar had skilled within the States. 

“It’s not metropolitan. It’s not like a metropolis you’ve been to and traveled to earlier than. I didn’t know what to anticipate, and I didn’t know if I’d be welcome,” Mattar stated. “However the mates that I made on that apprenticeship nonetheless exist to today.”

The similarities between Bastrop and the place he grew up hundreds of miles away had been clearer than one might think about.

“The familiarity between rising up within the UAE, and being raised within the Center East generally, and what I noticed within the American South is the sense of your neighbor first and group,” Mattar stated. “It felt very related really. Plenty of the identical perception methods exist, despite the fact that they’re named various things. They’re nearly an identical.”

This discovery of cultural similarities turned the core of Mattar’s cooking ethos: that barbecue may very well be a bridge between every kind of individuals.        

Bringing a quintessentially American delicacies from the guts of Texas all the way in which to the UAE posed quite a lot of obstacles of its personal, all the way down to probably the most fundamental features of the meals.

“The problem to convey barbecue to the UAE is basically what makes barbecue, barbecue,” he stated. “The primary ingredient is wooden. We’re within the desert. There’s no wooden.”

With out quick access to the suitable wooden⁠—which Mattar famous in demonstrations all through the Pageant is crucial to the right barbecue⁠—and no industrial beef farms within the UAE, discovering these parts constantly sufficient to run a restaurant proved to be very tough.


A man in a leather apron laughs and holds up one hand, fingers splayed, talking into a microphone on stage. Behind him, a digital backdrop with the logo: United Arab Emirates, Living Landscape, Living Memory.


Picture by Joshua Davis, Ralph Rinzler Folklife Archives


What was clear from the beginning, nevertheless, was how American barbecue could be translated into Arab delicacies and flavors. “The thought was all the time to spice it in a different way,” Mattar stated. Bringing Emirati spices and date-based barbecue sauce to the dish has helped make the delicacies the area’s personal. And within the UAE, residing and visiting Individuals will discover Mattar’s restaurant, The Farm House, for a style of dwelling. However as an alternative of their normal facet of corn and baked beans, clients get their barbecue with a facet of mandi rice or goat cheese mac and cheese.

Serving all with a common imaginative and prescient of delicacies, Mattar and his brisket have grow to be a staple of cultural connection and dialog within the UAE. His work has elevated him to the standing of culinary diplomat for each the UAE Embassy in Washington, D.C., and for the U.S. Mission to the UAE. “We’ve bought bilateral barbecue relations occurring,” Mattar quipped throughout a meals demonstration on the Pageant Foodways tent.

With a ardour for cross-cultural cooperation and discovery, Mattar’s involvement on this 12 months’s Folklife Pageant falls according to all of the work he’s achieved and desires to proceed to do. All through the latter half of the Pageant, he hosted cooking demonstrations the place he shared cooking suggestions, tales, and traditions from the UAE with the viewers.

“Do you guys know what all of us have in frequent?” he requested the gathered crowd throughout one session.

“Barbecue!” they responded in a laughing refrain.

Important to Mattar’s presentation was getting throughout this concept of each the native and world group round a plate.

“You by no means gentle the barbecue for one particular person. You’re not lighting a barbecue for one sizzling canine,” he identified, exhibiting items of meat within the mirror above the demonstration kitchen. “If you’re, please see me after. We must always have a dialog about this.”


A man stands over a wooden table with raw meat and other ingredients before him while he speaks into a microphone. Behind him, a woman stands holding a glass bowl of ingredients. The U.S. Capitol Building is in the background.


Picture by Joshua Davis, Ralph Rinzler Folklife Archives


In accordance with Mattar, the rationale barbecue is the nice connector is as a result of each tradition has a live-fire delicacies. Even vegetarian cultures, he says, put their greens on the barbecue. “If you happen to put barbecue on the desk, it robotically invitations the whole planet—no matter race, faith, colour. It invitations the whole planet to take a seat down,” he stated.

And whereas Mattar used his platform on the Pageant to show his viewers about region-specific traditions and Arab hospitality, his central focus was how barbecue transcends and unites totally different cultural identities. The thought of “third tradition barbecue” is how Mattar explains the intersection of various cultures and cuisines below the banner of barbecue, and it’s a signature of his restaurant.

“We name it third tradition barbecue as a result of I’m initially Egyptian, born in Egypt, raised within the UAE, educated in Canada,” he stated at an illustration. “It’s a delicacies that’s from someplace, raised someplace, however born someplace else. And that’s primarily what we’re attempting to do: put that on a plate.”

It’s clear Mattar believes barbecue has the facility to do the type of cultural connecting that anthropologists dream of. Once I requested him if there was a time he felt that energy was notably salient, he seemed across the Folklife Pageant.

“This second proper now,” he stated. “This second proper right here seems like barbecue has been a bridge to return to D.C. to spend time with the Smithsonian, to spend time with you guys. To study different delegates which might be right here and what barbecue means to them.”

The Pageant was a touchdown level for what would grow to be Mattar’s tour round the US , taking him to California, Louisiana, Colorado, New York, and, after all, Texas. Feeding individuals throughout America, he’s seen that the “new” flavors in his meals spark conversations with individuals who in any other case couldn’t pinpoint the UAE on a map.


Hattam Mattar, in a purple graphic T-shirt, gets video recorded on a person’s smartphone outdoors.


Picture by Joshua Davis, Ralph Rinzler Folklife Archives


On the Giant National Capital BBQ Battle in June, simply down the road from the Pageant, Mattar stated his workforce served over 5,000 individuals their very own twist on barbecue. “Once we put that plate to individuals, it was immediately recognizable that this was brisket,” he stated at an illustration. Then, when clients requested questions concerning the spices, they’d begin speaking about Emirati spices and Emirati id. “Then rapidly it’s a dialog about the place we’re from sparked by a plate.”

And that dialog is one which transcends any distinct language.

“All of us communicate the identical language,” Mattar stated. “No translation obligatory: barbecue.”

With no language barrier, the mission of hospitality is way simpler. And when it’s concerning the tradition and the individuals, Mattar is joyful to serve. “Being in hospitality, there’s clearly the monetary side that retains your common day-to-day life operating, however there’s an emotional side that you would be able to’t examine to the company jobs,” he stated. Crafting particular meals moments and constructing these connections, “that’s one thing that you would be able to’t quantify,” he stated.

Once I requested Mattar what he needed individuals to take with them once they eat his meals, his reply was easy. “I would like them to shut their eyes as quickly as they take a chunk,” he stated. “I would like them to shut their eyes and open them having been changed into fully totally different individuals, simply from that chunk of meals.”  

Annabella Hoge is an intern with the 2022 Folklife Pageant’s media workforce. She is a rising senior at Georgetown College finding out American research, anthropology, and journalism and hails from Los Angeles, California. She has been the grillmaster at a barbecue as soon as in her life and it was thrilling.



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