It started with small performances in cafés, theatres and festivals, where Hiba Najem combined her passion for the stage with her research into food. For each recipe that was brought out of oblivion, she reconstructed its history and flavours with her audience. In 2015, chocolate became a symbol of the fusion of bodies; in 2017, she put spices at the heart of a tea ceremony. Her Lentilles au Fenouil (Lentils with Fennel) are now followed by tomato turnovers from her mother’s village, flavoured with the stories of the personalities who shape them. Women, silences and stories of toxic love. Small and real deaths.
Inspired by the rhythm of the making of these turnovers – the dough rising, preparing the filling, making the fatayer and putting it in the oven – the performance is divided into four parts where words and food are exchanged before merging.

Show with tasting