The acclaimed chef returned to the UAE for the first time since 1997, sharing stories, spice, and soul at Sharjah International Book Fair’s Cookery Corner
As aromas of cumin, paprika, and coriander filled the air, as Lebanese-Palestinian chef Hisham Assaad captivated audiences at the Cookery Corner of the 44th Sharjah International Book Fair (SIBF 2025) with a session that was equal parts storytelling and culinary art.
One of 14 international chefs leading 35 live sessions across the fair’s 12-day programme, Assaad brought his characteristic warmth and wit to the stage, guiding participants through the preparation of soujouk—an Armenian sausage featured in his acclaimed cookbook Bayrut. “The Armenian community in Lebanon brought their traditions to the Levant,” he told the audience. “Their food mixed with ours—Syrian, Lebanese, Palestinian—creating something unique. Armenian food in the Levant doesn’t resemble that in Armenia; it carries the spices of our region.”
For Assaad, returning to Sharjah was personal. Born in the UAE but visiting for the first time since 1997, he described his participation as a “homecoming”. “It feels special to return, not just to cook, but to share a piece of home through food,” he said.
A former graphic designer, Assaad left his corporate career in 2015 to follow his passion for food and storytelling. His celebrated cookbooks Bayrut and Taboon delve into Levantine home cooking, celebrating recipes that carry the memory of generations. He also joined the performance group Clown Me In, bringing joy to refugee camps through art and laughter.
The chef kept the audience engaged with anecdotes, humour, and practical tips—from perfecting the spice blend to balancing fat content. As attendees sampled the freshly made soujouk sandwiches, one child remarked, “It’s delicious—but spicy!” prompting Assaad’s playful reply: “That’s what yoghurt is for!”
Assaad will return to the Cookery Corner on Sunday, November 9, to present a selection of traditional Palestinian desserts.