Salwan Georges, a photojournalist from the Washington Post, kicks off the episode by taking Samuelsson to Naba Brick Oven Bakery. After trying Baghdad-style falafel topped with amba, a spicy mango sauce, they learn how to make samoon, a diamond-shaped Iraqi yeast bread.

After getting its start in Lebanon, Hashems Roastery & Market brought its signature Turkish coffee to Dearborn Heightsin 1977. Owner Adam Hashem is committed to both serving quality products and creating a social space where the Middle Eastern community can convene and connect.

Samuelsson explores the concept of “home” at The Bottom Line Coffee House, a cozy cafe where Detroit’s Middle Eastern and black communities intersect. Co-owner Noura Ballout chronicles their experience growing up in Lebanon and building a business that transcends cultural boundaries.

Sameer Eid is a pioneer of Lebanese cuisine in America. His restaurant Phoenicia uses only the finest ingredients, hand-selected by Eid himself, and brings the flavors of Lebanon straight to Birmingham with plates of hashweh and baba ganoush.

Samuelsson speaks to chef Nahdie Shukr at Byblos Banquet Center as she prepares kibbeh, a raw halal beef dish, for her son’s 700-person wedding. Byblos caters the highest quality Middle Eastern fare to weddings and other formal events throughout the Dearborn and Detroit area.