On 24 June 2026, 56 participants gathered at the Agricultural School of Temara in Morocco for a NUSTALGIC Recipe Day combining food science, live cooking and discussion around gender roles in the kitchen.
Lentils, chickpeas, faba beans and barley were at the centre of the event, showcasing crops with deep roots in Mediterranean food traditions and important nutritional and environmental value. Three chefs demonstrated how these ingredients can be incorporated into appealing dishes, including chickpea salad, creamy faba bean and shrimp soup, and lentil salad.
The programme also included the session “Rethinking Cooking — A Shared Skill, Not a Gender Role”, encouraging participants to reflect on the distribution and value of household and cooking responsibilities.
Among the 42 participants surveyed before and after the event, the proportion of women reporting a high level of knowledge about legume nutrition increased from 22% to 50%, while strong agreement that men can cook for their families increased from 39% to 53%.
The event was organised by ICARDA together with the Directorate of Education, Training and Research (DEFR), the Agricultural School of Temara and the Specialized Institute of Applied Technology in Hotel and Tourism.
