A Michelin-Trained Chef Reimagines Sunnah Foods For The Modern World
Sumaiya Bangee, a Michelin-trained pastry chef, is reimagining Sunnah foods for the modern world through her venture Thuluthan, which aims to revitalize Islamic food wisdom for new generations. Thuluthan is developing a cookbook, packaged foods, and partnerships tied to Medina's hospitality world.
Pastry chef Sumaiya Bangee is building Thuluthan, a food venture centered around Islamic traditions of nourishment and healing. The name Thuluthan, meaning 'two-thirds,' references a prophetic teaching on moderation in eating. Bangee is reimagining Sunnah foods, such as talbina, a barley-based comfort food, for modern consumption. Thuluthan is developing a cookbook, packaged foods rooted in prophetic ingredients, and partnerships. Bangee's goal is to make Islamic food traditions accessible and easy to incorporate into daily life, highlighting their potential for healing and wellness. She argues that Islamic food wisdom deserves the same public curiosity as other holistic wellness systems.
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