piehaus continues its Counter Culture collaboration series with Salam Daqaaq, founder of Bait Maryam and Sufret Maryam, exploring Levantine culinary traditions through handcrafted phyllo
piehaus has unveiled the third edition of Counter Culture, its ongoing platform for cross-cuisine collaboration, this time partnering with Salam Daqaaq, founder of Bait Maryam and Sufret Maryam, to bring Levantine flavours into the format of handcrafted phyllo. Counter Culture invites chefs and makers from different culinary backgrounds into the piehaus kitchen to explore how their work translates into pie form, with each edition built around a distinct collaborator and cuisine.
For edition 003, the focus turns to Daqaaq’s body of work preserving and presenting Levantine culinary traditions, built on dishes rooted in memory, family and the ritual of the shared table. Working alongside piehaus founder Stasha Toncev and Executive Chef Milan Jurkovic, Daqaaq brought recipes shaped by generations of home cooking into the development process, with the team working to carry those flavours into a new format without altering their character.
The centrepiece of the edition is the Musakhan Pie, built on the Palestinian dish of roast chicken baked with onions, fried pine nuts and warming spice, encased in piehaus’ signature hand-stretched phyllo.
“Food carries stories, and some stories deserve to keep travelling,” says Salam Daqqaq. “What I loved about this collaboration was the opportunity to take flavours that are deeply familiar to many of us and experience them through a completely different lens. The memories remain the same, but the format changes.”
“Counter Culture is about bringing different stories to piehaus,” says Stasha Toncev, founder of piehaus. “Salam was a natural fit. Her work is rooted in preserving food traditions and sharing them generously, and that’s exactly the kind of conversation we want this platform to create.
