Sami Tamimi’s cooking is synonymous with vibrancy, delightfully contrasting textures and depth of flavour. In his work establishing the Ottolenghi restaurant brand, along with Yotam Ottolenghi and Noam Bar, and as award-winning co-author of Falastin, Ottolenghi: The Cookbook, and Jerusalem, he has helped bring plant-centred, Middle Eastern-inspired dishes to restaurants and home kitchens the world over. More recently, he has established his own supper club NAFAS, which celebrates the produce of fairtrade Palestinian farmers and British food producers.
Sami’s latest release, Boustany, is his most personal cookbook to date. Taking its name for the Arabic term for “my garden”, this book is filled with over 100 vegetable-based recipes inspired by the dishes he grew up with in Palestine. Alongside chapters covering breakfast and brunch dishes, small plates and spreads, breads, salads, soups, easy weeknight dinners and must-try sweets, you’ll also learn everything you need to know about creating your own mooneh (pantry) stocked with versatile pickles, condiments and spice blends.
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Boustany
A vibrant and wholesome celebration of Palestinian cuisine
Meals filled with unique flavours that place vegetables centre-stage
Find creative sweet and savoury dishes that you will fall in love with
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“I believe that Palestinian food, tradition and culture have a lot to offer the world,” writes Sami in the book’s introduction. “They are a great testimony to resilience and a way of preserving food culture by passing it down through generations.
“The responsibility of writing these recipes and stories has weighed heavily on my shoulders. I hope and wish that many of you try the recipes, read the stories and want to know more about Palestine, the place, its people, culture and food, this wonderful place I call home.”
Whether you’re new to Palestinian recipes or want to expand your repertoire, this significant cookbook is the place to start. The selection of recipes below form the perfect menu, designed by Sami himself.
Amuse-bouche
Sami Tamimi’s Chilled Tabbouleh Soup – Shorbet Tabbouleh
Bringing together the components of classic tabbouleh (bulgur wheat, tomatoes, and plenty of fresh herbs) with a sweet yet earthy red pepper paste, this refreshing soup is the perfect make-ahead dish to kick off your meal.
Starters
Green Kishk (Fermented Yoghurt & Bulgur) – Kishk Akhdar
Kishk, a savoury fermented yoghurt made with milk and cracked wheat, is a pantry staple in Middle Eastern cuisine. This recipe, flavoured with dried mint, oregano, dill seeds and Aleppo chilli flakes, is easier to recreate at home with its Greek yoghurt and labneh base.
Gazan Broad Bean Falafel – Falafel Ghazawi
Gaza has its own take on falafel, typically incorporating a blend of ingredients such as chickpeas, fava beans, green chillies, spring onions and coriander seeds. Served with bread, pickles, and a moreish tahini, tomato and mint dip, Sami’s version made with broad beans brings a unique twist to a beloved classic.
Crushed Butter Beans with Orange, Makdous and Mint – Fasoulia beyda ma’ Makdous
Featuring zesty orange, mellow butter beans, fresh mint, and the complex earthy and acidic flavours of makdous (preserved aubergine), this dish is the perfect topping for a slice of crusty bread or toast.
Palate cleanser
Watermelon, Cucumber Salad with Feta and Lemon Verbena – Salatet Batikh w Khyar ma’ Jibneh
Ideal for serving as a light and fresh interlude, this salad brings the classic combination of watermelon and feta to new heights with the addition of fresh herbs, cucumber, olives, and a perfectly sweet pomegranate and honey dressing.
Main course
Sweet Potato Kubbeh with Chilli Salsa – Kubbet Batata Helweh
Kubbeh, or kibbeh, can be made with a variety of shapes, flavours and fillings, from lamb mince to vegetables. This version beings together a beautifully spiced sweet potato and bulgur patty filled with gentle caramelised onions and sumac.
Sami Tamimi’s Roasted Aubergine Fatteh – Fattet Makdous
A centrepiece worthy of any dinner party spread, this fatteh balances an array of contrasting flavours and textures: crunchy pita bread, creamy, tangy yoghurt, smoky roasted aubergine, tomato sauce infused with pomegranate molasses, and a garnish of herbs, chilli and pomegranate seeds for that all-important layer of freshness. It can even be made vegan by substituting yoghurt for Sami’s easy tahini sauce.
Dessert
Sami Tamimi’s Mango and Salted Seeds Parfait – Helou al Manga
Made with just a handful of ingredients, this scalable dessert celebrates the best of mango season with a simple cream on a topping of homemade crumble flavoured with vanilla, cinnamon and a dash of salt.
Looking for more Palestinian recipes? Discover our selection from Sami Tamimi and Tara Wigley’s 2020 cookbook Falastin.
