Falastin: A Cookbook
Sami Tamimi, Tara Wigley
26 March 2020
*Thank you for looking for the Falastin competition in collaboration with Zaytoun. We are experiencing a technical hitch. We’re working on this and the competition page should be live shortly. Please check back soon.*
Who are the authors? Sami Tamimi and Tara Wigley know their stuff when it comes to Middle Eastern cooking. Sami Tamimi was born and raised in Jerusalem, becoming a chef and working his way through restaurant kitchens to London, where he co-founded the Ottolenghi delis with Yotam Ottolenghi. He is co-author of Ottolenghi The Cookbook and Jerusalem. Tara Wigley has been working with Ottolenghi for almost a decade, developing, testing and co-writing his recipes, and writing his cookbooks, including Ottolenghi SIMPLE.
What’s it about? A love letter to Palestine, the land and its people, Falastin is a journey through Sami’s homeland, from Bethlehem and East Jerusalem to Nablus, Jenin, Haifa, Akka, Nazareth, Galilee and across the West Bank. Get an unparalleled view into this beautiful country and its food, with recipes that have been handed down through the generations and reworked for a modern home kitchen.
A richly diverse country, Palestine is made up of distinct regions each with their own ingredients, recipes and stories. With beautiful food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich and complex land.
Perfect for: Home-cooks who love to travel while they cook, fans of Ottolenghi and Sami Tamimi’s Jerusalem cookbook, and anyone seeking to learn more about this largely undiscovered country.
Recipes from Falastin
More about Falastin: A Cookbook
Bring the flavours of the Middle East into your own home with the best Middle Eastern cookbooks from our favourite authors, including Claudia Roden, Ottolenghi and Tony Kitous.
Sami Tamimi shares his favourite recipes to mark Eid al-Fitr from his latest cookbook, Falastin. From a fragrant crowd-pleasing dish of giant couscous, to ma’amoul bars.