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Sami Tamimi

Tara Wigley

Falastin: A Cookbook Hardcover – Illustrated, 16 June 2020

by Sami Tamimi (Author), Tara Wigley (Author), Yotam Ottolenghi (Foreword)

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A soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner--120 recipes shaped by his personal story as well as the history of Palestine.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Forbes - Bon Appétit - Publishers Weekly - "Truly, one of the best cookbooks of the year so far."--Bon Appétit

The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever.

In Falastin (pronounced "fa-la-steen"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi.

From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including:

- Hassan's Easy Eggs with Za'atar and Lemon
- Fish Kofta with Yogurt, Sumac, and Chile
- Pulled-Lamb Schwarma Sandwich
- Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom

Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.

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Product details

Hardcover : 352 pages
ISBN-13 : 978-0399581731
ISBN-10 : 0399581731
Dimensions : 20.14 x 2.84 x 27.56 cm
Publisher : Ten Speed Press; Illustrated edition (16 June 2020)
Language: : English

Best Sellers Rank: 76,163 in Books (See Top 100 in Books)
- 83 in Middle Eastern Food
- 119 in Mediterranean Food
- 303 in Natural Food Cooking

Customer Reviews:
540 ratings

Product description

Review

"This is a beautiful book and I want to cook every single recipe in it."--Nigella Lawson

"Sami Tamimi and Tara Wigley's beautiful Falastin is a love letter to Palestine--its warm and hospitable people and its bright and mouthwatering cuisine. A cookbook should make you dream, it should invite you to an expanding table, and, more important, it should make you drop everything and head straight to the kitchen. This book does all that. One day I hope to visit Sami's homeland; but until then, with Sami as my host and Tara as my guide, I'll let the scents and flavors of the Palestinian kitchen take me there as I pull up extra seats at my table to share this colorful and soulful food with family and friends."--Naz Deravian, author of Bottom of the Pot

"A stunning collection of recipes and stories that showcase the best of Palestinian culture. I want to eat everything in this book"--Yasmin Khan, author of Zaitoun and The Saffron Tales

"Falastin is not a political book; it's a people book. But most of all, it's a cookbook that translates the rich culinary history of traditional Palestine into healthy, vibrant food for the twenty-first-century table."--177 Milk Street

"[A] celebration of Palestinian cooking . . . Adding to the overall connection between words and stomach are elegant photographs and additional instructions. . . . The temptation to try [all the recipes] is almost overwhelming. Expect enthusiastic demand from home cooks and foodie readers."--Booklist (starred review)

"[An] expert dive into the food of Palestine. The dishes overflow with bold flavors. . . . Like the best cookbooks, this one opens a window to expand both palates and minds."--Publishers Weekly (starred review)

About the Author

Sami Tamimi was born and raised in Jerusalem and immersed in food since childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. As the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is the co-author of two bestselling cookbooks, Ottolenghi: The Cookbook and Jerusalem: A Cookbook.

Tara Wigley spent a decade working in publishing before going to cooking school in Ireland. She has developed, tested, and written recipes for Ottolenghi's weekly column in the Guardian magazine and monthly New York Times columns, as well as for his cookbooks. For Falastin, Tara travelled with Tamimi in Palestine and ate her body weight in chickpeas and tahini.

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Noemia

Falastin: um livro que é muito mais do que receitas

Reviewed in Brazil on 11 September 2020

Verified Purchase

Gostei muito deste livro, que é muito mais do que uma coletânea de receitas, é um relato de uma viagem e da história de um povo através das receitas. Falestin é uma Palestina mágica, tal como ela é vivida pelas diferentes gerações e pessoas. As ilustrações são belíssimas e o texto primoroso. Algumas das receitas são as mesmas de Jerusalém, que foi escrito por Sami e Otolenghi, mas isso é um detalhe. O livro é precioso.

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Debora Gikovate

Falsatin, indispensable

Reviewed in Brazil on 19 June 2020

Verified Purchase

Beautiful. Delicious. Historical. Thank you, Sami Tamini, we really needed a book like this one :) ... recipes to try, pictures to see and so many facts to think about

Helen Calvert Carter

Excellent.

Reviewed in Mexico on 25 August 2020

Verified Purchase

Unfortunately I am no longer writing reviews on Amazon because my last 2 reviews have been declined.

E. Trent Vernon

Wow... What a Treasure. So far, every recipe has been great.. also some great writing as well!

Reviewed in the United States on 18 June 2020

Verified Purchase

The wait is over! I have been waiting for this to arrive since I first ordered it in January. I was able to already complete some cooks from it prior to arrival. The cover recipe (little gem salad, smashed cucumbers, shatta (a recipe in itself), and smoked eggplant. Shatta takes three days to ferment (I kept forgetting to blend it so mine was still fine after 5 or six days), and the smokey eggplant puree is heavenly. All in all, I think I nailed the cover photo recipe very good!

Other recipes I have tried.. Chicken Musakhan, Shatta, and Chicken Shawerma pie were amazing.

I have complete a few soft peruses of the book, and other than the dessert section, there is not a single recipe that doesn't scream out to me to make. Each recipe has a blurb at the start with backstory as well! As for the sweet section, I just am not a fan of the middle eastern sweets.. rose water, orange blossom water, etc, etc.. so that section will probably be the least cooked from.

If you are already familiar with ingredients you're going to need, (sumac, pomegranate molasses, tahini, (lots of tahini), allepo pepper, urfa biber, grape leaves).. then you can jump right in! Newcomers to this cuisine might need to search out a Middle Eastern market or do some Amazon shopping first!

Also, the food photography is just wonderful!

I cannot recommend this book enough, now back to cooking!!

39 people found this helpful

Ehmuhlee

Many flavors of Palestine

Reviewed in the United States on 23 June 2020

Verified Purchase

As soon as Falastin arrived I immediately had no less than 20 recipes marked that I want to make. There are a lot of ingredients that will make a trip to the nearest Middle Eastern grocery, spice shop, or online order necessary, unless you already have spices like sumac and za’atar in your pantry. This is one of my favorite aspects of cooking… connecting with worlds outside of my own and food is the perfect medium for bringing people together.

  The recipes I started with are :
• Sweet and spicy seeds and nuts
• Na`ama’s buttermilk fattoush
• Spicy roasted new potatoes with lemon and herbs (Batata bil filfil)
• Chicken musakhan
• Knafeh Nabulseyeh

I love the mix of spices and variety within this book. They have a delicate layering of flavor that makes MIddle Eastern flavors shine. There are so many somewhat familiar or reasonably easy recipes - like the spiced nuts or fattoush, and then there are more specialized like the Knafeh Nabulseyeh. It’s far less work than it appears. Working with filo dough or kataifi pastry seems exotic to the American in me, but it’s very simple and makes a bit impact. It’s a fun texture and the flavor of the Knafeh (sometimes also called kunefe) is a wonderful mix of savory cheeses baked in crunchy shredded filo, and drizzled with sweet orange blossom syrup. I also scattered some dried flower blossoms along with the pistachios on the top because I love any excuse to use them both. If you’ve never tried Knafeh, you’re in for a treat.   The syrup makes more than necessary so you can use it in tea or in another creation.

While I wish I was back in Brooklyn and able to visit the iconic Sahadi’s, I don’t have that luxury right now and they aren’t currently shipping outside NYC, but I was able to procure everything that the average neighborhood grocery didn’t have at a 2 aisle wide Middle Eastern grocery. They had everything except the sumac, which has a slightly lemony flavor but adds a beautiful dark purple color. It is worth seeking out and very versatile.

  Many people are familiar with Ottolenghi, however Sami Tamimi and Tara Wigley who are more behind the scenes of the Ottolenghi brand are having their time to shine, too, and rightfully so.   Falastin (Palestine) is the product of being keenly aware of the political complexities in the relationship between Palestine and Israel while simultaneously being able to maintain a friendship and business partnership.   Additionally, having Tara Wigley as a big part of this project is important, because it upholds the Palestinian generational culture of women being the home cooks - and helps Falastin reach Arabic markets. I also endorse her love of preserved lemon... another one to make at home (with plenty of time) or pick up at your local Middle Eastern Grocery.

More updates and photos to come… I’m excited to make the Beet and feta galette with za’atar and honey, Labneh cheesecake with roasted apricots, honey and cardamom, Chicken shawarma pie and many more. I'll be working through this book with my cookbook club through the Summer and after.

  I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.  The only thing I would change is I wish the UK cover was available in the US, but regardless the contents are the same. This is a perfect way to virtually travel and enjoy the food and stories of Palestine for food lovers of any persuasion.

Update : I have also made the Beet + feta galette with za'atar and honey. It takes a bit of work, but is well worth it and very flavorful, not to mention beautiful! The Chicken shawarma pie has been one of my favorites thus far. It's has several parts and takes a couple hours (though some pieces can be done simultaneously) but wow is it a show stopper!

The labneh recipe worked well and the cheesecake with roasted apricots, honey, and cardamom is a fun twist on an old classic. I love the flavors. Another labor of love recipe, but I think they are worth it. Most of the time is chilling and waiting.