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This is one of the best cook books I have. It's broken into categories: breakfast, snacks, main dishes, vegetarian dishes, deserts. There are recipes that assume purchased items, like pita bread, but give a page number so you can make your own pita bread if you wish. Ingredient substitutions are offered. There is also an explanation for why a procedure is used. There is an explanation of why Falistan is used rather than Palestine - first, there is no P in Arabic. Second, those who use the cooking techniques and recipes call themselves different names: Israili Palestinians, Arabs, Canadians... the Palesinian diaspora have adopted different names to reflect their dispersal, but still maintain the same cooking traditions. There is also an online source of ingredients that might be difficult to find in a local supermarket.
Totally in love with this book and feeling really inspired to try every recipe! I have a new love for tahini and I’ve even got my kids trying out the recipes. There are some really interesting stories to this book as well that makes great reading. I feel the recipes are really achievable, the ingredients it turns out aren’t that hard to find and we would love to visit Palestine! I highly recommend this book and I can’t wait to get cooking some more!!
I love this book, not only does it give you flavours of food, but also historical and current social behaviour and life in Palestine. Fantastic photography with interesting backdrops to the history of the menus. It will take a long time to get through it all! And, has already given me much pleasure.
I've been glued to this book since it arrived, and have already passed it on to half a dozen friends. The flavours are lovely, and he recipes have fewer of the more outlandish ingredients in some of the Ottolenghi books (which I also love). Tamimi's idea of a quick dinner is a little different from mine, but it's always worth the effort.
I'd never cooked Middle Eastern food before I got this book back in April.
Judging by the pages that now have various ingredients & food smeared into them, I'm now on recipie number 25 or so & becoming quite the expert on burnt aubergine as well as quite the fan of tahini & shatta.
If you are doing anything with tahini, follow the advice of Tara & Sami in the glossary. Having tried both kinds - the Greek/Macedonian/ Cypriot variety & the Arab/Israeli kind, I can confirm the latter is in a different league & once you have had it, there is no going back.
Oh & if you are making Shatta, (definitely recommended), stick with the shorter, fatter chillies if you can. The resulting taste is punchy, but not in an explosive, 'gimme some milk fast' kind of way.
My time management can be a bit dodgy, so the 'getting ahead' section is very useful.
The ingredients are easy to find in supermarkets & delis & the instructions are simple to follow. As for the resulting dish, the sublime combination of different spices & herbs will take your palate on a voyage of discovery.
I purchased this book after joining in on a Zoom call with the authors during Covid-19 lockdown. I had never heard of them or the book before but was so interested in trying their recipes. The book is such a pretty book on the outside, great coffee table book. The recipes themselves are really interesting and nice to try. I did have to purchase a fair few spices first from wholefoods.com however really worth it as some really good recipes I will be doing alot more. Really cheered me up during Covid-19 to have some interesting different recipes to try. Not to mention I really love pretty recipes books to put on my bookshelf.
Beautifully illustrated ,clear instructions ,uncomplicated recipes to follow and utterly delicious results . If you love big flavour ( without being spicy ) super healthy, fresh food, that reflects authentic Palestinian cuisine, (which is In my view some of the tastiest in the world,) then this is the book to get . I love this book and used it frequently during lockdown and it’s become a kitchen staple .
Lovely book delicious food and lots to cook. Same format as the Ottolenghi books but hardly surprising. Lots and lots of vegetarian recipes which is great. Quite a lot of aubergine so you had better be a fan. Overall a good addition to your library if you like middle eastern food. I have to say as others have commented it is a bit heavy on the political commentary and Palestinian politics which a bit out of place really