Published: 8 March 2021
Last updated: 5 March 2024
TWELVE YEARS AGO, Yotam Ottolenghi and Sami Tamimi took the London culinary world by storm with the publication of their cookbook “Jerusalem,” bringing the tastes of their shared hometown to eager home chefs.
Last year, with epicures suddenly having to find a way to cook for themselves as restaurants shut down, Tamimi published his own cookbook, “Falastin,” co-written by Tara Wigley.
The long-awaited tome brings the rich, vibrant world of Palestinian cooking to life for eager home culinarians cooking their way through the pandemic.
By now, home cooks have had months to work their way through its 351 pages, discovering Tamimi’s scrambled red shakshuka and sweet tahini buns, the complicated but worthwhile chicken shawarma pie, and labneh cheesecake piled with apricots.
The beautifully crafted cookbook includes well-honed recipes, personal stories and poignant accounts alongside mesmerising photos of Palestinian farmers and expert cooks, portraits of the people who shared their family recipes and histories with Tamimi and Wigley over the course of multiple trips to the region.
FULL STORY ‘Falastin’ cookbook opens Palestinian kitchen to home chefs (Times of Israel)
Photo: Sami Tamimi in a London bakery he co-owns with Yotam Ottolenghi in 2012. (AP/Lefteris Pitarakis)
