From the co-authors of the multi- award-winning books, Ottolenghi: The Cookbook, Jerusalem and Ottolenghi Simple.
‘This is the book I’ve wanted to write for many years. There are so many Palestinian recipes and Palestinian stories I want to share…Falastin, which is the name of the book I’ve created with Ottolenghi long-timer Tara Wigley as my co-author, is our chance to home in and focus on the food, people and stories of Palestine.’
SAMI TAMIMI
In Falastin, Tara and Sami have picked up the baton where it was left after Jerusalem. Once again, this is a purely delicious affair (you can take my word for it; I was lucky enough to be there when they tested the recipes). It is based on Sami’s childhood in Palestine and Tara’s journey into the universe of tahini, za’atar and shatta. Being the two formidable culinary forces that they are, Tara and Sami are the best guides I can possibly think of to take you into this world, to learn, like me, to enjoy it and absolutely love it.
YOTAM OTTOLENGHI
A ground-breaking and modern Middle Eastern cookbook, FALASTIN is a love letter to a place and its people. From Ottolenghi co-founder Sami Tamimi and co-collaborator Tara Wigley, this is an evocative collection of over 110 unforgettable recipes written for the busy home cook and stories that will make you want to find out more.
Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access.
As each region has its own distinct identity and tale to tell, there are endless new flavour combinations for you to discover.
The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked in the Ottolenghi test kitchen, for the modern home kitchen. Other dishes are inspired by Sami and Tara’s collaborations with producers and farmers throughout Palestine. Still other dishes have evolved from salads and dishes created by Sami and his team throughout the Ottolenghi restaurants.
Wherever they come from, the recipes are at once traditional but also fresh – a pop of sumac onions inside the traditional falafel, for example, or the classic tabbouleh made this time with rice –and always made with the home cook in mind. These are recipes for the home cook to fall for and make their own, from the easy tray bake chicken with lemon and za’atar to a more elaborate fisherman’s stew. These are recipes which always showcase – and sometimes shine a new light on – the Palestinian pantry: the olive oil and za’atar, for example, the pulses and flatbreads, the tahini, yoghurt, feta, date syrup, allspice, sumac, ground cumin, green chillies, dill, garlic, fresh coriander and lemon.
