Discover Delicious Recipes from Sami Tamimi’s New Cookbook

The release of Boustany, the first solo cookbook by acclaimed chef Sami Tamimi, brings a fresh collection of recipes that reflect his deep-rooted connection to Palestinian cuisine. The book, which means “my garden” in Arabic, features recipes such as smoky chickpeas with cilantro tahini, eggplant and fava beans with eggs, and couscous fritters with preserved lemon yogurt. It is set to be published by Appetite by Random House in 2025.

Tamimi, who co-authored the influential cookbook Jerusalem alongside Yotam Ottolenghi, has been a prominent figure in changing the way Western audiences engage with Middle Eastern cooking. His culinary journey took a significant turn during the pandemic, when he stepped back from daily operations at the Ottolenghi restaurant group, which he co-founded in 2002. He remains a silent partner while focusing on personal projects and collaborations.

Tamimi’s reflections during the ongoing Israel-Hamas conflict in Gaza have infused Boustany with a sense of urgency and purpose. He noted, “This is my way of basically talking about a lot of things that you can’t really talk about,” emphasizing the power of food to foster connection and dialogue. Through recipes and personal narratives, he aims to share not only culinary traditions but also the broader cultural and historical context of Palestinian life.

A Culinary Journey in Umbria

The inception of Boustany occurred during a period of introspection for Tamimi and his partner, Jeremy, who relocated to Umbria, Italy, in spring 2020. What began as a short escape from London evolved into nearly a year spent immersed in the natural surroundings that reminded Tamimi of his roots in Palestine. “Umbria’s climate is very similar to Palestine and to Jerusalem,” he shared, highlighting the emotional connection he felt while foraging for local ingredients.

The nostalgia for the flavors of his childhood, combined with conversations with his family, inspired Tamimi to document his memories through recipes. He stated, “It’s a document in recipes, the culture, my personal memories.” This book serves not only as a culinary guide but also as a cultural artifact for future generations of Palestinians who may not have direct ties to their homeland.

Featured Recipes: A Taste of Tradition

The recipes in Boustany reflect the vibrant and diverse culinary landscape of the Middle East. Here are three standout dishes:

1. **Smoky Chickpeas with Cilantro Tahini**
A versatile dish that pairs well with crackers or bread. This recipe showcases roasted chickpeas seasoned with smoked paprika and served with a smooth cilantro tahini sauce.

2. **Eggplant and Fava Beans with Eggs**
This dish combines creamy, spicy, and sweet flavors, featuring roasted eggplant, fava beans, and poached eggs. It captures the essence of comfort food while highlighting the culinary richness of Palestinian traditions.

3. **Couscous Fritters with Preserved Lemon Yogurt**
These fritters offer a modern twist on traditional couscous dishes, accompanied by a tangy yogurt made with preserved lemons, capers, and fresh herbs.

Tamimi’s journey through food is not just about cooking; it is about preserving and sharing the stories of a culture marked by resilience and beauty. As he looks forward to the book’s release, he reflects on the impact of his work: “I changed the way people eat around the world, this is something that I cherish.”

In summary, Boustany promises to be a significant contribution to contemporary cookbooks, blending recipes with rich cultural narratives that invite readers to explore the heart and soul of Palestinian cuisine.