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A love letter to Palestinian cuisine and the land that shaped it. Over 110 recipes grounded in genuine tradition and the ingenuity of Palestinian cooks.
- Over 110 authentic Palestinian recipes
- Written by Sami Tamimi, head chef and co-founder of Ottolenghi
- Co-authored with Tara Wigley, combining expertise and storytelling
- Foreword by Yotam Ottolenghi
- James Beard Award nominated, IACP Award winner
- Features seasonal ingredients and traditional cooking techniques
Sami Tamimi was born and raised in Jerusalem, immersed in food from childhood. He worked his way up from commis chef to head chef in some of the world's finest restaurants. In 2002 he partnered with Yotam Ottolenghi to launch Ottolenghi in Notting Hill. This cookbook is his return to his roots, tracing the evolution of Palestinian cuisine through stories, history, and recipes he grew up eating.
This isn't just a recipe collection. Falastin traces lineage and evolution, showing how Palestinian cuisine emerged from an agriculturally optimal geography, distinct culinary traditions, and the creativity of Palestinian cooks working with what they had. Every recipe carries that story.
The book is organised into nine chapters: Breakfast, Snacks, Spreads & Sauces, Veggie Sides & Salads, Soups, Veggie Mains, Fish, Meat, and Breads & Pastries. This structure respects how food is actually eaten and experienced, moving through the day and through meals naturally.
Hardcover format with full-colour photography throughout. Recipes are clearly written and tested, ingredients lists are precise.
Many cookbooks sit on shelves looking beautiful. This one is designed for real cooking. The recipes are achievable using ingredients you can source, and the techniques are explained clearly. Whether you're cooking breakfast, creating a feast, or exploring vegetarian cooking, there's a clear path through.
Specifications
- Format: Hardcover illustrated cookbook
- Recipes: 120 recipes across 9 chapters
- Pages: Approximately 300+ pages
- Publisher: Penguin Random House
- Photography: Full colour throughout
- Languages: Available in multiple languages
This cookbook has been recognised at the highest levels. It's James Beard Award nominated, an IACP Award winner, and longlisted for the Art of Eating Prize. Major publications including Forbes, Bon Appétit, and NPR listed it among the year's best cookbooks.
The recipes range from simple breakfast dishes to elaborate feasts. Vegetables feature prominently, reflecting Palestinian cooking traditions. Bread and pastries are given proper attention, from simple flatbreads to intricate pastries. Fish and meat are treated with respect, used thoughtfully rather than as the centre of every meal.
This is a cookbook for anyone interested in Palestinian food, Middle Eastern cooking, or simply wanting to expand their kitchen knowledge with recipes grounded in Palestinian tradition and culture.