Falastin, from Ottolenghi's Executive Chef Sami Tamimi and co-author of Ottolenghi Simple, Tara Wigley, give us 120 incredible Palestinian recipes. Sami shares throughout, his personal stories growing up in Palestine and the meaningfulness of its food.
From the Publisher, Penguin Random House:
The story of Palestine's food is really the story of its people. When the events of 1948 forced people from all the regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin, Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, many distinct regional cooking traditions, and, ultimately, Palestinian cooks' ingenuity and resourcefulness as the country's foodways mingled and morphed. From the recipes of refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient cuisine while recording the derivations of a dynamic cuisine and the stories of the people of Palestine--as told from the kitchen.
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