Sami Tamimi

A layered aubergine dolma bake replicates the flavors of traditional Iraqi stuffed vine leaves without the labor of stuffing and rolling, combining roasted aubergine with a fragrant rice and herb filling and a lemony sauce. It is served inverted and garnished with pomegranate seeds and parsley. A fresh herb and spinach salad with toasted seeds and citrus complements the dish.

Offers recipes for chermoula-marinated sea trout or salmon paired with a citrusy olive salsa, and a spicy Palestinian-style batata harra made with roasted potatoes, garlic, spices and harissa. Highlights North African and Levantine influences, emphasizing bright flavors suited to warm-weather cooking.

Celebrates the arrival of spring produce with a goat’s cheese, za’atar and asparagus tart paired with a seasonal fattoush. Highlights the connection between English and Palestinian asparagus traditions and offers detailed preparation steps for both dishes, emphasizing fresh vegetables, herbs and toasted pitta for texture and brightness.

Two prep-ahead dishes are presented: a one-tray chicken, pasta and chickpea bake designed for minimal effort and maximum flavor, and a spring vegetable salad featuring sumac-pickled shallots, herbs, peas and cucumbers. Both recipes emphasize ease of preparation, shared serving and fresh, vibrant ingredients.

A Middle Eastern-inspired Easter feast features slow-cooked lamb marinated with aromatics and spices, served alongside spicy pickled lemon and ruz mfalfal, a jewelled rice dish central to Arab festive tables. The lamb is prepared a day ahead for deeper flavour and cooked until tender, while the rice incorporates spices, vegetables, nuts and herbs for a fragrant, celebratory side. The dishes highlight regional traditions of generosity and communal celebration.

Presents recipes from Sami Tamimi for Palestinian-inspired savoury dishes, featuring romano peppers stuffed with freekeh, lamb and spices, and a charred aubergine m’tabal made with yoghurt, tahini and preserved lemon. Instructions cover preparation, cooking steps and serving suggestions, highlighting traditional flavours and seasonal ingredients.

Two Middle Eastern dishes are presented, featuring kbeibat bulgur cooked with spices and coated in a sauce of spring onions, pepper paste, lemon and pomegranate molasses, paired with a bright fennel and herb salad dressed with lemon, capers and toasted sesame. The recipes emphasize layered flavors, regional culinary traditions and complementary textures.

Provides detailed instructions for preparing a prawn and tomato stew with fregola and coriander pesto, paired with a fresh quick‑pickled vegetable salad. Emphasizes Palestinian flavors and includes full ingredient lists, preparation steps, and serving guidance, along with a brief note promoting Sami Tamimi’s cookbook.

Two summer dishes are presented: a tomato, strawberry and sumac‑marinated feta salad, and a courgette, sweetcorn and maftoul bake. The salad combines marinated feta with mixed tomatoes, strawberries and herbs for a sweet‑tangy side. The bake layers courgettes, sweetcorn, herbs and maftoul, finished with a melted cheese crust for a light but comforting main. Both recipes highlight bright Palestinian flavors and seasonal produce, and the piece notes the publication of Sami Tamimi’s cookbook, Boustany.

A collection of Palestinian-inspired brunch dishes by Sami Tamimi highlights three recipes: aubergine and fava beans with eggs, a herb-filled courgette and leek frittata, and Palestinian-style egg and chips. The dishes emphasize simple ingredients, adaptable methods and traditional flavors. The recipes are adapted from Tamimi’s cookbook, Boustany, published by Ebury Press.

A detailed recipe for Palestinian knafeh nabulseyeh substitutes nabulsi cheese with a mix of mozzarella, ricotta and feta, and uses kataifi pastry soaked in butter and finished with orange-blossom sugar syrup. The method covers preparation of the syrup, assembling and baking the layered pastry and cheese filling, and serving with pistachios. The recipe originates from the cookbook Falastin.

Provides recipes from Sami Tamimi for a traditional Palestinian iftar meal, featuring a layered maqluba, pickled aubergine with coriander seeds, and a spicy courgette salad, accompanied by preparation steps and cooking notes rooted in Jerusalem Ramadan traditions.

A collection of late-summer Middle Eastern dishes includes a broad‑bean dip with goat’s cheese and preserved lemon salsa, braised eggs with pitta and tomatoes, toasted orzo with prawns and marinated feta, and a fennel, kohlrabi and coriander salad. The piece features detailed preparation steps, ingredient lists and serving suggestions, highlighting fresh herbs, citrus elements and seasonal produce. It notes Sami Tamimi’s work on a new menu in Jerusalem and an upcoming Palestinian dinner event in London.

A quick pasta dish inspired by a Palestinian family recipe combines yoghurt, cumin, garlic and olive oil with hot orecchiette, then finishes the dish with paprika-infused pine nut butter and parsley–chilli breadcrumbs. The recipe recalls Sami Tamimi’s childhood versions prepared by his mother, offering a lighter, refreshing alternative to baked pasta with tomato sauce. It serves four and is adapted from the cookbook Falastin.

Provides a fast recipe for roasted cod with a coriander crust, offering optional tahini sauce and instructions for preparing a spice mix and sauce. Recommends other white fish alternatives, gives cooking steps, and notes the recipe comes from the cookbook Falastin.

A summer salad combines cold watermelon with fried halloumi, olives, za’atar, chilli, herbs and a lime dressing. The halloumi is fried until golden, the dressing mixed separately and the watermelon sliced before assembling the dish and finishing with herbs and seasoning.

A green shakshuka dish built around chard, herbs and spices is prepared by softening leeks and chard stems, wilting the leaves, adding eggs to cook in wells and finishing with a chilli shatta mixture and optional yoghurt. A separate recipe describes how to make shatta by fermenting sliced chillies with salt, vinegar, lemon juice and oil.

A seasonal tart combines beetroot, feta, ricotta, herbs and honey wrapped in flaky pastry, with guidance on preparing ingredients ahead, making the crust, assembling the galette and baking it to a golden finish, adapted from the cookbook Falastin.

Five cooks share summer salad recipes, including charred courgette and bean salad, watermelon with halloumi, broad bean and tomato salad, jellied chicken with cucumber, and a Vietnamese-style bavette steak and noodle salad, each offering seasonal flavours and preparation guidance.

Sami Tamimi and Tara Wigley discuss reconnecting with Palestinian culinary traditions through their cookbook Falastin. The piece explores Tamimi’s personal history, his partnership with Yotam Ottolenghi, and the regional diversity of Palestinian dishes. Alongside narrative elements, it features detailed recipes highlighting key ingredients and techniques central to the cuisine.