Sami Tamimi: Boustany
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There's a particular kind of magic that happens when you cook from a place of memory and longing - when a recipe isn't just instructions, but a bridge to somewhere you've been, or somewhere you've always wanted to go. Boustany is that kind of cookbook. Sami Tamimi, co-author of the beloved Ottolenghi series and a chef whose cooking has shaped how the world thinks about Middle Eastern food, turns his attention to the recipes that have shaped him: the vibrant, generous, deeply personal dishes of his Palestinian heritage.
This isn't a book about trends or fusion. It's about the food that feeds families, that marks celebrations, that carries stories across generations. From slow-simmered stews fragrant with cinnamon and allspice to bright, herb-packed salads and tender, spice-rubbed meats, every recipe here is an invitation to cook with intention, to savour the process, and to gather people around your table.
What this book brings to your kitchen:
- Recipes rooted in tradition, written for today - authentic flavours adapted for modern home cooks, with clear techniques and accessible ingredients
- A masterclass in layering flavour - learn how to build depth with spices, herbs, citrus, and time, creating dishes that taste like they've been simmering for hours (even when they haven't)
- Confidence with Middle Eastern cooking - demystify ingredients like sumac, za'atar, pomegranate molasses, and tahini, and discover how to use them beyond the obvious
- Food that brings people together - generous, shareable dishes designed for the way Kiwis love to eat: relaxed, flavourful, and made for passing around
Whether you're already a fan of Sami's work or you're just beginning to explore the bold, aromatic world of Palestinian cooking, Boustany offers something rare: recipes that feel like a gift, a story, and a delicious meal all at once. This is cooking that rewards curiosity, celebrates fresh produce, and turns an ordinary weeknight into something worth remembering.
Hardcover. Beautifully photographed. A cookbook that earns its place on your counter, not your shelf.
About the Author: Sami Tamimi (Author) Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990's.
Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.
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