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Falastin: A Cookbook
Goodreads Choice Award
Nominee for Readers' Favorite Food & Cookbooks (2020)A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine.
JAMES BEARD AWARD NOMINEE • IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE Forbes, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Food & Wine, The Guardian, National Geographic, Smithsonian Magazine, Publishers Weekly, Library Journal “Truly, one of the best cookbooks of the year so far.”—Bon Appétit
The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all 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 (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From 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 culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, • Hassan’s Easy Eggs with Za’atar and Lemon • Fish Kofta with Yogurt, Sumac, and Chile • Pulled-Lamb Schwarma Sandwich • Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.
320 pages, Kindle Edition
First published March 1, 2020
479 people are currently reading
3139 people want to read
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Displaying 1 - 30 of 108 reviews
January 18, 2023
What is perhaps most interesting about this book is its genesis. Sami Tamimi, a Palestinian from Jerusalem, was a sous chef in a restaurant in London working alongside Yotam Ottolenghi, also a sous chef from Jerusalem, an Israeli. Both were 27, both were gay, neither had parents that were happy to accept that, and so they became friends and eventually business partners. They opened Ottolenghi restaurants together, they wrote cookbooks together and now Sami Tamimi has written his own, although they are partners in all but love, still.
The book is a Palestinian book, about Palestinians and their food, but it doesn't come from the usual place of the hatred that conflates Jews and Israelis, but from a place of warmth, remembrance, regret and of course, sadness, how could it not? But there is a longing written with hope too. And one of the reasons for hope is the food and love of it that unites them both. This was a present to myself. I love Palestinian food. Their hummus is the best in the world. Also a bread called esh tanoor - flat bread thrown onto the inside walls of a tandoor-type oven and ready when it drops off, more delicious than pita.
At the airport waiting for our charter flight, I went off to to the airport cafe, nice and new and owned by a friend of mine who has no background in restaurants but is doing ok. I saw shakshuka on the menu, it's common in the Middle East and is mostly a breakfast dish. It's sort of very thick chunky sauce of tomatoes and peppers etc with an egg scrambled in a hole in the middle - and it had feta on it. I said to my son that wasn't authentic, but the cook overheard and said it was. That someone or other beginning with Y from Jerusalem had it in his cookbook.
So now I owe her an apology it was in Yotam Ottolenghi and Sami Tamimi's first joint cookbook. I didn't feel the feta enhanced it at all. I also had the chef's hummus. It wasn't any better. The recipe was a different, elevated one, all sorts of spices and something or other chopped in and no tahina, I think there was sesame oil instead. Whatever it was, it was not the simple plate of hummus with olive oil in the fork marks, a pile of chick peas in the centre dusted with paprika, scattered with finely-chopped parsley and eaten with hot harifa sauce and a warm pita or esh tanoor as I used to do at Uncle Moustache's in the Old City of Jerusalem
That is such a memory. It was a small cafe with just a few low tables outside and rush stools to sit on. There would always be a couple of Palestinians playing shesh-besh (backgammon) and slamming the counters down hard. While we waited for our hummus, young Arab boys would come by with swinging brass trays and glasses of sweet mint tea for us to buy. When the hummus plate came, it was perfect to look at and perfect to eat. Then a cup of thrice-boiled Arab coffee with cardamom and a walk home through the timeless Old City that architecturally has scarcely changed since King Herod, who was a magnificent town planner as well as crappy puppet king.
Yes there was continual war, Palestinian and Israeli, but mostly we didn't feel it. I worked for Palestinians, I later employed them, I'd had a Palestinian policeman boyfriend (Jordan controlled some of the police and the water board. Water bills to Jordan!) I was really supposed to be in Ulpan, language school before taking up a scholarship to the Bezalel Art College to do glass, but really I was in a film, a big budget Pinewood Studio one, as a stand-in, one of the directors, Assi Dayan, my bf. It was a good life. And detours a couple of times a week to Uncle Moustache were part of it.
Rewritten 17 Jan 2023 original review 22/12/22
The book is a Palestinian book, about Palestinians and their food, but it doesn't come from the usual place of the hatred that conflates Jews and Israelis, but from a place of warmth, remembrance, regret and of course, sadness, how could it not? But there is a longing written with hope too. And one of the reasons for hope is the food and love of it that unites them both. This was a present to myself. I love Palestinian food. Their hummus is the best in the world. Also a bread called esh tanoor - flat bread thrown onto the inside walls of a tandoor-type oven and ready when it drops off, more delicious than pita.
At the airport waiting for our charter flight, I went off to to the airport cafe, nice and new and owned by a friend of mine who has no background in restaurants but is doing ok. I saw shakshuka on the menu, it's common in the Middle East and is mostly a breakfast dish. It's sort of very thick chunky sauce of tomatoes and peppers etc with an egg scrambled in a hole in the middle - and it had feta on it. I said to my son that wasn't authentic, but the cook overheard and said it was. That someone or other beginning with Y from Jerusalem had it in his cookbook.
So now I owe her an apology it was in Yotam Ottolenghi and Sami Tamimi's first joint cookbook. I didn't feel the feta enhanced it at all. I also had the chef's hummus. It wasn't any better. The recipe was a different, elevated one, all sorts of spices and something or other chopped in and no tahina, I think there was sesame oil instead. Whatever it was, it was not the simple plate of hummus with olive oil in the fork marks, a pile of chick peas in the centre dusted with paprika, scattered with finely-chopped parsley and eaten with hot harifa sauce and a warm pita or esh tanoor as I used to do at Uncle Moustache's in the Old City of Jerusalem
That is such a memory. It was a small cafe with just a few low tables outside and rush stools to sit on. There would always be a couple of Palestinians playing shesh-besh (backgammon) and slamming the counters down hard. While we waited for our hummus, young Arab boys would come by with swinging brass trays and glasses of sweet mint tea for us to buy. When the hummus plate came, it was perfect to look at and perfect to eat. Then a cup of thrice-boiled Arab coffee with cardamom and a walk home through the timeless Old City that architecturally has scarcely changed since King Herod, who was a magnificent town planner as well as crappy puppet king.
Yes there was continual war, Palestinian and Israeli, but mostly we didn't feel it. I worked for Palestinians, I later employed them, I'd had a Palestinian policeman boyfriend (Jordan controlled some of the police and the water board. Water bills to Jordan!) I was really supposed to be in Ulpan, language school before taking up a scholarship to the Bezalel Art College to do glass, but really I was in a film, a big budget Pinewood Studio one, as a stand-in, one of the directors, Assi Dayan, my bf. It was a good life. And detours a couple of times a week to Uncle Moustache were part of it.
Rewritten 17 Jan 2023 original review 22/12/22
February 13, 2021
I take a LOT of cookbooks out of the library. When I realized I could do this a few years ago it kind of changed my life. No more buying expensive cookbooks because I heard they were good, only never to use them. I can take them out and flip through them a few times and see if I'm actually going to cook anything. Very rarely do I actually find one worth buying when I know I can just take it out again later. However, I am definitely buying this one - or at least putting it on my Christmas list!
I received Jerusalem a few years ago when I asked for "any Ottolenghi cookbook" without ever testing out any Yottam Ottolenghi cookbook. I'm extremely glad it was Jerusalem that my brother in law chose out of the Ottolenghi pile because since then, I have taken all of Ottolenghi's books out of the library and in my opinion Jerusalem is the only one worth owning (sorry for saying but I just don't feel like most of his recipes are accessible enough for the home cook). I love food from that corner of the world and we don't have a lot of restaurant options for it in Saskatoon so it is wonderful to have a trusted resource for recipes I can keep going back to.
I was excited to hear that Falastin was a follow-up to Jerusalem and even more excited that Ottolenghi only wrote the forward, instead this one being authored by his lesser known sidekicks who I always suspected were able to write recipes a little more accessible to home cooks, without sacrificing any of the flavour or creativity that Ottolenghi is known for.
This is SUCH a good cookbook. During my one month library hold I've made several of the recipes and they've been highly flavourful and not difficult to prepare. The recipes are still decently involved so I wouldn't call them "simple" (maybe I'd classify as "advanced home cooking") but as long as you can get your hands on some za'atar (I found some at Sobeys) you're not likely to be scouring the city or internet for hard to find ingredients. I cannot wait to make and eat more things from this book. Provided you are a moderately ambitious/confident home cook, you will likely not be disappointed.
I received Jerusalem a few years ago when I asked for "any Ottolenghi cookbook" without ever testing out any Yottam Ottolenghi cookbook. I'm extremely glad it was Jerusalem that my brother in law chose out of the Ottolenghi pile because since then, I have taken all of Ottolenghi's books out of the library and in my opinion Jerusalem is the only one worth owning (sorry for saying but I just don't feel like most of his recipes are accessible enough for the home cook). I love food from that corner of the world and we don't have a lot of restaurant options for it in Saskatoon so it is wonderful to have a trusted resource for recipes I can keep going back to.
I was excited to hear that Falastin was a follow-up to Jerusalem and even more excited that Ottolenghi only wrote the forward, instead this one being authored by his lesser known sidekicks who I always suspected were able to write recipes a little more accessible to home cooks, without sacrificing any of the flavour or creativity that Ottolenghi is known for.
This is SUCH a good cookbook. During my one month library hold I've made several of the recipes and they've been highly flavourful and not difficult to prepare. The recipes are still decently involved so I wouldn't call them "simple" (maybe I'd classify as "advanced home cooking") but as long as you can get your hands on some za'atar (I found some at Sobeys) you're not likely to be scouring the city or internet for hard to find ingredients. I cannot wait to make and eat more things from this book. Provided you are a moderately ambitious/confident home cook, you will likely not be disappointed.
August 23, 2020
What a beautiful, fascinating book! Beautiful pics of the food that can be made with the recipes in the book. Lots of different kinds of recipes of things I have never seen and eaten. Who can say they have eaten Palenstine food ever? Definitely going to try some of them. Worth every cent this book.
December 25, 2019
I recently recieved this ARC cookbook at a "book buzz" and I fell in love immediately! The photos are tastefully designed and the recipes are simple and easy to follow. We are finding that we want to use the recipes on a weekly basis because they are healthy and they don't require all the rolling and stuffing that I traditionally assimilate with Arab cuisine. So far we have successfully made the chicken and za'atar, pita bread and the lamb shoulder shawarma. DELICIOUS!!!
June 17, 2020
Falastin is the first cooking book that I am reading cover to cover, not missing a page. It reads like a dream. This book is written with real busy, working home cooks in mind. All recipes have some advice on how to cook it ahead or how to play around with the ingredients. And the inclusion of stories of real people of Palestine is a beautiful touch. Very inspiring, informative and delicious book.
September 17, 2020
طبيخ ✊🏾
Enjoyed the recipes, but at times, it felt like the social commentary tried too hard to ‘not take sides’ on the occupation. Nonetheless, an easy and fun read, and particularly enjoyed the focus pieces, specifically the one about the ‘lost’ Palestinian watermelon (jadu’l).
Enjoyed the recipes, but at times, it felt like the social commentary tried too hard to ‘not take sides’ on the occupation. Nonetheless, an easy and fun read, and particularly enjoyed the focus pieces, specifically the one about the ‘lost’ Palestinian watermelon (jadu’l).
May 21, 2021
So many great recipes! I want to make them all!!
January 31, 2021
I can't believe I'm rating a cookbook five stars, but it is the combination of amazing recipes and amazing stories that helped me get a feel for a culture I'm not all that familiar with. First, the food - in one month, we've made almost 10 different recipes from this book, from every section but dessert, and every single one has been mind-blowingly good (even the stuff that sounded vaguely odd). Then, the stories - knowing some things about conflict between Israel and Palestine as well as other nations in the region is a far cry from understanding how politics is affecting sustainable fishing in the Gaza strip, the water supply for crops, the uprooting of olive trees, and all the rest. Highly, highly recommended!
January 29, 2023
Wat een fijn boek! Recepten zijn helder beschreven inclusief welke delen je van te voren kan maken.
De verhalen over Palestina zijn een hele mooie toevoeging.
De verhalen over Palestina zijn een hele mooie toevoeging.
September 10, 2020
This is a lovely cookbook, filled with easy to follow, delicious-sounding recipes, as well as stories of the Palestinian people the recipes came from. There are tips on how to adapt the recipes for personal taste, and substitutions for ingredients that might not be at hand. There are many vegetarian options, and the recipes are a nice mix of traditional and contemporary fare. The gorgeous photography and stories of the different food cultures add so much to the enjoyment of paging through this book! Keep in mind, not all ingredients will be easy to find, and while the recipes are clearly written and easy to follow, they're aren't necessarily easy to make- some require day before prep work, but the results certainly sound amazing.
#Falastin #NetGalley
#Falastin #NetGalley
December 17, 2020
I agree with a lot of the others - this is an interesting read. As with all cookbooks, the hard copy should be read. The photos are not pretty in the kindle version. I found the recipes called for more ingredients and are more complicated than those in an my old cookbook written by English speaking wives in Jordan.
June 11, 2020
Straight to the top of the list. A whole new taste experience and I reckon we'll be savouring these recipes for quite some time...prawns & tomato stew with coriander sauce; roasted aubergine with tamarind & coriander; sticky date & halva puddings with tahini caramel. Just fabulous.
April 24, 2020
A beautiful and delicious love letter to Palestinian cooking. Lots of vegetarian options as well.
August 1, 2020
Brilliant cookbook!! Have made a recipe from it every day this week and cannot get enough..highly highly recommended!
November 10, 2020
Every single meal I made from this book turned out so incredibly delicious.
August 22, 2025
Palestynska książka kulinarna my ass
Na palcach jednej ręki mogę policzyć ile tu jest oryginalnych przepisów, reszta to jakieś przepisy autorskie, a jedyne co w nich palestynskiego to to,że jeden z autorów jest z Izraela i dodaje do dań tradycyjne przyprawy z palestyny
dosłownie jest tu zapiekanka francuska - która przedstawia jako wege moussaka????? - po prostu z dodatkiem za'atarem xddd
Żart jakis fr, jeszcze co chwila jakieś wcinki polityczne, które chyba mają na celu pokazać, że izraelczycy wcale nie są tacy źli, bo tolerują jak arabowie siedzą przy nich przy stole XDDDDDD
Nie polecam, free Palestine, jebac panstwo zbrodnicze Izrael i tą książkę
Na palcach jednej ręki mogę policzyć ile tu jest oryginalnych przepisów, reszta to jakieś przepisy autorskie, a jedyne co w nich palestynskiego to to,że jeden z autorów jest z Izraela i dodaje do dań tradycyjne przyprawy z palestyny
dosłownie jest tu zapiekanka francuska - która przedstawia jako wege moussaka????? - po prostu z dodatkiem za'atarem xddd
Żart jakis fr, jeszcze co chwila jakieś wcinki polityczne, które chyba mają na celu pokazać, że izraelczycy wcale nie są tacy źli, bo tolerują jak arabowie siedzą przy nich przy stole XDDDDDD
Nie polecam, free Palestine, jebac panstwo zbrodnicze Izrael i tą książkę
January 10, 2022
Basically, I want to eat everything in the book (except the okra dishes), but am not entirely convinced of the recipes being dependable just yet. Will revise rating if I change my mind after cooking from it. In general, I thought it was interesting, but not as well-focused or pulled together as the other cookbooks the author was involved with: Jerusalem and Ottolenghi: the cookbook.
Really, I was reading it mostly for the stories and for a peek into life in Palestine from a food/trade perspective. Turns out the extensive glossary is an unexpectedly fascinating resource.
Really, I was reading it mostly for the stories and for a peek into life in Palestine from a food/trade perspective. Turns out the extensive glossary is an unexpectedly fascinating resource.
April 17, 2021
I like this cookbook b/c it focuses on making Palestinien food. Although some of the food I am family with, such as Hummus and focusing on Lemons, Olive, Oil, Pomogranetes, I am not experienced cooking many of these recipes. The Tahini sounds delicious and also using Za’Ztar, and herb I was not familiar with. I think many of these recipes would be really good and the focus is on home cooking and fairly simple recipes where the ingredients can be found and done well.
Read
January 24, 2021The musakhan recipe alone is worth it. It’s also the only recipe we tried from the book so far. But holy smokes, it was delicious! And they give you step by step instructions on how to plate it perfectly.
It’s beautifully designed and photographed with stories of people and organizations interspersed between the recipes. Overall, though, I’d rather have these dishes made by amazing chefs using the best ingredients possible rather than the poor imitations I know I’d make in my own kitchen...
It’s beautifully designed and photographed with stories of people and organizations interspersed between the recipes. Overall, though, I’d rather have these dishes made by amazing chefs using the best ingredients possible rather than the poor imitations I know I’d make in my own kitchen...
June 15, 2024
Imagine my face when I found out there as a Palestinian counterpart to Jerusalem.
Read
November 14, 2024Beautiful, sad book. So many profiles of places and people that no longer exist. Made the roasted cod with cilantro crust, kofta with tahini and potatoes, chopped salad, and musaqa’a.
June 11, 2020
Thanks Netgalley for the preview. Can't wait to order this for my library. This is for fans of Yotam Ottolenghi, great recipes and great people profiles.
August 25, 2020
Love all these recipes and can't wait to cook the whole book!
February 2, 2025
What an amazing book! Very different from Jerusalem! Falastine is full of amazing stories from palestinians, their lives, displacement and their food. I enjoy the little introductions, the extra explanations about ingredients! It seems so personal and gives us a pov from a country that has lots to offer. Recipes are amazing. I did notice that portions are huge and you might have to adjust some (personal preference) will continue cooking and baking from it!
July 6, 2020
I literally (literally literally) ripped the foreward out of this book because it made me so angry.
But other than that it is a lovely cook book with amazing pictures, a great mixture of simple and complex recipes.
A keeper for sure!
But other than that it is a lovely cook book with amazing pictures, a great mixture of simple and complex recipes.
A keeper for sure!
August 22, 2020
As Yotam Ottolenghi indicates in his forward, Falastin (pronounced "fa-la-steen") picks up where his and Tamimi's Jerusalem left off 8 years ago. This time, Tamimi is joined by another from the Ottolenghi group, Tara Wigley (who co-authored Simple with Ottolenghi). What Falastin offers is a celebration of Palestinian cuisine -- dishes that Tamimi grew up with as well as other recipes most common to what other Palestinians experience growing up. Wigley's words take the home cook through their journey -- "Recipes are like stories: events brought to life and shared in the making and the telling."(10) While the recipes in this book are gorgeously delicious, I find that the ingredients, people, and places profiled throughout Falastin give life to the recipes. Growing up in Canada, the way I learned about Palestine was through the nightly news, and, what Tamimi and Wigley present moves past these stories and images put forth by the media by offering poignant and hopeful stories of those who live both in, and beyond the headlines.
The 120 recipes are organized into 9 chapters: Breakfast, Snacks, Spreads, & Sauces, Veggie Sides & Salads, Soups, Veggie Mains, Fish, Meat, Breads & Pastries, and Sweets. At the end of the book there is a glossary which offers information on the pantry items as well as Palestinian politics; while not exhaustive the authors aim to give a general idea of the terms used. Tamimi and Wigley have added short instructions to some of the recipe head notes -- Ingredient Notes, Getting Ahead, Playing Around, Keeping Notes -- in order to provide home cooks with more information for making the cooking task easier or for emphasizing information which the home cook may not be aware of. I appreciate when cookbook authors do this because the extra added information inevitably improves the outcome of my cooking! Cooking through Falastin I find joy in the recipes and, nourishment for my family. At times I would be in my kitchen cooking along from Falastin, other times I was curled up in my favourite chair reading through the stories and profiles. These parts of Falastin -- the ingredients, recipes and personal stories -- really demonstrate the connections between these elements and Palestinian identity.
One of the messages in the book is that food is meant to be enjoyed and shared -- and, although this year has made it almost impossible to enjoy food during large family celebrations or gatherings, I have still used the opportunity to make, share, and enjoy food on a smaller scale. My daughter and I have made several recipes together -- her favourites are the Ka'ak Al Quds (Jerusalem Sesame Bread) and the Khubez (Pita Bread). Watching through the oven door as the baking pita puffs up with air is deeply satisfying and, if you're my daughter, there isn't anything more magical to witness.
What I prize most is when recipes build flavours -- when I was making the Sesame Oat Crumble, I wondered how seemingly strong flavours like cardamom, peanut butter, rose water, olive oil, and honey would taste together. Enjoying the crumble with fruit and yogurt, the flavours aren't overpowering but balanced -- lightly sweet and salty, floral, nutty, and rich. Adding a generous drizzle of the Tahini-Date Syrup adds yet more layers to the flavouring. I also made use of the added step of pulsing the mixture in a food processor after it cooled from the oven, taking the texture from granola to crumble. Another recipe that relies on building layers of flavour (literally) is the Beet and Feta Galette w/ Za'atar and Honey. Chopped thyme and oregano is added to the galette pastry dough, then to the rolled out crust a layer of garlic mixed in ricotta is added, a sprinkle of feta, then a layer of caramelized onion, topped off with a layer of roasted, sliced beets. Many flavours that create such a deliciously rich filling -- I served slices of galette with a tossed green salad on the side, which made for a great summer meal!
Since receiving a copy of Falastin for review at the end of June, I've found so many dishes that I've been making and re-making for my family. The Batata Bil Fil (Spicy Roasted New Potatoes w/ Lemon and Herbs) is one of our favourites -- this recipe is a combination of our two loves: roasted potatoes and roasted cherry tomatoes. Both are mixed with cumin seeds, thinly sliced garlic, coriander seeds, and thinly sliced red chile, then placed in the oven to slow roast. Once out of the oven, the tomatoes and potatoes are tossed with lemon juice and zest as well as chopped cilantro and dill. The juice from the roasted tomatoes combined with the citrus and herbs creates a tremendously good sauce which coats the vegetables. I could eat this dish every day! There are other dishes that evoke a similar response for me (mouth watering at the thought) -- such as the Shulbato (Bulgar, Tomato, and Eggplant Pilaf) and the Roasted Squash and Zucchini w/ Whipped Feta and Pistachios. Both recipes use oven-roasting to bring out smoky and sweet flavours of the eggplant, squash, and zucchini. And I've found these recipes make a wonderful lunchtime meal or light supper.
Falastin shows the heart of Palestinian cuisine through ingredients, recipes, and the personal stories profiled throughout the book. Tamimi and Wigley offer an array of delicious recipes that have transported me from my home kitchen during this time spent at home.
Please note that this review is an excerpt of a longer version posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Appetite by Random House for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
The 120 recipes are organized into 9 chapters: Breakfast, Snacks, Spreads, & Sauces, Veggie Sides & Salads, Soups, Veggie Mains, Fish, Meat, Breads & Pastries, and Sweets. At the end of the book there is a glossary which offers information on the pantry items as well as Palestinian politics; while not exhaustive the authors aim to give a general idea of the terms used. Tamimi and Wigley have added short instructions to some of the recipe head notes -- Ingredient Notes, Getting Ahead, Playing Around, Keeping Notes -- in order to provide home cooks with more information for making the cooking task easier or for emphasizing information which the home cook may not be aware of. I appreciate when cookbook authors do this because the extra added information inevitably improves the outcome of my cooking! Cooking through Falastin I find joy in the recipes and, nourishment for my family. At times I would be in my kitchen cooking along from Falastin, other times I was curled up in my favourite chair reading through the stories and profiles. These parts of Falastin -- the ingredients, recipes and personal stories -- really demonstrate the connections between these elements and Palestinian identity.
One of the messages in the book is that food is meant to be enjoyed and shared -- and, although this year has made it almost impossible to enjoy food during large family celebrations or gatherings, I have still used the opportunity to make, share, and enjoy food on a smaller scale. My daughter and I have made several recipes together -- her favourites are the Ka'ak Al Quds (Jerusalem Sesame Bread) and the Khubez (Pita Bread). Watching through the oven door as the baking pita puffs up with air is deeply satisfying and, if you're my daughter, there isn't anything more magical to witness.
What I prize most is when recipes build flavours -- when I was making the Sesame Oat Crumble, I wondered how seemingly strong flavours like cardamom, peanut butter, rose water, olive oil, and honey would taste together. Enjoying the crumble with fruit and yogurt, the flavours aren't overpowering but balanced -- lightly sweet and salty, floral, nutty, and rich. Adding a generous drizzle of the Tahini-Date Syrup adds yet more layers to the flavouring. I also made use of the added step of pulsing the mixture in a food processor after it cooled from the oven, taking the texture from granola to crumble. Another recipe that relies on building layers of flavour (literally) is the Beet and Feta Galette w/ Za'atar and Honey. Chopped thyme and oregano is added to the galette pastry dough, then to the rolled out crust a layer of garlic mixed in ricotta is added, a sprinkle of feta, then a layer of caramelized onion, topped off with a layer of roasted, sliced beets. Many flavours that create such a deliciously rich filling -- I served slices of galette with a tossed green salad on the side, which made for a great summer meal!
Since receiving a copy of Falastin for review at the end of June, I've found so many dishes that I've been making and re-making for my family. The Batata Bil Fil (Spicy Roasted New Potatoes w/ Lemon and Herbs) is one of our favourites -- this recipe is a combination of our two loves: roasted potatoes and roasted cherry tomatoes. Both are mixed with cumin seeds, thinly sliced garlic, coriander seeds, and thinly sliced red chile, then placed in the oven to slow roast. Once out of the oven, the tomatoes and potatoes are tossed with lemon juice and zest as well as chopped cilantro and dill. The juice from the roasted tomatoes combined with the citrus and herbs creates a tremendously good sauce which coats the vegetables. I could eat this dish every day! There are other dishes that evoke a similar response for me (mouth watering at the thought) -- such as the Shulbato (Bulgar, Tomato, and Eggplant Pilaf) and the Roasted Squash and Zucchini w/ Whipped Feta and Pistachios. Both recipes use oven-roasting to bring out smoky and sweet flavours of the eggplant, squash, and zucchini. And I've found these recipes make a wonderful lunchtime meal or light supper.
Falastin shows the heart of Palestinian cuisine through ingredients, recipes, and the personal stories profiled throughout the book. Tamimi and Wigley offer an array of delicious recipes that have transported me from my home kitchen during this time spent at home.
Please note that this review is an excerpt of a longer version posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Appetite by Random House for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
February 17, 2025
Mixed feelings! On the one hand ( borrowing from the book), the book does pay tribute to Palestine; the land, the people and the culture! Yet, on the other hand, it is a dangerous attempt at normalization, whether intended or not! To refer to stolen Palestinian cuisine as a nascent ‘Israeli’ cuisine is disturbing to say the least! similarly the significance of referring to the West Bank as Judaea is not lost on someone like me! While I am a strong believer in the one state solution, as far fetched as it may seem, I cannot tolerate any attempt to normalize whether through cooking, art, music or what have you, until the occupation of Palestine, all of Palestine has ended!
January 23, 2022
I really liked this cookbook. The stories and photographs were excellent. I appreciated that the recipes were traditional but not repetitive of every other middle eastern recipe that is easy to find. Instead of just another hummus, there was a hummus recipe with two ways to turn hummus into a meal. There were recommendations on how to pair dishes together into a full meal - which salads with which dishes. The ingredients were well described and easy to locate, with some substitutions easily described. A few of these will definitely become regular in my kitchen.
September 18, 2020
I wish ı could show you whats inside the book. Garbage. Lots of photoes and stories thats all. İt has 6-7 kind of recipies with za’atar? Are there no ther spices in the country? There is a section name is sauces.. there are 2 kind of sauce with tahini omg brilliant. Dont buy this book as a chef, buy as fun.
December 13, 2023
A must read and full of fantastic recipes. It highlights the cuisine of Palestinian people as well as the struggles and resilience of Palestinians under Israeli occupation. Beautiful pictures throughout, with stories and recipes that you won’t want to miss!
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