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Falastin: A Cookbook Hardcover – June 16, 2020
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JAMES BEARD AWARD NOMINEE • IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: 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, including:
• 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.
- Print length352 pages
- LanguageEnglish
- PublisherTen Speed Press
- Publication dateJune 16, 2020
- Dimensions8 x 1.11 x 11 inches
- ISBN-100399581731
- ISBN-13978-0399581731
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Editorial Reviews
Review
“Sami Tamimi and Tara Wigley’s beautiful Falastin is a love letter to Palestine—its warm and hospitable people and its bright and mouthwatering cuisine. A cookbook should make you dream, it should invite you to an expanding table, and, more important, it should make you drop everything and head straight to the kitchen. This book does all that. One day I hope to visit Sami’s homeland; but until then, with Sami as my host and Tara as my guide, I’ll let the scents and flavors of the Palestinian kitchen take me there as I pull up extra seats at my table to share this colorful and soulful food with family and friends.”—Naz Deravian, author of Bottom of the Pot
“A stunning collection of recipes and stories that showcase the best of Palestinian culture. I want to eat everything in this book”—Yasmin Khan, author of Zaitoun and The Saffron Tales
“Falastin is not a political book; it’s a people book. But most of all, it’s a cookbook that translates the rich culinary history of traditional Palestine into healthy, vibrant food for the twenty-first-century table.”—177 Milk Street
“[A] celebration of Palestinian cooking . . . Adding to the overall connection between words and stomach are elegant photographs and additional instructions. . . . The temptation to try [all the recipes] is almost overwhelming. Expect enthusiastic demand from home cooks and foodie readers.”—Booklist (starred review)
“[An] expert dive into the food of Palestine. The dishes overflow with bold flavors. . . . Like the best cookbooks, this one opens a window to expand both palates and minds.”—Publishers Weekly (starred review)
About the Author
Tara Wigley spent a decade working in publishing before going to cooking school in Ireland. She has developed, tested, and written recipes for Ottolenghi's weekly column in the Guardian magazine and monthly New York Times columns, as well as for his cookbooks. For Falastin, Tara travelled with Tamimi in Palestine and ate her body weight in chickpeas and tahini.
Excerpt. © Reprinted by permission. All rights reserved.
This is a book about Palestine—its food, its produce, its history, its future, its people and their voices. It is a book about the common themes that all these elements share, and how Palestine weaves narrative and cooking into the fabric of its identity. The two go hand in hand. Recipes are like stories: events brought to life and shared in the making and telling. They are passed from one person to the next, and in that movement, some details change, others come to the fore, while others will be left by the wayside. And stories are like recipes: a series of individual experiences blended together to create a whole. Where stories and recipes intersect is the nexus, the point, of this book. Rather than telling “a” story or “the” story of Palestine, then, we’re telling lots of stories. These come in the form of both our recipes and the profiles of some of the people and places we’ve met along the way.
First, however, an outline of what is at the heart of this book: the story of Falastin, the place and its people; the story of Falastin, our book; and the story of Sami, your host, and Tara, your guide.
Falastin: the place and people
There is no letter “P” in the Arabic language so “Falastin” is, on the one hand, simply the way “Falastinians” refer to themselves. On the other hand, though—and in the Middle East there is always an “on the other hand”—the word is a big one, going far beyond a straightforward label. It is about geography, history, language, land, identity, and culture. Ask a Palestinian what the word “Falastin” means to them: the answer will rarely be short and will often end with the word “home.”
For us, for the purposes of our book, “Falastin” is about all of these things. Geographically, it refers to a small piece of land at the easternmost corner of the Mediterranean Sea where Palestinians have been living for many centuries. This statement is complicated by the fact that this land is also home to other peoples, Israelis; something of which we are very mindful. Our aim with Falastin is to tread the fine line between paying heed to the situation on one hand and remembering, at the same time, that our book is first and foremost a celebration of the food and people of Palestine.
As well as being a geographical label, “Falastin” is also about identity. For us, it embraces all those who identify as Palestinian, wherever in the world they’re now living. The Palestinian story, post 1948 and with the creation of Israel, could be seen as one of relocation. There are as many different stories as to why a Palestinian is now living where they are living as there are Palestinians. And with more than 12 million Palestinians worldwide, that’s a lot.
There are those who’ve chosen to live abroad and those who have had no choice but to live abroad. There are those who have been displaced closer to home and those who are still living where their parents and grandparents lived before them. Some have known nothing but life in a refugee camp and have never seen the nearby coast, and others have traveled the world freely and have now chosen to return. And then there are those who’ve never actually been to the country itself but who still strongly identify as Palestinian, through the stories and memories passed down from their Palestinian family.
The people of Palestine go by several different names, depending on whom you ask. Some favor “Palestinian,” others prefer “the people of the north,” “Arabs of the Negev,” “Arab refugees,” or “48ers.” “Arab-Israeli,” “Israeli Arab,” and “Palestinian-Israeli” are also used. For us, the words “Falastin” and “Falastinian” are inclusive, managing to incorporate all these various words at the same time as somehow transcending their often loaded meanings.
Falastin: our book
Falastin is a new kind of Palestinian cookbook: a contemporary collection of more than 110 recipes we hope you’ll cook, eat, love, and make your own. It’s the culmination of Sami’s lifetime obsession with Middle Eastern food and cooking—born and raised in East Jerusalem, relocated to London in his late twenties, and a founding member of Ottolenghi—and Tara’s decade-long obsession with Middle Eastern food and home cooking—raised in London and adopted into the Ottolenghi family.
The recipes come, therefore, from all sorts of places. Some are those Sami grew up with and which will always remind him of home. His father’s easy za’atar eggs, for example, or his mother’s buttermilk fattoush. Others are those most Palestinians grew up on: classics such as chicken musakhan or the upside-down rice cake, maqlubeh. One recipe—that for hummus—remains untouched from when Sami first published it in his second cookbook, Jerusalem. After all, there are some things that can’t be played around with or improved upon.
We haven’t felt bound by a set list of “traditional Palestinian dishes,” though. We’d rather shine a new light on an old classic than re-create it verbatim. Doing this—“playing around”—is a risk, we know, because loyalty to the way a dish is cooked is not, of course, just about the dish. It’s about tradition and identity and being able to own these things through food. The process has not always been easy for Sami. Like a lot of Palestinian chefs working today, he keenly feels this tension—between a sense of loyalty to the way a dish is traditionally cooked and the desire to move it forward so as to keep it fresh and relevant.
If Jerusalem was Sami and Yotam’s joint effort to celebrate the food of their hometown and bring it to a wider audience, then Falastin is Sami and Tara’s focus on the food of Palestine. Speaking in general terms about “Middle Eastern food” is rather like saying “European food,” or “Italian food”: it does not pay heed to all the distinct people, produce, and dishes that distinguish one country from another within a region. It doesn’t allow for the importance of sumac in a dish such as chicken musakhan to shine, for example, or reveal how many Gazan dishes have the trio of dill, garlic, and chile shaping them. It doesn’t tell us anything about the red tahini of Gaza or the white salty cheese of Nablus or Akka. Keeping our focus exclusively on Palestine allows us to explore not only the food of this land and people but the regional differences within.
At the same time that it explores the regions of Palestine, the purpose of Falastin is to be full of recipes that work for and delight the home cook today. We really want you to cook from the recipes in our book—to find them practical and doable as well as delicious. This means you’ll find fewer recipes for stuffed vegetables in Falastin than you would in a “traditional” Palestinian cookbook, fewer recipes for celebratory dishes that take half a day to prepare, less call for hard-to-find kishek or jameed, the fermented discs of yogurt and wheat in which to bake a leg of lamb. Loyalty to the Palestinian pantry, though—and a reliance on the ground allspice and cumin, olive oil, pulses, grains, za’atar, sumac, lemons, yogurt, dill, garlic, and green chiles that fill it—is unwavering. Our recipes feel distinctly Palestinian, even when they are presented in a slightly new light. Luckily, for those living outside the Middle East, the Palestinian pantry is also one that can be easily sourced and put together from mainstream stores and websites.
As well as our recipes, another way to get to know the country is through its people. When talking about Palestine in general terms, conversation can quickly become political and difficult. The day-to-day frustrations for a Palestinian trying to go about their business, when heard by those who don’t need to carry an ID card with them or require a permit to travel around their country, are easy not to comprehend. For most Palestinians in the West Bank, the reality of checkpoints, a separation wall, and the complicated systems and differing rules surrounding Areas A, B, and C (see page 130 for more on this) makes, frankly, for a pretty grim picture.
Focus, though—travel around the country meeting and eating with people—and the picture painted is a different one. The link between the land and the produce and the people who grow, farm, and make it is strong. Meet someone who explains how they make their labneh or yogurt from the milk of their own sheep or goat, for example, or smell the fresh za’atar leaves on a small farm holding on a sunny spring afternoon, and the outlook is clearly brighter. How things are seen depends on who is looking and through what lens. For all the differing points of view, the reality of someone’s story—the story they live with day in, day out—cannot be denied. This is why we want to tell the story of Falastin through profiles as well as recipes. These are not our stories. They’re not even always our views. They are, however, stories we’ve been moved to tell from people whom we’ve met.
Product details
- Publisher : Ten Speed Press (June 16, 2020)
- Language : English
- Hardcover : 352 pages
- ISBN-10 : 0399581731
- ISBN-13 : 978-0399581731
- Item Weight : 3.24 pounds
- Dimensions : 8 x 1.11 x 11 inches
- Best Sellers Rank: #32,584 in Books (See Top 100 in Books)
- #12 in Middle Eastern Cooking, Food & Wine
- #39 in Natural Food Cooking
- #46 in Mediterranean Cooking, Food & Wine
- Customer Reviews:
About the authors
Yotam Ottolenghi is the restaurateur and chef-patron of seven UK-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten best-selling cookery books which have garnered many awards, including the National Book Award for Ottolenghi SIMPLE which was also selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian since 2006 and is a regular contributor to the New York Times Magazine. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’ has led to what some call “The Ottolenghi effect”. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family.
Tara Wigley – Tara worked in publishing for the best part of a decade before switching to food and writing in 2010. She trained at the Ballymaloe cookery school, in Ireland, before starting to work with Yotam Ottolenghi in 2011. Initially testing recipes with Yotam, she soon became his writing collaborator. Tara was very involved with the creation of PLENTY MORE (2014) and is credited on the title page with the writing of THE NOPI COOKBOOK (2015), the re-launched edition of the first OTTOLENGHI COOKBOOK (2016), SWEET (2017) and FLAVOUR (2020). She is the co-author of SIMPLE (2018), with Yotam Ottolenghi and FALASTIN (2020), with Sami Tamimi.
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.
Customer reviews
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Learn more how customers reviews work on AmazonCustomers say
Customers say the book is filled with delicious recipes and gorgeous pictures. They also find the writing style thoughtful, spirited, interesting, and passionate. Readers describe the recipes as clear, easy to follow, and vegetarian and vegan. They appreciate the thoughtful mix of history and food culture that takes them into the world of Palestine. Customers also mention the book tells stories.
AI-generated from the text of customer reviews
Customers find the recipes in the book delicious, heavenly, and highlight the human essence of Palestinian cuisine. They also say the smokey eggplant puree is heavenly.
"...It’s a fun texture and the flavor of the Knafeh (sometimes also called kunefe) is a wonderful mix of savory cheeses baked in crunchy shredded filo,..." Read more
"For less than 5 dollars, this book is truly a bargain! It is one of the best cookbooks I have ever read, surpassing all of my expectations, and I..." Read more
"...As a home baker, I definitely appreciated the breads and sweets sections, and I can’t wait to try Sami’s recipes for pita and Arabic samosas...." Read more
"...This book is a great introduction to middle eastern food...." Read more
Customers find the photography in the book gorgeous, homey, and comforting.
"...bit of work, but is well worth it and very flavorful, not to mention beautiful! The Chicken shawarma pie has been one of my favorites thus far...." Read more
"...The authors are passionate, charming, respectful, and funny, and this book was a genuine pleasure to read...." Read more
"...As to be expected, it’s a gorgeous book with the sort of photography and biography that one would expect of National Geographic...." Read more
"...It is well written, the pictures are gorgeous, the instructions and measurements are precise, and the book is fun to read...." Read more
Customers find the writing style thoughtful, hearty, and comforting. They also say the book is a genuine pleasure to read and hunger provoking. Readers also mention the recipes are family friendly, homestyle, and mouthwatering.
"...seems like a charming country full of rich food, rich culture, and spirited, interesting, and passionate individuals." Read more
"...This book is a great introduction to middle eastern food. It is well written, the pictures are gorgeous, the instructions and measurements are..." Read more
"...A few too many esoteric and or single use ingredients. The book is written very well and the dishes come out nice but there are many recipes that..." Read more
"...cover and delight your family and friends with many very hearty and comforting, but super sophisticated meals full of fresh, mind blowing middle..." Read more
Customers find the book easy to follow and accessible for the average home cook. They also say the author hasn't sacrificed complexity.
"...or kataifi pastry seems exotic to the American in me, but it’s very simple and makes a bit impact...." Read more
"...The dough was so easy to work with, didn't stick to everything, didn't require too much flour which usually ends up burning and setting of my smoke..." Read more
"...of a modern glow up to make them both more intriguing but still easy-to-do at home...." Read more
"...The recipes are detailed and easy to follow. I enjoyed reading the intros to recipes as well as the various notes throughout the book...." Read more
Customers like the ingredients in the book. They mention that there are many vegetarian and vegan recipes, and heart healthy foods. They also appreciate the exotic pomegranate lentils and eggplant. Overall, readers say the book has a great variety of dishes, and is well-tested.
"...Many vegetarian and vegan recipes are included, and even the meat and fish recipes sound like one could just drop the meat or fish, and it would..." Read more
"...dough was so easy to work with, didn't stick to everything, didn't require too much flour which usually ends up burning and setting of my smoke..." Read more
"...I also made the Green Shakshuka. It is filled with fresh vegetables and herbs...." Read more
"Many excellent Dishes but a few too many over complicated ones too. A few too many esoteric and or single use ingredients...." Read more
Customers find the book a thoughtful mix of history and food culture. They also say it's a rich account of Palestine and one of the best new books they've seen lately.
"...Palestine seems like a charming country full of rich food, rich culture, and spirited, interesting, and passionate individuals." Read more
"...Truly a love letter to Sami’s home country and a rich account of Palestine...." Read more
"This is a beautiful, vibrant book. It really takes you into the world of Palestine...." Read more
"...Sami opens a window to the beauty, kindness, culture and food of Palestine." Read more
Customers find the stories in the book fascinating and mouthwatering. They also say the recipes are mouthwaterining and complete with vibrant descriptions.
"...cookbook and book of cultural stories, too, filled with stories both heartwarming and heartbreaking, sometimes even at the same time...." Read more
"...As to be expected, it’s a gorgeous book with the sort of photography and biography that one would expect of National Geographic...." Read more
"...The book is gorgeously illustrated and the descriptions are fun to read.A word of warning though...." Read more
"...Part story-telling, part recipe-sharing, part photo-journalism, this cookbook lays out what I would call, a beautiful and unique culinary experience...." Read more
Customers find the book fun to make and funny.
"...cheesecake with roasted apricots, honey, and cardamom is a fun twist on an old classic. I love the flavors...." Read more
"...The authors are passionate, charming, respectful, and funny, and this book was a genuine pleasure to read...." Read more
"...the instructions and measurements are precise, and the book is fun to read...." Read more
"...made for him, others riff on the classics, providing a well-received playfulness and balance to the assortment of recipes...." Read more
Reviews with images
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Top reviews from the United States
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The recipes I started with are :
• Sweet and spicy seeds and nuts
• Na`ama’s buttermilk fattoush
• Spicy roasted new potatoes with lemon and herbs (Batata bil filfil)
• Chicken musakhan
• Knafeh Nabulseyeh
I love the mix of spices and variety within this book. They have a delicate layering of flavor that makes MIddle Eastern flavors shine. There are so many somewhat familiar or reasonably easy recipes - like the spiced nuts or fattoush, and then there are more specialized like the Knafeh Nabulseyeh. It’s far less work than it appears. Working with filo dough or kataifi pastry seems exotic to the American in me, but it’s very simple and makes a bit impact. It’s a fun texture and the flavor of the Knafeh (sometimes also called kunefe) is a wonderful mix of savory cheeses baked in crunchy shredded filo, and drizzled with sweet orange blossom syrup. I also scattered some dried flower blossoms along with the pistachios on the top because I love any excuse to use them both. If you’ve never tried Knafeh, you’re in for a treat. The syrup makes more than necessary so you can use it in tea or in another creation.
While I wish I was back in Brooklyn and able to visit the iconic Sahadi’s, I don’t have that luxury right now and they aren’t currently shipping outside NYC, but I was able to procure everything that the average neighborhood grocery didn’t have at a 2 aisle wide Middle Eastern grocery. They had everything except the sumac, which has a slightly lemony flavor but adds a beautiful dark purple color. It is worth seeking out and very versatile.
Many people are familiar with Ottolenghi, however Sami Tamimi and Tara Wigley who are more behind the scenes of the Ottolenghi brand are having their time to shine, too, and rightfully so. Falastin (Palestine) is the product of being keenly aware of the political complexities in the relationship between Palestine and Israel while simultaneously being able to maintain a friendship and business partnership. Additionally, having Tara Wigley as a big part of this project is important, because it upholds the Palestinian generational culture of women being the home cooks - and helps Falastin reach Arabic markets. I also endorse her love of preserved lemon... another one to make at home (with plenty of time) or pick up at your local Middle Eastern Grocery.
More updates and photos to come… I’m excited to make the Beet and feta galette with za’atar and honey, Labneh cheesecake with roasted apricots, honey and cardamom, Chicken shawarma pie and many more. I'll be working through this book with my cookbook club through the Summer and after.
I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review. The only thing I would change is I wish the UK cover was available in the US, but regardless the contents are the same. This is a perfect way to virtually travel and enjoy the food and stories of Palestine for food lovers of any persuasion.
Update : I have also made the Beet + feta galette with za'atar and honey. It takes a bit of work, but is well worth it and very flavorful, not to mention beautiful! The Chicken shawarma pie has been one of my favorites thus far. It's has several parts and takes a couple hours (though some pieces can be done simultaneously) but wow is it a show stopper!
The labneh recipe worked well and the cheesecake with roasted apricots, honey, and cardamom is a fun twist on an old classic. I love the flavors. Another labor of love recipe, but I think they are worth it. Most of the time is chilling and waiting.
Reviewed in the United States on June 23, 2020
The recipes I started with are :
• Sweet and spicy seeds and nuts
• Na`ama’s buttermilk fattoush
• Spicy roasted new potatoes with lemon and herbs (Batata bil filfil)
• Chicken musakhan
• Knafeh Nabulseyeh
I love the mix of spices and variety within this book. They have a delicate layering of flavor that makes MIddle Eastern flavors shine. There are so many somewhat familiar or reasonably easy recipes - like the spiced nuts or fattoush, and then there are more specialized like the Knafeh Nabulseyeh. It’s far less work than it appears. Working with filo dough or kataifi pastry seems exotic to the American in me, but it’s very simple and makes a bit impact. It’s a fun texture and the flavor of the Knafeh (sometimes also called kunefe) is a wonderful mix of savory cheeses baked in crunchy shredded filo, and drizzled with sweet orange blossom syrup. I also scattered some dried flower blossoms along with the pistachios on the top because I love any excuse to use them both. If you’ve never tried Knafeh, you’re in for a treat. The syrup makes more than necessary so you can use it in tea or in another creation.
While I wish I was back in Brooklyn and able to visit the iconic Sahadi’s, I don’t have that luxury right now and they aren’t currently shipping outside NYC, but I was able to procure everything that the average neighborhood grocery didn’t have at a 2 aisle wide Middle Eastern grocery. They had everything except the sumac, which has a slightly lemony flavor but adds a beautiful dark purple color. It is worth seeking out and very versatile.
Many people are familiar with Ottolenghi, however Sami Tamimi and Tara Wigley who are more behind the scenes of the Ottolenghi brand are having their time to shine, too, and rightfully so. Falastin (Palestine) is the product of being keenly aware of the political complexities in the relationship between Palestine and Israel while simultaneously being able to maintain a friendship and business partnership. Additionally, having Tara Wigley as a big part of this project is important, because it upholds the Palestinian generational culture of women being the home cooks - and helps Falastin reach Arabic markets. I also endorse her love of preserved lemon... another one to make at home (with plenty of time) or pick up at your local Middle Eastern Grocery.
More updates and photos to come… I’m excited to make the Beet and feta galette with za’atar and honey, Labneh cheesecake with roasted apricots, honey and cardamom, Chicken shawarma pie and many more. I'll be working through this book with my cookbook club through the Summer and after.
I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review. The only thing I would change is I wish the UK cover was available in the US, but regardless the contents are the same. This is a perfect way to virtually travel and enjoy the food and stories of Palestine for food lovers of any persuasion.
Update : I have also made the Beet + feta galette with za'atar and honey. It takes a bit of work, but is well worth it and very flavorful, not to mention beautiful! The Chicken shawarma pie has been one of my favorites thus far. It's has several parts and takes a couple hours (though some pieces can be done simultaneously) but wow is it a show stopper!
The labneh recipe worked well and the cheesecake with roasted apricots, honey, and cardamom is a fun twist on an old classic. I love the flavors. Another labor of love recipe, but I think they are worth it. Most of the time is chilling and waiting.
The authors are passionate, charming, respectful, and funny, and this book was a genuine pleasure to read. It is a masterful merger of both cookbook and book of cultural stories, too, filled with stories both heartwarming and heartbreaking, sometimes even at the same time. It is not often that a cookbook makes me laugh and makes me cry.
Nearly every recipe is mouthwatering, complete with vibrant descriptions and beautiful, extraordinary photos. Many vegetarian and vegan recipes are included, and even the meat and fish recipes sound like one could just drop the meat or fish, and it would still be amazing. Fish with cilantro sauce and lemon? I will gladly take just that cilantro sauce and lemon!
As for the dishes which rely heavily on yogurt, egg, or cheese, I am sure that I could create vegan versions with enough experimentation, hopefully without straying too far from the traditional flavors.
I am excited to try the food, but in addition, few books (if any) have gotten me as excited to visit a country as this one. Palestine seems like a charming country full of rich food, rich culture, and spirited, interesting, and passionate individuals.
Top reviews from other countries
Only one downside for Europeans: the English language version seems to have been made for the American market and so uses cups and degrees Farenheit.