Falastin: A Cookbook by Sami Tamimi and Tara Wigley

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Notes about Recipes in this book

  • Chicken shawarma pie

    • TrishaCP on June 20, 2020

      Excellent flavors. I did have a soggy bottom (I didn’t have the right kind of potatoes, nor enough of them, so it was probably down to user error). However, it didn’t take away from the enjoyment of this pie.

    • ncollyer on June 23, 2020

      Wonderful dish. Yes, there are a few steps, but each is manageable. The stewed chicken was so good I was almost tempted not to make the whole dish, but glad I persevered. Quite a showpiece.

    • KarinaFrancis on May 09, 2020

      Amazing! I won’t kid you, there is a lot of work involved but the payoff is absolutely there. The spicing on the chicken is spot on, the potatoes keep the base crispy and the layer of yogurt/tahini gives the pie a delicious richness. Update: the leftovers were just as good reheated the next day

    • EmilyR on June 30, 2020

      Another rave review from our crowd and the neighbor. I unfortunately had to use a 10" pan instead of the 9" and I used labneh in place of the yogurt, but this is one of my favorites I've made from the book thus far. Plan this one in advance as it does take some time, but it is worth the work.

  • Prawn and tomato stew with coriander sauce

    • Astrid5555 on April 18, 2020

      Excellent, another winner from this book! Despite all the spices, both (!) kids liked the stew. Had to substitute almonds for pine nuts in the pesto, and just could not be bothered frying the prawns before adding them to the sauce. Just let them simmer in the sauce until done, served with whole wheat couscous.

  • Roasted cod with a coriander crust (Samak mashew bil cozbara w al limon)

    • Astrid5555 on April 12, 2020

      This was amazing! Younger son who usually eats no other fish than whole trout declared this to be the best fish ever, and I agree. The coriander crust makes such a difference and imparts an amazing flavor to the fish. Effort to outcome ratio is incredible, since it‘s also very, very quick to make. Used skrei fillets because this is what my local fishmonger could deliver. Will definitely go into regular rotation, would also serve for a dinner party.

    • aargle on April 30, 2020

      This was delicious - used salmon fillets but I’m sure it will work well with most fish. Will definitely make again as it is another straightforward recipe.

  • Oxtail stew with chard, sumac and tahini (Sumaqqiyeh)

    • Astrid5555 on June 01, 2020

      Amazing, even my kids had seconds and this is quite rare. Could get a hold of neither dill seeds nor fennel seeds, used only half a green chilli to adapt to my kids’ spice level. Perfectly spiced, meltingly tender meat, dinner party worthy! Served with laffa bread to mop up the sauce.

    • JennyHay on April 26, 2020

      A satisfying dish with subtle flavours from the spices and fresh herbs. I cooked the day before then removed the fat from the top the next day. Used silverbeat instead of chard. I may thicken slightly next time. Would work well as part of a shared table.

  • Courgettes, garlic and yoghurt (M‘tawaneh)

    • Astrid5555 on June 23, 2020

      The pink peppercorns add a surprising touch to an already delicious dip that will become a regular staple when zucchini are in season. Delicious!

    • Foodycat on July 05, 2020

      I did a bit of a half-arsed job. I only had fresh mint, not enough yoghurt and no pink peppercorns (so I used white), but it was still absolutely delicious, and definitely one to go back to. We had it with grilled lamb chops and it was just lovely.

  • Fish kofta with yoghurt, sumac and chilli (Koftet samak)

    • Astrid5555 on June 21, 2020

      Very, very good! My chilli was not that spicy, and like Foodycat I thought it could have done with a little more oomph. Apart from that, quite quick to make, a definite keeper!

    • Foodycat on April 29, 2020

      Delicious! Very fresh and herbal. My chilli was very mild and it could have done with a little more oomph. I have frozen half the mixture and when I thaw it I will probably make fish burgers.

  • Aubergine, chickpea and tomato bake (Musaqa’a)

    • aargle on May 01, 2020

      I did not have really high expectations but had eggplant and tomatoes that I wanted to use. I was delighted with the outcome and the fact the whole family demolished it and praised the dinner - it did help that I served it with some very nice sausages. Will repeat!

  • Kofta with tahini, potato and onion

    • aargle on April 14, 2020

      This is the first recipe I have made out of this cookbook and I hope it’s the first of many fabulous dishes. It was absolutely delicious and very straightforward. My family raved and it will go into irregular rotation.

  • Beetroot and sweet potato dip with pistachio bulgur salsa

    • ncollyer on June 23, 2020

      Delicious, particularly with fresh home-made pitas, also from Falastin. The bulgar pistachio “sauce” is also excellent on its own.

  • Roasted red pepper and walnut dip (Muhammara)

    • KarinaFrancis on July 05, 2020

      A few more steps than my usual recipe for Muhammara but very delicious.

  • Roasted squash and courgettes with whipped feta and pistachios

    • KarinaFrancis on May 20, 2020

      This was lovely and a substantial side for some bbq meat. The zucchini and butternut went really well with the dressing. The only thing I’d change is reduce the ricotta and increase the yogurt.

  • Chicken musakhan

    • EmilyR on June 20, 2020

      I wanted this to be more flavorful. It definitely needs to be served with the yogurt or labneh for some moisture.

  • Knafeh Nabulseyeh

    • EmilyR on June 21, 2020

      I first spotted "kunefe" at Trader Joe's and thought it sounded interesting... it's a delicious dessert. Low and behold here is the recipe for an even better homemade version. I had to amend it a little bit, because I ran out of sugar so I only used 1.5 cups for the syrup, which I thought was adequate. The syrup produced more than needed (a solid 3/4c) so I will use it in tea. I decorated my knafeh with dried flowers that I picked up while traveling for visual appeal. It's a bit salty, sweet, crunchy, and all around excellent.

  • Labneh cheesecake with roasted apricots, honey and cardamom

    • EmilyR on July 01, 2020

      This is a beautiful cake. It's not overly sweet, the labneh makes it a bit light and tangy. The baklava style crust is also something interesting, though it wanted to fall off the cake a bit while cutting. The quantity of syrup would have left my apricots and cake swimming, so I didn't pour all of it on. The apricots add the perfect bit of tart, yet subtle sweetness to this mix.

  • Chilled cucumber and tahini soup with spicy pumpkin seeds

    • EmilyR on July 01, 2020

      The contrast of crunchy and spicy pumpkin seeds with the coolness of the cucumber + herb soup is interesting, but this wasn't my favorite, but my husband loved it.

  • Beetroot and feta galette with za’atar and honey

    • EmilyR on June 29, 2020

      Great galette, but it does take a fair amount of time - making a portion, cooling / chilling it, again and again. It's a bit of work for a rather small 4 person serving, however I don't know that it would be great the next day. The crust is a must as is the za'atar.

    • Zosia on June 17, 2020

      Fantastic tart! Very flavourful with enough tangy and sharp elements to balance the sweetness. I anticipated trouble making the crust based on the comments in the book but I experienced none; the dough wasn't at all sticky, it rolled out beautifully and baked into crisp, flaky layers. Apart from substituting dried oregano for fresh and cooking the onion at a lower temperature, I followed the recipe as written.

  • Rice with yoghurt, roasted cauliflower and fried garlic (Labaniet alzahar)

    • EmilyR on July 06, 2020

      I have never used yogurt in this manner with rice. I think it needed more salt, but was a nice and filling vegetarian meal. I'd probably double the garlic, because it's where most of the flavor comes from. I also think this could benefit from some preserved lemon, lemon juice, or a touch of acid... and maybe some onion.

  • Labneh

    • EmilyR on June 29, 2020

      I love labneh and use it often. Unfortunately I am in the process of moving and have discovered the Midwest doesn't have this at an every day grocery like in LA, so I had to find a Middle Eastern grocery. They didn't have labneh, but had laban. I though it could be a variant... it turns out it's not. It's more of a liquid yogurt, however I used it for this recipe and it worked. While I tend to be a purist, if you have access to labneh I'd just buy it instead of making this.

  • Sweet and spicy seeds and nuts

    • EmilyR on June 20, 2020

      These nuts are very good and really easy to make. My kids also loved them... after making a double batch only about 1/2 a cup was left at the end of the evening.

    • SpatulaClark on July 09, 2020

      Good spice blend. Flexible to use with whatever nuts are on hand, even some dried fruit - most types have worked well.

  • Spicy roasted new potatoes with lemon and herbs (Batata bil filfil)

    • EmilyR on June 20, 2020

      These are a nice twist on potatoes. They pack a touch of heat so some people might not enjoy that, but it could also be adjusted to suit your preference.

  • Na‘ama‘s buttermilk fattoush

    • EmilyR on June 22, 2020

      A nice summery, light, but flavorful salad. Make sure that bread is stale or dried out, because it definitely soaks up the buttermilk dressing. I even ended up pouring off some of the dressing because it was puddled up in the bottom of the bowl.

  • Pasta with yoghurt and parsley breadcrumbs (Ma’caroneh bil laban)

    • VineTomato on April 11, 2020

      I wasn't sure I would like this, but love trying new things. I liked it but I think as a one time dish - not sure I will make this again. I found the raw garlic too overpowering - delicious at the time but not so much afterwards. It was incredibly rich - and I felt slightly ill afterwards.

  • Spicy pasta bake

    • VineTomato on April 19, 2020

      Best pasta bake of all time. Totally amazing and I wasn't sure I was going to love it. Mr VT not a huge fan of the spices used, so I cut the cinnamon down to a quarter tsp and all spice to half tsp. Could not even pick up a hint of them, so next time will follow the recipe. We used veggie mince (vivera) and it tasted great. The bechamel was the best I've ever had and will be using this recipe in other lasagnes and pasta bakes too.

  • Lemon chicken with za’atar

    • joneshayley on July 02, 2020

      Nice but a LOT of oil and not good enough to repeat for us.

    • Foodycat on July 08, 2020

      Marinated overnight and the flavour was lovely, unexpectedly delicate. As joneshayley says there's a lot of oil in the recipe, so I added just a couple of tablespoons.

  • Rice tabbouleh (Tabbouleh ruz)

    • joneshayley on July 02, 2020

      Nice enough but slightly medicinal with the parsley and sumac combination . The children hated it

    • Foodycat on July 06, 2020

      I don't like rice salads but I really liked this. I didn't have enough parsley but the flavours were wonderful. Probably won't replace the way I usually do a burgul tabbouleh though.

  • Cauliflower and cumin fritters with mint yoghurt

    • Zosia on June 30, 2020

      A little cinnamon-forward but tasty. Perhaps the (optional) mint yogurt would have been a better match than the lemon wedges I served them with. We liked them best hot and crisp. My batter wasn't particularly loose even with 2tbsp extra water, which I put down to my high-protein Canadian flour and I could have fried them in far less oil, maybe 1/4 cup. Yield was 14 with a 3 tbsp scoop.

  • Filo triangles with cream cheese, pistachio and rose (Warbat)

    • Zosia on June 16, 2020

      Fabulous, even made with only 4 layers of somewhat dried out phyllo that I dug out from the back of my freezer (I made a half batch). The filling is not very sweet and there's just enough syrup to glaze the pastries and add subtle rose flavour. My mastic had no flavour so I used vanilla bean paste. They baked in 20 minutes in my oven.

  • No-churn strawberry ice cream (Bouza)

    • Zosia on June 17, 2020

      Perhaps it was my strawberries, but the ice cream didn't have a strawberry-forward flavour. Of course the sauce boosted that and we quite enjoyed this dessert. My (older) mastic doesn't have a distinct flavour but I did add it. The ice cream texture was like other no-churn ice cream I've made so I think it's time for a fresh batch of mastic.

  • Spinach and toasted orzo, with dill and green chilli salsa

    • Foodycat on July 08, 2020

      Watch the orzo like a hawk as it toasts - at 5 minutes mine was as dark brown as I dared. I did a half quantity, which may be why it toasted faster. Then when I added the liquid, mine needed more like 15 minutes to become tender. Very soothing. I served it with the Lemon chicken with za'atar but next time I will have it on its own.

  • Hummus: two ways - kofta version

    • Veganbaksels on May 22, 2020

      Used veggie minced meat to make it vegan, added a bit of breadcrumbs to the mixture. We loved it!

  • Jerusalem sesame bread (Ka’ak al quds)

    • Veganbaksels on May 22, 2020

      We loved these so much, will have to make them again. I used soy yoghurt instead of milk powder and soy milk with maple syrup instead of an egg to coat them.

  • Spiced salmon skewers with parsley oil

    • Lsblackburn1 on June 23, 2020

      We did these on the grill outside with the onion on a separate skewer since I knew they would take longer. Loved the parsley oil - really strong yummy flavors.

    • Joanclemence on June 16, 2020

      This salmon dish was delicious and tasted even better the next day. I had it with Rice with yoghurt, roasted cauliflower and fried garlic (Labaniet alzahar) from the same book.

  • Bulgur, tomato and aubergine pilaf (Shulbato)

    • Lsblackburn1 on June 23, 2020

      Served this as a side dish. - very tasty! This recipe makes a ton, but leftovers will be great. I’m never sure what they want when they ask for a green chili, but I’m heat-averse, so used one large Anaheim.

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  • ISBN 10 1785038729
  • ISBN 13 9781785038723
  • Linked ISBNs
  • Published Mar 26 2020
  • Page Count 352
  • Language English
  • Edition Hardback
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

FALASTIN is a love letter to Palestine, the land and its people; an evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE.

Travelling through Bethlehem, East Jerusalem, Nablus, Jenin, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.

The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine. With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich and complex land.

So get ready to laden your table with the most delicious of foods – from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats – here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.



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