Falastin: A Cookbook by Sami Tamimi and Tara Wigley

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Notes about Recipes in this book

  • Hassan’s easy eggs with za’atar and lemon

    • KarinaFrancis on October 04, 2020

      A really different way with eggs, I loved the lemon za’atar dressing. Glad we made some flatbread to mop up the eggs and dressing. Will make these again

    • joneshayley on July 12, 2020

      Very nice , a little different to usual eggs

    • Zosia on June 25, 2020

      This was a tasty way to liven up a boiled egg. The cooking method didn't work for me and resulted in runny yolks.

    • Lepa on December 29, 2020

      This is delicious and easy. We ate it with warmed pita. As @Zosia noted, the directions resulted in a very runny egg which is also very good) so I'd either use your favorite for soft boiling eggs or add another minute to the cook time (7 minutes?)

  • Green shakshuka

    • Foodycat on July 21, 2020

      I thought I was going to lose the will to live, preparing all the chard. It took a lot longer than I anticipated! Really delicious, although I just now realised that I forgot to add the lemon juice.

    • Barb_N on July 20, 2020

      I made this to rescue 2 bunches of red chard, and 2 bunches of arugula from oblivion. The red stems added contrast, but it was otherwise very green. I had to sub a yellow onion for leeks, and use dried dill but otherwise followed as written. My SO declared this “the best shakshuka ever”.

  • Warm hummus with toasted bread and pine nuts (Fattet hummus)

    • Rutabaga on November 10, 2020

      This was really delicious! As usual, my husband and I enjoyed it more than the kids - they liked the chickpeas, but were less enthused about the pita chips that were mixed with the hummus (they thought they were too soggy). Still, it was a successful family meal overall, and a great mix of flavors and textures. I used freshly made seasoned pita chips that I bought from the farmer's market.

  • 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!

  • 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.

  • 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.

    • Astrid5555 on August 29, 2020

      Easy to make, very good.

  • Labneh balls (Labneh tabat)

    • Astrid5555 on August 29, 2020

      If you have the labneh balls ready, quick to make. Used 3 different coatings, a mixture of black and white sesame seeds for the spice-averse, Aleppo chilli flakes and za’atar. Nice addition to a mezze spread. Used my smallest cookie scoop to shape into balls, this way made around 30.

    • joneshayley on July 12, 2020

      I wasn’t a fan of these, as I found the coating overpowers the labneh

  • 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.

    • Astrid5555 on September 21, 2020

      So good, even my veggie-resistant boys happily ate these. I gave the cooked cauliflower florets a quick whirl in the food processor (no way I could have mashed them by hand) and added some of the baharat fish spice mix from the same book instead of the single spices as well as much more water than noted in the recipe to loosen the batter.

    • KarinaFrancis on September 06, 2020

      We really enjoyed these, but I’m always keen on fritters, the silver fox needed a bit of coaxing to try these and ended up a convert. I cooked the cauliflower for 5 minutes and the stalks were resistant to mashing, so I gave them a chop and all was well. Next time I might add a bit more parsley as it got a bit lost. I highly recommend the yogurt accompaniment.

  • Shatta (red or green)

    • KarinaFrancis on July 27, 2020

      I made the green version and it grew on me the more I used it. I used the nutribullet to chop it which made it into a sauce before I knew what had happened. Next time I'll use a mini processor/stab blender so I can control the chunkyness

    • jenmmcd on August 29, 2020

      Made the green with jalepenos. My chilis were very spicy, so it's got a great kick and I'm quickly becoming addicted to it. I've put it on everything I can think of since I made it and will definitely try the red and make it again.

    • Maefleur on July 17, 2020

      I made both the red and green with home grown chilies. The red was with all serranos and the green, a mix of serranos, jalapeños and hot banana peppers. The green is somewhat hotter and the red a tad sweeter. Both are nicely spicy, but not overwhelming and will be a constant in the fridge.

    • Foodycat on July 15, 2020

      I used jalapeno chillies, which would usually give enough of a kick, but I found this disappointingly bland. I will try again with a hotter variety.

  • Beetroot and sweet potato dip with pistachio bulgur salsa

    • KarinaFrancis on October 24, 2020

      Ok I confess I used vacuum packed beets but I did roast the sweet potato. This was a big hit with the family and it’s as delicious as it is striking. I agree with dc151, the topping really makes the dish

    • 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.

    • clkandel on September 25, 2020

      Really enjoyed this dish. The cinnamon and allspice flavor is reminiscent of pumpkin pie. I felt this would serve 6-8, not 4, as part of a mezze platter.

    • dc151 on September 05, 2020

      I really enjoyed this, plus the carnivores in our house actually ate it too! The topping made this dish.

  • 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.

    • Astrid5555 on August 29, 2020

      Delicious, makes a big batch. Would cut the peppers next time before roasting because it was quite difficult to get rid of the seeds afterwards.

  • Chopped salad: three ways - original version (Salata Arabieh 1)

    • aargle on October 17, 2020

      Loved this salad - so zingy and fresh. Added some kalamata olives and served this with Moussaka which worked really well.

    • Foodycat on July 24, 2020

      I took the advice of people in the Eat Your Books cookbook club to increase the garlic, but I kept the herbs as written. Delicious! Very fresh. We had it with some grilled homemade merguez sausages and it was a perfect summer salad.

    • Zosia on June 20, 2020

      My family and I love this type of salad and I make it often. This variation with red peppers and green chiles was particularly good. I served it with the spiced chicken arayes from the book.

  • Chopped salad: three ways - tahini version (Salata Arabieh 2)

    • Rutabaga on December 23, 2020

      This salad is versatile and works great served with almost anything. Since I was making another dish that included yogurt, this was a nice contrast. The flavors are bright and fresh, and the tahini gives it just a hint of richness without overwhelming the other ingredients.

  • Chopped salad: three ways - yoghurt version (Salata Arabieh 3)

    • Rutabaga on December 23, 2020

      This was the first version of this salad I tried. It's a nice, cooling dish to serve alongside rich or meaty foods. In our case, it accompanied a falafel meal, where it was a nice contrast to the tahini sauce served with the falafel.

  • Spicy herb salad with quick-pickled cucumber

    • Astrid5555 on August 29, 2020

      Made as part of a mezze spread, as promised “packed with flavor” from the different herbs and spices. Nice to look at because of the cucumber ribbons made with a vegetable peeler.

  • Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta

    • Foodycat on July 14, 2020

      I used green shatta so mine didn't have the striking colour of the one in the picture. I also fiddled the quantities to make it feed two people. Lots of different textures and flavours, but next time I will add more lemon juice - it just needed a bit more acid for my taste. I'll make the burnt aubergine yoghurt on its own as a dip, too.

    • amandabeck on January 16, 2021

      It was quite a bit of work to assemble each of the parts for this salad, and agree with another note here that it needed more acid, and maybe some salt too. I would make it again if it weren't so involved, but for the amount of time it took probably a one and done for me

  • 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.

  • Roasted figs and onions with radicchio and goat‘s cheese

    • Foodycat on July 13, 2020

      My radicchio was a bit past its best, so I shredded it and roasted it with the figs and onions. Lovely combination of flavours!

    • clkandel on July 09, 2020

      I didn't have radicchio or arugula, but did have fresh from the garden frisee so I subbed with that. Salad was still delicious!

  • Rice tabbouleh (Tabbouleh ruz)

    • Astrid5555 on August 29, 2020

      Made with couscous instead of basmati rice as suggested. A lot of chopping going on but so worth it! Does not keep well, so make sure to eat on the same day as made.

    • 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.

    • Zosia on June 16, 2020

      I really liked this version of tabbouleh. It had the bright herbaceousness you expect as well as the unexpected warmth of cinnamon and allspice.

    • joneshayley on July 02, 2020

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

  • Roasted aubergine, feta yoghurt, Aleppo chilli and pistachio

    • Astrid5555 on August 29, 2020

      Perfect make ahead recipe. Makes a big batch of feta yoghurt. Make sure to bake enough eggplants, because they will be gone quite quickly. Everybody love them.

  • Roasted squash and courgettes with whipped feta and pistachios

    • Astrid5555 on January 02, 2021

      Delicious!! Added the zucchini to the baking pan together with the pumpkin, did not bother with a grill pan before baking. Loved to whipped feta cheese, great combination. As mentioned before the coriander seeds are a must! Will repeat!!

    • caitmcg on September 21, 2020

      I really enjoyed this. I normally would find these ingredients out of sync, seasonally, but got kabocha squash and zucchini from my CSA. I didn’t bother with the grill pan for the zucchini (pretty as it is), just added it to the baking tray with the squash a bit before it was done. Next time, I’d just add the coriander seeds to the dressing instead of sprinkling over. A full recipe made a satisfying vegetarian main dish for two.

    • 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.

    • Tweedles81 on October 03, 2020

      This was a great combination of flavors. Don’t skip out on the coriander - it really makes the dish in my opinion! I would ignore the option to oil the grill pan first - it made my kitchen super smoky!

  • Yoghurt-roasted cauliflower with quick-pickled chillies, sultanas and red onions

    • Livia on November 26, 2020

      Added potatoes to make it into a main meal and worked really well.

    • KarinaFrancis on July 30, 2020

      Delicious! I loved the way the yogurt marinade caramelised and charred. The best part is the pickled onion, chilli and sultana dressing, next time I’d happily double it.

    • caitmcg on November 14, 2020

      I agree, this is a really delicious salad, with complex flavors. It was the star of the meal.

  • Chunky courgette and tomato salad (Mafghoussa)

    • KarinaFrancis on October 03, 2020

      This was divisive in our household, I really liked it but the Silver Fox wasn’t a fan of the texture.

  • Roasted aubergine with tamarind and coriander (Batinjan bil tamer hindi)

    • lelito on December 07, 2020

      I cooked it after buying tamarind because I wanted to know what it tastes like. The dish is ok but I won’t repeat

  • Marrow and chickpeas cooked in yoghurt (Kousa bil laban)

    • TrishaCP on August 03, 2020

      This is so unbelievably good! (Found thanks to one of Steve Sando’s Rancho Gordo updates where he flagged it.) I used a smallish crookneck squash and a serrano chile. The squash turned out juicy but not soft and the mix of flavors was great. Will definitely be a repeat during squash/zucchini season.

  • 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!

    • KarinaFrancis on August 09, 2020

      I was totally unprepared for how good this was considering how simple it was to put together and how few ingredients it took. I’ll be making this again!

    • 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.

  • Spiced chickpeas (Balilah)

    • Astrid5555 on August 29, 2020

      So delicious, big hit. Will become part of my regular salad rotation. A must try if you like chickpeas.

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

    • KarinaFrancis on September 05, 2020

      Oh wow these were good! I thought 7 cloves of garlic sounded like a lot, but it was the perfect amount and together with the tomatoes and chilli the potatoes were flavour packed. The lemon and herbs at the end really brighten it up. The more I cook from this book, the more I love it

    • clkandel on December 06, 2020

      So much flavor! Love how creamy the potatoes are on the inside with the nice crisp sides.

    • purrviciouz on August 30, 2020

      These are delicious. I love the sauce that adding the tomates creates. I used a jalapeno instead of a red chile.

    • Zosia on June 27, 2020

      Delicious though most of the garlic burned. I used a thai bird chile with its seeds so it was quite hot.

    • 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.

  • Turnip mash with greens, caramelised onion and feta

    • clkandel on December 07, 2020

      Lots of flavor in this dish. Great way to serve greens.

  • 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.

  • Buttery rice with toasted vermicelli (Ruz bil sh‘arieh)

    • Rutabaga on September 12, 2020

      This is a good basic rice pilaf to serve alongside any number of dishes.

  • 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.

    • caitmcg on October 01, 2020

      Unlike the others, I really enjoyed this soup. I found it refreshing and love the cucumber and herb flavors, with the tahini offering a savory note.

    • ksa on July 10, 2020

      I didn't enjoy the cucumber + tahini combo. Won't be making this again.

  • Chard, lentil and preserved lemon soup (Shorbet adass w sliq)

    • DKennedy on October 23, 2020

      I made two soups from Falastin for an outdoor, socially distanced lunch I hosted for my mah jong group. Both soups were delicious. For the first, (the chard, lentil and preserved lemon soup) I used green lentils and chicken stock. I also pureed the entire soup then added an additional 1/2 cup lentils to the dish and cooked it for another 1/2 hour. The spice blend leans very Indian-ish, in a good way. The second, the grilled aubergine and lemon soup, is very smokey, and brings to mind baba ganoush. Both soups were thick and so I served myself 1/2 of each in the same bowl. Great on a cool day, served alongside fresh bread.

  • Pan-fried okra with tomato, olives and haloumi (Bamia bil siniyhe)

    • kari500 on October 06, 2020

      Not appreciated by the carnivore in the house. I think it is asking a lot of okra to carry a main course, but thoroughly enjoyed it. I think you could easily sub other vegetables here - green beans and broccoli come immediately to mind; probably cauliflower too. There is lots of oomph from the spices, garlic, shatta or rose harissa (which is what I used), chili, olives, and cheese.

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

    • Astrid5555 on September 27, 2020

      Excellent! Had some tomatoes and eggplants that needed using up, great recipe to do so! Served with rice. Already looking forward to the leftovers for lunch tomorrow.

    • 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!

    • clkandel on July 15, 2020

      Love the flavors of this dish. Easy to assemble early in the day and then just bake later for dinner. Served this with the Za’atar bread (Aqras za’atar). Great combo.

    • Tee.Tee on August 16, 2020

      This was so flavorful! Easy to make and better leftover. Will be doing repeats of this deliciousness.

  • Beetroot and feta galette with za’atar and honey

    • KarinaFrancis on October 04, 2020

      I was building up a simmering resentment for all the steps in this galette, but all of that evaporated when I ate it. It was delicious, all of the (so many) components in harmony. Am I glad I tried it? Absolutely! Will I make it again? I’m not sure, I loved it but it was a lot of work for a smallish pie.

    • 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.

    • mondraussie on July 22, 2020

      Nice, but not nearly as "wow" as I thought when reading the recipe and looking at the picture. And an awful lot of time and effort to basically bake some beetroot and onion in pastry, especially as previously commented it only makes a 4 person serving.

  • 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.

    • dc151 on January 10, 2021

      I really liked this, and it was fairly straightforward to make, although it did use three pans. It paired nicely with a slow-roasted lamb leg. I agree with the other reviewer that a touch more salt was warranted, and a dash of lemon. wasn't enough cauliflower or garlic to go with the rice. I would make this again!

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

    • Rutabaga on September 12, 2020

      In our family, my younger son and I like this dish best. My older son and husband didn't dislike it, but they're not as fond of cooked spinach in pasta (although my older son really liked the yogurt sauce). It's a great simple dish to make, and I added some feta and toasted pine nuts to make it more of a veggie main dish.

    • 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.

    • clkandel on November 17, 2020

      This is a delicious, fast and easy to make side dish. The yogurt sauce blends all the flavors together. I did cook the orzo with chicken broth, instead of just water.

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

    • KarinaFrancis on September 11, 2020

      I really loved this. The creamy tang from the yogurt, the crunchy breadcrumbs and the pinenuts browned butter all add up to an unusual but delicious pasta. Agree with VineTomato that it it very rich and the garlic needs a lighter touch

    • 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.

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

    • Zosia on September 16, 2020

      The flavour was good and the method of browning then baking to finish cooking seems to work better for me than trying to cook them through in a frypan. Family enjoyed them.

    • 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.

    • purrviciouz on August 30, 2020

      We really liked these however, I used a different dipping sauce as I thought plain yogurt wouldn't do them justice. I made the tahini yogurt sauce from the shawarma pie and added sumac. I also used jalapeno instead of red chile and liked that added spice. Next time, I would make a double batch and try freezing some.

    • mondraussie on July 22, 2020

      Maybe I was having a bad day in the kitchen but I wasn't so impressed. And they didn't hold their shape when cooking, fell apart all over the place.

    • 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!

  • Baked fish kubbeh (Kubbet samak bil siniyeh)

    • KarinaFrancis on November 22, 2020

      Delicious! Having grown up on lamb kubbeh I was really curious about this fish version. It’s a cracker and much lighter than the original. The spicing is just right, although I added the whole chilli and would be tempted to add more. The acid test will be to make it for my dad...

  • 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.

    • rrackles on November 09, 2020

      Made twice now on the outdoor BBQ. But the salt. Used more tomatoes on the skewers. Delicious.

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

    • purrviciouz on August 14, 2020

      Delicious and easy! the cilantro mixture can be made ahead so with a little planning this can be on the table in minutes.

    • blintz on August 17, 2020

      Great white fish recipe with an appealing presentation if you use the bay leaves. My lemons didn't char as much as the photo in the book, but everything else was spot on. Will definitely serve to company in some other post-virus time.

    • 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.

  • 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.

    • Lepa on July 21, 2020

      We didn't love this. There were a lot of moving pieces and the end result wasn't worth it. I will note that I had frozen shrimp and I suspect fresh would have tasted better.

    • Vibou on September 25, 2020

      This was absolutely delicious. Smells fantastic while it’s cooking, the pesto finished it off beautifully.

  • Open meat pies (Sfiha 1)

    • Astrid5555 on August 29, 2020

      Delicious! Made a double dough batch the night before and kept in the fridge overnight after rising. Made both pie variations. The meat topping was much quicker to prepare. Was not sure that the topping would be done after only 17 minutes in the oven, but it was perfect! Devoured within the hour!

  • Open cauliflower pies (Sfiha 2)

    • Astrid5555 on August 29, 2020

      Delicious! Made a double dough batch the night before and kept in the fridge overnight after rising. The cauliflower topping takes some time, because there is some chopping before and after baking involved. Next time I would keep the cauliflower, red pepper and onions separate on thr baking tray and not mix the together. This way you can more easily find the right ingredient to chop up again. A great hit with my vegetarian guests!

    • clkandel on September 02, 2020

      Delicious and they would be great with any number of toppings. In addition to the cauliflower, I topped some with pickled red cabbage and some with a mix of equal parts olive oil and zaatar.

    • Zosia on August 14, 2020

      These were delicious little pies; the topping in particular had excellent flavour. I'm not sure I made the dough correctly; even with extra kneading, it wasn't very elastic (no windowpane to speak of) though that meant it was easy to shape. A rolling pin worked better than my fingers for that final step. Once baked, the bread had a crisp exterior and soft interior with a fine crumb and was sturdy enough to support the topping. Overall, the pies were very good so even if the texture of the flatbread wasn't quite right, it wasn't a fail. The book mentions that the pies can be baked from frozen so I baked only 4 and froze the rest. Bake time in my oven was only 15 minutes.

  • Spiced chicken arayes

    • Zosia on June 20, 2020

      Very flavourful and delicious. The filling was very juicy which unfortunately meant the inside of the pita was wet; perhaps the store-bought ground chicken I used was a poor choice for this. I wonder if baking longer, allowing the components to dry out might help. I had better luck browning the filled pitas on med-low heat (after I burned the first one on med-high!)

    • Rutabaga on December 22, 2020

      I liked these, as did my husband, although the kids were ambivalent. I found they needed some extra time in the oven to be sure the meat was fully cooked, and they took more time to make than I had anticipated. If you made the filling in advance, the rest would come together pretty easily. I doubled the filling and found that was more than enough to fill eight pitas, so I formed the leftover meat into patties and sautéed them for another meal. In retrospect, I should have added some egg or breadcrumbs to help them hold together better, but otherwise they were pretty good.

    • clkandel on December 02, 2020

      Made this using leftover cooked chicken, instead of filling with raw chicken and cooking. Came out fine this way.

  • Baked kofta with aubergine and tomato (Kofta bil batinjan)

    • KarinaFrancis on September 12, 2020

      I’ve been so in love with this book that it was inevitable that I’d get to a recipe I wasn’t crazy about. It’s pretty good and tasty but I I ended up resenting the work involved for the result delivered. Not a bad dish but doesn’t reach the heights of other dishes from this book.

  • Kofta with tahini, potato and onion

    • KarinaFrancis on September 26, 2020

      Omg this was delicious! Koftas were full of flavour and together with the potatoes and luscious tahini sauce it’s an impressive dish and not that difficult to put together.

    • potatooryam on December 08, 2020

      This was delicious! It came together easily, will definitely make again. I think the kofta could use a little more salt, but I was using kosher salt and the recipe may have been asking for something a little finer.

    • 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.

    • cultus.girl on November 10, 2020

      I concur that this dish is very good indeed. I made it with only roasted potato and cauliflower as we wanted to lighten up on the first occasion however I looked forward to making with the kofta next time.

  • Meatballs and peas in tomato sauce

    • bwhip on July 19, 2020

      Very delicious, wonderful comfort food. Great depth of flavor from all of the spices. The tomatoes in the store weren’t that great, so I used most of a 28 oz can of San Marzano tomatoes. I served with a Yukon-Celery Root mash (from a Sprouted Kitchen cookbook), and it was lovely.

  • Chicken musakhan

    • purrviciouz on August 02, 2020

      While I understand the point of this dish is to celebrate olive oil, it's a little oily for me. The flavor is great, I'd just reduce oil next time.

    • 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.

    • KarinaFrancis on October 03, 2020

      I’d been reluctant to make this dish (I have no idea why) but I’m so glad I finally tried it! The spicing on the chicken is delicious and it’s very easy to make the onion topping while the chicken cooks. I only used 2 onions and cut back a little on the oil based on previous comments.

    • Running_with_Wools on November 08, 2020

      I've made an adaptation of this recipe twice, "sheetpan" style. I love the flavor of the spice blend, and rub it all over a butterflied or whole chicken with the sliced red onion and any other vegetables roasted with the same spices. It's not too challenging for my young children, and has no garlic, so my "sensitive" partner is also okay. Easy, and full of flavor.

  • Lemon chicken with za’atar

    • clkandel on November 17, 2020

      Very tasty. Cook on parchment to make clean up easier.

    • kari500 on October 24, 2020

      We skipped the almonds (had nuts in our side dish), and used boneless skinless thighs so cut back a little on the timing. Delicious and easy. The onions and garlic were fantastic.

    • TrishaCP on January 20, 2021

      We really liked this. We marinated about six hours but overnight would be better. As Foodycat says, the flavor was unexpectedly delicate given the ingredients. I used boneless skinless thighs.

    • joneshayley on July 02, 2020

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

    • Zosia on July 27, 2020

      2 hours wasn't long enough for the marinade to penetrate the chicken but the pan juices were delicious and I made sure to serve them with the chicken. I used only 1 tbsp oil in the marinade and added cauliflower to the sheet pan after the first 15 minutes of roasting; it didn't crisp because of the pan liquid but it did taste good. Family and I enjoyed the flavours of this dish.

    • Indio32 on December 04, 2020

      Made as directed apart from not using almonds that we didn't have. Was marinated overnight. Was enjoyed by all but I found it a touch too acidic maybe the lemons were on the large side. Will make again though.

    • 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.

  • Spicy pasta bake

    • e_ballad on November 14, 2020

      Even without the heat of the chillies & Aleppo pepper (making it kid-friendly), this was delicious. Demolished by the kids. A definite keeper.

    • 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.

  • Pulled lamb shawarma sandwich

    • Lsblackburn1 on July 16, 2020

      So first time making this, I followed the directions, which do not say to check on the lamb during the first 4 hours of roasting, so I did not check on it. Mistake! When I finally took it out to get ready for the second round of cooking, I realized it was totally done and did not need another 90 minutes. Fortunately, it was fine - not dry at all and actually totally amazing and delicious. Lesson learned; make again but check on it!

  • Chicken shawarma pie

    • amandabeck on January 16, 2021

      YUM. I will make this time and again. We can't find boneless/skinless chicken thighs where I live so I bought quarters and used those instead. Would make more tahini yogurt sauce for the next time. A bit labor intensive but worth it. Leftovers toast up just fine too, but we destroyed this quite quickly!

    • 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.

    • 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

  • Fragrant Palestinian couscous (Maftoul)

    • oneshotcuisine on January 07, 2021

      Sami Tamimi suggests a meatless version with grilled meaty mushrooms instead of chicken - treated the same but popped under a hot grill for 15-20 minutes instead of roasting.

  • Meaty vine leaf pie

    • KarinaFrancis on August 09, 2020

      This was outstanding!! It certainly was labour intensive but much less than rolling dolmas. The filling was delicious, the flavours were divine and the spicing came through nicely. I did have a heart stopping pause before I flipped it, but it came out without incident. A showstopper Update: I had it fridge-cold for lunch the following day and it was amazing.

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

    • 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.

    • 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.

    • cultus.girl on October 10, 2020

      This dish was enjoyed very much. Unusual flavours combined together that worked, although we would say the portion sizes were for at least six, maybe eight.

  • Pita bread (Khubez)

    • Foodycat on July 15, 2020

      MY PITA PUFFED!!! This is very exciting. I made the whole recipe and froze the dough in portions of 2, so we will see how they thaw but the two I cooked freshly puffed into a beautiful pocket. ETA the thawed dough also puffs beautifully. I counted the thaw as the 10 minutes rest, then shaped and allowed to prove before baking. Made perfect pockets for sabich.

    • Rutabaga on September 12, 2020

      This made delicious pita, and I'm interested in making some dough ahead of time and then cooking up fresh ones for breakfast sometime. I've not seen a recipe like this call for dried milk before, but fortunately I happened to have some on hand. Maybe it makes the dough a little richer? I'd have to taste it alongside another pita bread recipe to see if I notice the difference.

  • 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.

    • Astrid5555 on August 29, 2020

      Very good, quick and easy recipe. Made 18 smaller rings instead of 6 large ones as part of a mezze spread. Looks cute!

    • clkandel on October 18, 2020

      Very tasty. Soft and airy inside, with a nice bite to the crust.

  • Za’atar bread (Aqras za’atar)

    • clkandel on July 15, 2020

      Served these with the Eggplant, Chickpea, and Tomato bake. A great combo.

  • Sweet tahini rolls (Kubez el tahineh)

    • clkandel on September 01, 2020

      These are delicious! Added some carob molasses to the tahini and 1/4 tsp mahlab to the dough. We aren't big sweet eaters, so we cut the sugar mixture way back.

    • KarinaFrancis on October 05, 2020

      I couldn’t believe how well these turned out! The dough is soft and easy to work with, and the instructions were detailed and easy to follow. The rolls were sweet without being overly sweet and so good with a drizzle of tahini and date molasses. Can’t wait to make them again

    • Livia on August 06, 2020

      Devine ! will make again.

  • 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.

  • 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.

  • Orange blossom, honey and baklava semi-freddo

    • ncollyer on July 13, 2020

      This ticked all the boxes and then some. Beautiful visually, delicious, and an amazing blend of flavours and texture. Takes time but not too much effort.

  • 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.

  • Muhallabieh with cherries and hibiscus syrup

    • raybun on September 19, 2020

      I was amazed that the consistency using cornflour was the same as using gelatin. I would add a couple of drops of almond essence next time to the milk custard, as I felt it could do with a little extra flavour. I used dried hibiscus instead of tea as well.

    • Astrid5555 on August 29, 2020

      Made the suggested fig variation and used dried hibiscus flowers instead of the tea bags to make the syrup. Very quick to make and can be prepared a day ahead. Nice little treat!

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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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