Falastin: A Cookbook by Sami Tamimi and Tara Wigley

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    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Palestinian; Vegetarian
    • Ingredients: eggs; lemons; za'atar; spring onions; Aleppo chilli flakes
    • Accompaniments: Za’atar bread (Aqras za’atar)
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    • Categories: Crumbles, cobblers, crisps & bettys; Sauces for desserts; Breakfast / brunch
    • Ingredients: Greek yoghurt; strawberries; pomegranate seeds; pistachio nuts; sesame seeds; black sesame seeds; jumbo oats; flaked almonds; cardamom pods; peanut butter; honey; egg whites; rose water; date syrup; tahini; orange blossom water
    • Categories: Egg dishes; Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Middle Eastern; Vegetarian
    • Ingredients: feta cheese; parsley; Aleppo chilli flakes; coriander seeds; onions; red peppers; cumin seeds; tomato purée; paprika; tomatoes; cherry tomatoes; red chillies; apple cider vinegar; eggs
    • Categories: Egg dishes; Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Middle Eastern; Vegetarian
    • Ingredients: green chillies; apple cider vinegar; leeks; Swiss chard; spring onions; ground cumin; ground coriander; parsley; dill; eggs
    • Categories: Breakfast / brunch; Cooking for 1 or 2; Egyptian; Vegetarian; Vegan
    • Ingredients: tinned fava beans; lemons; garlic; green chillies; ground cumin; red onions; sumac; parsley; avocados; tomatoes; pita bread
    • Categories: Dips, spreads & salsas; Breakfast / brunch; Lunch; Side dish; Suppers; Palestinian; Vegetarian
    • Ingredients: pita bread; ground cumin; parsley; lemons; dried chickpeas; Greek yoghurt; garlic; tahini; pine nuts; sumac; paprika
  • Hummus: two ways - kofta version
  • Hummus: two ways - aubergine version
    • Categories: Dips, spreads & salsas; Sauces, general; Breakfast / brunch; Lunch; Suppers; Cooking ahead; Palestinian; Vegetarian
    • Ingredients: dried chickpeas; garlic; green chillies; ground cumin; tahini; Greek yoghurt; pita bread; parsley; paprika
    • Categories: Snacks; Cooking ahead; Palestinian; Vegetarian; Vegan
    • Ingredients: mild curry powder; turmeric; Aleppo chilli flakes; raw cashew nuts; sunflower seeds; pumpkin seeds
    • Categories: Dips, spreads & salsas; Snacks; Cooking ahead; Palestinian; Vegetarian
    • Ingredients: Greek yoghurt
    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Palestinian; Vegetarian
    • Ingredients: Greek yoghurt; thyme; chilli flakes; za'atar
    • Categories: Chutneys, pickles & relishes; Stuffing; Small plates - tapas, meze; Cooking ahead; Palestinian; Vegetarian; Vegan
    • Ingredients: baby aubergines; caster sugar; walnuts; green chillies; garlic; Aleppo chilli flakes; parsley; olive oil
    • Categories: Small plates - tapas, meze; Cooking ahead; Vegetarian; Vegan
    • Ingredients: dried chickpeas; parsley; coriander leaves; mint; onions; Aleppo chilli flakes; ground cumin; coriander seeds; sumac; sesame seeds; sunflower oil
    • Accompaniments: Pita bread (Khubez)
    • Categories: Sauces, general; Fried doughs; Appetizers / starters; Snacks; Cooking ahead; Vegetarian
    • Ingredients: baby spinach; frozen peas; preserved lemons; green chillies; ricotta cheese; eggs; za'atar; Aleppo chilli flakes; ground cardamom; ground aniseed; mint; parsley; dill; sunflower oil; lemons; sumac; ground cumin; paprika; turmeric; soured cream
    • Categories: Sauces, general; Fried doughs; Lunch; Snacks; Cooking ahead; Vegetarian
    • Ingredients: cauliflower; parsley; onions; eggs; ground cumin; ground cinnamon; turmeric; Aleppo chilli flakes; sunflower oil; Greek yoghurt; dried mint
    • Categories: Fried doughs; Sauces, general; Small plates - tapas, meze; Snacks; Main course; Cooking ahead
    • Ingredients: pine nuts; onions; beef mince; ground cinnamon; ground allspice; pomegranate molasses; parsley; sunflower oil; fine bulgur; tahini; sumac
    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Vegetarian; Vegan
    • Ingredients: red peppers; red chillies; apple cider vinegar; pitted green olives; preserved lemons; parsley; spring onions; green chillies
  • Shatta (red or green)
    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Vegetarian; Vegan
    • Ingredients: red chillies; apple cider vinegar
    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Cooking ahead; Vegetarian
    • Ingredients: beetroots; sweet potatoes; bulgur wheat; pistachio nuts; parsley; mint; garlic; ground cinnamon; ground allspice; Medjool dates; apple cider vinegar; labneh cheese; feta cheese
    • Categories: Dips, spreads & salsas; Side dish; Small plates - tapas, meze; Vegetarian; Vegan
    • Ingredients: aubergines; tahini; lemons; pomegranate seeds; dried mint; mint; parsley
    • Categories: Dips, spreads & salsas; Side dish; Small plates - tapas, meze; Lebanese; Palestinian; Syrian; Vegetarian; Vegan
    • Ingredients: walnuts; red peppers; red onions; garlic; tomato purée; ground cumin; Aleppo chilli flakes; panko breadcrumbs; pomegranate molasses; parsley
    • Categories: Dips, spreads & salsas; Side dish; Small plates - tapas, meze; Cooking ahead; Palestinian; Vegetarian; Vegan
    • Ingredients: butternut squash; garlic; aubergines; tahini; red chillies; dried mint; mint; spring onions
    • Accompaniments: Pulled lamb shawarma sandwich
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

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

    • Jane on September 12, 2021

      I did enjoy this though I think it would work better as a side rather than the main dish, or at least for non-vegetarians/vegans. I did go off-piste a little as I didn't have enough eggplant so added a zucchini to the roasted veg and also squeezed in some Sun Golds on the top.

    • 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.

    • Mayandbill on February 14, 2021

      Simple and tasty with a lovely, spicy, cinnamony warmth. Used red rather than green peppers as that’s all I had so probably sweeter than intended.

    • Tee.Tee on August 16, 2020

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

    • StokeySue on November 15, 2021

      I really liked this version of Musaqa'a, and following the instructions I cut thicker slices of aubergine and baked them at a higher temperature that I would have done if not instructed, I find this book is adding lots of little tweaks like this to my technique. I did have to tweak the spicing a little as I can't eat some spices currently

    • dc151 on March 19, 2021

      One of my favorite meals ever!!

  • 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.

  • Lemon chicken with za’atar

    • 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.

    • clkandel on November 17, 2020

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

    • 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.

    • 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.

    • amandabeck on February 18, 2021

      good, pretty standard lemon za'atar chicken. I prefer M'sakhan or the chicken shawarma to this.

    • 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.

  • Chilled cucumber and tahini soup with spicy pumpkin seeds

    • 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.

    • 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.

    • nmfrost21 on January 02, 2022

      Refreshing and savory. Serves two as a main course. Pine nuts a fine sub for pumpkin seeds.

    • DePollepel on August 26, 2021

      nice and fresh on a warm day

  • Roasted squash and courgettes with whipped feta and pistachios

    • 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.

    • 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 the whipped feta cheese, great combination. As mentioned before the coriander seeds are a must! Will repeat!!

    • 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.

    • ezwriternc on January 10, 2022

      I made this with only butternut squash. I didn't have fresh herbs, ricotta or yogurt so I used cottage cheese and mayo. The dressing is great and the whipped feta with cottage cheese worked just as well. This was delicious. Love the whipped feta and surprised myself to learn that cottage cheese worked just as well!

    • Tealismyname on February 28, 2022

      Absolutely divine and always thoroughly enjoyed. I didn't have a griddle pan and roasted the courgette with the aubergine. The flavours were delcious but I enjoyed the texture more when I took the time frying them up.

    • amandabeck on February 18, 2021

      good recipe as a side for a dinner party.

    • 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!

    • Running_with_Wools on May 17, 2021

      This was a little more time-consuming than I expected, but it was really delicious. I think the next time I will remove the buttersquash skin.

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

    • caitmcg on November 14, 2020

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

    • Apollonia on April 04, 2021

      Loved this! My pickled chili/onion/sultana mixture needed a bit more vinegar, but otherwise perfect as written. Fantastic way to do cauliflower.

    • 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.

    • cultus.girl on July 31, 2021

      Terrific dish full of flavour and interesting colours. The leaves are a yummy surprise.

    • amandabeck on February 24, 2021

      This is FABULOUS. I tossed in some freshly cooked chickpeas for a bit of substance and ate this as a vegetarian meal (1 batch for 2 people). I would make this again and double it, the leftovers would be a good lunch.

    • Livia on November 26, 2020

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

    • jenburkholder on May 24, 2021

      Delicious! Perfectly balanced (as long as you like tart), bright flavors, and so colorful in the bowl. Strong recommendation.

  • Prawn and tomato stew with coriander sauce

    • lorloff on May 09, 2021

      Loved this it was really delicious. We did not have cilantro so I substituted a combination of parsley and basil. We added olive oil to the pesto and a little garlic. We had very hot chiles in the house so instead of using one in the dish and one in the sauce we used half in each which came out perfectly. We like hot food but you have to taste your chiles. Will definitely make again a real success. We thought about cooking the shrimp in the sauce but chose in the end to do as the recipe instructed and it came out perfectly. Under cook the shrimp a bit in the pan and finish in the sauce. The pan roasted cherry/grape tomatoes were little bursts of heavenly flavor throughout the dish. Great technique. Serve this with Israeli Couscous. The Pitim recipe in Balaboosta.

    • 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.

  • Spiced chickpeas (Balilah)

    • mcvl on February 20, 2021

      OK, I've been experimenting with balila recipes, and this one will be the basis for future versions. The treatment of the lemon is cheffy, but such a big payoff. Leaving the scallions raw and cooking the chopped onion makes for better lusciousness.

    • Apollonia on April 02, 2021

      Very tasty and quick. The chopped lemon was great.

    • Astrid5555 on August 29, 2020

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

    • KarinaFrancis on February 23, 2021

      Great back pocket recipe with lots of scope for variations. I had a finger lime in the fridge so I used that instead of chopped lemon.

  • Courgettes, garlic and yoghurt (M‘tawaneh)

    • Apollonia on April 02, 2021

      So great, and as others have noted, the pink peppercorn is really the star. Don't be tempted to leave it out. We'll be making (and eating) again.

    • 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! Update: I finally found pink peppercorns - wow they really did make a difference!

    • 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.

    • cultus.girl on August 01, 2021

      Terrific flavours in this one and agreed the pink peppercorns make it special. The only comment I would make is one garlic clove probably enough as it is raw not cooked.

    • jenburkholder on August 16, 2021

      This was fine, but we found it to be too garlicky (and we like garlic)! It was better after sitting in the fridge overnight, but still not a winner for us. Flavors didn’t mesh well IMO.

  • Green tabbouleh (Tabbouleh khadra)

    • Apollonia on March 28, 2021

      I liked the extra heft of the greens in this (we used cabbage), as well as the warm spices against the cool herbs. I prefer a little more grain in my tabbouleh, so I used more than called for, and the dressing amount was still fine. Simple, delicious.

    • amandabeck on April 18, 2021

      This is a fine tabbouleh.

  • Pomegranate-cooked lentils and aubergines (Rummaniyya)

    • Apollonia on April 03, 2021

      Enjoyed this a lot--- the richness of the eggplant and onion against the sharpness of the pomegranate molasses was great. Would probably add a bit more parsley next time.

    • amandabeck on April 09, 2021

      This was delicious-- though I had to stop myself from eating all of the fried onions before they made it onto the dish! The leftovers made a delicious day 2 lunch when served with some warm pita-- by that time, the eggplant had fully married with the tart pomegranate and was just fantastic. Great flavors.

  • Sumac onion and herb oil buns

    • Apollonia on July 25, 2021

      Made a modified version of these buns using the KAF Buttery Sourdough Bun dough so I could use up some discard. They were nice, but I don't know that I'd make again. I didn't love the cinnamon with the savory spices --- really gave cinnamon roll vibes, which to be fair, my family loved--- and they were very oily. That said, people gobbled them up, and they were absolutely beautiful.

  • 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.

    • DePollepel on August 26, 2021

      very nice spicy soup, special

  • Spiced salmon skewers with parsley oil

    • DKennedy on February 22, 2021

      Substituted tuna for salmon. These skewers were so flavorful and delicious. I think they will go on my regular rotation.

    • TrishaCP on February 21, 2021

      We loved this dish so much. The flavors were really bright and the parsley oil was a nice touch. I really liked the pre-cooking of the onion since that is always a challenge in skewers. I cooked the salmon separately from the vegetables to get the best cook for each.

    • ricki on February 26, 2022

      Loved this. The flavor of the spices came through without overwhelming the fish. Skipped the grill pan and put them straight into the oven, with barely a minute under the broiler at the end.

    • 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.

  • Shatta (red or green)

    • 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.

    • 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

    • 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.

    • 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.

    • Schooffiecooks on December 11, 2021

      Always a jar im my fridge! Taste good on almost everything you want to spice up.

    • catmummery on December 31, 2021

      i have a jar on the go at all times. have changed things a little over time - now leave the salted chopped chillies out at room temperature for 1 - 2 weeks before draining and adding the acid. It really adds to the complexity and takes out any sharp notes. totally addicted to this stuff.

  • Butternut squash m’tabbal (M‘tabbal qarae)

    • TrishaCP on November 10, 2021

      This was an interesting combination of vegetables. I think it is best with the savory toppings (olive oil, spring onions) to work with the sweetness of the squash (I used butternut).

    • sayeater on November 03, 2021

      Goodness this was delicious! I would have never thought about winter squash in what I usually call baba ganoush, but it was a perfect slightly sweet addition, especially with the mellow tones of the roasted garlic and smokey eggplant. I could eat the whole thing! Used an acorn squash instead of butternut. This will be a new fall favorite!

  • 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.

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

    • TrishaCP on March 20, 2021

      We liked these just fine- no problems with them keeping their shape. Based on other notes, I used a serrano for a bit more spice. I didn’t feel like fussing with the herb and sumac garnishes, so I added them into the yogurt (finely chopping the herbs). Served in pitas with tomatoes, radishes, and lettuce.

    • 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!

    • aargle on April 20, 2022

      We all really enjoyed these. I loved the combination of flavours especially the dill and chilli and they held together really well while browning. Will make again.

    • 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.

    • 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.

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

    • TrishaCP on February 28, 2021

      I’m another fan of this recipe. We used sablefish.

    • 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.

    • metacritic on January 31, 2021

      This is a terrific fish. The coriander crust is pretty much a charmoula, though this version uses cardamom, which is different from the Paula Wolfert recipe I usually use. I might prefer this. Adding bay leaf, lemon, and a tahini sauce puts this recipe over the top. And cod loin was a great discovery, too.

    • 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.

  • Baked fish in tahini sauce (Siniyet samak bil tahineh)

    • TrishaCP on June 13, 2021

      Really delicious baked fish! I agree the chiles could be better dispersed (I had some really spicy ones), but overall another great dish. Nice to have a creamy comfort option not involving dairy.

    • FJT on June 19, 2021

      I'm going to be the dissenting voice - this was fine, but it really didn't wow us and I wouldn't bother making it again.

    • ezwriternc on March 01, 2022

      I thought this was just ok. I felt the fish was smothered by the sauce. It could use a little tweaking but I don't think I'll be taking the time to make it again and try alternatives. I did add some feta and kalamata olives because it felt like it needed some more oomph to cut through the tahini sauce.

    • Lsblackburn1 on February 21, 2021

      This was very nice! I used one large Anaheim chili and if I made it again, I might try cooking that along with the onions instead of just throwing it in at the last step. More flavor from it? Served with a kale pilaf.

    • DePollepel on August 26, 2021

      mwah not so special

    • maxenbelgica on June 07, 2021

      This was fantastic. Made it with frozen pangasius fillets and substituted pistachios for pine nuts, which I didn't have. It was easy and really delicious. The Tahini sauce is magic.

  • 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.

    • darcie_b on June 13, 2021

      Dinner guests loved this and so did I. It's a fair amount of work but it's worth every minute, great balance of flavors and subtle spice. I subbed breasts for the thighs and reduced cooking times by about 35%.

    • chawkins on December 24, 2021

      Wow, what a show piece and delicious too. It was quite a bit of work but I spaced them out during the day so I did not feel overwhelmed came assembly time. I skipped the pepper flakes.

    • 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.

    • 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!

    • DePollepel on August 26, 2021

      really delicious!!!

  • Muhallabieh with cherries and hibiscus syrup

    • TrishaCP on June 30, 2021

      This was a nice dessert- the cornstarch is much easier to work with than gelatin! The syrup was very nice-especially the addition of thyme. (Leftovers were good in cocktails.) It says it serves four but I served it for 6 (the size of my dessert bowls).

    • 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!

    • 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.

  • Lamb Bolognese with okra (Sinniyat bamia bil lahmeh)

    • crandall57 on November 04, 2021

      This dish was a winner. I used 10 ounces of okra and 16 ounces of lamb, but otherwise followed the ingredient list and directions as written, and it was delicious. Will make this again. Had this again in July of 2022. I used 10 ounces of okra and 16 ounces of lamb again; next time maybe use a little more okra, maybe 12 ounces.

  • 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.

    • Tealismyname on February 28, 2022

      Pretty darn good-- I think next time I would use the cauliflower recipe rather than the mince one. OR, use a different type of vegetarian mince.

  • 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.

    • joneshayley on July 02, 2020

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

    • 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.

    • 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.

  • 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.

    • Running_with_Wools on May 17, 2021

      Easy, fast, and really good. Excellent way to prepare eggplant.

    • DePollepel on August 26, 2021


  • 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.

  • Roasted red pepper and walnut dip (Muhammara)

    • 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.

    • KarinaFrancis on July 05, 2020

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

    • mpo on February 28, 2021

      Agree that this is delicious but also makes such a big batch, that cutting the recipe in half would still leave plenty. I made hummus too, along with this dip for appetizers, and everyone wanted this one over the hummus.

  • Labneh

    • Astrid5555 on August 29, 2020

      Easy to make, very good.

    • 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.

  • 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

    • 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.

    • FJT on November 09, 2021

      Another vote for this recipe!

    • 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.

    • joneshayley on September 07, 2021

      Very nice fritters and easy to make although mine didn’t shape as well as other photos

    • 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.

    • jenburkholder on June 06, 2022

      Good! Even enjoyed by a non-cauliflower-lover.

    • Ganga108 on November 06, 2021

      The recipe for Cauliflower and Cumin Fritters appears in 2 books from the Ottolenghi family – Falastin by Sami Tamimi, and Ottoleghi by Ottolenghi and Tamimi. They are some of the **most delicious** fritters that we have made. The soft bite of the cauliflower with the spices is a warming mouthful that you won’t forget quickly. They are the sort of fritter you can have for a meal, as a snack (make them smaller), or packed in a lunch or picnic box. Or shove them into some pitta bread with hummus and tomato for a great afternoon filler with a cuppa tea. They keep a couple of days in the fridge (think – after school snack), and are best eaten either at room temperature or heated slightly in a warm oven. The batter will also keep a couple of days in the fridge if you want to cook on demand.

    • Acarroll on January 23, 2022

      The flavors were great. But the fritters were oily - maybe our fault, maybe oil wasn't hot enough. And fresh mint would be much better than dried in the yogurt.

  • Jerusalem sesame bread (Ka’ak al quds)

    • 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.

    • 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.

    • Tealismyname on February 28, 2022

      I am a terribly baker and these came out amazingly! I made the dough in the bread machine (basic dough) and replaced the milk powder with milk because I didn't have any.

  • 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.

    • 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.

    • DePollepel on August 26, 2021

      meat was still very hard, maybe better to try with a different stew meat

  • Meatballs and peas in tomato sauce

    • aargle on July 21, 2021

      This was fabulous - absolutely delicious and I thought the flavours were beautifully balanced. I used half grated tomatoes and half a tin of crushed tomatoes and substituted the suggested grated courgette. It was served with rice and a green salad. Will definitely repeat.

    • 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.

    • DePollepel on August 26, 2021

      delicous comfort food also nice for visitors or to freeze

  • 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.

    • FJT on August 26, 2021

      As everyone else has said, this is lovely. Served with courgette fritters and some natural yoghurt.

    • 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.

    • 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.

    • amandabeck on March 29, 2021

      So much chopping. To make it even more authentic, I chop up the lemon in small bits (peel and all) as several Arab friends have taught me and put those in the salad too, not just the juice.

    • Ganga108 on June 28, 2021

      Easy, gorgeous, delicious, beautiful salad. Added preserved green peppercorns, radishes and preserved lemon as well. Used a chilli paste. Made with the Tahini-Sumac option. Lovely.

    • senzler on May 15, 2022

      Such a great salad. Fresh and crunchy

  • 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.

    • 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.

    • 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.

    • 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.

    • ozfoodie on October 09, 2021

      My first cook from this book and we enjoyed it very much. I used homemade tahini and all beef mince because that's what I had, and the flavours were great. An interesting and delicious way to use up mince. We will definitely have it again.

  • 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.

    • KarinaFrancis on December 12, 2021

      A perfect make ahead dessert for an early Christmas lunch, I made it a week ahead and just had to cut up the topping on the day. The orange blossom flavour was very forward, which I love, but proceeded with caution or it can overpower. The texture was dreamy and captured the baklava flavour brilliantly.

  • 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.

    • 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.

    • 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

    • dc151 on September 05, 2020

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

  • Beetroot and feta galette with za’atar and honey

    • 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.

    • clkandel on September 24, 2021

      As the other comments say, this is not a quick recipe to make. Next time (and there will be another time!) I'll make some of the components in advance as the recipe points out as options. So many flavors and they all come together deliciously.

    • 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.

    • DePollepel on August 26, 2021

      delicious and very rustic

  • Spiced chicken arayes

    • clkandel on December 02, 2020

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

    • 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.

    • DePollepel on August 26, 2021

      nice for visitors, not very spicy

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

    • 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.

    • KarinaFrancis on March 18, 2021

      I didn’t love this, although I made a mistake by adding oil when I was toasting the orzo which could have impacted the texture. Probably won’t repeat

    • 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.

    • Tealismyname on June 20, 2022

      Made this twice- once was brilliant and once was a disaster. Husband added stock but didn't reduce the salt--it was so salty we ended up turning it into soup to try and water it down. So, if you add stock, don't add the salt! I think it needs a bit of crunch to add some texture :)

    • nmfrost21 on January 03, 2022

      Delicious! Serves about two and a half people if eaten on its own.

  • Turnip mash with greens, caramelised onion and feta

    • clkandel on December 07, 2020

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

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

    • clkandel on December 06, 2020

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

    • 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

    • 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.

    • 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.

    • 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.

    • jenburkholder on July 08, 2022

      Really great potatoes. Will cut the chile and probably garlic a bit larger next time, as it was burning by the time the potatoes were done. Definite repeat.

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

    • 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!

    • Barb_N on August 09, 2021

      I made a cheater’s version of this, tossing it all in one pan (figs, onion, radicchio) with the dressing. Did not add arugula or mint. I served this with chèvre on crostini, reminiscent of Vivian Howard’s roast figs from Deep Run Roots.

    • 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!

  • 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.

  • Chicken musakhan

    • 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.

    • 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.

    • amandabeck on April 18, 2021

      This is a tasty version but it did not beat out the very lovely Musakhan recipe in Zaitoun, which will remain my go-to after trying this one!

    • 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.

    • 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.

    • DePollepel on June 19, 2021

      Delicious as mezze with tomato and cardamom salad and hummus.

  • 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.

  • 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.

  • 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.

  • 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?)

    • Indio32 on September 26, 2021

      Made this for myself as a Sunday morning breakfast as everyone else was a bit skeptical. Accidentally did 7 minute eggs but reading other people's notes that was probably a good thing as the yolks were beautifully jammy. My only issue was when looking at the recipe image in the book there appears to be little to almost no olive oil used, yet the recipe calls for 3 tbsp. Will definitely cut down on that next time. Anyway, would make a great light lunch with some flat breads/pita/toasted sourdough etc Will make again.

  • Sweet and spicy seeds and nuts

    • KarinaFrancis on December 12, 2021

      I wasn’t a huge fan of these, probably not a repeat for me

    • 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.

    • cjxn on May 01, 2022

      I substituted 1tbs cane syrup for 1tbs of the brown sugar. (I regularly substitute cane syrup for sweeteners.) The nuts are a perfect mix of spice, salt, and sweet. Excellent recipe.

    • 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.

  • 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.

  • 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...

  • 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!

  • 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.

    • Barb_N on August 09, 2021

      I had to scale this to my scanty amount of cucumber. Served with roasted fig, onion and radicchio from same book.

    • amandabeck on March 29, 2021

      This was great. I made a few adjustments: I added romaine to it and toasted the pita until it crisped up beforehand. I didn't have buttermilk so I used yogurt, and mixed all the dressing components (lemon juice, ACV, sumac, salt, pepper, garlic, and olive oil together). I didn't dress the whole salad and saved some for the next day, where the dressing developed even stronger garlic flavor and tasted even better.

  • 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.

  • 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.

    • 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.

    • anya_sf on August 21, 2021

      With 1/2 tsp red pepper flakes in the sauce and a light sprinkling of Aleppo on top, this wasn't spicy at all. Going into the oven, it seemed liquidy, but after baking and resting, it was just fine. Unsurprisingly, my family liked this a lot.

    • DePollepel on August 26, 2021

      spicy, not very special, a bit like chili con carne

    • JoaninBE on February 16, 2021

      I made it almost as written, except that I added 2 tsp of duck fat to make up for the very low fat content of the ground beef here in Belgium. Used regular chili flakes because I haven't found Aleppo chili flakes yet. A review somewhere commented that it had a lot of liquid when it it was removed from the oven. I let it rest for 30 minutes and the liquid was reabsorbed. I will make it again.

  • 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.

  • 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.

  • Green shakshuka

    • 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”.

    • 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.

    • jenburkholder on June 29, 2021

      This was fine, and a decent way to eat up a garden chard surfeit, but we really prefer regular red shakshuka by quite a bit.

  • 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.

  • 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.

  • 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.

    • amandabeck on February 20, 2021

      traditional Arabic salad, plus tahini makes everything better. Lots of chopping so find a good sous chef!

    • Ganga108 on June 28, 2021

      Easy, gorgeous, delicious, beautiful salad. Added preserved green peppercorns, radishes and preserved lemon as well. Used a chilli paste. Made with the Tahini-Sumac option. Lovely.

  • 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.

    • Mayandbill on February 18, 2022

      Simple, tasty, a little bit different.

    • metacritic on May 31, 2021

      Surprisingly good and dead easy. I made it in the rice cooker with chicken broth and the recipe proportions.

  • Pita bread (Khubez)

    • 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.

    • 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.

    • dc151 on May 02, 2021

      Easiest and most successful pita bread recipe I've tried. Dough came together well, and dough puffed, nice pocket!

    • sayeater on November 03, 2021

      A nice soft pillowy pita. Fairly easy to make, dough was easy to handle. Mine did not brown at all in oven even though they were done. I didn't mind, just throw on burner a couple seconds each side before eating to warm and get color.

  • 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.

    • Tealismyname on February 28, 2022

      I did this with quite a few shortcuts. I bought babaganoush and then used that to make the yoghurt and was able to find shatta at my lebanese store. Came together quickly :D

    • 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

  • Freekeh soup with chicken meatballs (Shorbet freekeh)

    • Foodycat on October 25, 2021

      I was having a Bad Cooking Day (couldn't find the mint - it's in that freezer somewhere, the coriander had gone off, I burnt the meatballs) and it was still pretty good. Although when it says "chicken stock" they must mean an unsalted one because I added a lot less salt than the recipe specified and it was still a bit too salty.

    • DePollepel on August 26, 2021

      very nice comfort food; with sourdough bread

  • Fragrant Palestinian couscous (Maftoul)

    • Foodycat on November 23, 2021

      I adapted the recipe for leftover roast chicken and it was delicious! Very flavoursome.

    • 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.

  • 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!

  • Butternut squash and saffron soup with caramelised pistachios and herb salsa

    • Tealismyname on December 01, 2021

      Really delicious with a surprising depth of flavour :)

  • Arabic samosas (Sambousek)

    • Frenchfoodie on April 22, 2021

      The pastry here is wonderful, easy to handle and roll thinly but robust enough to move once filled. We enjoyed the filling though there was far more than needed for the quantity. It is the pastry I’ll definately be using again.

  • Scrambled red shakshuka

    • amandabeck on March 29, 2021

      Tasty. Made extra peppers and saved them overnight to eat for a second shakshuka the next day.

    • jenburkholder on December 17, 2021

      Solid, basic shakshuka. We used canned tomatoes for the large and didn’t scramble. The marinated feta was a nice touch, but it needed a lot more of it than listed in my opinion.

  • Winter tabbouleh with a blood orange dressing

    • amandabeck on February 20, 2021

      No blood oranges this season so I subbed regular oranges. It makes quite a big salad. Good side salad for a Palestinian feast, and kept well for lunch the next few days.

  • Roasted cauliflower and burnt aubergine with tomato salsa

    • amandabeck on April 30, 2021

      Honestly, I was not sure how this would taste since it seemed like a somewhat weird combination, but it ended up being delicious for dinner and nice leftovers for the next day! Makes a great lunch with some added protein , such as some chickpeas or a hardboiled egg.

    • domechef on August 13, 2021

      This is very good. Really enjoyed it and will surely make again soon. I think thoroughly draining the eggplant pulp before marinating is key to avoid a watery base.

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

    • amandabeck on April 18, 2021

      The tamarind adds a lovely tartness to the eggplant. For some reason, my sauce ended up being very liquid-y and didn't "glaze" the eggplant as well as shown in the pictures. Will definitely try it again though.

    • 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

    • DePollepel on August 26, 2021

      nice and fresh as a side dish

  • Stuffed aubergines and courgettes in a rich tomato sauce (Baatingan w kusaa bil banadoura)

    • amandabeck on February 20, 2021

      This is a good recipe-- makes A TON of food, and it's amazing how far just a little bit of ground beef goes. Served this with the Salata Arabiyeh but it was so filling, no sides are really necessary. The fried garlic and adha are a nice touch, don't skip them!

    • WaterPenny on April 04, 2021

      Delicious! I've made several versions of Koussa and this one is my favourite. Used minced lamb, only used courgettes and didn't have time to make the Adha and it was still great. Made naan and some tahini sauce to go with it. New family favourite.

  • Pistachio harisa

    • amandabeck on February 18, 2021

      I ended up using only half the syrup because I like to control how much I put on. For me, tasty enough but I like the texture of filo-based desserts better. The extra orange blossom simple syrup made DELICIOUS cocktails when mixed with pomegranate juice.

  • Fruit and yoghurt with sesame crumble and tahini-date syrup

    • ricki on February 26, 2022

      We both enjoyed this, and I'll be making it again. Left in chunks, no blitzing. Recipe made enough granola for several breakfasts, about 5 cups. Used a coarse but not chunky almond butter instead of peanut butter. Watch carefully -- it quickly went from not quite done to burnt around the edges.

    • Ganga108 on January 10, 2022

      Nice crumble! It would go well with stewed apples if cinnamon was added. I added my dried orange pieces. Next time I will use less sesame. I didn't blitz it but would also be nice to do that. It needed to be cooked longer. The combination of yoghurt, sauce, crumble and fruit is divine. Also the left-over crumble made a great mid-afternoon nibble the next day - just as it is.

  • Hummus: two ways - aubergine version

    • patioweather on June 28, 2022

      I ended up with more eggplant than hummus by a long shot, and the eggplant primarily tasted of grease. I must have used WAY too much eggplant. If I had used less, the ingredients would be more evenly distributed. Also, there was just no way my nutribullet was going to get the hummus as smooth as expected. Running it for five minutes would cause it to explode.

  • 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.

    • zjchristensen on July 16, 2022

      Made with 50/50 Bulgur and quinoa. Delish!

  • 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!

  • Lentils with tahini and crispy onion (Adass bil tahineh w al basal)

    • jenburkholder on May 24, 2021

      We quite liked the flavor of this, but found the cooking method a bit fussy. Honestly, just cooking the lentils down further , not bothering with draining, would probably be just as good to my palate.

  • Falafel with sumac onion

    • jenburkholder on July 11, 2022

      Good, but not our favorite falafel. Was difficult to get the sumac onions in place - we found they broke open in the oil. Had with pitas, beet salad, pickles, and tahini sauce.

  • Seared sea bass with lemon and tomato sauce

    • DePollepel on August 26, 2021

      delicious! can be made with all kinds of fish. sauce can be made ahead

  • Sticky date and halva puddings with tahini caramel

    • DePollepel on August 26, 2021

      delicious, also for visitors, can be made ahead

  • Ful medames

    • Ganga108 on April 09, 2022

      I began with Roden's recipe for Ful Medames in The New Book of Middle Eastern Food, and checked this recipe for cooking notes, seasonings and toppings. See that recipe for notes on the resulting dish. Extremely delicious!

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  • ISBN 10 0399581731
  • ISBN 13 9780399581731
  • Published Jun 17 2020
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine.

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.

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