Falastin: A Cookbook

Falastin presents 120 Palestinian recipes alongside the personal story of Sami Tamimi, executive chef and partner at the Ottolenghi restaurants. The book traces Palestinian cuisine across the territory between the Mediterranean Sea and the Jordan River, including East Jerusalem, the West Bank, the Galilee, Haifa, Akka, Nazareth, Hebron, and Gaza Strip. Tamimi recounts his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met Yotam Ottolenghi. He explores how Palestinian food reflects the country's agricultural geography, distinct culinary traditions, and the resourcefulness of its cooks. Following 1948, when residents from different regions were brought together, family recipes were shared to preserve them from being lost. The book includes over 130 photographs and recipes such as Hassan's Easy Eggs with Za'atar and Lemon, Fish Kofta with Yogurt, Sumac, and Chile, Pulled-Lamb Schwarma Sandwich, and Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom. Named after a Palestinian newspaper, the book documents the cuisine, culture, and way of life through one chef's perspective. James Beard Award Nominee • IACP Award Winner • Longlisted for the Art of Eating Prize