{"product_id":"boustany-a-celebration-of-vegetables-from-my-palestine","title":"Boustany: A Celebration of Vegetables from my Palestine","description":"\u003cp class=\"a-size-large a-spacing-none\"\u003e\u003cstrong\u003e\u003cspan id=\"productTitle\" class=\"a-size-large product-title-word-break\"\u003eBoustany: A Celebration of Vegetables from my Palestine\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1 class=\"a-size-large a-spacing-none\"\u003e\u003cspan id=\"productTitle\" class=\"a-size-large product-title-word-break\"\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003eby \u003cmeta charset=\"utf-8\"\u003eSami Tamimi\u003c\/span\u003e\u003cspan class=\"author notFaded\" data-width=\"\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eCelebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eJerusalem, Falastin.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e“With recipes rooted in nostalgia and memory, Sami Tamimi brings his heritage to life, plate by plate.”—Andy Baraghani, James Beard award–winning author of\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Cook You Want to Be\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eA\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNEW YORK TIMES\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eAND\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBON APPÉTIT\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eBEST COOKBOOK OF THE YEAR\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eThe first solo cookbook from Sami Tamimi, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBoustany\u003c\/span\u003e\u003cspan\u003e is anhomage to Palestinian food and culture. \"Boustany\" translates from Arabic as \"my garden,\" which reflects Sami's signature style and approach to food: colorful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBoustany\u003c\/span\u003e\u003cspan\u003e picks up where \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFalastin\u003c\/span\u003e\u003cspan\u003e left off, with flavor-packed vegetable-based dishes, including pantry items, midweek easy meals and special to-be-shared dishes. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.\u003cbr\u003e\u003cbr\u003eThis is how Sami grew up eating—platters of eggplant and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the 100 vegan and vegetarian dishes he has known, loved, cooked, and shared with friends, including:\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e• Braised eggs with pita bread, tomatoes \u0026amp; za’atar\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e• Smoky chickpeas with cilantro tahini\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e• Crushed butter beans with orange, makdous \u0026amp; mint\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e• Fried halloumi with purslane salad\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e• Couscous fritters with preserved lemon yogurt\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e• Jerusalem sesame bread\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e• Fenugreek \u0026amp; onion buns\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e• Pan-baked tahini, halva \u0026amp; coffee brownie\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e• Labneh \u0026amp; pomegranate ice cream\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBoustany\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis filled with vibrant and lively photographs of everyday meals that invite you into Sami's home. With recipes for breads, dinner parties, fermenting your own vegetables, and more, Sami shares the cultural fabric of Palestine through his eyes.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990's. Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePublisher: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTen Speed Press, 2025\u003c\/span\u003e\u003cbr\u003ePaperback, 410 pages\u003cbr\u003eISBN: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e978-1984863188\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":50504952348841,"sku":"Book_Boustami","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0608\/3844\/5225\/files\/6.png?v=1791396578","url":"https:\/\/www.shoppalestine.org\/products\/boustany-a-celebration-of-vegetables-from-my-palestine","provider":"Shop Palestine","version":"1.0","type":"link"}