An introduction to Palestinian Food | Sami Tamimi & Tara Wigley 

*FALASTIN IS THE BEST COOKBOOK I’VE BOUGHT IN ALMOST 50 YEARS! I ADORE IT.* There are a lot of recipes with aubergine, which I love a lot, and yogurt, which I am teaching myself to love. For Thanksgiving 2022 I made the Lemon Chicken with Za’atar using 8 bone-in skin-on chicken thighs, to which I added green beans and potatoes. Since I didn’t have any parsley, I mixed the remaining za’atar, lemon zest, and olive oil with 1/2 cup of golden raisins for the topping; then, about halfway through toasting the sliced almonds, I added the topping mix to gently heat the raisins and olive oil before spooning the entire mix over the dish. It was magnificent! Even the roasted lemon slices were delicious. I show anyone and everyone the photo of the Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom. I think I’m in love with it! I’m not a big fan of honey, but with cardamom and the roasted fruit it works very well. Labneh+ricotta is a great idea for the filling, and the filo, nuts, and cardamom for the base drives me wild - thank you, Noor! Only 260 grams of caster sugar for the filling+base is so much less (is “much less” an oxymoron?) sweetness than most desserts contain, and that also makes me happy. I’m always on the lookout for good recipes with cardamom; this one gets everything right! So I thank you with all my heart, Sami and Tara, for the best cookbook in almost half a century, IMO of course.

I volunteer at the Salvation Army. I found this book and bought it. It’s in great condition. I love it.

Continuez à nous faire voyager à travers la cuisine PALESTINIENNE, mérite que vous la fassiez connaître à travers le monde. Tout cela est délicieux, je vous souhaite le meilleur.

It is a wonderful book and I have enjoyed reading it as much as cooking from it. Thank you Sami and Tara.

A big warm Hello from a fan from Turkey. So happy to see this beautiful rich cuisine well explained ❤️

It has become one of my favorite and most used cookbooks anc love the stories too.

This is so mouthwatering... Well done Sami & Tara, you wrote an amazing book!!

Love the team work, enthusiasm and the recipes!

Amazing chefs

I can’t wait

Beautiful!

Lovely

يعطيك العافية ورمضان كريم

Now I’m hungry 😋

I'll be looking to buy a copy for myself and perhaps some for friends and family, as gifts🎁

the onions, shallot, are (copied from wikipedia, Ashkelon is عسقلان in arabic): Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name "shallot" comes from Ashkelon, an ancient Canaanite city,[5] where people in classical Greek times believed shallots originated.[6]

Wow

Tahini Sauce - you didn't say to add the garlic that was sitting there at 5.00

The ass camera work aside, nice video. They have a nice, comfortable rapport with each other.

I wonder if you can suggest any other tahini brand than Al Arz. Can’t get this one over here.

does anyone in Europe knows how to get a grip on green fresh Za'atar?

Palestine represent!

First! (Non bot comment)

Get the camera out of the toddlers hands, less video fiddling, more effort on sound Does anyone use that telephone?