An introduction to Palestinian Food | Sami Tamimi & Tara Wigley

Sami and Tara show us how to create three dishes from their fabulous new book on Palestinian cuisine, Falastin. You can buy the book here: amzn.to/2z95yna
Travelling through Bethlehem, East Jerusalem, Nablus, 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.
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[@Hollis_has_questions]

*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.

[@jamillah001]

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

[@user-rq8wx3pr8g]

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.

[@londonemski]

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

[@ipekkutlu78]

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

[@aliciathom9633]

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

[@thecinnaman5281]

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

[@samiasafer450]

Amazing chefs

[@carolinalomeli9128]

Love the team work, enthusiasm and the recipes!

[@fgcalzada8648]

Beautiful!

[@bobbidewinter9605]

I can’t wait

[@mernafouad3696]

Lovely

[@Al3x0mba]

Now I’m hungry 😋

[@jodrew1845]

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

[@scorpion3625]

يعطيك العافية ورمضان كريم

[@tareqzeidalkilani949]

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]

[@evageline01]

Wow

[@sebastian122]

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

[@surreatist]

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

[@meenax7197]

Palestine represent!

[@tareqzeidalkilani949]

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

[@ninalanya]

It widely available in most supermarkets (UK)

[@ducksurfingalong]

if you're talking about the herb and not the mix, depends where you live. Lebanese stores here carry it, it's a lot more common to find the dried leaves though /:

[@u.mazzeru3327]

It’s a lovely cookbook to read, and the recipes are great! Thank you!

[@cccbb89767]

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

[@Hollis_has_questions]

I recently bought the Al Arz brand on Amazon. If you’re somewhere that Amazon delivers to, you’re in luck.

[@FNFNFN99KKK]

Please don't support the Al Arz brand because it is an Israeli brand. They are stealing Palestinian land, food and making lots of money . Meanwhile Palestainains can't sell their stuff because Israel has put Blockade of the Gaza Strip . Palestinains in the West Bank can’t either sell their stuff. Please look up brands, most of them are Israleis. Also tahini is Arabic and not Israeli.

[@FNFNFN99KKK]

@@Hollis_has_questions Please don't support the Al Arz brand because it is an Israeli brand. They are stealing Palestinian land, food and making lots of money . Meanwhile Palestainains can't sell their stuff because Israel has put Blockade of the Gaza Strip . Palestinains in the West Bank can’t either sell their stuff. Please look up brands, most of them are Israleis. Also tahini is Arabic and not Israeli.

[@grimekitty3381]

First! (Non bot comment)

[@blodwynfoxtel4317]

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