A ground-breaking Middle Eastern cookbook from the co-author of Ottolenghi: The Cookbook and Jerusalem, and co-founder of the innovative Ottolenghi delis.
Ottolenghi’s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design.
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: https://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. ------------------------------------------------------------------------- Subscribe to the Penguin channel: http://po.st/SubscribePenguinYouTube Follow us here: Twitter | http://www.twitter.com/penguinukbooks Website | http://www.penguin.co.uk Instagram | http://www.instagram.com/penguinukbooks Facebook | http://www.facebook.com/penguinbooks
Falastin authors Tara Wigley and Sami Tamimi lift the lid on Palestinian cooking.
From Falastin, Sami Tamimi and Tara Wigley recall a memorable Palestinian detour.
A cheesecake recipe that is sweet, of course, but at the same time punchy and totally distinct.
A fish dish that can be on the table less than fifteen minutes after you’ve started making it.
One of Palestine’s national dishes, where chicken is cooked and served with layers of olive-oil-drenched flatbread.
Try this enduring fan favourite recipe from Ottolenghi: the Cookbook.
Try your hand at this stuffed aubergine recipe from Yotam Ottolenghi's Jerusalem.
