Boustany by Sami Tamimi

Sami Tamimi is famous worldwide as the award-winning co-author of Jerusalem and Falastin. In Boustany, his first solo cookbook, he takes us on a nostalgic journey to the Palestinian kitchen of his childhood. He writes:

The dishes I have created are not just about the food: they are a way to honour the legacy of my grandparents.

Palestinians are known for their generous hospitality. And as I perused his book and tried some of the recipes, I felt as if I had been invited to be a guest at his grandparents’ family table, sharing with them a delectable spread created from the fruits and vegetables which his grandfather had grown with such loving care in his garden.

Boustany is filled with over one hundred plant-based recipes. As well as traditional Palestinian recipes, he has also recreated some of the classics in a more contemporary way while never steering away from their origins.

It is not just the dishes but the context and stories behind them which I found really enjoyable, giving me an insight into the food culture of Palestine.

The recipes are simple to follow, and I was enchanted by their exotic-sounding names! Most are quick to make, and almost all the ingredients are readily available here. Many can be served throughout the day, for breakfast, or lunch or dinner, which makes them very versatile.

There are chapters about Pantry (pickles, dairy, condiments, and spice mixes), Breakfast and Brunch, Small plates and spreads, Salads, Soups, Weekday dinners, Sharing and special occasions, Bread, and Sweets.

I have bookmarked many recipes. Of those I have tried so far, each one was delicious. Some of our favourites so far:

Sumac Onions

Sami created these speedy pickles, which are ready to eat by the next day, to add a unique flavour and acidity to many dishes. We especially enjoyed these in a cheese sandwich.

Scrambled egg & burnt chilli cherry tomato toast

Sami Tamimi’s Palestinian twist on scrambled eggs makes a quick, comforting meal at any time of the day and is elegant enough to serve to guests for a special Sunday brunch.

For those who prefer less heat, the burnt chilli salsa, spooned over the top, can be easily omitted.

Traybakes

These are really popular right now and the following two are ones I will come back to again and again for easy nourishing family meals.

Roasted Vegetables with lemon& za’atar

This vibrant and colourful traybake can be modified to use whatever ingredients are in season. The garnish of parsley, sesame seeds and sumac and the garlicky tahini sauce served alongside turned it into a special meal.

Turmeric cauliflower & chickpeas with lemon yoghurt

This was a success with everyone in our whanau. By cooking everything together, the flavours melded beautifully. The yellow turmeric gives it a rich golden tone and adds to the depth of flavour.

Palestinians have a sweet tooth and eat sweets throughout the day, not just as dessert or at the end of a meal. A selection of these decadent treats is featured in the last chapter including:

Coconut rose and chocolate truffles

These truffles are fabulous, made with coconut and condensed milk and dipped in dark chocolate. As a finishing touch, he sprinkles them with sea salt, ground pistachios and dried rose petals, which look so decorative!

I could not find a source for dried rose petals locally, but without them the truffles were still gorgeous!

Boustany is a beautifully crafted cookbook. As well as mouthwatering pictures of many of the dishes there are some charming photographs of Sami with his two beloved canine pets.

Filled with fresh and vibrant dishes for sharing, nourishing the soul and celebrating, I would heartily recommend Boustany to all who are keen to follow a plant-based diet.

Reviewer: Lyn Potter

Ebury Press