Boustany: A Celebration of Vegetables from My Palestine

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Sami Tamimi, the renowned chef and co-founder of Ottolenghi, brings his distinctive culinary perspective to this collection of more than 100 vegetarian and vegan recipes rooted in Palestinian tradition. "Boustany"—Arabic for "my garden"—reflects Tamimi's approach to building meals around vibrant vegetables and grains. The book showcases Tamimi's ingenuity in developing dishes that honor traditional flavors while incorporating influences from his culinary travels. His braised eggs with pita bread, tomatoes, and za'atar draws inspiration from a trip to Mexico, while his red lentil, dried mint, and lemon soup offers a satisfying meal in just 30 minutes. Recipes range from a boldly flavored burnt chile salsa and asparagus, leek, and hazelnut galette for entertaining to an elegant dessert of suman roasted plums with cardamom cream and pistachio. Jerusalem sesame bread and smoky chickpeas with cilantro tahini demonstrate his range from baking to everyday cooking. Tamimi organizes recipes around the Palestinian concept of mooneh—a well-stocked pantry of preserved vegetables and condiments. Unlike his previous collaborations, many recipes here are more streamlined, though they assume access to a well-developed Middle Eastern pantry including za'atar, tahini, and makdous. For cooks seeking both inspiration and practical guidance in Palestinian flavors, this offers a welcoming yet sophisticated approach. Hardcover. Color photographs throughout. Show more