A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine. IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Forbes • Bon Appétit • NPR • San Francisco Chronicle • Food Network • Food & Wine • The Guardian • National Geographic • Smithsonian Magazine • Publishers Weekly • Library Journal “Truly, one of the best cookbooks of the year so far.”—Bon Appétit The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: • Hassan’s Easy Eggs with Za’atar and Lemon • Fish Kofta with Yogurt, Sumac, and Chile • Pulled-Lamb Schwarma Sandwich • Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.

100+ Recipes, Stories, and Traditions from the Heart of PalestineThe "Falastin" cookbook, authored by Sami Tamimi and Tara Wigley, is a culinary journey through the vibrant and diverse Palestinian cuisine. Released in 2020, it offers a rich tapestry of recipes deeply rooted in Palestinian culture, history, and traditions. The cookbook beautifully captures the essence of Palestinian cooking, showcasing the flavors, ingredients, and techniques that have evolved over generations. From comforting classics to modern interpretations, each recipe reflects the warmth and hospitality of Palestinian culture.

First Published in 1982. Middle Eastern Studies first appeared in 1964. The purpose of the Journal was the promotion of the study of the Middle East and North Africa since the end of the eighteenth century, and that it aimed to take within its ambit the political, economic, religious and legal history of the area, its literature, social geography, sociology and anthropology. That the Journal, now in its fourteenth volume, has been able to conform to this programme is due to its contributors who, over the years, have kept it supplied with a constant and abundant flow of articles on the various subjects here enumerated. This selection of articles on Palestine and Israel in the nineteenth and twentieth centuries, drawn from its first thirteen volumes, illustrates the great variety of subjects which authors have thought worth investigating, and the diversity of approaches which they have adopted. This book also shows that an appreciable part of the Journal, in terms simply of volume, has been devoted throughout to Palestine and Israel.

A dynamic, scholarly engagement with Susanne Bier's work

The "Falastin Cookbook" is more than just a collection of recipes; it's a testament to the resilience and creativity of the Palestinian people. Through food, it tells the story of a land steeped in history and tradition, yet brimming with innovation and vitality. Whether it's the iconic flavors of falafel and hummus or lesser-known dishes like maftool (Palestinian couscous) and musakhan (roast chicken with sumac and caramelized onions), every recipe is a labor of love, meticulously crafted to honor the ingredients and techniques of Palestinian cooking.

The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced "fa-la-steen"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River-East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip-recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: - Hassan's Easy Eggs with Za'atar and Lemon- Fish Kofta with Yogurt, Sumac, and Chile- Pulled-Lamb Schwarma Sandwich- Labneh Cheesecake with Roasted Apricots, Honey, and CardamomNamed after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.