A New Chapter for a Culinary Visionary
Renowned chef, restaurateur, and food writer Sami Tamimi has embarked on a deeply personal project with the release of his first solo cookbook, Boustany, published in November 2025 by Appetite by Random House. This milestone follows his influential collaborative works, including the groundbreaking 2012 cookbook Jerusalem, which he co-wrote with Yotam Ottolenghi and which dramatically shifted Western cooking habits.
Tamimi, a Palestinian-British chef and co-founder of the Ottolenghi deli and restaurant group in 2002, stepped away from daily kitchen operations during the pandemic. While he remains a silent partner in the business, this move allowed him to rediscover the joy of writing and develop recipes in his own home kitchen. "I have a wonderful 20 years, and to think that I changed the way people eat around the world, this is something that I cherish," Tamimi reflects on his career.
Boustany: More Than Just a Cookbook
The title Boustany, meaning "my garden" in Arabic, signifies the organic and personal nature of this project. The book came to life during an extended stay in Umbria, Italy, in the spring of 2020, where feelings of homesickness led Tamimi to connect with his heritage through food. He describes the cookbook as a powerful medium for communication, especially given its release during the second year of the Israel-Hamas war in Gaza.
"This is my way of basically talking about a lot of things that you can’t really talk about... But with cookbooks, we all understand the language of food," Tamimi explains. "We all understand cooking and sharing, and eating, and how basic it is. But also, at the same time, connect people in a way that you can actually talk about a lot of things through food and through recipes, from the traditions to the culture, to a bit of history or a lot of history."
The cookbook emphasizes the rich diversity within Middle Eastern food cultures, moving away from a monolithic view. "This is the beauty of writing a cookbook as well. And for me, as a Palestinian, I can talk about the struggle but also the beauty of it," he says.
Three Standout Recipes from Boustany
Tamimi's new focus on specificity and origin is evident in the recipes featured from his book. Food writer Laura Brehaut highlights three distinctive dishes that showcase his culinary philosophy:
- Smoky Chickpeas with Cilantro Tahini: A flavourful dish that combines earthy chickpeas with a vibrant, herbaceous tahini sauce.
- Eggplant and Fava Beans with Eggs: A hearty and comforting recipe that brings together classic ingredients from the region.
- Couscous Fritters with Preserved Lemon Yogurt: An innovative take on couscous, fried into fritters and served with a tangy, citrus-infused yogurt.
These recipes, developed in his home kitchen, represent a more intimate and focused approach to cooking and storytelling. For Canadian readers and food enthusiasts, Boustany offers a unique opportunity to explore Palestinian cuisine through the personal lens of one of its most celebrated ambassadors.
