Boustany
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NATIONAL POST, NEW YORK TIMES, AND BON APPÉTIT BEST COOKBOOKS OF 2025
Celebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of Jerusalem, Falastin and co-founder of Ottolenghi.
The first solo cookbook from Ottolenghi co-founder Sami Tamimi, Boustany is a homage to Palestinian food and culture. "Boustany" translates from Arabic as "my garden," which reflects Sami's signature style and approach to food: colourful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed vegetable-based dishes, including pantry items, midweek easy meals and special to-be-shared dishes. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.
This is how Sami grew up eating – platters of eggplant and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the 100 vegan and vegetarian dishes he has known, loved, cooked, and shared with friends, including:
Boustany is filled with vibrant and lively photographs of everyday meals that invite you into Sami's home. With recipes for breads, dinner parties, fermenting your own vegetables, and more, Sami shares the cultural fabric of Palestine through his eyes.
NATIONAL POST, NEW YORK TIMES, AND BON APPÉTIT BEST COOKBOOKS OF 2025
Celebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of Jerusalem, Falastin and co-founder of Ottolenghi.
The first solo cookbook from Ottolenghi co-founder Sami Tamimi, Boustany is a homage to Palestinian food and culture. "Boustany" translates from Arabic as "my garden," which reflects Sami's signature style and approach to food: colourful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed vegetable-based dishes, including pantry items, midweek easy meals and special to-be-shared dishes. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.
This is how Sami grew up eating – platters of eggplant and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the 100 vegan and vegetarian dishes he has known, loved, cooked, and shared with friends, including:
- Braised eggs with pita bread, tomatoes & za’atar
- Smoky chickpeas with cilantro tahini
- Crushed butterbeans with orange, makdous & mint
- Fried halloumi with purslane salad
- Couscous fritters with preserved lemon yogurt
- Jerusalem sesame bread
- Fenugreek & onion buns
- Pan-baked tahini, halva & coffee brownie
- Labneh & pomegranate ice cream
Boustany is filled with vibrant and lively photographs of everyday meals that invite you into Sami's home. With recipes for breads, dinner parties, fermenting your own vegetables, and more, Sami shares the cultural fabric of Palestine through his eyes.
