Boustany: A Celebration of Vegetables from My Palestine by Sami Tamimi presents a colorful profusion of recipe flavors anchored in traditional Arabic culture and re-created by the author to delight contemporary palates. The book features more than 100 recipes, each preceded by a brief explanation of its provenance, and visually striking photographs that will entice even the most reluctant cook into the kitchen.
A renowned Palestinian chef, restaurateur, and food writer, Tamimi was raised in the Old City of Jerusalem. With Israeli chef Yotam Ottolenghi, he co-authored the modern classic Jerusalem: A Cookbook and partnered to launch the immensely popular Ottolenghi restaurant group in London. The word "boustan" means garden in Arabic. In Boustany, Tamimi reflects on his grandfather's bountiful vegetable garden in the city of Hebron and draws inspiration from its memory to promote tasty plant-centric, vegan-friendly dishes, such as a "showstopper" asparagus, leek, and hazelnut galette and everyday comfort foods including Gazan fava bean falafel and sweet-potato kubbeh.
"The beauty of Palestinian cuisine lies in its versatility," Tamimi (Falastin) explains, and he encourages experimentation with his brunch-friendly ijeh (Arabic frittata), weekday dinner items such as celeriac and tomato bake, and an apricot and almond cake. Rice pudding is a popular Arabic dessert, and it's crafted here with a tahini base and grape compote. Boustany's spectacular selection of sweets also includes labneh and pomegranate ice cream and a surprisingly simple but scrumptious mango parfait.
Through his offerings in Boustany, Tamimi invites readers to experience the solace and comfort of cooking "even during the most challenging times." --Shahina Piyarali