Keeping Palestine Alive Through Food: Insights from an Ottolenghi Co-Founder

Chef Sami Tamimi is on a mission: to share the essence of Palestine through its food, culture, and people. His aim, he says, is simple yet profound: “We must keep it alive.”

With the ongoing conflict in the region, Tamimi feels a heavy sense of responsibility. As the Gaza Health Ministry reports over 56,000 Palestinian deaths due to the military campaign since October 2023, the urgency to spotlight Palestinian culture grows. While the conflict began after a Hamas attack on southern Israel, resulting in 1,200 fatalities, the ongoing violence devastates families and communities, especially women and children.

Tamimi’s new cookbook, Boustany, named for the Arabic word meaning “my garden,” focuses on vegetable-rich dishes from Palestine. He hopes it will shed light on the beauty and depth of his homeland.

Born in Jerusalem, Tamimi’s upbringing was steeped in the culinary traditions of his family. “My grandparents had a large garden filled with fruits and vegetables,” he recalls. This connection to food runs deep in Palestinian culture, where meals are moments of joy and hospitality.

He notes that in Palestinian homes, food is often abundant, with doorways open for unexpected guests. “You cook more than you need,” he explains. This culture of generosity extends beyond the kitchen. Tamimi highlights the importance of community bonds, where sharing a meal is a cherished tradition.

Over the years, Tamimi has lived in various settings, including Tel Aviv and more recently, the UK. His move to the UK in 1997 followed years of working in restaurants and adapting to different environments. The experiences have shaped both his culinary style and his role as a storyteller.

Tamimi reflects on his childhood with a mix of nostalgia and awareness. “Growing up, cooking was primarily women’s work,” he shares. He learned to cook later in life, driven by a desire to keep Palestinian cuisine alive. “This is my culture, my family, my roots,” he asserts.

The flavors of Palestinian cuisine are vibrant and connected to the land. Ingredients like olive oil, garlic, and seasonal vegetables are staples. Tamimi explains that Palestinian cooking can be heartier than its regional counterparts, like Lebanese food.

Moreover, many traditional dishes revolve around seasonal ingredients. Tamimi emphasizes the art of mooneh, the process of preserving foods through pickling or drying, a craft that ensures they can enjoy seasonal flavors year-round.

He also cherishes the role of breakfast in Palestinian culture. It’s not just a meal; it’s a communal experience. Dishes like olive oil with zaatar and various dips such as a fermented turnip dip highlight how food unites communities at the start of the day.

Tamimi’s culinary journey is more than just about recipes—it’s a way to honor a culture facing significant challenges. Each dish tells a story, each ingredient connects to a memory, and every meal serves as an act of resistance and remembrance.

Through Boustany, Tamimi invites readers to explore the richness of Palestinian food and its cultural significance. “I hope through my cooking, I can share a piece of my home,” he says.

For more insights into Palestinian cuisine, check out the full details in Boustany by Sami Tamimi (Ebury, £30).

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