A garden of vibrant Palestinian flavors
Boustany—meaning “my garden” in Arabic—is the first solo cookbook from Sami Tamimi, co-founder of Ottolenghi and co-author of Jerusalem and Falastin. In this heartfelt tribute to Palestinian food and culture, Sami shares over 100 plant-based and vegetarian recipes that reflect the abundance, seasonality, and generosity of the cuisine he grew up with.
At a time when the land and people of Palestine face unimaginable hardship—including the weaponization of food access—this book becomes more than a celebration of flavor; it’s a quiet act of resistance and remembrance. From preserved pantry staples to dishes made to be shared, Boustany honors a food culture rooted in resilience, joy, and community.
Who’s it for?
Perfect for fans of Ottolenghi-style cooking, vegetarians and vegans, and anyone who believes in the power of food to connect, preserve memory, and demand justice.
Spices to pair with this cookbook:
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Za’atar: A must-have blend of herbs and sumac for eggs, breads, and salads
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Sumac: Bright and tangy, used across dips, sauces, and roasted vegetables
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Cumin Seeds: Foundational in lentil and bean dishes
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Nigella Seeds: Often sprinkled on breads and savory pastries
- Fenugreek: Used in breads and stews for a uniquely earthy, bittersweet note