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The Latest Breaking News from Sami Tamimi

Freeze, dry or pulse past-their-best rosemary, thyme and more, to use in anything from bread or potatoes to chilled yoghurt soup

The Guardian - UK

Stuffed peppers and aubergine dip: Sami Tamimi’s recipes for savoury Palestinian snacks

Peppers stuffed with freekeh, lamb and spicy tomato sauce, and a classic Levantine aubergine dip with preserved lemon and dill

The Guardian - UK

Sami Tamimi’s recipes for spiced bulgur balls with pomegranate, with a herby fennel side salad

Layers of eastern spice and flavour run through these mini bulgur wheat balls in a spicy sauce of pepper and pomegranate molasses, and there’s a sprightly fennel and herb salad on the side

The Guardian - UK

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Sami Tamimi’s recipes for prawn and tomato stew with fregola, and herby quick-pickled vegetable salad

Celebrate the flavours of Palestine and bring heart, warmth and freshness to your plate

The Guardian - UK

Inside Palestinian chef, cookbook author and Ottolenghi co-founder Sami Tamimi's west London kitchen

The Ottolenghi co-founder finally saw the light and conjured up his dream kitchen

Evening Standard

Sami Tamimi’s recipes for courgette and maftoul bake, and sumac-marinated feta salad

Vibrant colours and fresh flavours combine in these summertime celebrations of Palestinian cooking

The Guardian - UK

A Palestinian chef’s quest to preserve his heritage, one dish at a time: ‘This is a political act’

For Sami Tamimi, preparing the food of his homeland is an act of resilience and keeping his culture alive

The Guardian - US

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Lemon and pistachio ma’akaroon: Middle Eastern cookies made easy

Forget French patisserie – chef Sami Tamimi shares his softer, nuttier take on ma’akaroon, a Middle Eastern cookie made with pistachio, lemon and a dusting of icing sugar

The Independent UK

Courgette and leek ijeh: A herby one-pan frittata for weekend brunch

Chef Sami Tamimi’s courgette and leek ijeh is a thick, herb-loaded frittata – just the thing to brighten up your weekend brunch

The Independent UK

Frittata, ‘egg and chips’ and a bean feast: Sami Tamimi’s brunch recipes from Palestine

An adaptable and satisfying bean and tomato feast, a moreish frittata packed with herbs and veg, and a Palestinian take on egg and chips

The Guardian - UK

Ottolenghi co-founder Sami Tamimi: ‘We must use all the tools we have to keep Palestine alive through food’

Chef and author Sami Tamimi speaks to Lauren Taylor about preserving Palestinian culture through his new cookbook, ‘Boustany’, and why food is his way of keeping hope alive

The Independent UK

Aubergine and fava bean eggs: The ultimate one-pan weekend brunch

Chef Sami Tamimi shares his Middle Eastern-style aubergine and fava bean eggs – a hearty, one-pan recipe that’s perfect for a lazy weekend brunch

The Independent UK

Which dips are OK to buy, and which should I make?

Our expert panel recommends the dips that are worth whizzing up fresh at home, and which shop-bought options are good to be titivated before serving

The Guardian - UK

20 of the best cookbooks of all time for mastery of your home kitchen

Let it rip

Evening Standard

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Evening Standard

Best Ottolenghi cookbooks that home cooks will love, from Simple to Sweet

Wholesome, whole food meals co-authored by Sami Tamimi

The Guardian - UK

Maqluba, spicy salad and pickles: Sami Tamimi’s Palestinian recipes for iftar

A traditional maqluba – an upside-down layered treat of rice, veg and meat – with sides of pickled aubergine and a spicy, herby courgette salad

The Guardian - UK

Other than tagines, what else are preserved lemons good for?

These versatile fruity preserves keep for months, so you’ve got plenty of time to make up your mind whether to add them to curries, sauces, dressings or dips, says our panel of cooks

The Guardian - UK

How to make the perfect chicken shawarma – recipe

The robustly spiced kebab shop rotisserie favourite is tricky to reproduce at home, but far from impossible if you stick to a few simple rules

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Asharq Al-Awsat

Beyond Hummus: Palestinians Cook up New Food Trends

From the ancient alleys of Jerusalem's Old City to kitchens around the world, Palestinians are stirring new trends in cooking while abiding by traditions. The trend has whipped up a growing appetite for specialized books and food tours. "It's changing for the better, I think.

The Guardian - UK

Danish smørrebrød, Vietnamese salad rolls, scotch eggs – the 20 best recipes for eating outdoors

From Joe Woodhouse’s lentil and spring green pies and Yasmin Khan’s sunshine salad to Ben Tish’s lasagne bread and Ravneet Gill’s ras malai cake, these alfresco dishes will keep friends and family happy in any outdoor setting

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