Sami timimi biography of albert
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N.A. Mansour
My mother teases me from time to time, calling the way I cook “Palestinian modern.” She’s talking about the way I could take a classic dish like malfuf and exhibit a desperate need to deconstruct it, making some sort of never-before-seen rice and cabbage fry-up, something she tsks at.
When I first flipped open my copy of Falastin, the cookbook Sami Tamimi co-wrote with Tara Wigley, I saw that same experimental tendency flashing even more brilliantly in Tamimi, exemplified by the very salad that is on the cover of Falastin, a composition of lettuce and cucumber, dressed in chili paste, tahini and yoghurt. Inside the book itself, there are plays on shawarma and stuffed grape-leaves.
The day the cookbook arrived, my mother was in the kitchen and I took it over to her: my Mexican-American mother knows Palestinian cuisine better than I do and I wanted to know what she thought of this book that might very well be “Palestinian modern.” My family and neighbors taught her the way generations of Palestinian women learned how to cook, tattooing zaa’tar and sumac onto her tongue in an act of cultural heritage. When the day came and I woke up with my own tattoos suddenly running from my gums onto my wrists, my mot
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Jerusalem: A Cookbook | Jewish Book Council
With an unusual cushiony cover and gorgeous mouthwatering photos of meticulously detailed recipes, Jerusalem: A Cookbook features the recipes and stories of Yotam Ottolenghi and Sami Tamimi. The two chefs grew up in Jerusalem, Yotam in Jewish West Jerusalem, Sami in Muslim East Jerusalem.
Yotam owns an eponymous restaurant with four branches in London and a high-end restaurant called Nopi, also in London. Sami is his restaurant partner and head chef. Together, the two chefs have created a mostly-vegetarian cookbook that raises vegetables to an exquisite level, showcasing them beautifully in recipes that even a carnivore couldn’t resist.
The cookbook’s introduction explains the “complexities of Jerusalem’s culinary traditions,” where many dishes do not belong to one specific culture alone, but rather, in this city of an “intricate, convoluted mosaic of peoples,” to everyone. Chopped cucumber and tomato are known as either Arab or Israeli salad and are eaten throughout the city. Stuffed vegetables with rice and pickled vegetables are ubiquitous, as well as olive oil, lemon juice, and olives. Not to mention the recent “hummus wars