Cookbook Review: Boustany: A Celebration of Vegetables from my Palestine by Sami Tamimi

10 Speed Press

Boustany: A Celebration of Vegetables from my Palestine [A Cookbook] by Sami Tamimi (July 2025) 10 Speed Press

The San Francisco Bay Area is a hub of vibrant Palestinian cuisine. Having explored the local scene beyond Reem Assil’s “Reem’s,” I’ve found a captivating array of restaurants. San Francisco favorites include Old Jerusalem Restaurant and Freekeh for traditional fare, and Beit Rima for “Arabic comfort food” with Jordanian and Palestinian influences like musakhan. In the South Bay and East Bay, Manakish Oven & Grill (San Jose and Walnut Creek) offers traditional dishes with creative twists, while Lulu in Albany provides a fresh, healthy take on classics. Other notable spots include Abu Salim Middle Eastern Grill, Faíruz Eatery, Falasteen, and Shawarmaji. For plant-based options, check out the Mishmish pop-up.

I had recently interviewed Sami Tamimi for my podcast “The Well Seasoned Librarian” It was a thrill to discuss “Boustany” with Chef Tamimi, whose work I’ve long admired from his past cookbooks “Jerusalem” and “Falastin.” This new cookbook “Boustany” sent by local 10 Speed Press, is a testament to his prowess in translating the food of his homeland for a global audience.

Palestinian cuisine is a vibrant tradition, rich in fresh, local ingredients like olive oil, vegetables, legumes, and aromatic herbs such as mint and parsley. Spices like za’atar, sumac, cumin, and allspice are central to its unique taste. Iconic dishes include hummus, falafel, musakhan, maqluba, tabbouleh, and kanafeh, showcasing regional variations from Galilee to Gaza.

“Boustany,” meaning “my garden,” is Tamimi’s debut solo cookbook and a vibrant homage to Palestinian cuisine. As co-founder of the renowned Ottolenghi establishments, Tamimi has significantly popularized high-quality Middle Eastern food. “Boustany” builds on “Falastin” with 100 bold, inspiring vegan and vegetarian recipes. From pantry staples to weeknight meals and celebratory dishes, the cookbook emphasizes fresh, seasonal ingredients and communal dining, sharing the rich flavors and traditions Tamimi grew up with.

Boustany invites you into Sami’s home through its vibrant photographs and a collection of recipes that showcase the cultural fabric of Palestine. The book features a delightful array of dishes, including Braised eggs with pita bread, tomatoes & za’atar, Smoky chickpeas with cilantro tahini, Crushed butter beans with orange, makdous & mint, Fried halloumi with purslane salad, and Couscous fritters with preserved lemon yogurt. Alongside these, you’ll find traditional baked goods like Jerusalem sesame bread and Fenugreek & onion buns, and unique desserts such as Pan-baked tahini, halva & coffee brownie and Labneh & pomegranate ice cream. Through recipes for everyday meals, dinner parties, and even fermenting vegetables, Sami shares his personal view of Palestinian culinary traditions.This is a work of great love, and I highly recommend it.

Rating: 5 out of 5 Stars.

The Good “Boustany” offers a vibrant collection of 100 bold, inspiring vegan and vegetarian Palestinian recipes from acclaimed Chef Sami Tamimi, focusing on fresh, seasonal ingredients and communal dining. It’s perfect for anyone looking to explore authentic, high-quality Middle Eastern food with a plant-forward emphasis, from everyday meals to celebratory dishes.

The Bad: I can’t really say that there is anything bad about this cookbook. however, if you are looking for a cookbook with meat-centric Palestinian dishes, or if you prefer a less plant-based approach to Middle Eastern cuisine, “Boustany” (being exclusively vegan and vegetarian) might not be the best fit for your needs.

About the Author: “Sami Tamimi (Author) Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s. Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.”

About the Well Seasoned Librarian (Reviewer)

Hailing from San Diego and spending his teenage years in the Pacific Northwest, Dean Jones has become a seasoned resident of the San Francisco Bay Area for over 30 years. A true foodie and lover of the written word, Dean wears many hats: librarian, Podcaster, cookbook reviewer, and writer.

Catch him at book festivals, farmers’ markets, bookstores, or savoring a delicious meal at a local restaurant. Dean’s passion for food and literature shines through his published works. You can find his reviews in “Amoral Beatitudes Magazine” and his insightful articles on platforms like Medium’s “One Table One World,” “The Cookbook for All,” “An Idea,” and “Authors What Are You Reading?” Currently, Dean keeps Benicia Times Herald readers informed with his regular cookbook review column.

Connect with Dean:

• Email: wellseasonedlibrarian@gmail.com
• Podcast: Linktree (Spotify, Amazon, iTunes, YouTube)
• YouTube: https://www.youtube.com/channel/UCsibP5oAUIam8sOT-MZdXig