Falastin: A Cookbook Hardcover – June 16, 2020

As soon as Falastin arrived I immediately had no less than 20 recipes marked that I want to make. There are a lot of ingredients that will make a trip to the nearest Middle Eastern grocery, spice shop, or online order necessary, unless you already have spices like sumac and za’atar in your pantry. This is one of my favorite aspects of cooking… connecting with worlds outside of my own and food is the perfect medium for bringing people together. The recipes I started with are :• Sweet and spicy seeds and nuts• Na`ama’s buttermilk fattoush• Spicy roasted new potatoes with lemon and herbs (Batata bil filfil)• Chicken musakhan• Knafeh NabulseyehI love the mix of spices and variety within this book. They have a delicate layering of flavor that makes MIddle Eastern flavors shine. There are so many somewhat familiar or reasonably easy recipes - like the spiced nuts or fattoush, and then there are more specialized like the Knafeh Nabulseyeh. It’s far less work than it appears. Working with filo dough or kataifi pastry seems exotic to the American in me, but it’s very simple and makes a bit impact. It’s a fun texture and the flavor of the Knafeh (sometimes also called kunefe) is a wonderful mix of savory cheeses baked in crunchy shredded filo, and drizzled with sweet orange blossom syrup. I also scattered some dried flower blossoms along with the pistachios on the top because I love any excuse to use them both. If you’ve never tried Knafeh, you’re in for a treat. The syrup makes more than necessary so you can use it in tea or in another creation.While I wish I was back in Brooklyn and able to visit the iconic Sahadi’s, I don’t have that luxury right now and they aren’t currently shipping outside NYC, but I was able to procure everything that the average neighborhood grocery didn’t have at a 2 aisle wide Middle Eastern grocery. They had everything except the sumac, which has a slightly lemony flavor but adds a beautiful dark purple color. It is worth seeking out and very versatile. Many people are familiar with Ottolenghi, however Sami Tamimi and Tara Wigley who are more behind the scenes of the Ottolenghi brand are having their time to shine, too, and rightfully so. Falastin (Palestine) is the product of being keenly aware of the political complexities in the relationship between Palestine and Israel while simultaneously being able to maintain a friendship and business partnership. Additionally, having Tara Wigley as a big part of this project is important, because it upholds the Palestinian generational culture of women being the home cooks - and helps Falastin reach Arabic markets. I also endorse her love of preserved lemon... another one to make at home (with plenty of time) or pick up at your local Middle Eastern Grocery.More updates and photos to come… I’m excited to make the Beet and feta galette with za’atar and honey, Labneh cheesecake with roasted apricots, honey and cardamom, Chicken shawarma pie and many more. I'll be working through this book with my cookbook club through the Summer and after. I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review. The only thing I would change is I wish the UK cover was available in the US, but regardless the contents are the same. This is a perfect way to virtually travel and enjoy the food and stories of Palestine for food lovers of any persuasion.Update : I have also made the Beet + feta galette with za'atar and honey. It takes a bit of work, but is well worth it and very flavorful, not to mention beautiful! The Chicken shawarma pie has been one of my favorites thus far. It's has several parts and takes a couple hours (though some pieces can be done simultaneously) but wow is it a show stopper!The labneh recipe worked well and the cheesecake with roasted apricots, honey, and cardamom is a fun twist on an old classic. I love the flavors. Another labor of love recipe, but I think they are worth it. Most of the time is chilling and waiting.

For less than 5 dollars, this book is truly a bargain! It is one of the best cookbooks I have ever read, surpassing all of my expectations, and I look forward to cooking and eating some authentic Palestinian cuisine at home — as a huge fan of tahini and olive oil already, I hope I can find those world-class varieties written of in the book.The authors are passionate, charming, respectful, and funny, and this book was a genuine pleasure to read. It is a masterful merger of both cookbook and book of cultural stories, too, filled with stories both heartwarming and heartbreaking, sometimes even at the same time. It is not often that a cookbook makes me laugh and makes me cry.Nearly every recipe is mouthwatering, complete with vibrant descriptions and beautiful, extraordinary photos. Many vegetarian and vegan recipes are included, and even the meat and fish recipes sound like one could just drop the meat or fish, and it would still be amazing. Fish with cilantro sauce and lemon? I will gladly take just that cilantro sauce and lemon!As for the dishes which rely heavily on yogurt, egg, or cheese, I am sure that I could create vegan versions with enough experimentation, hopefully without straying too far from the traditional flavors.I am excited to try the food, but in addition, few books (if any) have gotten me as excited to visit a country as this one. Palestine seems like a charming country full of rich food, rich culture, and spirited, interesting, and passionate individuals.

I LOVE this cookbook! And how could you not! If you’re a fan of Yotam Ottolenghi, you’ll enjoy this new, and uniquely different, set of recipes brought to you by Ottolenghi’s talented culinary team! Part story-telling, part recipe-sharing, part photo-journalism, this cookbook lays out what I would call, a beautiful and unique culinary experience. The authors do a fantastic job of transporting you right into the traditional kitchens of Palestine, both humble and yet, so expansive in their offerings. They share their stories of places traveled, people met, and food devoured. While a handful of traditional foods and recipes may be difficult to come by outside of Palestine, the authors have done a great job of providing substitutes and alternative methods where able. Many of the recipes are 2- or 3-part endeavors, however each component of every recipe is delicious when combined with the others, but can stand on its own just as well, providing some flexibility in terms of involvement. Moreover, each recipe contains tips on how to prep ahead, allergy substitutions, and food pairings. While some of the recipes included are quite traditional, prepared just as Sami’s mother made for him, others riff on the classics, providing a well-received playfulness and balance to the assortment of recipes. I’ve cooked several recipes from this so far, namely, the famous “Shatta”, “Butter rice with toasted vermicelli”, and “Spinach and toasted orzo with dill and chile yogurt.” All have been amazing and full of flavor!Please note: I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review. Though, if I hadn’t received this free copy, I would absolutely have purchased this book! Cheers!