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Reuters
2 days ago
- Entertainment
- Reuters
Sami Tamimi on Palestinian cooking and cultural preservation amid the destruction in Gaza
The ongoing war in Gaza has destroyed much of its cultural heritage. But amid the rubble, at least one Palestinian staple endures: the common mallow plant. This spinach-like leaf, which forms the basis of a traditional stew called 'Khobiza' that has helped many Gazans stave off hunger, is one of many native plants at the center of Palestinian cuisine. Sami Tamimi, the acclaimed Palestinian chef who comprises half of the duo behind the popular Ottolenghi deli and restaurant empire (the other half is his fellow Jerusalemite and business partner, Israeli-British chef Yotam Ottolenghi), pays tribute to this culinary tradition of 'farming and foraging and eating what is growing in your backyard' in his forthcoming cookbook 'Boustany,' or 'My Garden' in Arabic, which will be released in the U.S. on July 15. The timing is poignant. In a recent conversation with Reuters, Tamimi emphasized the importance of promoting and preserving the Palestinian people's rich culinary heritage — not only amid the destruction of Gaza, but in the face of what he sees as the longstanding appropriation of traditional Palestinian dishes. Some Israeli culinary historians say that staples such as hummus, falafel and za'atar are as central to Middle Eastern Jewish cooking as they are to the Arab kitchen. While Tamimi acknowledges that some dishes are shared by different traditions, he argues that too often the Palestinian history is erased. The following conversation has been edited for length and clarity. Reuters: Palestinian cuisine has surged in popularity in recent years, in part because chefs like you have made it more accessible. What do you make of its rise? Sami Tamimi: It wasn't deliberate. I just wanted to promote our food, the culture, the stories behind it, where it all comes from, the whole connection to the land — all which I felt, amid all the war, was getting slightly lost. The thing that really winds me up is seeing so many Israeli restaurants opening in the U.K. and Europe and America that are basically selling our food in the name of Israeli new cuisine. What they do is take a dish and take it out of context. They don't have any backstory about where this dish comes from, what kind of tradition is behind it. It gets worse when they don't even bother to change the name of the dish. So, maklouba [a traditional Palestinian dish of layered rice, meat and vegetables that is flipped before serving, earning its name meaning 'upside down' in Arabic] appears on menus as maklouba; mujadara [a popular Levantine dish of lentils, rice and crispy onions] is mujadara. I'm not saying all these dishes are Palestinian, but they have their own history and heritage and rituals, and claiming all of that … I find it so frustrating. Food is as cultural as it is political in the Israeli-Palestinian context. Do you see the growing prominence of Palestinian cuisine as part of an effort to preserve Palestinian culture, or assert ownership? Luckily, we have some really talented chefs that are pushing the boat towards preserving and putting our food under the limelight in a good way. But it took a long time because, coming out of trauma, people are focusing on other things to rebuild and preserve. Food was the last bit. When did you first realize that you wanted to be a chef? I was quite young. I went to work in a hotel in West Jerusalem where I was going to help clean the kitchen, and it opened this new world to me. When I told my family that I'm thinking about cooking, they all dismissed it. My father said, 'Are you crazy? This is a job for a woman!' It went on like this for so long. My family owned a transport company. It used to be huge before the Second Intifada, [which] basically closed the whole thing. But my father kept driving a bus because he wanted to be out with people. Since you were born, if you're a boy, your family already has a plan for you, and I didn't fit in this plan because I wanted to do things my way. So you were destined to be a bus driver! Were you always drawn to Palestinian food, specifically? From a young age, I wanted to learn other cuisines. Later, when I moved to Tel Aviv, I realized that the food that was important to me is Palestinian food. But I didn't want to do traditional Palestinian food because, first of all, it takes hours to make. And there's no market for it. It sounds horrible, but when you do traditional food like this in a restaurant, it's a bit like peasant food. People don't appreciate it. I worked in a Californian grill place in Tel Aviv for a few years and I started to combine bases of Palestinian food into new ingredients. And it worked. It was fun because I could stay true to a dish but kind of elaborate on it, and this became my style. I want to think that if Israel didn't occupy Palestine, Palestinian food would be evolving into something that I do today. So, in a way, your cooking is imagining a Palestinian cuisine unhindered by decades of displacement, destruction and occupation? Yes. I mean, people were kicked out of their country, people were losing their homes. In that situation you just stop and think, what are the things I can hold onto? And food was one of them. How have other Palestinians responded to your work? The older generation is probably more protective [of the original recipes] but the newer generation likes what I do. I get it quite a lot from young Palestinians where they say some of the recipes that I do conveys the whole flavor of what their mom cooks, but it takes a quarter of the time. I think the older generation will probably laugh at me. What mess are you making with our food! But the newer generation are accepting it. Going back to the culinary fight over ownership — you've talked about the importance of giving context to Palestinian dishes. Was your intention with your 2020 cookbook 'Falastin' (the Arabic word for 'Palestine') to provide that backstory? With 'Falastin', I wanted to give thanks. I've been cooking for so many years and borrowing dishes from our repertoire as a Palestinian, and I wanted to stop and say thank you. In the '90s, we had a lot of books that talked about Mediterranean food and Middle Eastern food, and it's a vast chunk of the world. Nowadays, the focus is really about a certain place and its culture and the food. It's a wonderful way to convey a lot of what I wanted to say about modern-day Palestine. What I wanted to achieve from it was to interview real people that really inspire me and who I thought will inspire other people. How does 'Boustany' differ from 'Falastin'? Apart from it being your first solo cookbook, it's comprised of vegetarian recipes, right? Vegan and vegetarian. The whole idea started from the COVID-19 lockdown. When you're in a situation like lockdown, you really get homesick because you want to be with your family and eat the food that brings you comfort. I wanted, in a way, to transport myself to being with my family back home. But because I couldn't, I started cooking simple dishes like Khubeze. It started with me just writing these recipes and, six months later, I had 300. And 'Boustany' is a little bit more personal: I talk about myself and the family and the past. I didn't go so much into politics. When Oct. 7 happened, I was already finalizing everything. It's so valid at the moment to talk about what's happening, but I promised the publisher to do a slightly lighter weight book. Amid the destruction of Gaza and the deteriorating situation in the West Bank, do you feel pressure to ensure the preservation of Palestinian culinary heritage now? Definitely. As a Palestinian, seeing everything that's happened, I'm doing my bit by introducing more and more people to the culture, to the food, to what happened there. Because I feel like the more we talk about it, the more we put it under the spotlight, the more positive things will happen. I feel I have a responsibility, but I also feel bad because I'm away from home. It's a price that I have to pay because if I was back in Jerusalem, I would never be where I am today because of its limitations. I'd probably be driving a bus!
Irish Times
21-06-2025
- General
- Irish Times
Sausage, courgette and rosemary rigatoni
Serves : 2 Course : Dinner Cooking Time : 15 mins Prep Time : 10 mins Ingredients 220g good quality Italian-style sausages 180g rigatoni pasta 1tbs vegetable oil 1tbs chopped rosemary 1 small courgette, sliced into thin ribbons with a peeler 120ml white wine 25g grated parmesan, plus extra for garnish Sea salt and black pepper Juice of half a lemon Remove the outer skin from the sausage and discard, and place the sausage meat in a small bowl. Place a large pot of heavily salted water on the heat and bring to the boil. Add the rigatoni and cook for eight to 10 minutes until just cooked, then strain, keeping some of the pasta water to be used in the sauce. When the rigatoni goes into the pot, place a nonstick pan on a medium-high heat and add the vegetable oil. Add the sausage meat to the pan and use a wooden spoon to break it up and spread it in the pan to cook evenly. Cook on a medium-high heat for four to five minutes, stirring occasionally, until evenly caramelised, then add the rosemary and courgette. Cook for two to three minutes then add the white wine to deglaze the pan. At this point the rigatoni should be just cooked. When the liquid in the pan has reduced by half, add a ladle of the reserved pasta water and bring to a simmer. Add the Parmesan and the strained rigatoni and stir it through until the sauce thickens slightly to a glaze (adding some more pasta water if needed), then remove from the heat and finish with some salt and lemon juice. Spoon on to plates and garnish with some more grated Parmesan and some black pepper.
Yahoo
13-06-2025
- Lifestyle
- Yahoo
19 Quick & Easy Sides for Your Father's Day BBQ
Father's Day is about spending time appreciating the father figures in our lives. These healthy, quick and easy side dish recipes are ready in 30 minutes or less, so you can spend more time enjoying each other's company and less time cooking. Recipes like our Bang Bang Broccoli Salad and Ranch-Roasted Cauliflower will be the perfect side dishes for any Father's Day any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for strawberry-and-kale salad with burrata is a delicious, nutrient-packed dish that offers a host of anti-inflammatory benefits. The base of tender lacinato kale is rich in antioxidants, while sweet, juicy strawberries provide a healthy dose of vitamin C and anthocyanins, known for their powerful anti-inflammatory properties. Creamy burrata balances the earthy greens perfectly. View Recipe This bang bang broccoli salad features the classic creamy, sweet and spicy bang bang sauce—made with mayonnaise, sweet chili sauce and Sriracha—for a bold flavor that balances heat with a hint of sweetness. It's typically used as a dipping sauce; here we use it as a dressing instead to coat crispy veggies. View Recipe Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad. Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced. View Recipe Ranch-roasted cauliflower is a bold, flavorful side dish that brings out the natural sweetness of cauliflower combined with an herb-packed coating. Garlic, onion and dill add a savory punch, while an optional squeeze of lemon offers a brighter flavor. View Recipe This simple carrot-and-cabbage salad is crisp and refreshing. It's tossed in a light vinaigrette made with lemon, honey and Dijon mustard, allowing the natural sweetness of the carrots and the crunch of the cabbage to shine. View Recipe This easy no-cook chickpea salad comes together in minutes. Look for precooked beets in the produce section of the grocery store. With a bright lemony-garlic dressing, this salad is the perfect side to accompany grilled chicken or roasted salmon. View Recipe This salad includes juicy raspberries, creamy avocado and crunchy walnuts, which create a delightful mix of colors and flavor. The bright, citrusy dressing sets this salad apart and complements the richness of the avocado and the walnuts. View Recipe This fresh, crunchy coleslaw uses a combination of yogurt and mayonnaise to create the creamy dressing. We use green cabbage, but red cabbage would be equally delicious. This simple side has only five ingredients (not counting salt and pepper). Bring it to your next get-together and everyone will love it. View Recipe This lemony side dish is the perfect weeknight side. We love to garnish this broccoli dish with fresh mint and oregano, but if you want to skip the fresh herbs, an extra pinch of dried herbs sprinkled over the top will work well too. View Recipe Mini bell peppers are the perfect vessel for delivering creamy bean dip with a crunchy chickpea topping in this easy snack. Crunchy chickpeas are easy to make at home, or you can buy them already prepared and flavored with spices to add your own unique twist. View Recipe This caprese salad is a fruity twist on the classic Italian dish, with juicy, ripe strawberries standing in for tomatoes. The sweet-tart flavor of strawberries pairs beautifully with fresh mozzarella, basil and a drizzle of balsamic vinegar. View Recipe This honey-mustard bean salad is the perfect combination of sweet, tangy and downright delicious flavors. Creamy cannellini beans and hearty chickpeas create the perfect base to soak up the zesty honey-mustard dressing. View Recipe Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this salad. Using cooked, peeled beets helps make prep a breeze. View Recipe This broccoli piccata offers a flavorful twist on the classic Italian dish, traditionally made with chicken. Broccoli is the star ingredient, and not only is it delicious, but it also offers fiber and anti-inflammatory benefits. It's the perfect side dish to accompany anything from roast chicken to fish. View Recipe This chile-lime roasted cauliflower is the perfect side to spice up your dinner! The combination of zesty lime and ancho chile powder creates a tangy, mildly spicy dish. View Recipe These garlic-Parmesan green beans are a quick and easy side dish made in just one skillet. They pair beautifully with anything from roasted chicken to grilled steak, baked salmon or stuffed portobello mushrooms. They're quick enough for weeknight dinners yet impressive enough to serve at a gathering. View Recipe Don't skip salting the cucumbers for this quick cucumber salad —just 10 minutes pulls out some of their excess moisture, concentrating the delicious flavor and keeping the salad from being watered down. View Recipe We love fresh summer corn when it's in season, but frozen corn makes a great year-round substitute in this quick and easy side dish. View Recipe This zucchini salad is a taste of peak-season bliss, combining sun-kissed zucchini with the creaminess of burrata cheese. Pink peppercorns offer a sweet, fruity and slightly floral taste which pairs nicely with the citrus flavors in the dressing; however, freshly ground black pepper can be used in their place. View Recipe Read the original article on EATINGWELL
Daily Mail
07-06-2025
- General
- Daily Mail
THE CANNY COOK: One-pot roasted chicken with white wine and cannellini beans
I love the tradition of a Sunday roast as much as the next person, but I think we can agree that there's just no place for it in the middle of summer. On a warm day, no one wants the oven blazing for hours, and the mad juggle that takes place 20 minutes before serving (the carving, finishing the gravy and plating the trimmings) is even less appealing in a hot kitchen. As an alternative, I've taken to pot-roasting. It's a brilliant all-in-one way to cook a joint or a whole bird, keeping the meat lovely and tender and creating lots of cooking juices in the process. It's great for tougher cuts like topside or brisket, which are much cheaper than a rib of beef. And I find that pot-roasting a chicken is an effective way to keep the breast meat nice and juicy, which I rarely achieve when roasting. This week's recipe is a delightfully simple affair, teaming the chicken with white beans and shallots, though you could pile in all sorts of vegetables – wedges of fennel and baby carrots, or swap the beans for new potatoes. I would also recommend stuffing the chicken with half a lemon and a handful of thyme, if you have them. Browning the bird at the start is probably the most arduous task, but it's worth it so you can enjoy the skin, too. METHOD Thirty minutes before cooking, take the chicken out of the fridge and season inside and out with salt. Put a large casserole (I use a 29cm oval Le Creuset, roughly 5 litres in volume) over a medium heat. Rub the chicken all over with 1 tbsp olive oil and brown in the pan, turning it every 3-4 minutes until the skin is as evenly golden as possible all over. Lift out and set aside on a plate. Add the peeled and halved shallots to the pan (along with a few unpeeled garlic cloves if you have them). Fry with a good pinch of salt for 4-5 minutes. Pour in the wine and leave to bubble for 2-3 minutes, then add 200ml chicken stock and bring to a simmer. Sit the chicken back in the pan, breast-side up, and add the drained and rinsed beans. Cover with the lid and cook over a low heat for 50 minutes or until the chicken is cooked through. Take off the heat and leave to stand for 10-20 minutes before lifting the chicken out to carve. Serve in bowls with the brothy beans. Crusty bread, mustardy mayonnaise and a green salad make good accompaniments. Do you have a great recipe for eating well and cutting food bills? Email editor@ If we print it here, we'll send you a bottle of champagne *This cost assumes you already have some basic store-cupboard ingredients. prices taken from aldi and correct at time of going to press.
BBC News
31-05-2025
- Entertainment
- BBC News
Guernsey chef wins culinary apprentice of the year award
A Guernsey apprentice said he was "honoured and surprised" to win this year's Cavagnetto/Lions Club Culinary Apprentice of the Year Guernsey Institute (TGI) said apprentice Harry Gribbens, 21, had demonstrated the "most progression and the most promise" as he was presented with the award at the Princess Royal Centre for Performing college said Harry had a "natural flair in the kitchen" and was committed to ongoing Gribbens said: "It was an honour to win such a prestigious award and such a surprise to have my name on the shield." 'Excited for future' The 21-year old, who works at Alba's in Market Square, said his passion for cooking had helped him to progress "a lot in the past year"."The whole evening was a privilege to be a part of and I'm excited to see what the future may bring," he award was presented by Mario and Carlo, sons of Piero Cavagnetto who owned the Casa Cavagnetto restaurant on the west coast of Guernsey during the Cavagnetto was a member of the island's Lions Club charity and, following his death, his family wished to create an award in his memory. Sally Warburton Ward, TGI head of department, hospitality & catering, said: "We're very grateful to Mario and Carlo Cavagnetto for their ongoing support of our young apprentices. "A huge congratulations to Harry. I look forward to seeing how his career develops in the future."
