I love writing, sharing my stories, memories and recipes. My food is deeply rooted in my homeland - Palestine.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 42 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||
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MANTI: BAKED MEAT DUMPLINGS WITH CHILLI SAUCE AND YOGHURT
Crispy baked dumplings made with wonton wrappers and spiced meat, served with garlic yoghurt and chilli butter. A delightful dinner.
Tiny open pockets of pastry filled with aromatic meat and baked until golden and crispy. Served with yoghu...
BEETROOT AND FETA M’TABBAL WITH ZA’ATAR CRUMB
A delicious beetroot dip with walnuts, feta and pomegranate molasses. Sweet, earthy and smoky. It will convert anyone who thinks they hate beetroot.
Roast a beetroot. Blitz it with walnuts, warm spices and pomegranate molasses. Scatter som...
RICE PUDDING WITH SPICED FIG COMPOTE
Luscious and creamy rice pudding, gently flavoured with vanilla and topped with spiced fig compote. Not too sweet. Just perfect.
I am in Italy right now, it is after Ferragosto, a mid August break; all of Italy stops. And it is this time o...
GRILLED COURGETTE, MAFTOUL AND BURRATA SALAD
A simple salad. It’s perfect for eating outdoors.
I made it for my friends when we were playing Uno in my garden. We played and fought so long that we forgot that lunchtime had passed. It only took a few minutes to put together: maftoul mi...
EGYPTIAN BISSARA - FAVA BEAN AND DILL DIP WITH CRISPY SHALLOTS
Bissara: an Egyptian fava bean dip, herb green and creamy, with crispy shallots and Aleppo chilli. Older than hummus, and better.
When you think of Middle Eastern cooking, I’m sure dips are some of the first dishes that come to mind. Right...
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Authors
The writers behind this newsletter.
I am Sami, a Palestinian-British chef, multi-award winning author, food writer & restaurateur. My new cookbook BOUSTANY is available now. Join my newsletter and read notes from my kitchen.
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