Sami Tamimi - notes from my kitchen
Sami TamimiI love writing, sharing my stories, memories and recipes. My food is deeply rooted in my homeland - Palestine.
| Platform |  | Pricing | Only paid issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 14 | Subscribers | Read | samitamimi.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
GREEN PASTA WITH CRISPY GARLIC AND EGG YOLK
This dish carries the spirit of Iolanda, my adopted Italian mamma, whose cooking taught me what patience and everyday care means, and that the most satisfying meals often come from the humblest ingredients made by hand.
SPICED MA’AKANEK SAUSAGES WITH LENTILS AND QUINCE COMPOTE
Earthy lentils and sizzling spiced ma'akanek sausages in a spicy-sour pomegranate sauce. Cooling chunks of quince add a create layers of flavour in every bite.
Bittersweet: A Brownie from the Palestine.
Somewhere between East and West, bitter and sweet, nostalgia and invention, this brownie was born.
Roast chicken and potato with lemon, feta and shatta
This flavourful and satisfying meal is perfect for busy days leading up to the festive season when time is short, but a hearty dinner is still essential.
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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