I love writing, sharing my stories, memories and recipes. My food is deeply rooted in my homeland - Palestine.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 48 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||
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MUTABBAQ: Sweet cheese and filo pie
For 160 years, a tiny shop by Jerusalem's Holy Sepulchre sold only mutabbaq, filo and cheese drenched in syrup. Here's the story of Zalatimo and the recipe.
Sheets of filo, painted with butter, stacked in layers, filled with sweet and salt...
BAHARAT ROASTED CHICKEN WITH LEMON AND ZA'ATAR VEGETABLES
One tray meal for a weeknight in October. It is one of the most comforting things I have cooked recently, and I have been thinking about it ever since.
Chicken thighs rubbed with warm spices, I used baharat, cumin, paprika and allspice, an...
AUBERGINES STUFFED WITH SPICED LAMB AND PINE NUTS
The sheikh of stuffed vegetables: golden fried aubergines packed with baharat spiced lamb and baked in a bubbling tomato sauce. Pure comfort.
Cook baby aubergines until they collapse. Then stuff them with spiced lamb and toasted pine nuts....
ZA’ATAR FOCACCIA WITH COURGETTE FETA AND OLIVES
A tray of focaccia studded with Kalamata olives and rosemary, covered with thin slices of courgettes, crumbled feta and a generous scattering of za’atar. Pillowy and crunchy at the same time.
A tray of focaccia studded with Kalamata olives...
MUHALLABIEH WITH ROASTED PEACHES
Is muhallabieh just pannacotta? Not at all. Silky Palestinian milk pudding with vanilla and mastic, topped with warm cinnamon peaches. Easy and elegant.
I say it almost all the time about any dessert I have, but this is truly one of my fav...
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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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