
I 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 | 22 | Subscribers | Read | samitamimi.substack.com |
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The first warm days call for something like this. Tart, creamy, and just the right kind of unexpected combination, but completely delicious.
A No-Niçoise: harissa-roasted potatoes instead of tuna, anchovies doing the deep savoury work, greens, soft eggs. Not very French, but very, very good.
Soft polenta, topped with creamy morels and mixed mushrooms, finished with crispy shallots, chilli oil, and parmesan. Not complicated, but completely and quietly itself. Some dishes are like that.
Eggs, four cheeses, a handful of spring greens, everything folded together and baked in one pan until just set, golden at the edges and still a little trembling in the middle.
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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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