Sami Tamimi
Professional chef
Books & Sources
Recipes
Aubergine, Chickpea and Tomato Bake (Musaqa’a)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This simple Palestinian aubergine and chickpea traybake recipe is inspired by moussaka but is meat-free and suitable for vegans.
Baby Gem Lettuce with Burnt Aubergine Yoghurt, Smacked Cucumber and Shatta
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Featuring little gem lettuce, a smoky aubergine yoghurt and herby cucumber this Palestinian burnt aubergine salad is great as starter or side.
Baby Spinach Salad with Dates and Almonds
Yotam Ottolenghi, Sami Tamimi · Jerusalem
With almonds, sweet dates and pita bread croutons this baby spinach salad from Ottolenghi has a delightful variety of flavour and texture.
Baked Kofta with Aubergine and Tomato
Sami Tamimi and Tara Wigley · Falastin: A Cookbook
Kofta - meat patties - are something of an obsession throughout the Middle East. These meat patties can be baked, fried, grilled, braised; stuffed into pita and drizzled with tahini; or baked in a tomato sauce and served with rice. This version, baked with tomato, is a simple meal, to comfort - perfect for a midweek supper served with some bread or rice to mop up the juices - rather than to wow with its elegant looks.
Barley Risotto with Marinated Feta
Yotam Ottolenghi, Sami Tamimi · Jerusalem
From Ottolenghi's recipe book Jerusalem, this barley risotto with marinated feta is a colourful dish that would be great as a vegetarian main.
Beef Meatballs with Broad Beans and Lemon
Yotam Ottolenghi, Sami Tamimi · Jerusalem
An all-time favourite Ottolenghi recipe, these beef meatballs are packed with broad beans, making this a perfect spring supper.
Beetroot and Feta Galette with Za’atar and Honey
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This Palestinian-inspired beetroot and feta galette with za'atar and honey from Sami Tamimi is an impressive dish for summer dining.
Beetroot and Sweet Potato Dip with Pistachio Bulgur Salsa
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This vibrant dip from Falastin: A Cookbook is flavoured with allspice and cinnamon, and topped with feta, labneh, and a nutty salsa. Serve it as a snack or as part of a sharing feast.
Bulgur Mejadra (Mjaddarat el Burgul)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This traditional Palestinian mejadra recipe is a comforting, vegan-friendly mix of lentils, spices and grains topped with irresistible fried onions.
Bulgur, Tomato, and Aubergine Pilaf (Shulbato)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This makes a delicious lunch or a tasty side dish, and is just as good when made with rice instead of bulgur.
Burnt Aubergine with Yellow Pepper and Red Onion
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
This beautiful burnt aubergine with yellow pepper and red onion salad from Yotam Ottolenghi is a perfect summer lunch recipe.
Buttered Prawns with Tomato, Olives and Arak
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Simply seasoned with butter, garlic and parsley, Ottolenghi's buttered prawns with tomatoes, olives and Arak are a timeless seafood starter.
Buttery Rice with Toasted Vermicelli (Ruz Bil Sh’arieh)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
The combination of rice and pasta in this store cupboard recipe makes for an addictively fluffy texture.
Chargrilled Asparagus, Courgettes and Manouri
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's chargrilled asparagus, courgettes and manouri dish is a fresh and colourful salad, ideal for summer dining.
Chermoula Aubergine with Bulgar and Yoghurt
Yotam Ottolenghi, Sami Tamimi · Jerusalem
From the Middle East, this chermoula aubergine recipe is baked with warming spices before being finished with bulgar wheat, yoghurt and fragrant coriander.
Chicken Musakhan
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Chicken Musakhan is as traditional as Palestinian food gets. Learn how to create this flavour-packed dish with this authentic recipe from Falastin.
Chicken with Caramelized Onion and Cardamom Rice
Yotam Ottolenghi, Sami Tamimi · Jerusalem
A warming dish of chicken with caramelized onion and cardamom rice, best served with extra coriander, dill and Greek yoghurt.
Cod Cakes in Tomato Sauce
Yotam Ottolenghi, Sami Tamimi · Jerusalem
From the Jerusalem recipe book by Yotam Ottolenghi and Sami Tamimi, these cod cakes in tomato sauce are both sweet and slightly sharp.
Couscous and Mograbiah with Oven-dried Tomatoes
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's Couscous and Mograbiah with Oven-dried Tomatoes recipe combines the texture of mograbiah with sweet, sharp tomatoes.
Crushed Broad Beans with Goat's Cheese & Preserved Lemon Salsa
Sami Tamimi · Boustany
This is another of those dishes that I often make, trying to use up the ingredients I have available. I’m sure many of you have been there. You have almost a full bag of broad beans in the freezer and wonder what to do with it. I love broad beans and often think I don’t cook enough with them. Actually, with this lovely dish, there isn’t much cooking required. Serve it on its own, as a side dish or as part of a mezze spread.
Fennel and Feta with Pomegranate Seeds and Sumac
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's crisp Fennel and Feta Salad with Pomegranate Seeds and Sumac is the perfect winter salad recipe, bursting with texture and flavour.
Fragrant Palestinian Couscous – Maftoul
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Look no further for the perfect flavourful dinner party centrepiece than this recipe for Palestinian couscous with spice-marinated chicken and tender vegetables.
Hummus Kawarma (Lamb) with Lemon Sauce
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Yotam Ottolenghi's hummus kawarma recipe sees crispy fried lamb paired beautifully with creamy hummus and a lemon sauce.
Ma’amoul Bars – Ma’amoul Maad
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Featuring a light semolina dough and your choice of a date or pistachio filling, these ma'amoul bars are sweet, fragrant and perfect with a cup of tea.
Marinated Rack of Lamb with Coriander and Honey
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's marinated rack of lamb with coriander and honey works well as a centrepiece for a weekend spread with friends and family.
Marinated Turkey Breast with Cumin, Coriander and White Wine
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Enjoy Ottolenghi's Marinated Turkey Breast with Cumin, Coriander and White Wine with this simple recipe from Ottolenghi: The Cookbook.
Mixed Bean Salad
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Ottolenghi's fresh and vibrant mixed bean salad from Jerusalem is an authentic dish to mark Jewish Rosh Hashanah celebrations.
Open Kibbeh
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Yotam Ottolenghi's twist on a traditional kibbeh recipe makes a comforting lamb main course, bursting with the flavours of the Middle East.
Orange Blossom, Honey and Baklava Semi-Freddo
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This creamy semi-freddo is layered with a baklava-style filling and topped with a tangy orange and pomegranate salsa.
Pan-Fried Sea Bream with Harissa and Rose
Yotam Ottolenghi, Sami Tamimi · Jerusalem
This fragrant sea bream with harissa and rose from Yotam Ottolenghi and Sami Tamimi's Jerusalem makes for an elegant dinner party main. The recipe would work equally well with sea bass.
Parmesan and Poppy Biscuits
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
This Ottolenghi recipe for savoury Parmesan and Poppy Biscuits is perfect for a dinner party or Christmas cheese board.
Portobello Mushrooms with Pearl Barley and Preserved Lemon
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
These buttery, barley-topped portobello mushrooms from Ottolenghi: The Cookbook make for a hearty, warming starter.
Pulled Lamb Shawarma Sandwich
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This pulled lamb shawarma sandwich is the perfect centrepiece for a Palestinian-style sharing feast. The lamb is smothered with a heady mix of spices, slow-cooked until meltingly tender, then piled into warm pittas with an array of toppings and condiments.
Rice with Yoghurt, Roasted Cauliflower and Fried Garlic (Labaniet Alzahar)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This deliciously creamy, risotto-like rice is delicious eaten as a main or as a side dish. You can play around with the toppings too, substituting the cauliflower for roast squash, charred cherry tomatoes or pan-fried minced lamb.
Roasted Cauliflower and Hazelnut Salad
Yotam Ottolenghi, Sami Tamimi · Jerusalem
This warm roasted cauliflower and hazelnut salad from Ottolenghi is the perfect accompaniment to a winter dinner party.
Roasted Chicken with Jerusalem Artichoke and Lemon
Yotam Ottolenghi, Sami Tamimi · Jerusalem
An impressive dinner party dish this roasted chicken with Jerusalem artichoke and lemon from Ottolenghi is simple but packed with flavour.
Roasted Sweet Potatoes and Fresh Figs
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Yotam Ottolenghi's beautiful recipe for Roasted Sweet Potatoes and Figs from Jerusalem makes a perfect vegetarian main course or side dish to serve with roast meat.
Sami Tamimi’s Chilled Tabbouleh Soup – Shorbet Tabbouleh
Sami Tamimi · Boustany
A Palestinian recipe by Sami Tamimi that transforms tabbouleh into a refreshing chilled soup packed with spices and fresh herbs.
Sami Tamimi’s Mango and Salted Seeds Parfait – Helou al Manga
Sami Tamimi · Boustany
Sami Tamimi's heavenly parfait recipe combines a fragrant fluffy mango cream with a lightly salted seed crumble to make the perfect early summer dessert.
Sami Tamimi’s Roasted Aubergine Fatteh – Fattet Makdous
Sami Tamimi · Boustany
Sami Tamimi's recipe for fatteh, a classic Middle Eastern dish, combines crisp pita bread and roasted aubergine with a yogurt and tomato sauce.
Sami Tamimi’s Roasted Cauliflower with Tahini and Crushed Tomatoes – Salatet Zahra bil Tahinia
Sami Tamimi · Boustany
This easy recipe by Sami Tamimi is a delicious veg-forward dish that pairs spiced cauliflower with a lemony tahini sauce and crushed tomatoes.
Shakshuka
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Enjoy Ottolenghi's Shakshuka with this simple recipe. This vegetarian dish is perfect for a lazy weekend brunch or quick, simple midweek supper. It's a simple egg recipe that everyone will adore!
Spiced Salmon Skewers with Parsley Oil
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Coated in a punchy spice mix, these flavourful make-ahead Palestinian salmon kebabs make for a simple fish supper, any night of the week.
Spicy Beetroot, Leek and Walnut Salad
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Inspired by Georgian cuisine, this vegetarian salad recipe showcases beetroot, leek and walnuts. The vibrant dish has a kick of chilli and pop of pomegranate.
Stuffed Aubergine with Lamb and Pine Nuts
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Inspired by a Turkish dish Ottolenghi's stuffed aubergine with lamb and pine nuts is a hearty meal best served simply with breads or rice.
Sweet and Spicy Seeds and Nuts
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Warm, sweet and substantial, these spiced nuts and seeds make the perfect vegan snack.
Sweet Tahini Rolls (Kubez el Tahineh)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
If you love the rich nutty flavour of tahini, this authentic Palestinian recipe for sweet rolls from Falastin is one for you, and very popular with kids too.