Sami Tamimi’s Boustany: A Celebration of Vegetables from My Palestine, arriving July 15, 2025, is his debut solo cookbook—a vibrant homage to his Palestinian heritage and the garden (‘boustany’ in Arabic) that nurtured him. Savored through his upbringing in Jerusalem and celebrated in his role as co-founder of Ottolenghi, Tamimi returns to his roots with over 100 plant‑based and vegetarian recipes that honor the seasons, traditions, and communal warmth of Palestinian cuisine.

Derived from the lush fields his grandfather tended, Boustany turns everyday produce—eggplants, chickpeas, greens—into dishes that whisper of home. Think smoky chickpeas with cilantro tahini, aubergine platters drizzled with spicy lemon‑green sauce, and lentil fatteh that tastes even better the next day.

More than a recipe collection, Boustany is steeped in culture. Tamimi traces the art of mooneh—preserving seasonal harvests via pickling and drying—to sustain Palestinian kitchens year‑round. He includes homey rituals—from communal breakfasts with za’atar and tahini to foraging for sage, prickly pears, and cactus fruit—showing how food anchors family, land, and memory .

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