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Sami Tamimi

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auto-detected in 5 stories

16 days ago

A fresh, fragrant tart and a vibrant, crunchy salad to accompany it – flavours of the season, and of home

The first taste of English asparagus always feels like a quiet celebration, and those fresh, g…

64 days ago

Freeze, dry or pulse past-their-best rosemary, thyme and more, to use in anything from bread or potatoes to chilled yoghurt soup

What can I do with herbs that are past their best?
Joe, by email
Happil…

3 months ago

Peppers stuffed with freekeh, lamb and spicy tomato sauce, and a classic Levantine aubergine dip with preserved lemon and dill

I still remember, when I was a kid, the end of spring and early summer wh…

10 months ago

For Sami Tamimi, preparing the food of his homeland is an act of resilience and keeping his culture alive

Food is both deeply personal and political for Sami Tamimi, the Palestinian chef and food writ…

11 months ago

An adaptable and satisfying bean and tomato feast, a moreish frittata packed with herbs and veg, and a Palestinian take on egg and chips

What better way to welcome the weekend than with the smell and …

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