Having spent decades writing cookbooks, and in between doing revised and updated editions, I’ve rarely had a chance to engage with OPCs (Other People’s Cookbooks). Lately, though, I’ve been stepping out of my culinary bubble. One of the most enjoyable has been Boustany: A Celebration of Vegetables from My Palestine by Sami Tamimi (Ten Speed Press, 2025)
So it has been especially sweet to delve into a cookbook whose recipes that are straightforward and taste incredible. And that is Boustany (which translates to “my garden”) by Sami Tamimi.
Learning about Palestinian cuisine and its history is a current interest. We’ve bolstered our pantry with just a few specialty ingredients like sumac, za’atar, aleppo chili, and pomegranate molasses.
For the most part, though, the characteristic ingredients can be found in any supermarket (tahini, lemon, garlic, yogurt — which in my case, I swap in plant-based yogurt). And of course, a plethora of fresh produce and herbs, which I get mainly from local farm markets at this time of year.
Boustany, as the subtitle hints, is indeed a celebration of vegetables — it’s entirely vegetarian, with plenty of incidentally plant-based dishes. It is also a journey through Palestinian cuisine, laced with fascinating cultural histories. Sami’s personal memories, anecdotes, and culinary notes make this a standout cookbook.
Even as a decades-long vegetable aficionado, I’ve already learned so much from Sami Tamimi, a noted chef. So far I’ve made 7 or 8 recipes and plan to keep going! The recipes don’t have dreaded looooong ingredient lists; rather, just the perfect combination of ingredients in combination with flavor elements that allow the star of the dish to shine through.
Every recipe in the book is accompanied by a beautiful photo, except for a few basics at the beginning.
I want to try nearly everything! These are just the summery recipes I still want to make. There are a number of roasted vegetable dishes and soups that I’m saving for fall and winter.
Boustany: A Celebration of Vegetables from My Palestine (Ten Speed Press, @2025) is available on Bookshop.org and wherever books are sold
I made this turmeric cauliflower dish that came out looking exactly like this. I confess that I seared the cauliflower on the stovetop; it was a hot day when I made it and didn’t want to turn the oven on to 425º F.
When I made this classic watermelon, tomato, cucumber, and feta salad, I swapped in Follow Your Heart’s vegan feta crumbles for regular feta. Such a beautiful and refreshing salad for a hot day!
Smoky Chickpeas with Cilantro Tahini is a lovely year-round dish. It was the first recipe we made from the book. My daughter made this one while I made Braised Chard with Crispy Onions. Both are keepers, and what a great meal they made paired together, served with pita bread, sliced tomatoes, and olives. Link to the recipe for Smoky Chickpeas with Cilantro Tahini here on The Vegan Atlas.
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