Confession: somehow I have never even opened Falastin! I don't know how I missed it. But, I do know that it's beloved and after reading through and cooking from Boustany, I've got Falastin on my list.
You must open Falastin and cook/bake from the book! The tahini rolls are amazing, the recipe for Jerusalem bagels is my all-time favorite. There are some fabulous dips/spreads that I make (or riff on) often. Like an Ottolenghi book, the ingredient list can be lengthy and cumbersome…but persevere, it’s worth it!
I'm glad to hear the recipes are "unfussy and home-y, not garnished to death or deflating when you look at the length of the ingredient list." I love Ottolenghi recipes, but rarely make them because they are such a project!
Lovely interview with a lovely person! My copy of Boustany is already food-splattered. I agree with Sami about the cover - it is visually stunning and texturally unique.
I'm so excited to cook through this book - I loved the introduction. Thanks for including my review here!
Of course! It's very exciting to have a review in the NYTimes!
I love Caroline Eden’s whole color series so much as well. So immersive and I read them very slowly so I can savor the adventure.
I don't know that series! I will look for it. Thanks for the tip!
Wonderful interview! I’ve made several recipes from Falastin and I look forward to cooking from Boustany soon.
Confession: somehow I have never even opened Falastin! I don't know how I missed it. But, I do know that it's beloved and after reading through and cooking from Boustany, I've got Falastin on my list.
You must open Falastin and cook/bake from the book! The tahini rolls are amazing, the recipe for Jerusalem bagels is my all-time favorite. There are some fabulous dips/spreads that I make (or riff on) often. Like an Ottolenghi book, the ingredient list can be lengthy and cumbersome…but persevere, it’s worth it!
I am convinced!
I'm glad to hear the recipes are "unfussy and home-y, not garnished to death or deflating when you look at the length of the ingredient list." I love Ottolenghi recipes, but rarely make them because they are such a project!
These recipes feel very different! I think you'd like the book. I'll bring it to next book club so you can have a look.
Lovely interview with a lovely person! My copy of Boustany is already food-splattered. I agree with Sami about the cover - it is visually stunning and texturally unique.
That's a great point about the texture! That slight mottled bumpiness in places makes it feel really special.
Wonderful interview with Sami and I am with him that Istanbul & Beyond deserves more attention. It’s a wonderful book and one I continue to cook from.
Okay this salad is practically begging to be made in August!
1000%! Thanks for reading!
so be
Lina, I think your comment was cut off!