Sami Tamimi: Preserving Palestinian Culture Through Culinary Heritage

In a poignant exploration of identity and cultural preservation, Sami Tamimi, co-founder of the renowned Ottolenghi restaurant group, has embarked on a mission to keep Palestinian heritage alive through food. His latest cookbook, "Boustany," which translates to "my garden" in Arabic, delves into the vegetable-rich dishes of Palestine and the stories intertwined with them. As Tamimi stated in a recent interview, "We must use all the tools we have to keep [Palestine] alive" (Taylor, 2025).

Tamimi's culinary journey emerges against a backdrop of escalating violence in the region, particularly following the intensified military campaign by Israel since October 2023. According to Gaza's Health Ministry, the conflict has resulted in over 56,000 Palestinian casualties, with a significant portion being women and children (Gaza Health Ministry, 2023). This turmoil is compounded by the historical context of the Israeli-Palestinian conflict, which has seen Palestinians striving for recognition and preservation of their culture amidst ongoing adversity.

Born in 1968 in Jerusalem, Tamimi’s childhood was marked by the realities of occupation. He recalls, "My parents didn’t talk about what happened a year before" the 1967 war, which marks the beginning of Israeli occupation of East Jerusalem (Tamimi, 2025). This lack of discourse shaped his understanding of his identity and the importance of cultural narratives. After spending twelve years in Tel Aviv, he moved to the UK in 1997, where he further developed his culinary career.

The publication of "Boustany" serves not only as a cookbook but as a vehicle for storytelling and cultural expression. Tamimi emphasizes the importance of food in Palestinian culture, stating, "Food and shared meal times is an enormous part of Palestinian culture" (Tamimi, 2025). His recipes reflect a deep connection to his roots, drawing inspiration from the gardens of his family in Hebron, where his grandmother cultivated a variety of fruits and vegetables.

In the book, Tamimi highlights traditional Palestinian practices such as "mooneh," the preservation of seasonal produce through drying and pickling, ensuring that flavors of summer last throughout the year (Tamimi, 2025). Dishes like couscous fritters with preserved lemon yogurt echo the culinary memories of his childhood, linking the past with the present. He notes, "Most recipes are based on memories," underscoring how food serves as a medium for remembrance and resistance (Tamimi, 2025).

Tamimi's work also invites a broader conversation about the role of culinary arts in cultural preservation. Dr. Anita Shapira, a historian specializing in Israeli and Middle Eastern studies at Tel Aviv University, remarked, "Food can be a powerful tool for cultural diplomacy, allowing for dialogue and understanding between communities" (Shapira, 2023). This sentiment resonates with Tamimi's goal to shed light on Palestinian narratives through cuisine.

As the conflict continues to unfold, the implications of Tamimi's work extend beyond the kitchen. His efforts reflect a broader struggle for identity and recognition in a landscape fraught with conflict. The shared experience of meal times and hospitality in Palestinian culture challenges the prevailing narratives around the region, offering a glimpse into the resilience of its people.

Looking forward, the significance of books like "Boustany" can be profound. They serve not only as a means of cultural preservation but also as a call to action for awareness and empathy towards the Palestinian plight. Tamimi’s culinary journey is thus a testament to the enduring power of food as a connector and a form of resistance. As he concludes, "It’s my culture, it’s people, the place that I came from, it’s my family, it’s all of that" (Tamimi, 2025). This narrative, intertwined with the flavors and stories of Palestine, continues to resonate, reminding us of the importance of keeping cultures alive in the face of adversity.