Beyond Hummus with Ottolenghi co-founder Sami Tamimi

Palestinian food is often reduced to hummus, falafel and “Middle Eastern” flavours. But what actually defines Palestinian cooking and why does talking about it matter so much right now? In this episode of In Good Taste, I sit down with Sami Tamimi, chef, writer and co-founder of Ottolenghi, to explore Palestinian food culture through the lens of land, memory, farming, foraging and flavour. From za’atar and olive oil to seasonality, preservation and humble home cooking, we unpack what makes Palestinian food distinct and why food can become such an important form of cultural identity and preservation. We also talk about the problem with the term “Middle Eastern food”, the role of food in storytelling and why recipes can hold history, belonging and resilience. If you’ve ever wanted to understand Palestinian food beyond the headlines, this episode will change the way you think about what’s on your plate. HERE’S WHY IT MATTERS • Palestinian food is deeply connected to land, farming and seasonality • Food can preserve culture, memory and identity • “Middle Eastern food” often flattens hugely diverse cuisines • Traditional cooking techniques evolved from necessity, seasonality and avoiding waste • Ingredients like za’atar, olive oil and greens tell stories about history, geography and everyday life WHAT WE COVER • Why Sami dislikes the term “Middle Eastern food” • What makes Palestinian cooking distinct • Farming, foraging and the importance of land • The role of the pantry and preserving food through the seasons • Za’atar, sumac and key Palestinian ingredients • Why humble dishes are often the most meaningful • Palestinian food beyond hummus and falafel • Food as cultural preservation and storytelling • Why Palestinian recipes matter more than ever right now ABOUT MY GUEST Sami Tamimi is a Palestinian chef, food writer and co-founder of Ottolenghi. Born and raised in Jerusalem, he is the co-author of several bestselling cookbooks including Jerusalem and Falastin. His latest solo cookbook, Boustany, celebrates Palestinian vegetables, home cooking and food culture through deeply personal recipes and stories. ABOUT ME I’m Mallika Basu, food writer, adviser and spice lover, on a mission to make food matters accessible, joyful and useful for food lovers. Author of two Indian cookbooks, my new book In Good Taste: What Shapes What We Eat and Drink — and Why It Matters is out now. SUBSCRIBE & FOLLOW Instagram: / mallikabasu LinkedIn: / mallikabasu YouTube: / @mallikabasu Newsletter: https://mallikabasu.substack.com Email: [ingoodtastepod@gmail.com](mailto:ingoodtastepod@gmail.com)