About Sami Tamimi | Tara Wigley

Sami Tamimi was born and raised in Jerusalem and immersed in food since childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. As the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is the co-author of two bestselling cookbooks, Ottolenghi: The Cookbook and Jerusalem: A Cookbook. @sami_tamimi

Tara Wigley spent a decade working in publishing before going to cooking school in Ireland. She has developed, tested, and written recipes for Ottolenghi’s weekly column in the Guardian magazine and monthly New York Times columns, as well as for his cookbooks. For Falastin, Tara travelled with Tamimi in Palestine and ate her body weight in chickpeas and tahini. @tara.wigley

A ceramic baking dish filled with baked kofta -- meatballs on top of eggplant slices, all covered in tomato sauce.

Baked Kofta

Warm spices, rich kofta ground beef patties, and a luscious tomato sauce gives this recipe undeniable appeal.

  • Quick Glance
  • 1 H, 10 M
  • 2 H, 15 M
  • 2
Pieces of sheet pan roast chicken with za'atar with onion wedges, halved garlic heads, and lemon slices.

Sheet Pan Roast Chicken with Za’atar

The beguiling taste and aroma of za’atar lends intrigue to this anything-but-ordinary sheet pan chicken supper. (Did we mention how simple it is?!)

  • Quick Glance
  • 30 M
  • 3 H, 30 M
  • 2