>> WELL, NOW AS WE JUST DISCUSSED, THE U. N. WARNS A FAMINE IS UNFOLDING BEFORE OUR EYES.

WE TAKE A MOMENT TO CONSIDER THE HERITAGE UNDER THREAT.

TRADITIONAL PALESTINIAN FOOD HAS LONG BEEN A SOURCE OF IDENTITY AND MEMORY FOR THE DIASPORA.

SAMI TAMIMI IS AN AWARD WINNING CHEF WHO WAS RAISED IN THE OLD CITY OF JERUSALEM AND USES COOKING TO TELL THE STORY OF PALESTINE.

HE JOINS MICHEL MARTIN TO DISCUSS HIS NEW COOK BACK, "BOUSTANY," AND THE CULTURAL RESILIENCE OF HIS HOMELAND.

>> THANKS, BIANNA.

SAMI, THANK YOU SO MUCH FOR TALKING WITH US ONCE AGAIN.

>> THANK YOU SO MUCH FOR HAVING ME.

>> YOUR NEW BOOK IS "BOUSTANY. "

WHAT DOES IT MEAN?

>> IN ARABIC IT MEANS "MY GARDEN. "

IT'S RELATED TO THE WHOLE NARRATIVE OF THE BOOK WHERE I TALK ABOUT MY GRANDFATHER'S GARDEN IN HEBRON WHERE HE USED TO SPEND QUITE A LOT OF TIME THERE, ESPECIALLY IN THE SUMMER.

AND I TALK ABOUT IT BECAUSE IT CONNECT TO A LOT OF THINGS.

I ALWAYS KIND OF REMINISCE ON FOOD AND MEMORIES.

AND THIS IS WHAT REALLY KIND OF CONNECTS ME TO, YOU KNOW, MY PALESTINIAN FAMILY, THE HERITAGE, THE FOOD AS WELL.

IT'S A VERY, VERY STRONG ELEMENT IN OUR KIND OF CULTURE, BUT ALSO THE FAMILY.

AND MY FATHER JUST LOVED HIS LITTLE GARDEN, THIS LAND THAT HE HAD.

AND HE GREW SO MANY THINGS, VEGETABLES AND FRUIT, AND YOU NAME IT.

>> IS THAT WHY THE BOOK FOCUSES ON VEGETABLES?

VEGETABLES AND FRUITS?

>> IN A WAY.

BUT I THINK I STARTED TOOKING SOME OF THE DISHES AT LOCKDOWN WHEN COVID WAS ON.

AND I WAS IN ITALY.

WE HAVE A LITTLE PLACE IN ITALY.

AND THE CLIMATE IS VERY SIMILAR TO PALESTINE.

SO JUST TO GO BACK TO CONNECT.

I WAS HOME SICK.

I WANTED TO BE WITH THE FAMILY.

MY SIBLINGS, AND EAT WITH THEM, AND JUST KIND OF FEEL A LITTLE BIT MORE CONNECTED.

SO I STARTED GOING OUT AND FORAGING FOR THINGS.

>> YOU HAVE SUCH STRONG MEMORIES OF FLAVOR, FLAVOR AND SMELLS.

EVEN NOW, IS THIS --DO YOU THINK THIS IS BECAUSE YOU'RE A CHEF OR IS THIS BECAUSE YOU'RE A HUMAN?

>> BOTH.

BUT I THINK ALSO, YOU KNOW, I GREW UP IN A FOOD OBSESS KIND OF SURROUNDING, YOU KNOW, FAMILIES.

I REMEMBER VIVIDLY SITTING DOWN TO HAVE BREAKFAST, AND THEY ALREADY TALK ABOUT LUNCH AND DINNER AND WHAT'S IN SEASON, WHAT THEY'RE GOING TO COOK TOMORROW.

WHICH AUNTY IS COMING.

SO WHAT DISH ARE THEY GOING TO DO.

SO IT ALL KIND OF STAYS WITH ME.

BUT THOSE I REMEMBER, ALSO, ANYBODY WHO KIND OF IMMIGRATES TO A DIFFERENT COUNTRY AND THE CULTURE, TO STAY CONNECTED, YOU TEND TO KIND OF DWELL ON THE FLAVORS THAT YOU KIND OF GREW UP ON.

AND AS A CHEF, OF COURSE, I BORROWED FROM THE PALESTINIAN KITCHEN ALL OF MY CAREER.

AND THE LAST 20 YEARS HAVE BEEN COOKING A LOT OF PALESTINIAN, WHICH ALSO, I MEAN, I FIND IT REALLY IMPORTANT THAT I WANT TO DO THAT TO PROMOTE THE PALESTINIAN CULTURE AND FOOD.

BUT ALSO BECAUSE IT'S THE KITCHEN THAT I UNDERSTAND 100%.

AND I FEEL TOTAL KIND OF COMFORT AND COMFORTABLE WITH IT.

>> YOU BECAME FAMOUS AS PART OF THE TEAM AT OTOLENGI IN LONDON.

IT'S ITS OWN STORY.

A CULTURAL TOUCHSTONE, A PLACE OF AMAZING FOOD.

I WAS THINKING ABOUT AFRICAN AMERICAN FOOD OR THE FOOD THAT WE CALL SOUL FOOD, YOU KNOW, IN AMERICA, A LOT OF US GREW UP EATING IT.

AND HE THOUGHT OF IT AS HOME FOOD.

WE DIDN'T THINK OF IT AS RESTAURANT FOOD.

WE DIDN'T THINK OF IT AS CUISINE.

I WONDERED WHEN YOU WERE COOKING IN THESE RESTAURANTS, YOU WERE HEAD CHEF, YOU WERE IN MAJOR CITIES AROUND THE WORLD, DOING YOUR THING, I WONDER, DID YOU THINK OF PALESTINIAN FOOD IN THAT WAY?

THIS IS FOR HOME WHERE IS THIS IS FOR WORK?

AS DIFFERENT FROM WORK.

>> YEAH, I MEAN, THERE ARE DISHES YOU ONLY EAT AT HOME BECAUSE THEY ARE --I MEAN, ALTHOUGH THEY ARE MADE WITH LOVE, BUT THEY TAKE A LOT OF TIME AND CARE.

AND SOMETIME THEY DON'T --THEY'RE NOT SUITABLE FOR A RESTAURANT SERVING.

AND I KIND OF FROM AN EARLY KIND OF AGE, I WANTED TO --I WAS REALLY LOYAL TO THE TRADITIONAL PALESTINIAN.

I WANTED TO EAT IT AND I WANTED TO COOK IT AT HOME, BUT I DIDN'T WANT TO SERVE IT IN A RESTAURANT BECAUSE I WANTED TO DO A MIXTURE OF SOMETHING ELSE TO USE ALL THE ELEMENTS.

BEING LOYAL TO THE DISHES, BUT NOT RUIN THEM.

IF YOU JUST ADD IN KIND OF DIFFERENT LAYERS AND TEXTURES AND FLAVORING TO PRESENT IT IN A KIND OF RESTAURANT KIND OF WAY.

WE DIDN'T DO THAT SO MUCH AT THE RESTAURANT, THE COOKBOOK STARTED LIKE THAT.

>> IT SEEMS LIKE FOR YEARS, SOME OF THESE DISHES ARE FAMILIAR.

IT SORT OF BEEN SERVED UNDER THE RUBRIC OF MEDITERRANEAN, RIGHT.

BIG PART OF THE WORLD, BIG REGION.

MIDDLE EASTERN.

AND I WONDER DO YOU THINK THAT PEOPLE ARE STARTING TO SEE PALESTINIAN FOOD AS PART OF THE CULTURE OF THESE PEOPLE IN THIS PLACE?

>> YEP.

AND THANKS TO A LOT OF SHE WAS AND AUTHORS AND PEOPLE LIKE ME WHO HAVE BEEN WRITING ABOUT IT.

AND ALSO BECAUSE PEOPLE NO LONGER WANT TO WHEN YOU PRESENT THEM WITH A COOKBOOK FROM THE MIDDLE EAST, WHERE IN THE MIDDLE EAST?

IT'S A HUGE PART OF THE WORLD, FROM EUROPE TO THE GULF, IT'S KIND OF, YOU KNOW, HALF OF THE WORLD YOU CAN KIND OF PUT UNDER THE UMBRELLA OF MEDITERRANEAN.

AND I PERSONALLY DON'T LIKE THIS KIND OF --THESE KIND OF COOKBOOKS BECAUSE THEY DON'T OFFER YOU ANYTHING THAT KIND ORIGINAL IN THE WAY.

THEY DON'T FOCUS ON ONE PLACE.

BUT ALSO, PEOPLE REALLY WANT TO KIND OF FOCUS ON WHERE IT IS FROM, AND ALSO THE HISTORY OF IT, THE BACKGROUND, THE TRADITION.

PEOPLE ASK ME TO THE DAY WHAT KIND OF TAHINI I USE OR WHAT KIND OF SUMAC, CAN YOU GIVE US A BRAND, WHERE IT COMES FROM.

IT'S REALLY, REALLY IMPORTANT FOR PEOPLE.

AND ALSO, PALESTINIAN BECAUSE OF WHAT'S HAPPENING NOW FOR SO MANY YEARS NEVER HAD THE CREDIT FOR PEOPLE HAVE BEEN BORROWING PALESTINIAN DISHES, PUTTING THEM OUT THERE, AND NOT GIVING THEM THE CREDIT.

BUT ALSO AS A PALESTINIAN, I THINK PEOPLE WERE IN SUCH A SHOCK OF WHAT HAPPENED THAT FOOD WAS KIND OF PART OF THEIR PRESERVATION.

BUT THEY DIDN'T THINK THAT THEY NEEDED TO PROTECT IT AND PUT IT OUT THERE.

AND I SEE THAT IN WRITING.

THIS IS WHAT I WRITE ABOUT PALESTINIAN COOKING AT THE MOMENT BECAUSE I SEE IT AS THE RECOMMENDING FIRST OF ALL, BUT ALSO SHOWING THAT THESE DISHES DIDN'T JUST KIND OF HAPPEN.

THEY HAVE THEIR OWN HISTORY, THEIR STORIES, THEIR WAY WITH THE WHOLE CULTURE, THEIR CONNECTION TO THE LAND, TO THE FARMING, TO THE SURROUNDING, WHICH, YOU KNOW, REALLY, REALLY IMPORTANT IN THE WHOLE KIND OF -- >> BUT OF COURSE THE WHOLE QUESTION OF HISTORY, STORY, CULTURE, NARRATIVE.

>> YEAH.

>> WHAT IS TRUE AND WHAT BELONGS TO WHOM IS SO VERY FRAUGHT IN THIS PART OF THE WORLD.

IT'S SO VERY CHALLENGING.

AND SO VERY EMOTIONAL.

AND I REMEMBER, HONESTLY, I'LL TELL YOU, REMEMBER, WE TALKED ABOUT YOUR PREVIOUS COOK BACK, "FALASTIN," AND I REMEMBER GETTING THIS ANGRY EMAIL FROM SOMEBODY WHO SAID BECAUSE WE WERE TALKING ABOUT PALESTINIAN AND PALESTINIAN COOKERY, THAT I WAS NEGATING THE EXISTENCE OF ISRAEL.

AND I WAS LIKE HUH.

CAN YOU TALK ABOUT HISTORY AND TALK ABOUT A PLACE WITHOUT GETTING --WADING INTO THE POLITICS OF IT?

>> I MEAN YOU CAN'T.

EVERYTHING YOU TOUCH IN THE REGION TURNED TO POLITICS.

BUT YOU ALSO CAN'T NOT TALK ABOUT IT BECAUSE --THEY ARE FACTS.

IT'S NOT SOMETHING THAT I MAKE UP AND JUST WRITE IN A BOOK.

IT'S NOT MY NARRATIVE AS WELL.

AND ALSO, I DON'T TALK FOR THE PALESTINIAN.

I AM ONE PALESTINIAN MAN THAT SEE THE NARRATIVE AS IT IS.

I DON'T MAKE MY OWN NARRATIVE TO SELL A COOK BACK.

THEY ARE FACTS.

IT'S HISTORY.

IT'S BEEN WRITTEN.

I JUST GO BACK AND SEARCH FOR IT.

AND I DON'T --I HAVE THE AUTHORITY TO WRITE A COOKBOOK AND WRITE WHAT THE BACKGROUND, THE HISTORY.

AND YOU DON'T HAVE TO TRY HARD TO DIG INTO THE FACTS.

>> WELL, I WOULD ALSO SAY, THOUGH, THAT THIS BOOK IS VERY PERSONAL.

IT'S INFUSED WITH YOUR MEMORIES.

>> YES.

>> YOUR MEMORIES OF EXPERIENCES, YOUR MEMORIES OF RELATIONSHIPS, YOUR MEMORIES OF FLAVORS, YOUR MEMORIES OF HOW IT MADE YOU FEEL.

AND IT REMINDED ME OF SO MANY PEOPLE THAT I KNOW WHO LIVE APART FROM THE PLACE OF THEIR BIRTH AND ALSO THE PLACE OF THEIR MEMORY.

>> UH-HUH.

>> AND HOW THE FOOD BRINGS THEM BACK TO IT.

>> YEAH.

THAT'S THE THING.

WHEN YOU PALESTINE OR PALESTINIAN, YOU GET BOMBARDED.

I WANT TO SHOW HOW PEOPLE LIVE IN MODERN PALESTINE.

AND TALKING TO ALL THESE AMAZING PEOPLE, ALL RELATED TO FOOD AND THE WAY THEY LIVE THEIR LIFE.

IT'S REALLY, REALLY INSPIRING.

I REMEMBER A COUPLE OF TIMES SAYING WE DON'T WANT TO SIT AND CRY ABOUT WHAT HAPPENED.

WE WANT TO HELP OURSELVES, THE FAMILY, OUR COMMUNITY, OUR COUNTRY.

AND THIS KIND OF REALLY KIND OF IMPORTANT TO SHOW TO PEOPLE BECAUSE THROUGH COOKBOOKS, AND THROUGH -- WE ARE CONNECTED REALLY STRONGLY.

WE ALL UNDERSTAND THE LANGUAGE OF COOKING AND EATING AND SHARING FOOD AND CELEBRATING THAT.

AND THROUGH PALESTINE I WANTED TO SHOW ANOTHER SIDE OF THE PALESTINIAN, WHICH IS NOT JUST PEOPLE BEING STALKED AND BEING KILLED AND BOMBARDED.

IT'S KIND OF --THERE IS QUITE A LOT OF MY OWN MEMORIES, BUT ALSO THEY ARE RELATED TO PEOPLE THAT THEY KNOW.

THEY ARE RELATED TO MY FAMILY, ME GROWING UP IN PALESTINE.

AND THAT IS SOMETHING THAT OLDER GENERATION NOW THAT THEY COME, IS GOING TO GET LOST.

AND IT'S IMPORTANT TO WRITE THEM FOR NEXT GENERATIONS.

>> OKAY.

SO NOW LET'S TALK ABOUT SOME OF THE RECIPES.

LET US TALK ABOUT SOME OF YOUR FAVORITES, IF I CAN PUT YOU ON THE SPOT.

AND I ALSO WANT TO KNOW WHICH ONES THAT I CAN EASILY MAKE WITHOUT HAVING TO BE A TRAINED CHEF.

>> YOU CAN DO THE COUSCOUS FRITTERS.

I ALREADY PUBLISHED A SIMILAR RECIPE.

NOT REALLY SIMILAR, BUT BASED ON THE SAME DISH THAT MY MOM USED TO MAKE FOR US AS KIDS.

AND IT'S TOTAL COMFORT.

IT'S JUST WARM COUSCOUS WITH TOMATO AND ONION AND.

IT BRINGS SO MUCH JOY AND COMFORT.

AND I WANTED TO BRING THEM BACK, BECAUSE I THINK PEOPLE REALLY ONCE THEY TRY THEM, THEY'RE REALLY BEAUTIFUL.

THEY BRING YOU ALSO COMFORT, BUT ALSO WANTED TO BRING THEM BACK IN A DIFFERENT WAY.

SO I DECIDED TO ADD PEPPERS INTO THEM AND A LOT MORE HEAT AND SHAPE THEM IN A KIND OF PATTIES AND SERVE THEM WITH A REALLY PUNCHY LEMON --PRESERVED LEMON, DILL, AND CAPERS YOGURT.

AND THEY'RE A HIT.

AND PEOPLE REALLY LOVE THEM.

BUT ALSO KIDS LOVE THEM.

>> WHAT ABOUT THE SOUPS?

I NOTICE YOU SAID WHENEVER YOU'RE FEELING SAD OR FEELING A LITTLE UNSETTLED THAT YOU WANT A SOUP.

I AM THE SAME WAY.

WHAT ABOUT A SOUP?

>> I PREFER NOT SUPER HOT LIKE TEMPERATURE HOT SOUP, BUT FREEKAH SOUP, WHICH IS A VERY, VERY SIMPLE SOUP, ALWAYS IS VERY SOOTHING.

>> FREEKAH AND VEGETABLE SOUP.

CAN WE GET ALL THESE INGREDIENTS HERE.

YOU'RE SAYING YOU WERE FORAGING.

I DON'T THINK I'M GOING TO GO FORAGING IN MY NAKED IN WASHINGTON, D. C. >> YOU DON'T NEED TO FORAGE.

I LIKE TOE TALK ABOUT IT BECAUSE I THINK IT'S IMPORTANT.

PEOPLE REALLY DISCONNECTED FROM SEASONAL INGREDIENTS AND ALSO FROM WHAT GROWS AROUND.

BUT, YOU KNOW, I'M NOT ASKING PEOPLE TO GO OUT AND FORAGE IF THEY CAN.

THAT WOULD BE AMAZING.

BUT THE BOOK DOESN'T USE ANY KIND OF UNUSUAL THINGS THAT YOU CAN'T REALLY GET IN THE SHOP.

AND MOST OF THESE INGREDIENTS ARE KIND OF AVAILABLE NOW, WHEREVER YOU ARE, AND ALSO ONLINE.

>> IT'S AN UNSETTLED TIME.

IT'S A VERY DIFFICULT --DIFFICULT DOESN'T EVEN CAPTURE IT.

THE WORDS I'M USING ARE NOT ADEQUATE TO DESCRIBE THE SUFFERING THAT MANY PEOPLE ARE EXPERIENCING.

>> I AM SAD.

I AM VERY SAD ABOUT WHAT'S HAPPENING IN GAZA AND PALESTINE.

BUT I AM A HOPEFUL PERSON.

I AM POSITIVE.

AND I LET MY WORK TALK FOR ITSELF.

I AM EAGER --I'M ALMOST LIKE ON A MISSION NOW TO PROMOTE AS MUCH THE PALESTINIAN FOOD AND CULTURE.

AND THIS IS --KEEPS ME SANE AND KEEPS ME THRIVING.

AND I'M GOING FORWARD.

>> YOU SAID YOU WROTE, "ONCE AGAIN I WANTED TO FOCUS ON PALESTINIAN FOOD, NOT JUST BECAUSE OF WHERE I COME FROM.

I BELIEVE THAT PALESTINIAN FOOD, TRADITION AND CULTURE HAVE A LOTTO OFFER THE WORLD.

THEY ARE A GREAT TESTIMONY TO RESILIENCE AND A WAY OF PRESERVING FOOD CULTURE BY PASSING IT DOWN THROUGH GENERATIONS. "

YOU WRITE, "THE RESPONSIBILITY OF WRITING THESE RECIPES AND STORIES HAS WEIGHED HEAVILY ON MY SHOULDERS. "

AND YOU SAY "I HOPE AND WISH MANY OF YOU TRY READ THE STORIES AND WANT TO KNOW ABOUT PALESTINE, THIS WONDERFUL PLACE I CALL HOME. "

IS THERE A TIME YOU THINK YOU'LL BE ABLE TO GO HOME AND FEEL AT HOME?

>> NOT AS THIS NOW.

FOR ME, GOING BACK -- I GET I DON'T WANT TO TURN IT INTO THIS KIND OF POLITICAL THING.

BUT FOR ME GOING BACK HOME, IT MEANS THAT I'M TREATED LIKE A SECOND CLASS CITIZEN.

I AM THE LONE PERSON IN MY OWN COUNTRY.

AND I STILL GET TREATED BADLY.

I COULDN'T BE AS SUCCESSFUL IF I STAYED BACK HOME.

IT'S REALLY SAD TO THINK ABOUT IT IN A WAY.

>> IT IS.

BUT THE BOOK ITSELF IS NOT SAD.

YOU TALK ABOUT THE RESPONSIBILITY WEIGHING HEAVILY ON YOU.

>> OF COURSE.

>> BUT LIKE YOU SAID, YOU ALSO DON'T WANT TO OVERSHADOW THE PRIDE AND THE JOY.

AND SO HOW YOU WANT US TO THINK ABOUT IT, NOW THAT YOU'VE GIFTED US WITH THIS.

WHAT WOULD YOU LIKE US AS READERS AND AS COOKS TO DRAW FROM THIS BOOK?

>> TO COOK, TO COOK GOOD FOOD.

TO REALLY --THIS CONNECTS YOU ALSO TO THE WHOLE NARRATIVE THE BOOK, BUT ALSO TO THE PLACE AND TO THE PEOPLE.

TO COOK THE FOOD AND ALSO READ THE STORIES AND WANTING TO KNOW MORE AND HOPEFULLY, YOU KNOW, PEOPLE WANT TO KIND OF READ A LOT MORE ABOUT WHAT HAPPENED.

AND IT'S NOT JUST BLACK AND WHITE LIKE WE SEE IT NOWADAYS.

IT'S MORE THERE IS A LOT MORE TO IT THAN IT IS.

BUT ALSO, COOKING AND WRITING ABOUT FOOD, IT'S A GOOD TOOL FOR PEOPLE TO DIVE DEEPER INTO A CULTURE, INTO PEOPLE, AND ALSO TO TRY TO UNDERSTAND WHAT HAPPENED.

I'M HOPING, YEAH, JUST FOR PEOPLE TO COOK FROM IT.

AND IT IS DELIBERATELY LIGHTER WEIGHT THAN PALESTINIAN BECAUSE I WANTED TO --BECAUSE IT'S ME, AND BECAUSE I'M TALKING ABOUT MYSELF AND MY MEMORIES, THERE IS QUITE A LOT OF POSITIVE IN.

AND IT'S SOMETHING THAT REALLY IMPORTANT FOR PEOPLE TO KIND OF ALSO READ IT AND SEE IT.

I AM --I COOK WHEN I'M HAPPY.

AND I COOK BETTER WHEN I'M HAPPY.

>> SAMI TAMIMI, THANK YOU SO MUCH FOR SPEAKING WITH US ONCE AGAIN.

>> THANK YOU VERY MUCH.