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  • Features
    • Cooking
    • Culture
    • The Monday Interview
  • Podcast
  • Columns
    • 100 Questions for My Friend the Chef
    • A Kitchen In New Orleans
    • America’s Best Worst Cook
    • Know Your Chicken
    • Let’s Talk About American Food
    • Shelve It
    • The Country’s Best Yogurt Column
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    • The Coffee Issue
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    • The Emilia-Romagna Issue
    • The Can Issue
    • The Israel Issue
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  • Recipes
Newsletter
About
Falastin
The Monday Interview
Sami Tamimi Wrote the Book He Wanted to Write
A new book, Falastin, brings one of the world’s great cooking traditions into focus through smartly reported essays, documentary photography, and 120 recipes.
Story: Matt Rodbard
Bulgur Mejadra: Mjaddarat el Burgul
By: Sami Tamimi and Tara Wigley
Pulled Lamb Shawarma Sandwich
By: Sami Tamimi and Tara Wigley
Pea, Spinach, Za’atar, and Preserved Lemon Fritters
By: Sami Tamimi and Tara Wigley
Lemon Chicken with Za’atar
By: Sami Tamimi and Tara Wigley
Knafeh Nabulseyeh
By: Sami Tamimi and Tara Wigley

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