The Shabbat before the Fourth of July. Any other year, I would be sitting on my parent’s back porch. I’d be drinking a gin and tonic and watching the kids play while the smell of grilled corn and steak filled the crisp New England air.
COVID cases are rising. People are still dying.
The Forward welcomes Erez Komarovsky as its newest contributing writer. Read more about Erez here .
Weddings this summer sure are different. Cocktail hour? Not likely. Dancing? Probably not. Friends and family? Perhaps a very few.
Co-authoring the bestselling “Jerusalem: A Cookbook” in 2012 with business partner Yotam Ottolenghi made Sami Tamimi realize he’d someday do a cookbook of Palestinian food. Tamimi, a Palestinian Arab born in Jerusalem, has been with Ottolenghi, a Jewish Jerusalemite, since the beginning, often working as an executive chef. For this book, he has teamed up with Ottolenghi writer and recipe developer Tara Wigley, who had no connection to the region when she was first hired to work with them, but has since become “knee-deep in tahini,” as the authors testify. There’s also a foreword by Ottolenghi. Tamimi answered some questions from The Forward via email. His answers have been condensed and edited for clarity.
When you were working on Jerusalem, did you have in the back of your head that you’d eventually like to do your own book like this?