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Sami Tamimi

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Indexed articles, last 90 days
3
Latest publication
Sep 1, 2026
Outlet visibility, for The Guardian
Top 1K sites
Earliest in this view
Jul 8, 2026
The latest indexed work is over 30 days old. There may be a gap in what we hold.

Latest articles

  1. Article · Sep 1, 2026 · Sami Tamimi

    Sami Tamimi’s recipes for musabaha (warm chickpea dip) and turmeric and nigella seed flatbreads (opens the original)

    Excerpt · Neutral tone · English

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    This rubbly cousin of hummus is flavourful and satisfying at any time of day, served warm, topped with a colourful salad and just made to eat with homemade flatbreads Few things make me happier than a bowl of warm musabaha served with freshly baked bread straight from the pan. It’s a combination that shouts comfort, generosity and the simple pleasure of sharing food. Across the Levant, musabaha is a much-loved breakfast or brunch dish, though I’d happily eat it at any time of day. Served wit

  2. Article · Aug 4, 2026 · Sami Tamimi

    Herby feta frittata and a knockout fruit and rocket salad: Sami Tamimi’s Arabic summer recipes (opens the original)

    Excerpt · English

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    Levantine summer magic in a herby and moreish Arabic frittata with a peachy fruit, red onion and rocket salad I’ve always loved food that can be enjoyed at room temperature, or even cold the next day. As the UK, along with many other parts of the world, swelters through another hot summer, these are exactly the kinds of dishes I want to cook and eat. Fresh, light and unfussy, they require little effort, yet never compromise on flavour. This herb-packed courgette and feta ijeh paired with a lus

  3. Article · Jul 8, 2026 · Sami Tamimi

    Sami Tamimi’s recipes for aubergine dolma bake with a spicy herb and spinach salad (opens the original)

    Excerpt · Positive tone · English

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    This comforting dish gives all the pleasure of stuffed vine leaves without the hours of labour. Serve alongside a lemony salad that’s rich with toasted seeds I wanted the comfort of dolma without spending hours coring, stuffing and rolling. Traditionally, for this Iraqi dish of vine leaves, various vegetables are filled with fragrant rice and often with meat, too, making it a true labour of love. This pie captures all those familiar flavours but, by layering everything instead, the vine leaves

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For The Guardian, the outlet · Measured Aug 1, 2026

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