SAMI TAMIMI was born and raised in Jerusalem and was immersed in food from 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 1990's. 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 co-author of two bestselling cookbooks: Ottolenghi: The Cookbook (Ebury, UK, 2008; Ten Speed, US, 2012) and Jerusalem: A Cookbook (Ebury, UK, and Ten Speed, US, 2012) TARA WIGLEY spent a decade working in publishing--at the Abner Stein Literary Agency in London and then Simon & Schuster--before going to cookery school in Ireland. She has developed, tested, and writen recipes for Ottolenghi's weekly column in the Guardian magazine and monthly New York Times's columns, as well as for his cookbooks. For Falastin, Tara has travelled with Tamimi in Palestine and eaten her body weight in chickpeas and tahini.