{"id":9770,"global_id":"abeautifulmess.nl\/en\/?id=9770","global_id_lineage":["abeautifulmess.nl\/en\/?id=9770"],"author":"5","status":"publish","date":"2026-08-26 13:21:46","date_utc":"2026-08-26 11:21:46","modified":"2026-08-26 13:23:39","modified_utc":"2026-08-26 11:23:39","url":"https:\/\/abeautifulmess.nl\/en\/event\/an-evening-of-dining-with-chef-sami-tamimi\/","rest_url":"https:\/\/abeautifulmess.nl\/en\/wp-json\/tribe\/events\/v1\/events\/9770","title":"An Evening of Dining with Chef Sami Tamimi","description":"
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Mouneh | Preserving Palestinian Flavors<\/h1>\n\n\n\n

A special dinner event with Chef Sami Tamimi<\/h4>\n\n\n\n
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SAVE THE DATE!<\/h4>\n\n\n\n

A Beautiful Mess is hosting a special dinner event featuring renowned chef Sami Tamimi.<\/p>\n\n\n\n

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Inspired by the tradition of Mouneh (\u0627\u0644\u0645\u0648\u0646\u0629) from the Al Sham region\u2014the historical region that includes present-day Palestine, Jordan, Lebanon, and Syria\u2014the evening celebrates the art of cooking from the pantry: using, ingredients that have been preserved at the height of the season through drying, fermenting, pickling, curing, and storing in oil.<\/p>\n\n\n\n

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Long before refrigeration and year-round supermarkets, families across the Al Sham region stocked their pantries after each harvest to ensure they had nutritious food throughout the year. This tradition, known as Mouneh, was not simply about preserving ingredients\u2014it was about preserving knowledge, family recipes, hospitality, and memories. Preparing Mouneh was a communal ritual that brought generations together around food. <\/p>\n\n\n\n

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Today, this tradition resonates strongly with contemporary ideas about seasonal cooking, sustainability, reducing food waste, and reconnecting with local food cultures. While Mouneh is deeply rooted in the culinary traditions of the Al Sham region, the concept of cooking from a well-stocked pantry is universal, making it an accessible and inspiring story for a wide audience. <\/p>\n\n\n\n

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More details and tickets coming soon.<\/strong><\/p>\n\n\n\n

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The Dinner Experience<\/h4>\n\n\n\n

Throughout the evening, Chef Sami Tamimi will guide guests through a menu centered on pantry staples and the traditions of Mouneh. Each course will highlight preserved flavors and seasonal ingredients while sharing the stories behind them. <\/p>\n\n\n\n

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Guests will discover:<\/strong><\/p>\n\n\n\n

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  • Preserved ingredients and traditional preservation techniques;<\/li>\n\n\n\n
  • The relationship between food, the seasons, and the land;<\/li>\n\n\n\n
  • Stories of family traditions, heritage, and migration;<\/li>\n\n\n\n
  • How Pantry Cooking Remains Relevant in Today’s Kitchens.<\/li>\n<\/ul>\n\n\n\n

    Through Sami’s perspective, the evening builds a bridge between the culinary traditions of the Al Sham region and Amsterdam’s diverse audience, demonstrating how food preservation connects cultures around the world.<\/p>\n<\/div>\n\n\n\n

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    About Chef Sami Tamimi<\/h4>\n\n\n\n

    Chef Sami Tamimi is a Palestinian chef, restaurateur, and cookbook author known for sharing the flavors and stories of Palestinian cuisine and the broader culinary traditions of the Al Sham region with audiences around the world.<\/p>\n\n\n\n

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    Born in East Jerusalem, Sami’s cooking is deeply rooted in the traditions of his homeland, combining authentic flavors with a contemporary approach to hospitality. He is the co-author of the internationally acclaimed cookbook *Jerusalem*, which won the IACP Cookbook of the Year award in 2013 and received the James Beard Award for International Cookbook in 2013. He is also the co-author of *Falastin*, a celebrated cookbook that explores the richness, history, and diversity of Palestinian food culture. Sami\u2019s latest solo cookbook, *Boustany*, published in 2025, was shortlisted for the 2026 Guild of Food Writers Awards and has been named one of the best cookbooks of 2025 by the *New York Times*. <\/p>\n\n\n\n

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    Through his work, Sami highlights the importance of food as a connection to place, memory, and community. His approach goes beyond recipes\u2014it is about the people, stories, and traditions that give food meaning. <\/p>\n<\/div>\n\n\n\n

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    Why A Beautiful Mess<\/h4>\n\n\n\n

    At A Beautiful Mess, we believe food is one of the most powerful ways to bring people together.<\/p>\n\n\n\n

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    “Dinner from the Pantry” reflects many of the values at the heart of our organization:<\/strong><\/p>\n\n\n\n

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    • celebrating cultural heritage;<\/li>\n\n\n\n
    • creating a sense of belonging through hospitality;<\/li>\n\n\n\n
    • sharing stories through food;<\/li>\n\n\n\n
    • reconnecting with seasonal cooking and traditional knowledge;<\/li>\n\n\n\n
    • bringing people together around the table.<\/li>\n<\/ul>\n\n\n\n

      More than just a dinner, this evening invites guests to discover how the simple act of opening a pantry can reveal generations of stories, craftsmanship, and culture.<\/p>\n<\/div>\n\n\n\n

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      Menu<\/h4>\n\n\n\n
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      Drink upon arrival<\/strong><\/p>\n\n\n\n

      Prosecco with pomegranate and hibiscus<\/p>\n\n\n\n

      Lemonade with Mint and Cucumber<\/p>\n\n\n\n

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      Seated at the table as guests<\/strong><\/p>\n\n\n\n

      Green kishk (fermented yogurt and bulgur) | Kishk Akhdar<\/p>\n\n\n\n

      Olives in shatta | Zaytoun bil Shatta (to mix at the table)<\/p>\n\n\n\n

      Labneh with Gazan dukkah | Labneh bil Duqqa Ghazawiya (finish at the table)<\/p>\n\n\n\n

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      Breadbasket:<\/p>\n\n\n\n

      Herb and Cheese Loaf | Kubez al Jeben<\/p>\n\n\n\n

      Spring Onion and Sumac Buns | Aqras Sumac<\/p>\n\n\n\n

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      Appetizers<\/strong><\/p>\n\n\n\n

      Mashed butter beans with orange, makdous, and mint | Fasoulia beyda ma\u2019 Makdous<\/p>\n\n\n\n

      Gazan Broad Bean Falafel with Tomato and Tahini Sauce | Falafel Ghazawi<\/p>\n\n\n\n

      Tomato, Arugula, and Walnut Salad | Salatet Jarjeer w Banadoura<\/p>\n\n\n\n

      Smoky Chickpeas with Coriander Tahini | Hummus Hab bil Tahinia w al Kuzbara<\/p>\n\n\n\n

      Fermented turnip greens | Huwairna (finish at the table)<\/p>\n\n\n\n

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      Main course<\/strong><\/p>\n\n\n\n

      Sweet Potato Kubbeh with Green Chili Salsa | Kubbet Batata Helweh<\/p>\n\n\n\n

      Chopped Salad | Salata Mafroumeh<\/p>\n\n\n\n

      Two-Lentil Mejadara | Mejadara<\/p>\n\n\n\n

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      Main course<\/strong><\/p>\n\n\n\n

      Sumac-Roasted Plums with Cardamom Cream and Pistachios | Barquq bil Sumac w al Creama<\/p>\n\n\n\n

      Lemon and Pistachio Cookies | Ma\u2019akaroon<\/p>\n\n\n\n

      Sage tea or cardamom and saffron coffee (make tea at the table)<\/p>\n\n\n\n

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      Wine Pairing<\/h4>\n\n\n\n
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      1. Course: Arrival<\/p>\n\n\n\n

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      • Wine: Loxarel “A P\u00e8l” Barba-Roja Ancestral (Sparkling P\u00e9t-Nat)<\/li>\n\n\n\n
      • Pairing Menu: Pickled fresh za’atar with chili and lemon (Makbus Za’atar w Laymonn), Green kishk (Kishk Akhdar), Olives in shatta (Zaytoun bil Shatta), Labneh with Gazan dukkah (Labneh bil Duqqa Ghazawiya), and the Bread Basket (Malatit, Kubez al Jeben, Aqras sumac).<\/li>\n\n\n\n
      • Why it works: Crisp bubbles and wild berry flavors cut right through the rich labneh, cleanse the palate after spicy shatta, and enhance the herbal tang of sumac, za’atar, and fermented kishk.<\/li>\n\n\n\n
      • Cost for 35 bottles: \u20ac525 \u2013 \u20ac665 (\u20ac15 \u2013 \u20ac19 per bottle)<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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        2. Course: Beginners<\/p>\n\n\n\n

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        • Wine: Phoenix Merwah Skin Contact by Mersel (Orange \/ Skin-Contact Wine)<\/li>\n\n\n\n
        • Pairing Menu: Gazan broad bean falafel with tomato and tahini (Falafel Ghazawi), crushed lentils with sumac and onion (Adas Medames), and fermented turnip greens (Huwairna).<\/li>\n\n\n\n
        • Why it works: The tannins and textured depth from skin contact hold their own perfectly against garlic, roasted tahini, fermented greens, and earthy legumes without being overpowered.<\/li>\n\n\n\n
        • Cost for 35 bottles: \u20ac770 \u2013 \u20ac945 (\u20ac22 \u2013 \u20ac27 per bottle)<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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          3. Course: Beginners<\/p>\n\n\n\n

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          • Wine: Kanz by Heya Wines (Medium-Full-Bodied Red)<\/li>\n\n\n\n
          • Pairing Menu: Sweet potato kubbeh with green chili salsa (Kubbet Batata Helweh), Pointed cabbage with tahini (Malfoof bil Siniyeh), Two-lentil mejadara, Chopped salad, and Mint yogurt.<\/li>\n\n\n\n
          • Why it works: Ripe plums and subtle herbal spices balance the sweetness of roasted potatoes and caramelized onions, while soft tannins cut right through the baked tahini.<\/li>\n\n\n\n
          • Cost for 35 bottles: \u20ac770 \u2013 \u20ac945 (\u20ac22 \u2013 \u20ac27 per bottle)<\/li>\n<\/ul>\n\n\n\n
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            Total Estimated Cost for 35 Bottles of Each Wine (140 Bottles Total): \u20ac2,835 \u2013 \u20ac3,500 (Retail)<\/p>\n<\/div>\n\n

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            \n\t\t\t\tfree<\/span>\n\t<\/div>\n
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