{"id":10594,"date":"2026-08-26T13:20:31","date_gmt":"2026-08-26T11:20:31","guid":{"rendered":"https:\/\/abeautifulmess.nl\/evenement\/a-special-dinner-event-with-chef-sami-tamimi\/"},"modified":"2026-11-03T15:18:41","modified_gmt":"2026-11-03T13:18:41","slug":"a-special-dinner-event-with-chef-sami-tamimi","status":"publish","type":"tribe_events","link":"https:\/\/abeautifulmess.nl\/en\/evenement\/a-special-dinner-event-with-chef-sami-tamimi\/","title":{"rendered":"A special dinner event with Chef Sami Tamimi"},"content":{"rendered":"
\n\t

\n\t\t\n\t\t\t28 November\t\t<\/span>\n\n\t\t\t\t\t\n\t\t\t\t @ \t\t\t<\/span>\n\t\t\t\n\t\t\t\t18:00\t\t\t<\/span>\n\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t – \t\t\t\t<\/span>\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t22:30\t\t\t\t<\/span>\n\t\t\t\n\t\t\t\t\t\t<\/p>\n<\/div>\n\n\n\n

\n
\n
<\/div>\n\n\n\n

Mouneh | Pantry: A Special Dinner with Chef Sami Tamimi<\/h1>\n\n\n\n

Preserving Palestinian Flavors<\/h4>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
<\/div>\n\n\n\n

SAVE THE DATE!<\/h4>\n\n\n\n

A Beautiful Mess is honored to host renowned chef Sami Tamimi.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Inspired by the tradition of Mouneh (\u0627\u0644\u0645\u0648\u0646\u0629) from the Shaam<\/p>\n\n\n\n

region (historic Palestine, Jordan, Lebanon, and Syria)\u2014chef<\/p>\n\n\n\n

Tamimi celebrates the art of cooking from the pantry, aka<\/p>\n\n\n\n

Mouneh. We will experience and enjoy this<\/p>\n\n\n\n

thousands-of-years-old art with Tamimi\u2019s contemporary touch.<\/p>\n\n\n\n

The Mouneh tradition is deeply about preserving knowledge,<\/p>\n\n\n\n

family recipes, love, and memories.<\/p>\n\n\n\n

<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n
\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n

The Dinner Experience<\/h2>\n\n\n\n

Chef Sami Tamimi has developed a special six-course vegetarian menu inspired by his cookbook Boustany<\/em>, featuring specially created dishes for each course.<\/p>\n\n\n\n

Tamimi will be hands-on in the kitchen in Amsterdam, guiding guests through the preparation of the menu and sharing the stories, ingredients, and techniques behind each dish. The evening centers on Mouneh\u2014traditional food preservation techniques\u2014along with seasonality and specialty ingredients, bringing each course to life through its history and cultural significance.<\/p>\n\n\n\n

<\/div>\n\n\n\n

What to Expect<\/h3>\n\n\n\n
    \n
  • Authentic flavors paired with fine wines and non-alcoholic beverages<\/li>\n\n\n\n
  • Historic food preservation techniques and the revival of pantry cooking<\/li>\n\n\n\n
  • The culinary relationship between food, the seasons, and the land<\/li>\n\n\n\n
  • Stories of the Mouneh family, traditions, heritage, and migration<\/li>\n\n\n\n
  • Connections between the Shaam region and Amsterdam’s diverse cultures<\/li>\n\n\n\n
  • The joy of sharing food and eating together<\/li>\n\n\n\n
  • Chef Tamimi’s signature cuisine<\/li>\n<\/ul>\n\n\n\n

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

    <\/div>\n\n\n\n

    The Six-Course Menu<\/h3>\n\n\n\n

    First Course<\/strong><\/p>\n\n\n\n

      \n
    • Green kishk<\/li>\n\n\n\n
    • Olives in shatta<\/li>\n\n\n\n
    • Labneh with Gazan dukkah<\/li>\n<\/ul>\n\n\n\n

      Served with bread and pita chips.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      Second Course<\/strong><\/p>\n\n\n\n

        \n
      • Oregano and cheese loaf<\/li>\n\n\n\n
      • Spring onion and sumac buns<\/li>\n<\/ul>\n\n\n\n
        <\/div>\n\n\n\n

        Third Course<\/strong><\/p>\n\n\n\n

          \n
        • Crushed butter beans with orange, makdous and mint<\/li>\n\n\n\n
        • Tomato, rocket and walnut salad<\/li>\n\n\n\n
        • Fermented turnip tops<\/li>\n<\/ul>\n\n\n\n
          <\/div>\n\n\n\n
          <\/div>\n\n\n\n

          Fourth Course<\/strong><\/p>\n\n\n\n

            \n
          • Gazan broad bean falafel<\/li>\n\n\n\n
          • Smoky chickpeas with coriander tahini<\/li>\n<\/ul>\n\n\n\n
            <\/div>\n\n\n\n

            Fifth Course<\/strong><\/p>\n\n\n\n

              \n
            • Sweet potato kubbeh with green chilli salsa<\/li>\n\n\n\n
            • Chopped salad<\/li>\n\n\n\n
            • Two-lentil mejadara<\/li>\n<\/ul>\n\n\n\n
              <\/div>\n\n\n\n

              Sixth Course<\/strong><\/p>\n\n\n\n

                \n
              • Sumac-roasted plums with cardamom cream and pistachios<\/li>\n\n\n\n
              • Lemon and pistachio cookies<\/li>\n<\/ul>\n\n\n\n

                The dinner ends with sage tea.<\/p>\n\n\n\n

                <\/div>\n\n\n\n
                \n
                \n

                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 Shaam region with audiences around the world.<\/p>\n\n\n\n

                <\/div>\n\n\n\n

                Born in East Jerusalem, Sami\u2019s cooking is deeply rooted in the<\/p>\n\n\n\n

                traditions of his homeland, combining authentic flavors with a<\/p>\n\n\n\n

                contemporary approach to hospitality. He is the co-author of the<\/p>\n\n\n\n

                the internationally acclaimed cookbook *Jerusalem*<\/em>, which won the<\/p>\n\n\n\n

                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*<\/em>,<\/p>\n\n\n\n

                a celebrated cookbook exploring the richness, history, and diversity of Palestinian food<\/p>\n\n\n\n

                culture. Sami\u2019s latest solo cookbook, Boustany<\/em>, published in 2025, was shortlisted at the<\/p>\n\n\n\n

                Guild of Food Writers Awards 2026 and named one of the best cookbooks of 2025 by The<\/em><\/p>\n\n\n\n

                New York Times<\/em>. <\/p> \n\n\n\n

                <\/div>\n\n\n\n

                Through his work, Sami highlights the importance of food as a connection<\/p>\n\n\n\n

                to place, memory, and community.<\/p>\n\n\n\n

                <\/p>\n<\/div>\n\n\n\n

                \n
                \"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
                \n
                \n
                \n

                Tickets & Add-ons<\/h4>\n\n\n\n
                <\/div>\n\n\n\n
                  \n
                • \u20ac135<\/strong> | Six-course menu + non-alcoholic pairing<\/li>\n<\/ul>\n\n\n\n
                    \n
                  • \u20ac165<\/strong> | Six-course menu + wine pairing<\/li>\n<\/ul>\n\n\n\n
                      \n
                    • Add-on (\u20ac35)<\/strong> | Signed copy of *Boustany*<\/em> by Chef Sami Tamimi<\/li>\n<\/ul>\n\n\n\n
                      <\/div>\n\n\n