Tara Wigley

Make hummus, not war: In the face of unspeakable destruction in Gaza, show solidarity through cooking

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By Leslie Brenner

The humanitarian catastrophe that is devastating Gaza — which began with Israeli police preventing Palestinians from gathering near one of East Jerusalem’s ancient city gates during the holy month of Ramadan — is tragic, outrageous, and needs to stop.

For an American of Jewish descent who deplores the actions of Israel’s far-right-wing government, the feelings of shame, outrage and powerlessness can be overwhelming.

What can we do from thousands of miles away, besides plead for a cease-fire? We can support the civilians of Gaza by thinking about them as people. By learning about them, and trying to understand Palestinians and their plight.

Even before the current waves of bombs and rockets, the territory was suffering mightily: According to a United Nations report published last year, it has the “world’s highest unemployment rate,” with more than half its population living below the poverty line. Now more than 200 people there have been killed, including at least 61 children.

As a cook, it’s hard not to think immediately about Yotam Ottolenghi and Sami Tamimi, who wrote their incredible cookbook Jerusalem together and published it a decade ago. And about Tamimi and Tara Wigley, who published Falastin last year, celebrating the cooking of Palestine. (Ottolenghi wrote the foreword, explaining that with Falastin, Tamimi and Wigley “picked up the baton where it was left after Jerusalem.”)

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Though saying so feels woefully inadequate for the moment, peace begins with understanding. If you don’t know anything about Palestinians, get your hands on the book. Plan a dinner of Chicken Musakhan, Palestine’s national dish. Read about the people, their culture of tahini, the way they make bread. Watch Tara Wigley talking with Cooks Without Borders about her experiences traveling and researching in Palestine for the book.

Meanwhile, make hummus — now, or tonight. Brilliant in its simplicity, it’s a dip enjoyed by Palestinians and Israelis alike. (And don’t forget that there are legions of Israelis who are against what their government is doing, just as legions of Americans deplored anti-human American policies like permanently separating families coming across our borders.) You can use dried chick peas, for the Ultimate Hummus, or use canned ones for a pretty great Cheater Version. Make your own pita bread (khobz in Arabic), or pick some up at Trader Joe’s.

Protest on a plate. Empathy, in a dip.

Cooks Without Borders to host Tara Wigley — Ottolenghi and Tamimi's co-author — for a special live video event

Tara Wigley is co-author of ‘Falastin,’ ‘Ottolenghi Simple’ and other cookbooks. / Photo by Jenny Zarins

Tara Wigley is co-author of ‘Falastin,’ ‘Ottolenghi Simple’ and other cookbooks. / Photo by Jenny Zarins

By Leslie Brenner

If you are a fan of Yotam Ottlenghi and his books (is there anyone who isn’t?), you’ll want to join Cooks Without Borders when we host Tara Wigley for a special Live Video Q & A on Thursday, Feb. 25. The one-hour event will begin at noon CST (10 a.m. PST / 11 a.m. MST / 1 p.m. EST). For participants in Britain, where Wigley lives, it begins at 6 p.m. GMT.

Wigley has collaborated with Ottolenghi since 2010, when she assisted him, working out of his flat in Notting Hill, London, on his cooking column for The Guardian. She has since become an important part of the Ottolenghi family, having worked on many of the cookbooks it has produced, including Plenty More, Nopi and Sweet — and co-authored several with the chef, including Flavor (the most recent) and Ottolenghi Simple — which is probably our favorite of them all.

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[Read our review of Ottolenghi Simple.]

Wigley also co-authored, with chef Sami Tamimi (Ottolenghi’s business partner), Falastin — another Cooks Without Borders all-time favorite. You can see her in this video preparing a dish we absolutely adore — Chicken Musakhan — and other Palestinian treats with Tamimi.

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[Read our review of Falastin.]

Wigley’s involvement with the Ottolenghi-sphere began when she was just out of Ballymaloe Cookery School in Ireland, having left behind a career in publishing. After a brief stint working at Nopi, she was trying to figure out her life when she got an out-of-the-blue phone call from chef Ottolenghi, who was her “complete hero” — and she thought it was her husband playing a practical joke on her. She tells about it, including how things played out in this wonderful video.

About the Live Q & A with Wigley

Cooks Without Borders Premium Members will have exclusive access to participate in the live event on the 25th, which I’ll be hosting. If you’re not yet a Premium Member, don’t worry — you can try out Premium Membership for one month for free! Or take advantage of our special Charter Annual Membership opportunity.

YES! I’d like a Free Trial Premium Membership. SIGN ME UP!

I have so many questions I’m excited to ask Wigley, and I’m sure you do, too! Hope to see you there.

Live Q & A with Tara Wigley, Thursday, Feb. 25, noon CST (10 a.m. PST, 11 a.m. MST, 1 p.m. EST, 6 p.m. GMT). Sign up from the premium members’ home page.