Following on from her bestselling Palestine on a Plate, Joudie Kalla introduces readers to even more of the Middle East's best kept secret - Palestinian cuisine.
‘Baladi’ means ‘my home, land and country’ in Farsi and Joudie once again pays homage to her homeland of Palestine by showcasing the wide-ranging, vibrant and truly delicious dishes of this country.
Baladi features recipes that are broadly categorized according to the part of the country that they primarily hail from, such as the land, the sea and the forest. Experience the wonderful flavours of Palestine through daoud basha (lamb meatballs cooked in a tamarind and tomato sauce served with caramelised onions and vermicelli rice), fatayer sabanekh (spinach, sumac and onion patties), samak Makli (fried fish selection with courgette mint and yogurt dip), halawet il smeed (buttery semolina and orange blossom dessert), and many more sensational recipes.
Dishes are designed to go together and Joudie explains how to approach matching recipes together for a meal, although at the end of the day she takes an entirely flexible approach – choose what you fancy and create your own tasty combinations!
About the Author
Joudie Kalla is the author of the best selling Palestine on a Plate and has been working as a chef in London for over 17 years. Of Palestinian descent, she trained at the prestigious Leiths School of Food and Wine and has worked at restaurants such as Pengelleys, Daphnes and Papillon. She has been running her own private catering company for over eight years and ran a hugely popular deli, Baity Kitchen, for three years.
'An important cuisine and culinary tradition that needs to be understood, celebrated, and enjoyed.' -- Anthony Bourdain
'This book goes to the heart of the relationship between food and identity, and conveys a sense of belonging through beautiful, compelling and, yes, joyous recipes. I just want to eat everything in it.' -- Nigella Lawson
'Joudie Kalla takes the reader on a compelling and delicious culinary journey through Palestine. A much-needed compilation of hitherto undocumented Palestinian family recipes-an ode to Palestine's rich culinary
heritage.' -- Laila El-Haddad, author of The Gaza Kitchen
'Once again Joudie puts Palestine on the map so beautifully by celebrating the breadth and depth of our cuisine-making Palestinians everywhere proud. This important book is a visual and culinary feast that preserves our history and cultural identity.' -- Reem Assil, chef-owner of Reem's California and Dyafa
'Joudie Kalla looks homeward for inspiration ... `I want to pay homage,' she writes, `to the Palestine that my family knew and remembers.' And that's exactly what this book does so gracefully.' -- The New York Times on Palestine on a Plate