Baladi: A Celebration of Food from Land and Sea

by Joudie Kalla (Author), Jamie Orlando Smith (Photographer)

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 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

Joudie Kalla, author of the bestselling Palestine on a Plate, introduces readers to more of the Middle East's best kept secret: Palestinian cuisine. "Baladi" means "my home, my land, my country," and Joudie once again pays homage to her homeland of Palestine by showcasing its wide ranging, vibrant and truly delicious dishes.

Palestine is a country of different seasons and landscapes, and it is these diverse conditions that create the many and varied ingredients featured in the book. Joudie takes an entirely flexible approach to cooking, using influences from her home to create new dishes, and bringing her own twist to more traditional recipes.

Baladi features recipes according to the area that they hail from, such as the land, the sea, the fields, the orchard . . . Experience the wonderful flavors of Palestine through Daoud Basha (lamb meatballs cooked in a tamarind and tomato sauce), khubzet za?atar (za?atar brioche twists), samak makli bil camun (fried fish selection with zucchini, mint and yogurt dip), atayef (soft pancakes filled with cream in an orange blossom sugar syrup), and many more sublime flavor combinations.

With stunning color photographs to accompany each recipe, the book is also interspersed with shots of the landscapes, streets, and people of Palestine, reflecting the rich culinary culture running through the whole country.

About the Author

Joudie Kalla is the author of the highly-praised cookbook Palestine on a Plate: Memories from My Mother s Kitchen. She has been working as a chef for over 18 years. She trained at London's 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 holds regular sold out supper clubs. She also ran a hugely popular deli, Baity Kitchen, for three years and hosted Palestinian-themed dinners for Jamie Oliver's Fifteen charity.

Product Details

Hardcover: 256 pages

Publisher: Interlink Pub Group (2018)

Language: English

ISBN-13: 978-1623719814