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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.

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THE TIMES FOOD BOOK OF THE YEAR 2018

´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 , 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 the wide-ranging , vibrant and truly delicious dishes of this country .

Baladi features recipes that are broadly categorized according to the differing environments they primarily hail from , such as the land , the sea , the forest , the orchard . Experience the wonderful flavours of Palestine through daoud basha ( lamb meatballs cooked in a tamarind and tomato sauce served with caramelized onions and vermicelli rice ), fatayer sabanekh ( spinach , sumac and onion patties ), samak makli ( fried fish selection with courgette , mint and yoghurt dip ), atayef ( soft pancakes filled with cream , cheese or nuts in an orange blossom sugar syrup ), and many more sensational recipes .

Dishes are designed to complement one another , and Joudie explains which work well together as a meal , as well as the varied and diverse origins of the recipes . At the end of the day she takes an entirely flexible approach , using influences from her homeland to create new dishes , and bringing her own twist to more traditional recipes .

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The Times Food Book of the Year 2018: "I have given this book to everyone I can think of who is remotely interested in cooking. Most of us are now comfortable dabbling in a Middle Eastern recipe or ingredient, even if that´s just sprinkling pomegranate seeds on everything. But we probably wouldn´t think of looking to Palestine for inspiration. Well, you must. Every recipe I´ve tried has blown me away. Even something as simple as fried aubergines with tahini and honey is mouthwateringly good." Harriet Addison The Times 20181201

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Kalla, Joudie
Joudie Kalla is the author of the best selling Palestine on a Plate (Jacqui Small, 2016) and has been working as a chef in London for over 17 years. Of Palestinian descent, she trained at the prestigious Leith´s School of Food and Wine and has worked at restaurants such as Pengelley´s, Daphne´s 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.

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