Baladi: A Celebration Of Food From Land And Sea
Joudie Kalla, author of the bestselling Palestine on a Plate, introduces readers to more Palestinian cuisine. “Baladi” means “my home, my land, my country,” and Joudie again pays homage to her homeland by showcasing its wide ranging, vibrant and truly delicious dishes.
Palestine is a country of different seasons and landscapes that create the many and varied ingredients featured in the book. Joudie takes a 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 with zucchini, mint and yogurt dip), atayef (soft pancakes filled with cream in an orange blossom sugar syrup), and many more sublime flavor combinations.
Details:
- Softcover
- 256 pages
- 10" x 7.75"
Joudie Kalla is a Palestinian-British chef and food writer. She trained at Leiths School of Food and Wine in London before working at multiple restaurants, opening a Palestinian deli and hosting Palestinian supper clubs.Â
More Images
Baladi: A Celebration Of Food From Land And Sea
Joudie Kalla, author of the bestselling Palestine on a Plate, introduces readers to more Palestinian cuisine. “Baladi” means “my home, my land, my country,” and Joudie again pays homage to her homeland by showcasing its wide ranging, vibrant and truly delicious dishes.
Palestine is a country of different seasons and landscapes that create the many and varied ingredients featured in the book. Joudie takes a 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 with zucchini, mint and yogurt dip), atayef (soft pancakes filled with cream in an orange blossom sugar syrup), and many more sublime flavor combinations.
Details:
- Softcover
- 256 pages
- 10" x 7.75"
Joudie Kalla is a Palestinian-British chef and food writer. She trained at Leiths School of Food and Wine in London before working at multiple restaurants, opening a Palestinian deli and hosting Palestinian supper clubs.Â
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Joudie Kalla, author of the bestselling Palestine on a Plate, introduces readers to more Palestinian cuisine. “Baladi” means “my home, my land, my country,” and Joudie again pays homage to her homeland by showcasing its wide ranging, vibrant and truly delicious dishes.
Palestine is a country of different seasons and landscapes that create the many and varied ingredients featured in the book. Joudie takes a 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 with zucchini, mint and yogurt dip), atayef (soft pancakes filled with cream in an orange blossom sugar syrup), and many more sublime flavor combinations.
Details:
- Softcover
- 256 pages
- 10" x 7.75"
Joudie Kalla is a Palestinian-British chef and food writer. She trained at Leiths School of Food and Wine in London before working at multiple restaurants, opening a Palestinian deli and hosting Palestinian supper clubs.Â
