Baladi - Kalla, Joudie
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In the Times Food Book of the Year 2018, Joudie Kalla , author of the bestselling Palestine on a Plate , introduces readers to more of the Middle East's best-kept secret - Palestinian cuisine .
'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
'Baladi' means 'my home , my land , my country' , and Joudie…mehr

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Produktbeschreibung
In the Times Food Book of the Year 2018, Joudie Kalla , author of the bestselling Palestine on a Plate , introduces readers to more of the Middle East's best-kept secret - Palestinian cuisine .

'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

'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 categorised according to the differing environments they hail from , such as the land , the sea , the forest , the orchard . 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 . Joudie takes an entirely flexible approach , using influences from her homeland to create new dishes , and bringing her own twist to more traditional recipes .

Experience the wonderful flavours of Palestine with:
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 yoghurt dip )atayef ( soft pancakes filled with cream , cheese or nuts in an orange blossom sugar syrup ), and many more sensational recipes .
This highly illustrated cookery book is interspersed with shots of the landscape, streets and people of Palestine, and is perfect for anyone interested in the rich culinary culture of Palestine.
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Autorenporträt
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.
Rezensionen
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