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Baladi

Palestine - A Celebration of Food From Land and Sea

by Joudie Kalla
Hardback
Publication Date: 26/09/2018
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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.

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!

ISBN:
9781911127864
9781911127864
Category:
National & regional cuisine
Format:
Hardback
Publication Date:
26-09-2018
Publisher:
Quarto Publishing PLC
Country of origin:
United Kingdom
Pages:
256
Dimensions (mm):
250x191mm
Joudie Kalla

Joudie Kalla has been working as a chef in London for 16 years. She is Palestinian and focuses her cooking around this particular Middle Eastern cuisine, all the while removing misconceptions of Middle Eastern food being little more than greasy kebabs by creating healthy, vibrant, moreish dishes that are easy to make and packed full of goodness.

She trained at the prestigious Leith's School of Food and Wine and has worked at restaurants such as Pengelley's(a Gordon Ramsey restaurant), under Ian Pengelley, Daphne's and Papillon with Michelin-starred chef David Duverger.

She has been running her own private catering company for over seven years and ran a hugely popular deli, Baity Kitchen, for three years in Chelsea (it closed in February 2013). Loyd Grossman was a regular customer at the deli and has since become a regular supper club client.

As well as accepting private commissions, Joudie holds regular supper clubs and in April ran one for Loyd Grossman at the Royal Drawing School. She has been invited to get involved in a supper club with Jamie Oliver's Fifteen restaurant later this year to cook Palestinian food and teach his apprentices how to cook a true traditional Middle Eastern feast.

Our Australian supplier has this title on order.  You can place a backorder for this title now and we will ship it to you when it becomes available. 

While we are unable to provide a delivery estimate, most backorders will be delivered within 120 days. If we are informed by our supplier that the title is no longer available during this time, we will cancel and refund you for this item.  Likewise, if no delivery estimate has been provided within 120 days, we will contact our supplier for an update.  If there is still no delivery estimate we will then cancel the item and provided you with a refund.

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Cookery dishes & courses General cookery & recipes National & regional cuisine
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