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. "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.
