Baladi
Palestine - a celebration of food from land and sea
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- $24.99
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- $24.99
Publisher Description
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.
PUBLISHERS WEEKLY
Caterer Kalla follows up Palestine on a Plate with this celebratory collection of soulful recipes from the baladi, or homeland, her family fled in 1948. A chapter on vegetable and grain dishes offers up purslane salad with pomegranate seeds; while a chapter on meats suggests a string of tempting lamb recipes including one for cored carrots stuffed with rice and ground lamb, and another that calls for rolling chard leaves around ground meat and then using them to form a patty atop lamb cutlets. A chapter on bread and savory pastries begins with a story of Kalla's grandmother bringing dough to the town baker to bake, as caring for her 11 children made baking in her home kitchen impossible. Recipes are provided for several flatbreads, including one layered with zaatar, sumac, and onion. Desserts include caraway pudding (traditionally served to nursing mothers) and a sesame cake blackened with nigella seeds. The only off-key note is represented by the "fusion" offerings; there is so much here in Palestinian cooking that has previously gone unexplored (including milk infused with turmeric and cardamom) that it's jarring to come upon fish-out-of-water items like ceviche and clairs. Nevertheless, Kalla's excellent recipes wonderfully evoke culinary Palestine.
