Baladi: Palestine – a celebration of food from land and sea
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 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.
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.
