Baladi

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 ed 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.