Description
Book SynopsisWinner 'Best Arab Cuisine Book' – Gourmand World Cookbook Awards 2016
Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of Palestine, introducing the reader to traditional methods, cooking styles and flavours.
Palestinian food is not just about street-food dishes – it is about the home, where families cook and eat together every day in a way that generations before them have always done. In this book celebrated chef Joudie Kalla pays tribute to family, cooking and home by taking inspiration from the rich heritage of Palestinian cooking. Cooked with the ingredients that Joudie’s mother and grandmother use, and their grandmothers before them, experience the flavours of Palestine through:
- zingy fattet hummus (tangy yogurt, chickpeas and hummus served over toasted pita bread and drizzled in toasted pine nuts and pomegranate seeds);
- satisfyingly spiced makloubeh (an upside-down spiced rice dish with lamb shoulder and fried aubergines);
- sticky lemon-infused yalanji (vine leaves stuffed with a herby tabbouleh);
- and sublimely decadent awameh (honey dumplings).
Colourful, stunning photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way of cooking and enjoying food.
Trade Review"The food of Palestine is mouth-watering and colorful. This treasure-trove of a book shows it at its best." -- Sami Tamimi coauthor of Ottolenghi: The Cookbook and Jerusalem
Joudie Kalla is an exceptionally talented chef with a deep understanding of tradition and ingredients that enables her to create exciting and adventurous dishes. -- Loyd Grossman
Great chefs create memories for us by drawing on their reminiscences: The texture, the flavors, the fragrances, the color of these beautiful creations do just that and so much more. -- Nick Crean, owner of chocolatiers Prestat
Joudie probably makes the best Palestinian food I ever tasted; I'm a huge fan of hers. Joudie will make you discover the best Palestinian food. -- Tony Kitous, owner of 15 Comptoir Libanais restaurants
I first met Joudie 10 years ago as a frightened young female chef and I watched her grow and develop into the fine outstanding chef she is today. She was definitely a rising star and shining light in my kitchen. She is the foremost expert on Palestinian food and is by far the biggest contributor to making Palestinian cooking the popular cuisine that it is today. -- Ian Pengelley, head chef of Chai Wu, Mango Tree, Gilgamesh, and founder of Eight over Eight and E&O
"New voice Joudie Kalla is passionate about Palestine - and a stickler for authenticity" -- Diana Henry * The Daily Telegraph *
