Joudie Kalla is the author of the best selling Palestine on a Plate and has been working as a chef in London for over 17 years. Of Palestinian descent, she trained at the prestigious Leiths School of Food and Wine and has worked at restaurants such as Pengelleys, Daphnes and Papillon. She has been running her own private catering company for over eight years and ran a hugely popular deli, Baity Kitchen, for three years.
The Times Food Book of the Year 2018: “I have given this book
to everyone I can think of who is remotely interested in cooking.
Most of us are now comfortable dabbling in a Middle Eastern
recipe or ingredient, even if that’s just sprinkling
pomegranate seeds on everything. But we probably wouldn’t think of
looking to Palestine for inspiration. Well, you must. Every recipe
I’ve tried has blown me away. Even something as simple as fried
aubergines with tahini and honey
is mouthwateringly good.”
*The Times*
'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*
'Joudie Kalla takes the reader on a compelling and delicious
culinary journey through Palestine. A much-needed compilation of
hitherto undocumented Palestinian family recipes—an ode to
Palestine’s rich culinary
heritage.'
*Laila El-Haddad, author of The Gaza Kitchen*
'Once again Joudie puts Palestine on the map so beautifully by
celebrating the breadth and depth of our cuisine—making
Palestinians everywhere proud. This important book is a visual and
culinary feast that preserves our history and cultural
identity.'
*Reem Assil, chef-owner of Reem’s California and Dyafa*
'Joudie Kalla looks homeward for inspiration … ‘I want to pay
homage,’ she writes, ‘to the Palestine that my family knew and
remembers.’ And that’s exactly what this book does so
gracefully.'
*The New York Times on Palestine on a Plate*
'Joudie's cooking is fresh, zingy and full of flavour... BALADI is
a real stunner and I cannot recommend it highly enough'
*The London Foodie*
'I'm super excited to cook more from it!'
*Symmetrybreakfast*
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