Table of Contents

Introduction 6
My World of Ingredients 14
Good Morning Starters 22
Hearty Pulses & Grains 52
Vibrant Vegetarian 82
The Mighty Lamb & Chicken 120
Fragrant Fish 166
Sweet Tooth 198
Stockists 236
Acknowledgements 237
Index 238

About the Author

Joudie Kalla has been working as a chef in London for 16 years. She is Palestinian and focuses her cooking around this particular Middle Eastern cuisine, all the while removing misconceptions of Middle Eastern food (as being little more than greasy kebabs) by creating healthy, vibrant, moreish dishes that are easy to make and packed full of goodness. She trained at the prestigious Leith's School of Food and Wine and has worked at restaurants such as Pengelleys (a Gordon Ramsey restaurant), under Ian Pengelley, Daphne's and Papillon with Michelin-starred chef David Duverger.

Reviews

'The food of Palestine is mouth-watering and colorful. This treasure-trove of a book shows it at its best.' Sami Tamimi, co-author 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.''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.''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.''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.'