Palestine on a Plate

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By Joudie Kalla, Jacqui Small (UK) , Hardcover, 240 pages

Winner '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.

'The food of Palestine is mouth-watering and colourful. This treasure-trove of a book shows it at its best..' — Sami Tamimi, coauthor of Ottolenghi: The Cookbook and Jerusalem

'Joudie Kalla looks homeward for inspiration... "I want to pay homage to the Palestine that my family knew and remembers." And that’s exactly what this book does so gracefully.' — New York Times

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 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 Pengelley's (a Gordon Ramsay restaurant), under Ian Pengelley, Daphne's and Papillon with Michelin-starred chef David Duverger.