Author(s): Joudie Kalla
Winner 'Best Arab Cuisine Book' - Gourmand World Cookbook Awards 2016.
Showcasing the wide-ranging, vibrant and truly delicious dishes of this country and introducing you to traditional Palestinian methods, cooking style and flavours, this stunning cookbook is a tribute to family, cooking, and home. Packed full of old recipes that have been created with love and that bring people together in appreciation of the beauty of this rich heritage, it's a celebration of real Palestinian food, cooked with the ingredients that Joudie's mother and grandmother use, and their grandmothers used before them. Experience the wonderful flavors of Palestine through zingy fattet hummus (tangy yoghurt, chickpeas and hummus, served over toasted pita bread and drizzled in buttered pine nuts), satisfyingly spiced makloubeh (an upside down spiced rice dish with lamb neck and fried eggplant), eggplant and zucchini stuffed full with spiced and herbed lamb, and sublimely decadent awameh (honey dumplings) all accompanied by fresh mint tea and white coffee (not actually coffee at all, but a refreshing mix of water, orange blossom water and sugar). With gorgeous photography that evokes the vibrancy and romance of the country, immerse yourself in the stories and culture of Palestine through this enticing guide to the art of Palestinian cooking.
"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." 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 EO
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 challenging misconceptions of Middle Eastern food as 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 Ramsey restaurant), under Ian Pengelley, Daphne's and Papillon with Michelin-starred chef David Duverger. She has been running her own private catering company for over seven years and ran a hugely popular deli, Baity Kitchen, for three years in Chelsea (it closed in February 2013). Loyd Grossman was a regular customer at the deli and has since become a regular supper club client.