Out of stock
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).
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.
Format: Hardcover, 240 pages
Publisher: Jacqui Small (UK)
Published: October 2016
|Dimensions||25 × 19.1 × 2.5 cm|