Palestine on a Plate: Memories from My Mother's Kitchen by Joudie Kalla

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Notes about Recipes in this book

  • Oven-baked okra with olive oil, tomatoes & onions (Bamyeh bil zeit)

    • seherhussain on May 16, 2019

      Halved the recipe and used only one enormous lemon and onion and turned out great! Super hands-off, so perfect for weeknight cooking.

  • Smoky aubergine dip--Mama's way (Mama's mutabbal)

    • PinchOfSalt on September 03, 2017

      Very lemony and WAY too salty. The recipe called for 2 tablespoons, probably should be 2 teaspoons at most. Worth trying again with less lemon juice, much less salt, maybe more tahini.

    • jenburkholder on August 01, 2020

      I thought this was very good - I admit I never pay attention to given salt amounts, so I did not have the same issue as the other commenter. I thought it was perfectly lemony, and it kept well to make a delicious light breakfast with some pita for a week.

  • Saffron & lemon cod with jeweled herby rice

    • Barb_N on March 05, 2018

      This is a visually stunning recipe and the riotous flavors of the jeweled rice are complemented by the mellowness of the saffron. I had some issues with cooking the rice as I usually make brown rice in a rice maker. The recipe did not specify to rinse or soak (but I did it a la Ottolenghi) and also didn't say whether to cook covered (I did) or uncovered. Next time I will skip the soaking and use a bit less water as my rice waas a tad mushy. I served with roasted cauliflower with lemon tahini sauce.

  • Medjool date scones

    • Barb_N on August 30, 2020

      This recipe makes a huge batch of Starbuck’s-sized scones. I halved it, resulting in 8 large scones. Dolled them up with toasted walnuts and blue cheese along with the dates. Nice flavor and texture.

    • jenburkholder on August 01, 2020

      These are good, very straightforward scones. I’ve made them several times, playing with the flavors each time. Rose water and date is particularly tasty.

  • Lentil & aubergine stew with pomegranate molasses (Rummaniyeh)

    • hsteel on November 28, 2017

      I used half the amount of pomegranate molasses and still found it too strong. Love the idea of the dish, so next time I'll use a few tablespoons and then to taste.

  • Lentil & beetroot salad with parsley & sumac dressing & grilled halloumi (Salatet adas wa halloumi mashwi)

    • Livia on March 30, 2020

      Nice refreshing lunch. - Used less oil in the dressing - The halloumi needed a bit of oil as it got stuck to the griddle pan immediately

    • jenburkholder on August 01, 2020

      This didn’t work for me. Something about the combination of flavors and textures felt off, and I couldn’t rescue it. Wouldn’t repeat.

  • Lemon yoghurt cake with pistachio crust

    • bradrey on November 04, 2020

      Ok, so after some exhaustive research and getting my trusted cookbook freak/junky friend of mine to help, I think there is something missing.... This one calls for a syrup to be made and then poured on top of the cake but in the picture, there is clearly a white glaze on the cake. Firstly, the amounts seem off - that is, 200ml of water is excessive if making a glaze but second is that even with 20ml of water, the syrup just doesn't turn white - like in the photo.... Ummm, help?! Anyway, it's a ripper of a recipe! Made it heaps and everyone loves it (I added my own glaze).

  • Warm chunky chickpeas with cumin, garlic & yoghurt (M'sabaha)

    • jenburkholder on August 01, 2020

      Very tasty - like hummus on steroids. Delicious with a pita as a light meal.

  • Bulgur with courgettes & tomato sauce (Bulgur wa kousa)

    • jenburkholder on August 01, 2020

      This is delicious, in the best, home-cooking type of way. Absolutely must be served with the yogurt, but then it’s a (healthy!) hug on a plate.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    ...a vibrant book, she showcases food from her mother's kitchen with ingredients that were used by generations before her...

    Full review
  • ISBN 10 1910254746
  • ISBN 13 9781910254745
  • Linked ISBNs
  • Published Sep 15 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Jacqui Small LLP

Publishers Text

There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking styles and flavours. Furthermore it presents recipes from the Palestinian home, rather than those traditionally found in restaurants (such as those found in most books). Whereas many contemporary Middle Eastern cookery books offer a modern interpretation of ancient recipes, which dilute their authenticity, the recipes in this cookbook are the real deal.

The recipes found in Palestine on a Plate, although less fatty, less fussy and less time-consuming to prepare than their original incarnations, are largely unchanged since the author's grandmothers' days. This practical cookery book will feature colourful, gorgeous photography evoking the vibrancy and romance of the country.

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