Baladi: Palestine - A Culinary Journey from the Land to the Sea by Joudie Kalla

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    • Categories: Dips, spreads & salsas; Breakfast / brunch; Palestinian; Vegan; Vegetarian
    • Ingredients: tahini; grape molasses
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    • Categories: Beverages / drinks (no-alcohol); Palestinian
    • Ingredients: milk; turmeric; cardamom pods; black peppercorns; ground ginger; honey
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    • Categories: Beverages / drinks (no-alcohol); Palestinian
    • Ingredients: Arabic coffee; ground cardamom
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    • Categories: Egg dishes; Fried doughs; Sauces, general; Breakfast / brunch; Main course; Palestinian; Vegetarian
    • Ingredients: cauliflower; turmeric; parsley; onions; green chiles; ground caraway; eggs; red chiles; tomatoes; dill
    • Accompaniments: Pita bread (Khubez)
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    • Categories: Egg dishes; Grills & BBQ; Main course; Cooking for 1 or 2; Palestinian; Vegetarian
    • Ingredients: tomatoes; halloumi cheese; eggs; za'atar
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    • Categories: Bread & rolls, savory; Egg dishes; Sauces, general; Breakfast / brunch; Cooking for 1 or 2; Palestinian; Vegetarian
    • Ingredients: labneh cheese; garlic; all-purpose flour; bread flour; instant yeast; chiles; apple cider vinegar; parsley; eggs; sumac; dill
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    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Palestinian; Vegetarian
    • Ingredients: potatoes; banana shallots; paprika; ground cayenne pepper; eggs; cilantro
    • Accompaniments: Pita bread (Khubez)
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    • Categories: Salads; Main course; Side dish; Cooking for 1 or 2; Palestinian; Vegetarian
    • Ingredients: radishes; cucumbers; tomatoes; little gem lettuce; parsley; lemons; tahini; Greek yogurt
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    • Categories: Egg dishes; Main course; Palestinian; Vegetarian
    • Ingredients: leeks; green peppers; green chiles; red chiles; green tomatoes; Swiss chard; oregano; ground cumin; paprika; eggs
    • Accompaniments: Palestinian taboon bread (Khubez taboon)
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    • Categories: Egg dishes; Main course; Palestinian; Vegetarian
    • Ingredients: eggs; Greek yogurt; lemons; dried red pepper flakes; parsley
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    • Categories: Egg dishes; Main course; Cooking for 1 or 2; Palestinian; Vegetarian
    • Ingredients: canned fava beans; lemons; green chiles; tomatoes; eggs; parsley
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    • Categories: Dips, spreads & salsas; Main course; Palestinian; Vegetarian
    • Ingredients: canned fava beans; lemons; green chiles; tomatoes; olive oil; ground cumin; parsley; canned chickpeas; tahini; Greek yogurt
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    • Categories: Dips, spreads & salsas; Breakfast / brunch; Snacks; Palestinian; Vegetarian
    • Ingredients: vegetable oil; eggplants; tahini; honey
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    • Categories: Sauces, general; Cooking ahead; Palestinian; Vegan; Vegetarian
    • Ingredients: chiles; apple cider vinegar; parsley
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    • Categories: Sauces, general; Appetizers / starters; Side dish; Palestinian; Vegetarian
    • Ingredients: chiles; apple cider vinegar; parsley; halloumi cheese; egg yolks; panko breadcrumbs; sunflower oil
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    • Categories: Dips, spreads & salsas; Sauces, general; Appetizers / starters; Side dish; Palestinian; Vegetarian
    • Ingredients: canned chickpeas; lemons; tahini; Greek yogurt; chiles; apple cider vinegar; parsley
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    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Side dish; Palestinian; Vegetarian; Vegan
    • Ingredients: baby eggplants; red peppers; walnuts; garlic; red chiles; olive oil
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    • Categories: Dressings & marinades; Appetizers / starters; Side dish; Palestinian; Vegetarian
    • Ingredients: za'atar; sumac; feta cheese; lemons; pink peppercorns; dried red pepper flakes; olive oil
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    • Categories: Salads; Appetizers / starters; Side dish; Palestinian; Vegetarian
    • Ingredients: watermelons; feta cheese; red onions; mint
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    • Categories: Side dish; Palestinian; Vegetarian
    • Ingredients: eggs; all-purpose flour; paprika; dried red pepper flakes; ground coriander; ground cumin; sunflower oil
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    • Categories: Side dish; Palestinian; Vegetarian
    • Ingredients: beets; Greek yogurt; red chiles; dill
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    • Categories: Side dish; Palestinian; Vegetarian
    • Ingredients: zucchini; lemons; tahini; Greek yogurt; green chiles; dried mint; pomegranate seeds
    • Accompaniments: Palestinian taboon bread (Khubez taboon)
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    • Categories: Side dish; Appetizers / starters; Palestinian; Vegetarian; Vegan
    • Ingredients: olive oil; tomatoes; green chiles; dried mint
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    • Categories: Appetizers / starters; Side dish; Palestinian; Vegetarian; Vegan
    • Ingredients: olive oil; zucchini; green chiles; dried mint
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    • Categories: Appetizers / starters; Side dish; Palestinian; Vegetarian
    • Ingredients: cumin seeds; banana shallots; honey; thyme; labneh cheese; parsley; dill; lemons
    • Accompaniments: Palestinian taboon bread (Khubez taboon)
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Notes about this book

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Notes about Recipes in this book

  • Smashed zucchini with chili, yogurt, and mint (Muttabal kousa)

    • mcvl on September 17, 2020

      Hmm, obviously it's just me, since michalow liked it so much (and convinced me to try it), but the pomegranate arils seem to be going off in a different direction from the rest of the dish. Maybe my mistake was using fresh ones instead of dried -- "seeds of one pomegranate" sounded like fresh ones to me. I still have half left; maybe I'll pick them out.

    • michalow on September 13, 2020

      It's mid-September and I've just discovered what I should have been eating all squash season. Mmm, next summer is going to be delicious!

  • Cumin chickpeas with scallions, lemon, and olive oil (Auntie Nadia's balila)

    • mcvl on February 18, 2021

      Excellent. I'm in the process now of trying out all extant balila recipes -- this one is very, very good, just want to try them all to see which suit me best.

  • Pomegranate and za'atar lamb chops with lemon, mint, and yogurt (Kastaleta bil za'atar wa dibs rumman)

    • mcvl on May 30, 2020

      Pretty good. I left out the pomegranate molasses because the seeds added enough sweetness. The yogurt sauce is to die for.

  • Cauliflower fritters with spicy tomato sauce (Mshaat m'a dagga)

    • michalow on June 23, 2019

      These came out well, but I felt like I was guessing a lot as I prepared them because the recipe lacked key details. How hot should the oil be? How big are the cauliflower florets that are to be used one per fritter? How much is a serving of egg mixture? Fortunately, fritters are flexible and forgiving, so I wound up with something tasty even if it wasn't quite what the author had in mind.

  • Mai's akkawi bread

    • Yildiz100 on April 15, 2019

      When I read this recipe it seemed straight forward enough, but making it I felt it lacked detail. First of all, it calls for too much yeast. (Two 7 gram packets.) I halved it and still found my dough rose to doubled within 40 minutes. Note: she doesn't actually say dough should double-she gives no guidance at all. Its fine if you have some baking experience but not for a novice. She says to make the dough balls golf ball sized and stick them in a bundt pan, but that would require layering them and would be essentially monkey bread-was I supposed to do that? Not clear in the instructions so I made them larger, as they look in her pic, and stuck them in a 9*13. Called for more cheese than I could fit in the bread (dough was very soft and very oily and in fact sunk under its own weight. It would tear with so much cheese) and more zaatar than you could reasonably blend with the amount of olive oil you are supposed to blend it with. Aaargh! Final product tasted good but was too oily.

  • Cabbage salad with cumin, lemon, and mint dressing (Salatet malfouf bil toum wa na' na')

    • Yildiz100 on April 10, 2019

      I recommend mixing up the dressing ingredients on the side and then adding the dressing a little at a time because this recipe makes a ton of dressing, even bearing in mind that cabbages vary in size quite a lot. Nice flavors but there was so much cumin and mint that the salad had a powdery mouth feel, I would reduce the cumin, not the mint. It was a little overpowering.

  • Macaroni with tangy yogurt and spiced ground lamb (Ma'carona bil lahmeh)

    • br22 on March 28, 2021

      Use serrano chili as jalapeno too mild with all the yogurt. Alternatively, add some aleppo pepper flakes. Definitely overcook the lamb as instructed...the carmelized crunchiness adds significant flavor and texture.

  • Marinated feta (Feta bil zayt)

    • metacritic on May 09, 2020

      Feta marinates 2-14 days, getting better with time per the recipe. Indeed it does. It is very, very good after 1-2 days and exceptional after a week. I ordered (time of Covid) more feta to make this dish again.

  • Poussin stuffed with green-herbed freekeh (Djaj mahshi bil freekeh)

    • Livia on April 01, 2019

      - Used chicken instead of poussins as much easier to find. - Cooking instructions are poor e.g. does not specify if the freekeh should be cooked, nor does it give the cooking time for the chicken which was given as an option. - Washed freekeh very well, then added to chicken stock. Left it to boil for 1 min then simmered for 25min - Cooked chicken for 10min, then stuffed it with the cooked freekeh, cooked for 30min in oven then removed foil and cooked for a final 15 for skin to crisp up. This was a very tasty dish and the stuffing is delicious and would certainly make again.

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  • ISBN 10 1911127861
  • ISBN 13 9781911127864
  • Linked ISBNs
  • Published Oct 18 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States, United Kingdom
  • Publisher Jacqui Small

Publishers Text

Following on from her bestselling Palestine on a Plate, Joudie Kalla introduces readers to even more of the Middle East’s best-kept secret – Palestinian cuisine.
 
‘Baladi’ means ‘my home, land and country’ in Farsi and Joudie once again pays homage to her homeland of Palestine by showcasing the wide-ranging, vibrant and truly delicious dishes of this country.
 
Baladi features recipes that are broadly categorized according to the part of the country that they primarily hail from, such as the land, the sea and the forest. Experience the wonderful flavours of Palestine through daoud basha (lamb meatballs cooked in a tamarind and tomato sauce served with caramelised onions and vermicelli rice), fatayer sabanekh (spinach, sumac and onion patties), samak Makli (fried fish selection with courgette mint and yogurt dip), halawet il smeed (buttery semolina and orange blossom dessert), and many more sensational recipes.
 
Dishes are designed to go together and Joudie explains how to approach matching recipes together for a meal, although at the end of the day she takes an entirely flexible approach – choose what you fancy and create your own tasty combinations!



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