Palestina en la mesa

Palestina en la mesa.

Palestinian food is found not only on the streets, in the hands of the ka’ak (sesame bread) sellers and the stalls selling chicken with za’atar and mana’eesh (sesame flatbread with za’atar), but also at home, in kitchens across the country, wherever families cook and eat together every day, as they have done for generations.

Palestina en la mesa is a tribute to family, food and home: age-old recipes made with love that bring people together and cherish the beauty of this rich heritage.

Immerse yourself in the stories and culture of Palestine through these recipes. This is a celebration of authentic Palestinian food, made with the ingredients used by Joudie's mother and grandmother, and by their grandmothers before them.

Experience the flavours of Palestine through the spicy fattet hummus (yogurt, peas and hummus served over toasted pitta and topped with toasted pine nuts and pomegranate seeds), the hearty, spiced makloubeh (upside-down spiced rice with lamb and fried aubergine), the juicy yalanji (vine leaves stuffed with tabbouleh) scented with lemon, and the exquisite awameh (honey fritters), served with fresh mint tea and «white coffee» (which isn't really coffee at all, but a refreshing blend of water, orange-blossom water and sugar).

The colourful, striking photography that evokes the country's vitality and romance will transport Palestine into your home, and will make you fall in love with this wonderful way of cooking and enjoying food. «The food of Palestine is appetising and colourful. This treasure of a book presents it in all its splendour». Sami Tamimi, co-author of Ottolenghi: The Cookbook and Jerusalén.

Joudie Kalla worked as a chef in London for 16 years. She trained at the prestigious Leith’s School of Food and Wine and worked in restaurants such as Pengelley’s, Daphne's and Papillon. She ran her own private catering company for more than seven years, and for three years ran Baity Kitchen, a hugely popular restaurant.