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Baladi: Palestine: a Celebration of Food from Land and Sea
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!
‘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!
256 pages, Hardcover
First published October 2, 2018
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Displaying 1 - 13 of 13 reviews
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May 14, 2026Attracted by the colourful cover, I picked this book up from a local Little Free Library. When I took it home, I started to have a flick through, but looking at pictures from a world now gone saddened me greatly. Like many of us I feel so helpless watching on. What a horrible world it is now.
& I haven't gotten over this sadness, but when I looked through this book I found some recipes I could actually afford to make (like most countries our grocery prices in New Zealand have skyrocketed!)
For Mother's Day, my husband & I made Chicken à la Mo
This was not traditional Palestinian cooking, but a recipe created by the author's brother out of the ingredients that he had to hand. Apples, carrots, chillies, thyme & garlic combine together happily. The apple is no longer visible but it & the chicken are the predominant taste. Really delicious & there are lots of leftovers. Unfortunately by the time it was ready we were both so hungry that I forgot to take photos.
Remembered to take a photo this time!
This was Fried Aubergine Slices with Honey & Tahini
The recipe name says it all. Really simple to make - & who would have thought tahini & honey would taste so good together!
& I haven't gotten over this sadness, but when I looked through this book I found some recipes I could actually afford to make (like most countries our grocery prices in New Zealand have skyrocketed!)
For Mother's Day, my husband & I made Chicken à la Mo
This was not traditional Palestinian cooking, but a recipe created by the author's brother out of the ingredients that he had to hand. Apples, carrots, chillies, thyme & garlic combine together happily. The apple is no longer visible but it & the chicken are the predominant taste. Really delicious & there are lots of leftovers. Unfortunately by the time it was ready we were both so hungry that I forgot to take photos.
Remembered to take a photo this time!
This was Fried Aubergine Slices with Honey & Tahini
The recipe name says it all. Really simple to make - & who would have thought tahini & honey would taste so good together!
January 20, 2022
Palestine on a Plate was such a beautiful book so when I read that another will follow I felt excited, it came out in October 2018 and I haven't ordered yet in hopes to pick it up from Amman personally, I think the "sea" indicates more seafood recipes from Al-Khalil and Gaza (famous for fishing)... I hope there would be a recipe for maqddos (maybe more than one!)
June 1, 2023
ok. so i have a new favourite cook book.
if reem kassis's cookbook arabesque is on the avant guard of experimental contemporary arabic fusion
and if sami tammi's Filastin cookbook is the most accessible introduction to the basics of Palestinian cuisine
then Baladi is what takes me home. this book is crammed full of recipes, but she isn't shy about including lots of those tiny little every day dishes that we don't think are dishes but form so much apart of our every day life when guests are not around to watch lol. i love the focus on breakfast. the potato dishes, the playful Palestinian inspired approaches to salmon, the salads and the eclairs! she really captures the soul spirit and essence of Palestinian cooking, even if not as formally comprehensive with more traditional evenings meals as Sami, nor as modern cosmopolitan as Reem. this book really speaks to the gut. Bravo!!
if reem kassis's cookbook arabesque is on the avant guard of experimental contemporary arabic fusion
and if sami tammi's Filastin cookbook is the most accessible introduction to the basics of Palestinian cuisine
then Baladi is what takes me home. this book is crammed full of recipes, but she isn't shy about including lots of those tiny little every day dishes that we don't think are dishes but form so much apart of our every day life when guests are not around to watch lol. i love the focus on breakfast. the potato dishes, the playful Palestinian inspired approaches to salmon, the salads and the eclairs! she really captures the soul spirit and essence of Palestinian cooking, even if not as formally comprehensive with more traditional evenings meals as Sami, nor as modern cosmopolitan as Reem. this book really speaks to the gut. Bravo!!
December 16, 2019
Baladi--“my home, my land, my country”--a fitting title for Joudie Kalla’s sumptuous sequel to Palestine on a Plate. “Their texture is so unctuous that you just have to eat [or read as the case may be] more than one.” Baladi is at once an introduction to Palestine and an invitation to play with food that brings the essence of her home country to your kitchen table.
Palestine is an every day, year-round farmer's market, and Palestinian cuisine is a rainbow on your table. And there is nothing more Palestinian than dates! Pomegranates are also symbolic of Palestine. “I think the idea of pickling and preserving really is one of the most important traditions in Palestine.” Shawerma is a staple, made of a medley of spices and marinades that make the dish. Sultan Ibrahim (red mullet) is one of the most iconic fish in the Middle East. Finally, lamb is a very important element on the Palestinian plate and holds a place of honor at our dinner table; the slaughter of a lamb is a ritual that is still held today, as a sacrifice during celebrations and historical tradition.
“Life is happening in the ground, above the ground, and all around you...The trees are tended to like family, and history is cemented in the earth, with the roots growing deeper each year...It’s our roots that are important – like the glorious olive tree, which is our symbol of hope, history, and connection to our land...Sometimes the best things come to you when everything is upside down...In Palestine, we literally eat what is growing under Mediterranean sun, bursting with flavor, and take pride in our produce and our cuisine...Mahmoud Darwish wrote so prolifically and passionately about our land and our bread that he became a symbol of hope to the Palestinian people.
Kalla writes recipes as both an act of resistance and remembrance. “Memories and food have such a strong bond for me, and I think this is why I cook – to remember and highlight moments of my life that have truly brought me joy...We are made up of the fabric of so many experiences, and this is what I love about our food.” It’s not a matter of who the dish belongs to, rather that it is enjoyed by all countries.
Palestine is an every day, year-round farmer's market, and Palestinian cuisine is a rainbow on your table. And there is nothing more Palestinian than dates! Pomegranates are also symbolic of Palestine. “I think the idea of pickling and preserving really is one of the most important traditions in Palestine.” Shawerma is a staple, made of a medley of spices and marinades that make the dish. Sultan Ibrahim (red mullet) is one of the most iconic fish in the Middle East. Finally, lamb is a very important element on the Palestinian plate and holds a place of honor at our dinner table; the slaughter of a lamb is a ritual that is still held today, as a sacrifice during celebrations and historical tradition.
“Life is happening in the ground, above the ground, and all around you...The trees are tended to like family, and history is cemented in the earth, with the roots growing deeper each year...It’s our roots that are important – like the glorious olive tree, which is our symbol of hope, history, and connection to our land...Sometimes the best things come to you when everything is upside down...In Palestine, we literally eat what is growing under Mediterranean sun, bursting with flavor, and take pride in our produce and our cuisine...Mahmoud Darwish wrote so prolifically and passionately about our land and our bread that he became a symbol of hope to the Palestinian people.
Kalla writes recipes as both an act of resistance and remembrance. “Memories and food have such a strong bond for me, and I think this is why I cook – to remember and highlight moments of my life that have truly brought me joy...We are made up of the fabric of so many experiences, and this is what I love about our food.” It’s not a matter of who the dish belongs to, rather that it is enjoyed by all countries.
January 21, 2025
Love the recipes, use it every week.
June 19, 2025
"Baladi" by Joudie Kalla is an incredible cookbook that beautifully weaves storytelling with a rich selection of Palestinian recipes. From simple yet exciting dishes to more intricate recipes, the book strikes a perfect balance between accessibility and depth. The stunning images and cultural background provided for each dish elevate the experience, inspiring me to cook immediately—a rare feat! Highly recommended for anyone interested in Middle Eastern cuisine.
December 23, 2018
I loved Palestine on a Plate, and this second book is a beautiful companion to it. The photographs coupled with Kalla’s personal and family anecdotes tell a particularly powerful story; after 51 years of military occupation, Palestine, its people, and its food endures.
May 19, 2019
An incredible cookbook with traditional Palestinian recipes written in English, with brief personal stories from the author about each recipe, making the recipes richer with history. Highly recommend!
March 11, 2019
I made two recipes. Quite average.
January 26, 2022
what a beautiful collection of recipes !
March 31, 2023
Very good-looking recipes. Very excited to make Mshaat m'a dagga, looks so delicious!
November 9, 2024
Excellent beautiful cookbook full of wonderful recipes of Palestinian food.
January 4, 2022
Absolutely love reading cookbooks, and this one did not disappoint. I loved learning about Middle Eastern culture and I can't wait to try some of these recipes
I've learned SO much from this book, I read it cover to cover several times a year! I cannot get enough of it!
I've learned SO much from this book, I read it cover to cover several times a year! I cannot get enough of it!
Displaying 1 - 13 of 13 reviews