Palestine on a Plate | Joudie Kalla
Joudie Kalla talked about her books "Palestine on a Plate" & "Baladi," how her work connects both food and politics, and her special chosen dish 'Fatteh.'
Joudie Kalla is a Palestinian-British chef and food writer. She is the author of two prizewinning cookbooks, Palestine on a Plate: Memories from My Mother’s Kitchen (2016), and Baladi: A Celebration of Food from Land and Sea (2018), and has featured in venues like The New York Times, The Guardian, and Al Jazeera. Although she identifies the food in her cookbooks as Palestinian, some of the recipes reflect British influences, such as her za’tar scones. Others include new ingredients in the Palestinian repertoire, such as chocolate. In some cases, as she acknowledges in Palestine on a Plate and Baladi, her recipes are for dishes that she improvised when she was running her restaurant and supper clubs in London.
Matbakh
A podcast series about eating, making, appreciating and learning about the food and drink of the Arab world. Chefs, restaurateurs, food historians, critics and writers share their takes on the best of what the Arab kitchen has to offer – past and present. We delve into well-loved and under-appreciated dishes, ingredients and flavors, as well as the history of the region’s food and what its future holds.
