A heartfelt tribute to the flavors—and resilience—of Palestine
Baladi means “my home, my land, my country,” and that spirit runs through every page of this stunning cookbook. In her follow-up to Palestine on a Plate, Joudie Kalla brings us deeper into Palestinian cooking, highlighting regional dishes rooted in land, sea, and season. The recipes are both traditional and reimagined, drawing on family roots and personal creativity—like tamarind-laced lamb meatballs, fried fish with minty yogurt, and za’atar-swirled brioche twists.
More than a cookbook, Baladi is a love letter to a place and people too often defined only by conflict. With sweeping photography of daily life and landscapes, it reminds us of what’s worth preserving: culture, connection, and the act of feeding each other well.
As violence in Gaza continues and Palestinian lives remain at risk, cookbooks like this one offer a powerful reminder that a people’s identity is more than headlines. It’s preserved in stories, in ingredients, and in recipes passed from one generation to the next.
Who's it for?
Home cooks who want to explore Palestinian food through a personal, place-based lens. Anyone looking to support Palestinian voices and preserve culinary traditions at risk.
Spices to pair with this cookbook:
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Sumac: Tart and lemony, essential for lifting salads and finishing meats.
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Cumin (ground and seed): Adds warmth to meatballs, stews, and vegetable dishes.
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Coriander (ground): Bright and citrusy, used often in seafood and fried dishes.
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Cinnamon (ground and stick): For both savory tomato-based sauces and sweets.
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Clove (ground): Enhances desserts like atayef and spiced syrups.
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Nigella: Earthy and slightly bitter, often used in breads.
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Chili Flakes: Brings heat to dips and grilled proteins.
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Turmeric: For golden-hued rice and nourishing stews.
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Bay Leaf: For building depth in soups and braised dishes.
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Cardamom (pods and ground): Used in sweets and coffee alike.