Chef Joudie Kalla [Matbakh]
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.
About Matbakh
Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience on Zoom.
