Lugma

“The culinary repertoire of the Gulf is still little known in the West which is a pity given how luscious many of the dishes are, both to the eye and the palate. However, Noor has come to the rescue unveiling her own take on the food she grew up with in a book that will inspire its readers to rush into the kitchen to start cooking. It certainly made me want to do the same!”
“These pages are filled with the flavours and aromas that shaped Noor’s childhood. I was fortunate to work alongside Noor, an exceptional chef and food writer whose dishes are always served with the warmth and love of a family member.”
“I adore this book. It’s personal, beautifully written – Noor’s voice draws you in and holds you there – and the recipes are absolutely glorious.”
There’s an incredible generosity to Noor’s cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate.

Bahrain-born, London-based and New York trained, Noor Murad joined the Ottolenghi Test Kitchen in 2018, where she worked as a recipe developer for Falastin and Flavour as well as Ottolenghi’s Guardian and New York Times columns. She became the head of the Ottolenghi Test Kitchen, and wrote the Ottolenghi Test Kitchen books: Shelf Love and Extra Good Things. Her own recipes have featured in the Guardian and New York Times and she has cooked on BBC’s Saturday Kitchen. Her Middle Eastern roots have a strong influence on her cooking, with Arabic, Indian and Persian flavours making a prominent appearance in her recipes.

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