Lugma: Abundant Dishes And Stories From My Middle East

(Hardback)

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"I adore this book. Its personal, beautifully written Noors voice draws you in and holds you there and the recipes are absolutely glorious." Diana Henry

"Theres an incredible generosity to Noors 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."Yotam Ottolenghi

in Arabic means a bite. For Noor, as a chef and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centred around taking bites of food and analysing them to create the perfect dish.

Raised in Bahrain and now based in London, Noor takes you on a culinary journey to celebrate her own food culture. Her recipes are inspired by the foods of her upbringing: the elaborate rice dishes and black limes of the Gulf, an abundance of herbs and sour flavours from Iran, liberal spice and chilli heat from India and the vibrant foods of the Levant to create a unique collection of traditional and re-imagined dishes from the Middle East.

From Spring Time Fattoush and Stuffed Baby Aubergines to Slow-cooked Fenugreek Lamb with Pickled Chillies and Pistachio Cake with Labneh, these beautiful and inspirational recipes are full of love and warmth to be recreated in your own kitchen.

Reviews

Personal stories and stunning recipes showcasing Noor's Middle Eastern food.
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! -- Anissa Helou
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 Noors 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.
These pages are filled with the flavours and aromas that shaped Noors 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. -- Sami Tamimi
I adore this book. Its personal, beautifully written Noors voice draws you in and holds you there and the recipes are absolutely glorious. -- Diana Henry
I adore this book. Its personal, beautifully written Noors voice draws you in and holds you there and the recipes are absolutely glorious.
Theres an incredible generosity to Noors 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.
"Theres an incredible generosity to Noors 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." -- Yotam Ottolenghi

Author Bio

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 Ottolenghis 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.