Lugma

"I adore this book. It's personal and beautifully written – Noor's voice draws you in and holds you fast – and the recipes are truly wonderful." – Diana Henry

"There is an incredible generosity to Noor’s cooking, one that captures the spirit of so many cooks across the Middle East: bold gestures, big flavours, entire universes of food around a single table. Noor is also a singular talent; her cooking reflects the essence of home comfort plus an unparalleled inventive palate." – Yotam Ottolenghi

In Lugma, Noor offers over 100 recipes as an ode to the food she grew up eating – traditional flavours and modern dishes from Bahrain, the surrounding Middle East and beyond.

Lugma means a bite in Arabic. For Noor, a cook and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centered around taking bites of food and analysing them to create the perfect dish. Growing up in Bahrain and now residing in London, Noor takes you on a culinary journey to celebrate her own food culture. Her recipes are inspired by the food from her upbringing: the elaborate rice dishes and black limes of the Gulf, the abundance of herbs and sour notes from Iran, the plentiful spices and chilli-kick from India and the vibrant food of the Levant – to create a unique collection of traditional and reimagined dishes from the Middle East.

From spring fattoush and stuffed baby aubergines to slow-roasted fenugreek lamb with pickled chillies, and pistachio cake with labneh, these beautiful and inspiring recipes are full of love and warmth to recreate in your own kitchen.

Please note! This book is in English