" 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. " – Diana Henry " 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. " – Yotam Ottolenghi In Lugma Noor offers over 100 recipes as an ode to the food she
grew up eating—traditional flavors and modern dishes from Bahrain the surrounding Middle East
and beyond. Lugma in Arabic means a bite. For Noor as a chef and co-author of two
Ottolenghi Test Kitchen cookbooks her career has been centered around taking bites of food and
analyzing 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.
