"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 flavours and modern recipes from Bahrain, the surrounding Middle East and beyond.
Lugma in Arabic means a bite, or a mouthful. For Noor, as a chef and the former head of the Ottolenghi Test Kitchen, her whole career has been centred around taking bites of food and analysing them to create the perfect dish. Noor’s recipes pull on many culinary influences – an abundance of herbs, black limes and sour flavours from Iran, liberal spice and chilli heat from India, the elaborate rice dishes of the Gulf and the foods of the Levant – to create a unique and flavour-packed cuisine.
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.
