Noor Murad’s cooking is heavily informed by a variety of Middle Eastern cuisines and food traditions, as well as her experience growing up with a Bahraini father and English mother. An accomplished recipe developer and food writer, she developed recipes for Falastin and Ottolenghi FLAVOUR as well as co-authoring the Ottolenghi Test Kitchen’s Shelf Love and Extra Good Things.
Noor’s new cookbook Lugma – meaning “bite” in Arabic – is all about finding that perfect flavour combination. Noor takes inspiration from across the Middle East, from the fresh fish dishes of the Levant to the uniquely complex flavours of staples like black lime, used widely across the Gulf region. The result is over 100 recipes, ranging from the traditional and authentic to the inventive and original. Abundant in evocative flavour and texture, these are dishes designed to be enjoyed as much for effortless everyday nourishment as for sumptuous feasts with loved ones.
Buy the book
Lugma
Over 100 beautiful Middle Eastern recipes
From former Ottolenghi Test Kitchen lead chef, Noor Murad
Recipes with big, bold flavours that are as perfect for midweek cooking as they are for hosting
Buy From
From breakfast and brunch dishes, to mezze and mains worthy of a feast, to mouth-watering sweets, we’ve rounded up 10 of our favourite recipes from this beautiful cookbook.
Baith oo Tamat: Eggs and Tomatoes
A dish far greater than the sum of its parts, these buttery fried eggs and jammy tomatoes are the perfect addition to your next breakfast or brunch spread.
Springtime Fattoush
Crisp radishes, celery and broad beans, complete with fried pita pieces, make this salad ideal for celebrating the best of seasonal greens for spring.
Batata Harra oo Helwa: Hot and Sweet Potatoes
Hot potatoes are a mezze staple found on menus across the Middle East. This recipe combines the warming flavours of chilli and coriander seeds with the natural sweetness of sweet potatoes for a balanced, flavoursome dish.
Vermicelli Chicken and Rice with Cardamom and Cinnamon
Ideal for a midweek dinner, this one-pot recipe turns the simple combination of chicken and rice into a hearty, comforting dish – complete with plenty of spices and a crispy golden finish on the rice.
Zahra Bilaban: Cauliflower with Warm Yoghurt and Paprika Butter
Tender, perfectly charred cauliflower combines beautifully with the brightness of a pomegranate seed topping and bed of warm yoghurt, which Noor recommends flavouring with the unconventional addition of Parmesan.
Loomi Lemon Chicken
Looking to add a Middle Eastern twist to your roast chicken? The loomi (black lime) in this recipe adds a unique flavour profile, while the spatchcock cooking method is a failsafe way to ensure tender, juicy meat. This dish pairs wonderfully with a number of mezze dishes found elsewhere in Lugma, such as the Pan-fried Tomatoes with Za’atar, Pine Nuts and Halloumi, and Doh piazeh roast potatoes.
Salmon Harra
Samaka harra (“spicy fish”) is a dish typical to coastal towns across the Levant region of Syria, Lebanon and Palestine. This accessible take swaps fresh-caught sea bream for salmon fillets, whilst retaining its authenticity in the use of traditional hot red pepper paste.
Slow-cooked Fenugreek Lamb with Pickled Chillies
Ideal for a dinner party centrepiece, this richly marinated lamb shoulder is inspired by the slow-cooked meat dishes that are commonly found throughout the Gulf region.
Batata Harra Makhlout
Torshi, or pickled vegetables, are a must-have pantry staple that bring brightness and acidity to any mezze food spread. This recipe combines a mix of vegetables with spices such as turmeric, coriander, black peppercorns and more to create the ultimate blend of flavours.
Pistachio Cake with Labneh Cream and Kataifi
A true fusion dessert, this cake recipe sees pistachio, cinnamon and cardamom-flavoured sponge sandwiched with a mellow creamy labneh filling and topped with crunchy shreds of kataifi.
