Lugmeh
A Feast of Middle Eastern Dishes
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Lugmeh 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 centered around taking bites of food and analyzing them: more acid here, a pinch of salt there, missing sweetness overall. Inevitably it comes down to whether or not there's a second bite, or a third. If it&s a dish you want to keep eating, it&s probably really good; if it&s a dish you can&t wait to make for others, then you know it&s a winner. Noor has offered over 100 recipe winners in Lugmeh, an ode to the food she grew up eating&a mix of food from Bahrain and the surrounding Middle East with a slightly westernized slant, thanks to her English roots (her mother is English).
Bahraini food pulls on many culinary influences&an abundance of herbs, dried limes and sour flavours from Iran, liberal spice and chile heat from India, the elaborate rice dishes from the region, and the flavors of the Levant that are world-renowned&to create a unique and flavor-packed cuisine. From Spring Time Fattoush and Stuffed Baby Aubergines to Slow-cooked Fenugreek Lamb with Pickled Chillies and Pistachio Cake with Labneh, these are beautiful recipes full of love and warmth that you will return to time and again.
About this Author
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 Flavor as well as Ottolenghi's New York Times and Guardian 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 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 flavors making a prominent appearance in her recipes.
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