_Lugma_ in Arabic means a bite. For Noor, as a chef and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centred around taking bites of food and analysing 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.
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 _Flavour_ as well as Ottolenghi's _Guardian_ and _New York Times_ 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 _Guardian_ and _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 flavours making a prominent appearance in her recipes.