Lugma: Abundant Dishes and Stories from My Middle East

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.