Lugma - Murad, Noor
32,99 €
inkl. MwSt.
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Erscheint vorauss. 25. März 2025
  • Gebundenes Buch

In Lugma, Noor offers over 100 recipes as an ode to the food she grew up eating – traditional flavors 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…mehr

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Produktbeschreibung
In Lugma, Noor offers over 100 recipes as an ode to the food she grew up eating – traditional flavors 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 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 beautiful and inspirational recipes are full of love and warmth to be recreated in your own kitchen.
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Autorenporträt
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 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.