Lugma

Noor Murad · Lugma

This works really well for brunch, alongside soft-boiled eggs, but can just as easily be eaten as a light lunch or dinner. Feel free to make this vegan, by swapping out the halloumi for fried and salted tofu.

Noor Murad · Lugma

This recipe is Noor Murad's take on Bahrain's national dish, Machboos, an aromatic, flavour-packed rice dish often served as a side during Eid.

Noor Murad · Lugma

In testing recipes for this book I’d give away food to friends, neighbours and anyone willing to give the dishes a home. My dear friend Anosha, who eagerly claimed the mathrooba, said that I needed a better description than the one I had given her: ‘Hey, it’s me again, do you fancy a savoury porridge for dinner?’ ‘You’re massively underselling it,’ she fed back to me later that night, ‘Even my 2-year-old loved it.’ And she’s right: this is comforting, delicious and truly unique. Mathrooba, meaning ‘beaten’ in Arabic, is typically served during Ramadan, where it’s easy to digest but also satiating. The rice, chicken and spiced tomato base is cooked low and slow until the meat is tender and the rice grains barely discernible. Then, staying true to its name, the mixture is beaten by hand into a consistency similar to a congee, but more heavily spiced and a little thicker. Call it nostalgia but it’s one of my all-time favourite dishes that I’ll happily eat throughout the year, but especial

Noor Murad · Lugma

This rich, spiced date tea loaf recipe from Noor Murad combines Middle Eastern influences with a Welsh bara brith to create an irresistible cake.