The Taste of Bahrain: Chef Noor Murad's Journey Through Food & Culture

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Chef Noor Murad joins us to talk about her first solo cookbook, "Lugma", a deeply personal collection of recipes inspired by her upbringing in Bahrain and her mixed English-Arab heritage. In this interview, she shares the meaning behind the book's title, her fusion cooking style, and some of her favourite dishes—like a Middle Eastern twist on the classic tuna jacket potato and a pistachio cake with labneh frosting.

She also dives into the rich and under-appreciated cuisine of the Gulf, explaining the influence of Arabic, Indian, and Persian flavours and highlighting the magic of black limes (Loomi Aswad) in Bahraini cooking.

Watch as we explore:
⏳ Timecodes:
00:00 – Introduction to Chef Noor Murad
00:14 – The inspiration behind Lugma and what the title means
00:55 – Growing up in Bahrain & blending East and West in food
01:31 – How to make a Middle Eastern-style tuna jacket potato
02:18 – Chef Noor's early passion for cooking & family influences
03:03 – What makes Gulf cuisine unique & its key influences
03:35 – The secret ingredient: Black limes (Loomi Aswad)
05:44 – Chef Noor’s pistachio cake with labneh frosting
06:28 – Traditional Bahraini dish: Madrooba (beaten rice & chicken)
07:03 – Final thoughts & tasting session

If you're a fan of Middle Eastern cuisine or love experimenting with flavours, this is an episode you don’t want to miss.

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#ChefNoorMurad #Lugma #MiddleEasternFood #BahrainiCuisine #Cooking #FoodLovers