Modern Middle Eastern Cooking Archives

Tandoori-style Harissa Chicken Drumsticks

Persiana Easy by Sabrina Ghayour

Brand-new recipes from the Sunday Times bestselling author of Persiana and Persiana Everyday

A fresh collection of inspiring recipes from the bestselling Middle Eastern chef, each designed to be as easy and approachable as possible.

The hotly anticipated Persiana Easy brings together the irresistible flavours of the Middle East with simple, accessible cooking. From midweek meals and traybakes to pastries and desserts, these recipes are made to delight family and friends time and again.

Contents include

Dips, Snacks and Light Bites
Sweet Potato, Basil and Feta Dip
Crispy Za’atar Salt and Pepper Prawns
Popcorn Halloumi

Bread and Pastry
Turkish Pide Bread
Easy Bake Bagels(ish)
Fig, Goat Cheese, Thyme and Honey Rolls

Salads
Smoked Aubergine Salad with Pickled Chillies and Feta
Duck and Pomegranate Salad with Honey Pomegranate Sauce
Broad Bean, Pea, Orange and Goats Cheese Salad

Midweek Meals
Lamb Kofta Patties with Yogurt and Burnt Orange
Butterflied Orange Paprika Butter Chicken
Shish Kebab

Comfort Food
Turkish Lentil Soup
Couscous Royale with Spiced Lamb Shanks
Orange Spiced Pork with Charred Spring Onions and Pineapple

Roasts and Traybakes
Spiced Saffron Chicken Kebabs
Tray-baked Harissa Lamb Chops
Baked Meatballs with Tomato, Harissa and Feta

Vegetables and Side Dishes
Hot and Sour Green Beans
Mashed Chickpeas with Spice Oil
Stuffed Baby Peppers with Date Couscous and Feta

Sweet Treats
Citrus and Spice Almond Tart
Bokaj
Apple Borek (more…)

Allspice Chicken with Herby Bulgur-stuffed Tomatoes excerpted from Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad. Photography Matt Russell.

Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad

“I adore this book. It’s personal, beautifully written – Noor’s voice draws you in and holds you there – and the recipes are absolutely glorious.” – Diana Henry

“There’s an incredible generosity to Noor’s cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate.” – Yotam Ottolenghi

In Lugma, Noor offers over 100 recipes as an ode to the food she grew up eating—traditional flavours and modern dishes from Bahrain, the surrounding Middle East, and beyond.

Lugma in Arabic means a bite. For Noor, as a chef and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centered around taking bites of food and analyzing 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.

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