Noor Murad on Honoring Middle Eastern Cuisine, Her Upcoming Cookbook, and Life in the Kitchen

In celebration of International Women’s Month, we’re highlighting incredible women in the food industry who inspire us with their creativity, resilience, and talent. Today, we’re featuring Noor Murad—a Bahraini-British chef, recipe developer, and author whose work has introduced Middle Eastern flavors to kitchens worldwide.

Noor first gained recognition as the head of the Ottolenghi Test Kitchen, where she helped develop vibrant, flavor-packed recipes that bridge cultures effortlessly. Now, as she embarks on her own culinary journey, she’s preparing to release her highly anticipated cookbook, Lugma, which dives deep into the food of Bahrain and the stories that shaped her.

We had the pleasure of speaking with Noor about her path in the culinary world, the lessons she’s learned, and the flavors she’s excited to share with the world.

From Bahrain to London: Finding Her Culinary Path

Your journey has taken you from Bahrain to New York to London, and along the way, you led the Ottolenghi Test Kitchen before branching out on your own. What was the moment when you knew this is the path I want to take?

"My first job in a kitchen was a summer job at 16, and I’ve continued in the industry since. Initially, I was drawn to the absolute chaos of professional kitchens as it was unlike any environment I’d ever been in before, but what kept me in food was the ability to work with my hands and be creative."

Lugma: A Deep Dive into Bahraini Cuisine

Your next cookbook Lugma is coming out soon! What excites you most about it, and is there a dish in it that you can’t wait for people to try?

"Lugma highlights my personal stories and upbringing in Bahrain and the food that reflects that. I’m excited to share my insight into a lesser-known part of the Middle East and to celebrate the punchy flavors of my home.

I’d love for people to try the Fega’ata, a bottom-of-the-pot chicken and rice dish that is unique to Bahrain, cooked with lots of spices, split peas, onions, potatoes, and ghee (amongst other delicious things!). It is truly a feast for both the eyes and the soul."

Bringing Middle Eastern Flavors to the World

Your work introduces Middle Eastern flavors to new audiences in such an effortless way. What’s the secret to modernizing Arab cuisine while staying true to its roots?

"I always believed that before you modernize a dish, you must first learn how to make it in its unaltered, traditional state. This will help with staying true to its essence while also implementing your own twist. As always, it’s important to credit the culture and backstory behind the dish whenever you introduce it."

Test Kitchen Triumphs and Fails

Constant experimentation means constant surprises. What’s been a test kitchen breakthrough you’re really proud of? And on the flip side, what’s one experiment that totally flopped?

"I learned that if you mix ground black lime with soft light brown sugar, it tastes like the coating of sour Skittles!

Probably my biggest test kitchen failure was trying to implement blueberries into a savory chicken dish for a berry column I was working on. Awful."

The Importance of a Good Knife in the Kitchen

Every chef has their go-to tools. What do you look for in a knife, and how has SEKKIN fit into your cooking routine?

"I want a knife that feels robust in my hand but isn’t overwhelmingly large, as well as one that feels comfortable to hold for hours on end.

My SEKKIN Chef's Knife has quickly become my most treasured knife. It’s simply beautiful to hold and work with, and I appreciate the snug knife shield that comes with it."

Advice for Women in the Food Industry

The food industry can be tough, especially for women—what’s the one thing you wish more women knew when stepping into this world?

"I wish more women knew of their superpower in the kitchen. I think that women don’t cook with ego—they cook with instinct and an innate desire to nurture. This transforms the food into something wonderful."

What’s Next for Noor Murad?

Besides Lugma, any exciting projects, collaborations, or personal food goals you’re working toward?

"I have a few things in the works, but at the moment, my focus is to celebrate the diversity of Middle Eastern food and culture, and to support all the unique Arab voices that come with it."

Closing Thoughts: Honoring Culture Through Food

Through her work, Noor Murad has bridged tradition and modernity, bringing the rich flavors of Bahrain and the wider Middle East to kitchens worldwide. Whether through her past role at Ottolenghi or her upcoming cookbook Lugma, her commitment to storytelling through food is undeniable.

As she continues to carve her own path, we can’t wait to see how she celebrates and amplifies Middle Eastern cuisine in the years to come.