"Its author, Noor Murad, is a young Bahraini-British food writer who has previously worked with Ottolenghi. It is a delight to find her writing here in her own voice about the Middle Eastern ingredients that mean so much to her (you'll need black limes!). The recipes hit a sweet spot between ease and specialness. Even a simple side dish of greens becomes a feast, sauteed with fried onions and turmeric oil."
"The recipes hit a sweet spot between ease and specialness. Even a simple side dish of greens becomes a feast, sauteed with fried onions and turmeric oil. Alongside a pantheon of rice dishes for celebrations, there are simpler midweek hits such as tuna jacket potatoes enlivened with a spicy tomato sauce and preserved lemons. Noor's deeply fragrant Middle Eastern bolognese is now the recipe against which I judge all other ragus."
A collection of Middle Eastern recipes emphasizes fragrant ingredients such as black limes and preserved lemons. Recipes balance simplicity and celebratory richness, ranging from rice dishes for gatherings to midweek meals like tuna jacket potatoes with a spicy tomato sauce. Simple greens become elevated when sautéed with fried onions and turmeric oil. The recipes aim to be both accessible for regular cooking and special enough for feasts. A deeply fragrant Middle Eastern bolognese is presented as a benchmark for ragus. The overall approach focuses on integrating traditional flavors into everyday and festive menus.
Read at www.theguardian.com
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