I'm a Bahraini-British cook and author, born and raised in Bahrain to an English mum and an Arab dad. My career in food started young working at a catering company in the Formula 1 track in Bahrain. I went on to study culinary arts in New York, working in Germany, Hawaii, Manhattan, and Bahrain once again before finally moving to London in 2016 to work at Ottolenghi. I went on to head the Ottolenghi Test Kitchen, developing recipes for various Ottolenghi publications and was the lead recipe developer for Sami Tamimi's "Falastin". I wrote and developed the two Ottolenghi Test Kitchen cookbooks "Shelf Love" published in 2021 and "Extra Good Things" published in 2023 and named as the co-author. I have since left Ottolenghi to pursue my dream of writing my own story and cookbook, "Lugma", which was published in March 2025. My aim now is to continue celebrating the rich and diverse cuisine of the Arab world, with a particular focus on the under represented food of the Gulf. Currently writing on Substack and Scribehound food, and a freelance recipe developer for New York Times food. I have also unofficially crowned myself as the Black Lime Ambassador of the world.
Noor Murrad
Professions
Author, Chef, Recipe writer
Special subjects
Middle Eastern food and culture
Regular work
Self Employed writer and recipe developer.
Languages spoken
Arabic, English, basic Spanish
