Global flavors, the Arab way
The world's simplest recipes, made with ingredients you already have.
In the kitchen I learned that love is cooked over a gentle flame, and that every dish carries a story that begins in the heart.
Today, from Riyadh, I share the world's flavors the Arab way — dishes I've cooked and simplified with ingredients found in every home, so they reach your table with ease.
Fresh from Chef Noor's table — each with a story to tell.
How to make concentrated rose water at home: just two ingredients and the upside-down lid trick with ice — distil pure, fragrant rose water in half an hour, no equipment needed.
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How to make Creamy Shrimp Pasta: marinated shrimp seared in butter, then a creamy tomato and mozzarella sauce — one skillet, half an hour.
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Cold berry jelly cream cups: jelly-whipped qishta, a digestive biscuit hidden in the middle and a lemon-zested mixed berry topping. A no-bake dessert you can make a day ahead.
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A Lotus and digestive biscuit base bound with qishta, topped with whipped cream folded through cream cheese and Biscoff spread — no oven, no gelatine.
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How to make Creamy Mushroom Chicken: Golden pan-seared chicken breast in a silky cream and mushroom sauce, brightened with lemon and served over white rice.
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A soft savoury cake folded with fresh green za'atar and cubes of Nabulsi cheese, made with olive oil and baked in a single tin.
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How to make Pasta Kabsa with Chicken: Pasta simmered in spiced chicken broth until it drinks it all up, served under golden browned chicken.
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Chicken simmered with onion, lemon and whole spices, rice cooked in its broth, and the pieces glazed with pepper paste before browning.
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Lady fingers soaked in mango juice under a creamy mango-and-qishta layer, finished with fresh mango cubes — a no-bake chilled dessert.
Read RecipeStep into Chef Noor's kitchen — films, reels, and moments from the table.
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Let roasted meat rest before slicing — the juices settle back in and stay in the dish.
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