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.
Three ingredients only — ripe apricots, sugar and a squeeze of lemon — for a glossy homemade jam.
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Chicken strips, colourful peppers and mushrooms baked in one pan, finished with melted mozzarella.
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Juicy spiced meat fingers glazed with pomegranate-caramelised onions, served over silky mashed potatoes.
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An old-school Damascene fatteh: slow-boiled lamb, stuffed tripe and intestines over toasted bread, drowned in garlicky yogurt and toasted nuts.
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Layers of tomato, fried eggplant, potato, tender boiled lamb and two kinds of spiced rice, flipped into a golden dome.
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Liver seared in minutes with a coriander-garlic-lemon hit, tucked into bread with a cool tahini-yogurt sauce.
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A homemade ginger syrup meets fresh lemon, mint and ice — the most refreshing glass on the table.
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Crisp lettuce and cucumber tossed in a creamy blended avocado-herb dressing with garlic and lemon.
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Two ingredients and a clever pot setup: distil your own fragrant rose water from damask rose buds at home.
Read RecipeStep into Chef Noor's kitchen — films, reels, and moments from the table.
Cook along, share your plate, and follow along on every platform.
Let roasted meat rest before slicing — the juices settle back in and stay in the dish.
Collaborations, press, catering or a simple hello — Chef Noor reads every message.
