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.
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.
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Creamy shop-style ice cream you can make at home with simple ingredients and any flavor you like.
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Tender chicken livers blanched with lemon and black pepper, then sautéed with onions in olive oil — served over golden rice with raisins and almonds.
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Three ingredients only — ripe apricots, sugar and a squeeze of lemon — for a glossy homemade jam.
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A colourful oven-baked chicken fajita with peppers, onion and mushroom, topped with melted mozzarella.
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Juicy seasoned meat fingers topped with caramelised onion and pomegranate molasses, served over creamy mashed potato.
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A classic Levantine meat fatteh: layers of crispy bread and rice topped with a garlicky yogurt-tahini sauce, tender meat and toasted nuts.
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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