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Noor Murad
Bahrain-born, London-based and New York-trained, Noor Murad’s Middle Eastern roots have a strong influence on her cooking, with Arabic, Indian and Persian flavours making a prominent appearance in her recipes. Murad joined the Ottolenghi Test Kitchen in 2018, where she worked as a recipe developer for Falastin and Flavour, as well as Ottolenghi’s columns for The Guardian and The New York Times. After being promoted to the head of the Ottolenghi Test Kitchen, she wrote two of its cookbooks, Shelf Love, which was published in 2021, and Extra Good Things, released a year later. Her own recipes have featured in The Guardian and The New York Times, and she’s also made television appearances on BBC’s Saturday Kitchen.
