Bahraini Brunch: Spice, Sweet, and Soul from the Gulf

Hands-on Bahraini brunch from Lugma: cook Ful, Balaleet, Chai, and a spiced date loaf—explore Gulf flavors, techniques, and tradition.

Cook the Book: Lugma — A Bahraini Brunch

Step into the flavors of the Arabian Gulf with our next Cook the Book class, inspired by Lugma by Noor Murad. This hands-on experience explores the warmth, balance, and depth of Bahraini cuisine through a vibrant, shared brunch.

Together, we’ll prepare a menu that moves between savory, sweet, and spiced:

• Ful with Chickpeas
• Balaleet (sweet saffron noodles with eggs)
• Ginger with Peaches (we'll sub nectarines as peaches are not in season)
• Chai Karak and Chai Loomi
• Soft Date Loaf with Cardamom, Fennel, and Nigella Seeds, finished with tahini and chocolate

This is not just a cooking class—it’s an exploration of how ingredients, trade routes, and tradition shape a cuisine that is both deeply rooted and globally influenced.

Designed for both confident home cooks and beginners, this class is about building flavor, exploring a new cuisine, and cooking with intention.

Come ready to cook, taste, and connect—around dishes that tell a story.