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.