Yotam Ottolenghi’s Middle Eastern recipes

Beef skewers with dried limes, a version of spiced rice found across the Arabian Gulf – and a fresh, crunchy salad to counteract its richnessMy colleague Noor Murad has opened my eyes to a world that is both familiar and a bit exotic. Dishes from her native Bahrain (and the rest of the Arabian Gulf) have their roots in Arabic, Persian and Indian cooking, but also draw from Europe, Africa and Asia. It is a vibrant cuisine, shaped over centuries of trade and perfected mostly by women in home