What To Cook With This Month
by Holly Thomson
This month, we’re cooking with heart and intention: think simple sunshine dishes that sing with warmth, and fragrant sharing dishes that transport you to a summer gathering.
As we welcome a new month of cooking, there’s no better time to dive into the warm, bold, and soul-stirring recipes from Lugma, Noor Murad’s beautiful new cookbook. Lugma means “a bite” in Arabic, and is a vibrant celebration of Middle Eastern flavours, shaped by Noor’s upbringing in Bahrain.
Whether you’re discovering black limes for the first time or returning to old favourites like sumac and pomegranate molasses, here are our top ingredient picks for the month ahead.
3 Recipes to try this month
Sweet Date and Sour Tamarind Sea Bass
Ginger Peaches
Fega’ata Recipe: Bottom of the Pot Chicken and Rice
9 amazing ingredients to try this month
Tamarind has a bold sweet-sour flavour with a rich, sticky texture—perfect for bringing depth to sauces, marinades, and chutneys. Used across Asia in both savoury and sweet dishes, it pairs beautifully with dates in dishes like Bandari fishcakes. Its deep red colour and tangy richness also make it a surprising twist in puddings and bakes. Khanum seedless tamarind is made from whole tamarind pods—simply soak and strain, or use as is.
Medjoul dates are known as the 'King of Dates'—luxuriously soft, plump, and full of rich caramel sweetness. Grown in Jericho, just north of the Dead Sea, the climate is ideal for cultivating these exceptional fruits. Perfect with coffee, folded into sticky desserts, or paired with cheese for a sweet-savoury twist. They’re also a beautiful addition to slow-cooked stews, adding depth and natural sweetness. Zaytoun’s Medjoul dates are fairly traded and sourced directly from trusted Palestinian farmers.
Rose water adds a heady floral note to both sweet and savoury dishes, with just a few drops transforming the flavour. Made by steam-distilling rose petals, this traditional method captures the essence of the flower in its purest form. Use in syrup-soaked baklava, delicate meringues, ice creams or even rice pudding for a fragrant twist. Its clear colour and intense aroma make it ideal for perfumed desserts. Start sparingly—a little goes a long way.
Dried black limes—also called black lemons—bring bold, tangy depth to slow-cooked dishes and stews. Made from sun-dried, brined limes, their extended drying gives them a dark colour and rich, fermented citrus aroma. Pierce them before simmering in tagines or soups to release their full flavour into sauces and broths. Or grind into a powder for a fragrant twist in spice rubs, tabbouleh, or quinoa salads. A pantry essential for lovers of bold Middle Eastern cooking.
Aleppo pepper, or pul biber, is a fruity, mildly spicy chilli flake from Syria and Turkey—famous for its deep red hue and gentle warmth. Sprinkled over kebabs or stirred into stews, it brings vibrant colour and a tangy-sweet lift to everything from rice to leafy greens. Unlike fiery chilli flakes, Aleppo pepper is all about balance—aromatic, rich, and full of flavour without overpowering heat. Named after the Silk Road city of Aleppo, it’s a staple in Turkish kitchens and restaurants. Try mixing it with preserved lemon and olive oil to rub over chicken before roasting—flavour-packed and effortless.
This 100% Canadian maple syrup is rich, smooth, and packed with natural sweetness.
Perfect drizzled over pancakes, bacon, or waffles—and just as good in cakes or sticky glazes for meat. Vertmont syrup is crafted each spring from the pure, clear sap of Canadian sugar maple trees. A beautiful balance of depth and sweetness, with no added ingredients—just maple magic. An everyday essential for breakfast, baking, and beyond.
Minus 8 Vinegar is a small-batch Canadian vinegar with rich, complex flavour and deep notes of vanilla and cooked fruit. Made from frozen grapes harvested at -8°C, the same way as ice wine, then aged in oak for added depth. Its sweet-sour balance is perfect in dressings, sauces, and even cocktails—try it in a spritz with gin and citrus. Drizzle over roasted beetroot, grilled meat or ripe tomatoes, or use to lift fruity desserts and ice cream. A chef’s secret weapon—and a mixologist’s too.
This gourmet spread combines honey, mustard, and dill with the sweet-sour lift of Terra del Tuono’s white balsamic condiment. Fragrant and perfectly balanced, it works beautifully as a glaze for roast pork or stirred into rich sauces. Try it with fish, roasted veg, or as a punchy condiment alongside fresh and aged cheeses. Spread it on crusty bread with chicken, rocket, and parmesan for a next-level sandwich. Crafted in Emilia-Romagna by Acetaia Terra del Tuono—balsamic masters since 1892.
Mate Trasparenza Marina is an organic Croatian olive oil with a delicate balance of fruity sweetness and peppery bite. Notes of almond and green banana make it ideal for seafood, pasta, and light seasonal dishes. Crafted from Leccino and Pendolino olives, it’s a beautiful finishing oil for tartare, carpaccio, or grilled vegetables. The elegant blue label is inspired by the sea views from the Mate mill. Drizzle, dip, or finish with a flourish—it’s olive oil at its most refined.
