Issue 10 | April 2020
MAGAZINE
BUT NEVER IN HEART MAYBE IN DISTANCE, NEVER APART
Share their signature dishes GOODY KITCHEN STARS
Fo r you r mo s t d e l i c i o u s Rama d a n ye t Recipes, edible gift ideas &more
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It is with great privilege and joy that I present to you Goody Kitchen’s 10thMagazine Edition. There have been so many delicious dishes, tasty treats and kind words exchanged, which makes this milestone so special. Over the years, we rediscovered our kitchen. It is far more than just a room. It’s a space where we come together to celebrate, to nourish, to learn, to experiment, create and inspire. At the heart of everything we do at Goody Kitchen is a desire. A desire to enable our amazing community of food creators to embrace their passion, so that we can all find and share inspirations from our memorable creations. For us, cooking is not a task – cooking is a way of life, an experience that we enjoy every step of the way. As we turn 10 this year, we envision a modern and forward thinking Goody Kitchen that is dedicated to the love of food that brings us all together. This issue of our magazine is filled with creative suggestions for cooking and planning ahead, gorgeous edible gift ideas that will wow your family and friends (especially with Ramadan around the corner), some wonderful recipes from some of our Goody Kitchen Stars and much more. Here’s to a new decade of much more to come!
Basamah Group CEO Khalid A. Temairik Goody Kitchen Brand Manager Hazar Hafiz
Created for Goody Kitchen by johnbrownmedia.com
GET IN TOUCH We’d love to hear from our readers. You can get in touch with us @goodykitchen on Instagram or send an email to info@goodykitchen.com
Noha Baik (Magazine Editor)
Thank you to the Goody Kitchen Stars who generously shared their recipes and stories with us: Ghofran Alromaihy Hind Alfozan Jouhaina Alhoumaidan Njood Abdullah | Raneen Joudah Beyond Bakery | Saad Al Dulaijan Sama Jaad | Samira Jan Wedad Fadel Zaina Airamadan
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C O N T E N T S Re c i p e s , t i p s a nd i de a s f o r a c r e a t i ve R amada n
12 Sparkling apple and peach cooler
46 Dates filled with orange blossom cream and almond caramel
88 Peanut butter ma’amoul cookies
52 Lentil soup with sweetcorn salsa
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Edible Gift Ideas 23-28
44-45
Global Iftar Dishes 76-81
The inspiration behind our new look Goody Kitchen Manifesto
Tips For Making Food Look Great
Homemade treats for family and friends
Ideas that will ensure your food always looks ever so special
These light, bright iftar dishes take inspiration from global flavours
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Cook Like A Star 31-42
Dishes with a Goody Twist 46-49
Iftar Recipes You’ll Love 83-91
Goody Kitchen Sums
47 Black truffle hummus with crudités
Quick ideas that prove you don’t need time to create memorable meals
Discover amazing recipes from some of our Goody Kitchen Stars
New ways to serve dates, hummus, fattoush and baklava
Four showstopping recipes that are guaranteed to impress
Get Ahead For Ramadan 16-20
AModern Iftar Menu 50-63
Love Your Leftovers 64-66
69-75
93-94
Wholesome Suhoor Recipes
Goody Kitchen Success Story
Four recipes you can cook now and freeze, ready for the month ahead
These creative recipes will wow your iftar guests
Clever ways to turn extra ingredients into meals your family will love
Five flavour-packed recipes that give you energy for the day ahead
Meet Samira Jan, one of Saudi Arabia’s best and most inspiring pastry chefs
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M A N I F E S T O THE GOOD Y KITCHEN
WE’VE SHARPENED O U R B R A N D ! WELCOME TO THE NEW GOODY KITCHEN! We’re a growing community of like-minded foodies! Our new bran d reflects the developmen t that we’ve all made over the pas t 10 years, honin g our skills in the kitchen.
10 years ago, we had an epiphan y and discovere d our true passion . The urge to create incredible dishe s that will delight our taste buds, capture our eyes an d enlighten our senses in a mystic ballet of emotions. This thing they call “passion”, a “calling” evolves deeper within us. Engulfs our ver y being an d takes us to a new level of experience . It becomes that Passio n that makes musicians see music and read it, while others simply listen. The calling that keeps writers awake at night, describing an imaginary landscape as if it were there… right in front of them . The craving fo r strang e associations and a nee d to loo k at the world differently … The appetite for bending the established rules of things with a simple “says who?” It’s that inspiration that has no rules, it has no limits nor boundaries! We see ingredients in a painting , We hear recipes in music, We discover sauces in the dusked sky, And taste our creations in a field of green. With this passion , together marvels will erupt! We will embrac e this passion , allo w it to consume us, to twist our senses, to distort our reality… Let’s create , let’s invent, let’s amaze…
It’s mor e inclusive, representing the growing numbe r of men as wel l as women that shar e a deep passio n for cooking.
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We’re als o muc h mor e digita l than ever before. Now our logo can scal e accordin g to whatever devic e you access us from.
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Goody Kitchen
As a nod to where we’v e come from , we’v e kept th e chef’ s hat which has been redrawn usin g human strokes .
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Our beloved red has been brightene d up, representing ou r community’s love of goo d food.
Old New
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Simplicity runs throughout so that as you star t to see us in more place s and on mor e platforms our brand won’t get in the wa y of the inspiring conten t that we an d you will be creating. We’re her e to be th e source for - and the voice of - the foodies. So let’ s get cooking!
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G O O D Y K I T C H E N S U M S Be a genius in the kitchen with these savvy recipe ideas
Goody Light Meat Tuna in Sunflower Oil
The best part from the middle of the tuna fish.
1 ca n Good y Chic k Peas
1 tbs p eac h dill , mint , coriande r an d parsle y
1 ca n Good y Ligh t Mea t Tuna i n Sun flowe r Oil
50 g Good y Mayonnais e Garli c Srirachia
Spicy tuna cakes
PREPARE 10 MINUTES
COOK 8 MINUTES
MAKES 8
EASY
1 Pu t th e Goody Chick Peas i n a blende r and blit z unti l smooth . Tip int o a bowl. 2 Drai n th e Goody Light Meat Tuna in Sunflower
3 For m th e tun a mixture int o 8 cake s an d se t a fryin g pa n wit h 1 tbsp oliv e oi l ove r a mediu m heat . Coo k th e cake s fo r 2 minute s o n eac h side
Oil an d ad d t o th e bowl alon g wit h hal f the herbs , 2 tbs p plai n flour , 1 tbs p Goody
unti l ligh t golde n brown. 4 Serv e wit h th e extra herb s an d th e remaining Goody Mayonnaise Garlic Srirachia .
Mayonnaise Garlic Srirachia . Mi x well.
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SCAN TO WATCH THE VIDEO
Goody White Pasta Sauce – Alfredo
Alfredo Pasta Sauce contains natural cream with the addition of roasted garlic and the finest types of parmesan cheese to make it delicious and flavourful.
600 g Good y Macaroni Spaghetti
3 eggs
250m l Good y Whit e Past a Sauc e – Alfredo
2 cup s shredde d cooke d chicken
Sharing spaghetti cake
PREPARE 15 MINUTES
COOK 45 MINUTES
SERVES 4-6
EASY
1 Prehea t th e ove n t o 180° C an d lightl y oil a 20c m roun d loose- bottome d tin. 2 Coo k th e Goody Macaroni Spaghetti
Sauce – Alfredo and shredde d cooke d chicken . Seaso n an d mix reall y wel l t o coat . 4 Ti p th e mixture int o th e prepare d ti n an d
bak e fo r 3 5 minutes, o r unti l th e to p i s golden brown. Leav e t o cool i n th e ti n fo r 5 minutes befor e removing , slicing an d serving .
accordin g t o pac k instructions. 3 Drai n an d ti p int o a bowl . Bea t th e egg s and ad d t o th e spaghett i with th e Goody White Pasta
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GOOD Y KITCHEN TIP
To make sure the ice doesn’t dilute the lovely fresh flavour, only add the apple juice just before you’re ready to serve.
1 peac h
1 lemo n
1 litr e Good y Sparklin g Appl e Nectar
6- 8 min t sprigs
Sparkling apple and peach cooler
PREPARE 5 MINUTES
COOK NO COOK
SERVES 4-6
EASY
1 Thinl y slic e th e peac h an d cu t th e lemo n into sli m wedges. 2 Whe n you’r e read y to serv e th e drink , half- fill a larg e servin g ju g with
4 Mi x wel l an d pou r int o fou r t o si x glasses t o serve.
ic e cubes. 3 Ad d th e peac h slices , lemo n wedge s an d mint sprigs , the n pou r i n the Goody Sparkling Apple Nectar .
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Goody Natural Peanut Butter Dark Chocolate Rich in protein, vitamins and minerals. Free from hydrogenated oils and industrial ingredients.
40 g Good y Microwaveabl e Popcor n – Natura l Flavo r
3 tbs p apricot s
3 tbs p date s
2 tbs p Good y Natura l Peanut Butte r Dar k Chocolate
Chocolate and peanut butter popcorn truffles
PREPARE 10 MINUTES PLUS SETTING
COOK 5 MINUTES
MAKES 24 TRUFFLES
EASY
1 Coo k the Goody Microwaveable Popcorn – Natural Flavor accordin g t o pack instructions , the n ti p int o a larg e bowl.
2 Cho p th e apricot s and date s an d mi x well. 3 Hea t th e Goody Natural Peanut Butter Dark Chocolate i n the microwav e fo r 3 0
seconds . Sti r throug h th e popcor n mixtur e an d roll int o 2 4 smal l balls. 4 Leav e t o se t i n the fridg e fo r 3 0 minutes befor e serving .
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G ET A H E A D F O R R AMA D A N Four recipes you can prepare today and freeze in preparation for the holy month
Pineapple basbousa cake
PREPARE 15 MINUTES PLUS COOLING
COOK 35-40 MINUTES
A LITTLE EFFORT
SERVES 8-10
• ½ cup unsalted butter, melted, plus extra for greasing • 2 tbsp soft dark brown sugar • 567g can Goody Pineapple Slices • ¾ cup plus 3 tbsp caster sugar • 7⁄8 cup plain yogurt • 2½ cups coarse semolina • 4 tbsp whole milk • 1 tbsp baking powder
• double cream, toasted almonds and Goody Arabic Sweet Syrup , to serve 1 Preheat the oven to 170°C. 2 Brus h a 26c m x 20cm bakin g ti n wit h melted butter . Scatte r th e bas e wit h th e brow n sugar. 3 Slic e th e pineapple ring s i n hal f an d arrang e
ove r th e botto m o f the tin , cuttin g smalle r piece s t o fil l an y gaps . 4 Combin e th e caster suga r an d yogurt . Sti r i n th e semolina , mil k an d bakin g powde r the n whisk i n th e melte d butter. Leav e fo r 5 minutes . Pour ove r th e pineappl e and smoot h th e surface . 5 Bak e fo r 35-40 minute s o r unti l th e top
o f th e cak e i s golden . Leav e fo r 5 minute s the n tur n ou t ont o a coolin g rack . Onc e cool , wra p in clin g fil m an d freeze. 6 T o serve , remov e the clin g fil m an d leav e t o defros t 3- 4 hours . Warm throug h i n a lo w ove n an d presen t wit h double cream , toaste d almonds an d a drizzl e o f Goody Arabic Sweet Syrup .
For Goody Pineapple Slices , we select the best parts of the fruit, in a 3-hour process from farm to can. We bring you natural, original color and rich flavour with the pick of the season.
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Swap the spring onions for spinach and the akkawi cheese for feta if you like.
Beef meatballs with tomato sauce
PREPARE 15 MINUTES
COOK 12-15 MINUTES
EASY
MAKES 24 MEATBALLS
1 Prehea t th e ove n to 180°C . 2 Pu t th e mince , onion, garlic , coriander , cumin, salt , breadcrumb s and parsle y i n a larg e bowl an d mi x reall y well – usin g you r hand s is bes t fo r this . 3 Whis k togethe r the eg g an d sieved tomatoes , the n sti r int o th e minc e mixture . With
• 450g beef mince • ½ brown onion, finely chopped • 2 garlic cloves, finely chopped • ½ tsp ground coriander • ½ tsp ground cumin • ½ tsp salt • 3½ tbsp breadcrumbs • 2 tbsp chopped parsley • 1 egg • 100g Goody Sieved Tomatoes
dam p hand s rol l int o 24 gol f ball-size d patties. Arrang e o n a bakin g tra y an d coo k fo r 12-15 minutes. 4 Coo l completel y then transfe r t o a n airtight containe r o r ba g and
plac e i n th e fridge. 5 T o serve , defrost
Goody Sieved Tomatoes Free from preservatives and made from more than 2kg of fresh tomatoes from Italy.
overnigh t i n th e fridge, hea t throug h i n th e oven until pipin g hot.
Fatayer pasta bake with tuna
PREPARE 10 MINUTES
COOK 20 MINUTES
EASY
SERVES 4-6
3 Pu t the pasta, spring onions , akkawi cheese, tuna , parsle y and black peppe r in a bowl and mix well. 4 Pou r int o a baking dis h an d to p wit h th e grate d mozzarella. 5 Bake in the preheated oven fo r 10-12 minutes. 6 Coo l completel y then
• 300g Goody Macaroni Farfalli • 6 spring onions, thinly sliced • 1¼ cups akkawi cheese, grated • 2 x 80g cans Goody Tenderina Tuna in Lemon and Pepper • 1 tbsp chopped parsley • 1 tsp ground
black pepper • 3 tbsp grated mozzarella • 1 tbsp mint leaves, to serve 1 Preheat the oven t o 180°C. 2 Cook the pasta in boilin g salte d wate r fo r 8 minutes. Drain well.
cove r with cling film and transfe r to the freezer. 7 To serve, leave to defros t overnigh t in the fridge , the n hea t throug h i n th e oven unti l piping hot. 8 Serv e scattered with th e mint leaves.
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GOOD Y KITCHEN TIP
To prevent the filo sheets from drying out and becoming stiff, cover them with a wet kitchen towel.
Spinach and lemon filo spiral pies
PREPARE 40 MINUTES
COOK 25 MINUTES
SKILLS REQUIRED
MAKES 6
1 Lin e a bakin g tray wit h bakin g pape r and prehea t th e oven t o 180°C. 2 Pu t th e spinac h i n a siev e an d pou r over boilin g water . Rins e with col d water the n squeeze ou t a s muc h liqui d as possible . Finel y chop an d ti p int o a bowl. 3 Se t a fryin g pa n wit h th e oliv e oi l ove r a mediu m heat . Coo k the onio n fo r 5 minutes , sti r i n th e garli c an d coo k fo r 2 minute s more.
4 Coo l slightl y the n transfe r t o th e spinach. Ad d th e mushrooms, feta , mayonnais e and labneh , seaso n an d mix. 5 Pu t a shee t o f filo pastr y o n a board . Brush wit h melte d butter , then plac e anothe r shee t of fil o o n top , brushing agai n wit h butter. 6 Tak e a sixt h o f the spinach mixtur e an d spoo n alon g th e bas e of th e filo , leavin g a 5cm border . Fol d th e bottom o f th e pastr y ove r the
• 12 cups spinach • 1 tbsp olive oil
mixture , rol l int o a cylinder , the n for m int o a coil . Repea t wit h th e remainin g fil o an d filling. 7 Arrang e o n th e baking tra y an d brus h wit h the remainin g butter. Scatte r wit h sesame seed s an d bak e fo r 15-18 minutes , o r unti l golden. 8 Coo l completely , then transfe r t o th e freeze r i n a n airtigh t container . 9 T o serve , defrost overnigh t i n th e fridge the n war m throug h i n a lo w oven.
• 1 onion, finely chopped • 1 garlic clove, chopped • 400g can Goody Whole Mushrooms, drained and sliced • ¾ cup feta, crumbled • 3 tbsp Goody Lemon Mayonnaise • 1 cup labneh • 500g filo pastry (approx 12-14 sheets) • ⅔ cup butter, melted • 2 tbsp black sesame seeds
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Spoil your family and friends with gifts you prepare with love E D I B L E G I F T S
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Quick pickles
PREPARE 5 MINUTES
COOK NO COOK
EASY
MAKES 1 JAR
ja r wit h a lid . Cove r with th e picklin g liquid , seal the n kee p a t room temperatur e unti l it’s tim e t o gift.
PICKLING LIQUID • 275ml Goody Natural Sugar Cane Vinegar • 5¼ tbsp caster sugar
CUCUMBER • 3 small cucumbers, peeled into ribbons • 2 dill sprigs CARROT • 1⅓ cups baby carrots, peeled • 1 tsp mustard seeds
RADISH • 1½ cups radishes, thinly sliced • 4 thyme sprigs 1 Se t a saucepa n ove r a lo w heat . Ad d the vinega r an d suga r and hea t unti l th e suga r has dissolved. 2 Arrang e you r choice o f vegetabl e and aromati c i n a sterilised
ONION • 1 red onion, thinly sliced • 3 rosemary sprigs • 5 cloves
GOOD Y KITCHEN TIP
This recipe makes enough pickling liquid for one jar of pickles. To make more, increase the quantity of liquid accordingly.
SCAN TO WATCH THE VIDEO
Ghorayebah cookies
PREPARE 20 MINUTES PLUS COOLING
COOK 12 MINUTES
A LITTLE EFFORT
MAKES 12 COOKIES
• 100g Goody Natural Peanut Butter 1 Lin e a baking tra y with bakin g paper . Put the butter , vanilla, orang e blosso m an d suga r in a larg e bowl. Beat with an electri c whis k unti l fluffy, then incorporat e
• 1 cup unsalted butter, slightly softened • 1 tsp vanilla essence • ½ tsp orange blossom water • 4 tbsp icing sugar, sifted • 2 cups plain flour, sifted • 24 pistachios
th e flou r and 1 tsp fin e salt.
fridg e fo r 1 hour. 3 Preheat the oven to 160°C . Bake the cookie s fo r 12 minutes unti l lightl y golden. Cool on a tray, then spread peanut butte r on the bottom of hal f th e cookies . Sandwic h wit h th e to p halve s an d keep in a tin.
2 Roll 20g of the dough int o a ball. Sit a pistachi o i n th e middl e an d arrang e o n th e tray. Repeat with the remaining dough and pistachio s – you should have 24. Transfe r to the
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Date caramel squares
PREPARE 10 MINUTES PLUS CHILLING OVERNIGHT
COOK 2 HOURS
EASY
MAKES 24
1 Se t a larg e heatproof bow l wit h th e condense d mil k ove r a pa n o f barel y simmerin g water . Heat fo r 2 hours , whisking
• 2 x 387g cans Goody Velor Condensed Milk • 300g Goody Date Spread • 1 tbsp flaky salt
ever y 1 5 minute s unti l a dee p golde n colour . 2 Remov e fro m th e heat an d sti r i n th e dat e paste an d salt. 3 Greas e a 3 0 x 30cm ti n generousl y wit h oil. Ti p th e carame l mi x int o th e tin , sprinkl e with extr a flak y sal t i f yo u
wish , an d leav e t o set overnigh t i n th e fridge. 4 Cu t int o 2 4 squares an d wra p i n bakin g paper . Kee p i n th e fridge unti l it’ s tim e t o gift.
Marinated olives
PREPARE 5 MINUTES
COOK NO COOK
EASY
MAKES 1 JAR
1 Pu t th e olive s i n a sealabl e ja r an d pou r i n th e oliv e oil. 2 Roughl y cho p th e walnuts , pee l th e lemon an d thinl y slic e th e zest. Ad d t o th e olive s with
• 300g Goody Pitted Green Olives , drained • 1 cup extra virgin olive oil • ¾ cup walnuts, toasted • 1 lemon • 4 mint sprigs
th e mint , sti r to distribut e th e flavours the n sea l th e jars . The olive s wil l kee p i n the fridg e fo r tw o weeks.
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Cheesecake biscuit bars
PREPARE 25 MINUTES PLUS SETTING
COOK NO COOK
EASY
SERVES 10
strawberries , then pac k int o a prett y box t o gift.
unsalte d butter, mixin g well. 3 Spread half the crushe d biscui t mix ove r th e bas e of the prepared tin in a tightl y packed , even layer. 4 Fo r th e filling , pu t the crea m chees e and Goody Velor Canned Cream i n a larg e bowl an d bea t wit h a n electric whis k fo r 2- 3 minutes. 5 Ad d th e vanilla extrac t an d bea t fo r a furthe r minute. Sif t in
unti l light and flu ffy. 6 Spoo n th e cream chees e mixtur e ove r the to p of the biscuit mixture , smoothin g th e surface to finish. 7 Carefull y spread the remaining biscuit mixtur e ove r the cream chees e i n a n even laye r an d gentl y press down t o smooth . 8 Transfe r to the fridg e t o set fo r 3 hours. To serve, slice int o 10 bar s an d to p wit h th e
FOR THE BASE • 400g Memories Original Tea Biscuits • 200g unsalted butter, melted FOR THE FILLING • 500g cream cheese • ½ cup Goody Velor Canned Cream • 1½ cups icing sugar • 1 tsp vanilla extract • strawberries, to serve 1 Lin e a 20cm square tin wit h bakin g paper . 2 Put the biscuits in a blende r and blitz to a fine crumb. Tip into a bowl and sti r in the
ince its launch, Memories has innovate d a numbe r of products that cater to al l tastes
a key ingredient with many deliciou s recipes . Recently, Memories ha s launche d a new product that will be introduced in KS A market s for th e firs t time . This product is Memories' Whole Wheat an d Oat Biscuit s mad e from healthy, natural an d high- quality products sourced fro m th e best produce. Th e product ha s a distinctively tasty flavour, as wel l as an a ffordabl e price. Bein g a woman whose priority is to giv e th e best
t o yourself an d your family an d prepare delicious dishes , this product will unleash your creative flai r and open up a worl d o f possibilities . With this product, you will be able to craf t delicious dessert s an d unconventiona l salty dishe s to surprise your family and friends in your get togethers. Now is your turn to shin e an d amaze everyone with your talen t in making flavourfu l and innovativ e dishes . Let your creative juice s flow!
Memories Original Tea Biscuits Enjoy unforgettable moments with Memories Biscuits made with premium quality ingredients. The best taste... for the sweetest memory.
an d age groups. This has mad e th e company quite popula r not onl y in th e Kingdom , but in man y of the countries where this outstanding brand had a presence . Memories Tea Biscuit s is on e of thos e products; it is highly versatile an d ha s a numbe r of use s integrated into daily lives , such as with tea or as
th e icin g suga r and bea t fo r 5 minutes
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T H E S T A R W E DA D FA DE L
T H E S T A R NJOOD A BDU L L A H
T H E S T A R S A M A JA A D
T H E S T A R JOUHAINA ALHOUMAIDAN
T H E S T A R Z A I NA A I R A M A DA N
COOK LIKE A STAR
T H E S T A R R A N E EN JOU DA H
T H E S T A R BE YON D B A K E RY
T H E S T A R S A A D A L DU L A I JA N
T H E S T A R GHOF R A N A L ROM A I H Y
T H E S T A R H I N D A L F OZ A N
Discover dazzling and innovative recipes from our stars
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T H E S T A R W E DA D FA DE L
T H E S T A R NJOOD A BDU L L A H
When we asked a few of our talented Goody Kitchen Stars to share their favourite recipes for Ramadan we knew that they would provide creative, delicious dishes that would be sure to impress. From Wedad Fadel’s (pictured right) delicious chicken edam with potatoes to Sama Jaad’s indulgent, ever-so-tasty cheese and spinach stuffed pasta shells, as well as Njood Abdullah’s gorgeous creamy lemon tiramisu, we hope you love
Chicken edam was one of Wedad’s favourite dishes to eat as child and it brings back very happy memories to this day. “My mother used to prepare it for me, especially during Ramadan. However, she’d get upset because I only ate the potatoes and the stock; now I prepare this dish myself and I eat it all!”
Njood from Dammam loves baking for her family and says that doing so fills her with happiness. “This lemon tiramisu recipe has a special place in my heart as I created it last Ramadan. Whenever the weather is hot, I like to prepare a cold and refreshing dish and I also love all recipes with a lemony flavour.”
“My mother used to prepare this for me, especially during Ramadan”
cook for 1 minute, then add the chilli pepper. Season with salt and pepper. 3 Add the chicken thighs and brown lightly on both sides. Stir in the tomato sauce and the garam masala. 4 Pour over enough boiling water to half cover the chicken, followed by the potato. 5 Stir well and cook for 40 minutes. Garnish with parsley and lime.
zest and juice and the vanilla. Whip until the mix is homogenous. 2 Put the whipping cream and remaining icing sugar in a second bowl. Whip until the cream is smooth and consistent. Chill in the fridge until cold, then slowly add to the cream cheese mix. 3 For the berries, put the raspberries and icing
sugar in a saucepan set over a low heat. Add the lemon juice and heat for 5 minutes until sauce- like. Leave to cool. 4 Put the jelly in another bowl and add the hot water. Stir until the jelly is completely dissolved. 5 Dip the ladyfingers in the liquid jelly mix then arrange in a layer in a rectangular tray or dish (dip the biscuits quickly before the jelly sets). 6 Add a layer of cream cheese then repeat the process, finishing with a layer of ladyfingers. 7 Spoon the berry mix on top and add a layer of plain whipped cream. 8 Garnish the dish with raspberries, lemon and mint. Chill for at least 6 hours before serving.
N J O O D ’ S R E C I P E Lemon tiramisu
EASY
SERVES 8-10
W E D A D ’ S R E C I P E Chicken edam with potatoes
• 1 tbsp of lemon juice, plus zest to serve
CREAM CHEESE FILLING • 2 cups mascarpone cheese • 1 cup cream cheese • 1 cup icing sugar plus 1 tbsp • z est and juice of 1 lemon • 1 tsp vanilla extract • 1 cup whipping cream BERRY MIX • 1 cup raspberries, plus extra to serve • 2 tbsp icing sugar
LADYFINGER LAYER • ladyfinger biscuits • 1 pack lemon jelly • 2 cups hot water • 1 cup Goody Top-Whip Whipped Topping Mix • m int leaves, to serve 1 For the cheese filling, mix the mascarpone and cream cheese in a bowl, then add 1 cup icing sugar. Add the lemon
the recipes on the following pages as much as we do.
EASY
SERVES 4
• o live oil • 1 large onion, sliced • 1 garlic clove, chopped • 1 chilli pepper, deseeded and chopped • 4 chicken thighs • 2 25g Goody Chopped Tomatoes in Tomato Sauce • 1 tsp garam masala
• 2 large potatoes, peeled and cubed • p arsley leaves and lime wedges, to garnish 1 Heat some olive oil in a large saucepan. Add the sliced onion and cook until softened. 2 Stir in the garlic and
“Whenever the weather is hot, I like to prepare a cold and refreshing dish”
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T H E S T A R JOU H A I NA A L HOUM A I DA N
T H E S T A R Z A I NA A I R A M A DA N
For Zaina, this recipe is particularly special. “The secret lies in the mayonnaise,” she explains. “It makes the chicken really tender, with a rich flavour and the garlicky butter and parmesan mix gives the chicken an exceptional taste and earns this recipe a place on your Ramadan table.”
Mother to two boys and a girl, Jouhaina has loved cooking since she was very young. These days she enjoys sharing recipes on her Instagram page (@jouhainaalhoumaidan) and cooking for her family. “Harira reminds me of the good times I had during Ramadan when I was a child. My mom used to make it for us for iftar, as this recipe has many nutritional benefits. Now, I prepare it for my family too, especially during Ramadan.”
Tomatoes • 1 tsp Moroccan or regular ghee • 1 cup chopped coriander and parsley 1 Heat some oil in a large saucepan. Add the meat and stir, then add the onion and cook until it softens. 2 Add the lentils, chick peas, celery, tomato juice and spices. Stir well and leave to cook for 5 minutes. 3 Add 2 litres of water,
chicken breasts • o il or butter, for cooking
J O U H A I N A ’ S R E C I P E Harira
“The garlicky butter and parmesan mix gives the chicken an exceptional taste”
1 Melt the butter in a frying pan set over a medium heat. Add the breadcrumbs and stir until lightly golden. Remove from the heat and add the chopped parsley. 2 Mix the mayonnaise, mustard, parmesan, paprika, Cajun spices, garlic powder and salt and black pepper in a large bowl. 3 Cut the chicken breasts into long, thick strips and add to the mayonnaise mix. Marinate for 15 minutes.
EASY
SERVES 8
• oil, for cooking • 500g meat, chopped into small cubes • 1 large onion, roughly chopped • ½ cup lentils • 1 cup dried chick peas, soaked in water overnight
• 3 tbsp chopped celery • 1½ cups tomato juice • 1 tsp each turmeric, ginger, saffron, salt and black pepper • 2 litres + 1 cup water • ½ cup wheat • 1 cup vermicelli • 2 tbsp Goody Sieved
4 Coat the chicken strips with the breadcrumbs on all sides. Transfer to
cover and cook on medium for 35 minutes. 4 Mix the wheat with a cup of water until you have a smooth, homogeneous texture, then stir into the pan with the meat. Cook for 5 minutes. 5 Add the vermicelli, tomatoes, ghee, coriander and parsley and cook for 5 minutes. 6 Serve warm with lemon wedges.
an oven tray lined with baking paper.
5 Spray the strips with oil or butter and bake for 10-20 minutes in an oven preheated to 230°C until completely cooked through.
Z A I N A ’ S R E C I P E Crispy garlic and mayo chicken with parmesan
EASY
SERVES 4
“Harira reminds me of the good times I had during Ramadan when I was a child”
parmesan cheese • 1 tsp smoked paprika • 1 tsp Cajun spices • 1 tsp garlic powder • s alt and black pepper, to taste • 4 large boneless
• 2 tbsp butter • 1 cup breadcrumbs • 1 tbsp chopped parsley • ⅓ cup Goody Mayonnaise
• 1 tbsp mustard • 3 tbsp shaved
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T H E S T A R R A N E EN JOU DA H
T H E S T A R BE YON D B A K E RY
Beyond Bakery believes that passion is the heart of creativity. “Mehalabya is an Arabic milk pudding typically flavoured with vanilla, mastic, rose and orange blossom. In this version I replaced sugar with date spread and added cardamom and cinnamon to bring a sense of Ramadan.”
Raneen is the food blogger behind Raneen’s Table, where she shares her recipes and ideas for creating beautiful modern dishes. “A Ramadan table is never complete without a dessert and a baked one is always a welcome idea. I chose this recipe as it is a family favourite – the smell of freshly baked bread filled with a creamy peanut butter and raspberry jam gives great pleasure either after iftar or for a quick suhoor bite.”
to the greased bowl, cover with cling film and leave to rise in a warm place until doubled in size. 5 Mix the peanut butter and jam together. Preheat the oven to 1800C and line a baking tray or loaf tin. 6 Transfer the risen dough to a lightly floured surface and roll out to a rectangle shape approximately 2.5cm thick. 7 Spread the peanut butter and jam mixture evenly over the dough, then roll the dough up into a cylindrical log shape. Press the edges together to seal. 8 Carefully slice the roll in half lengthways. With the cut sides facing upwards, press the top ends of the dough
“The smell of freshly baked
bread with creamy peanut butter and jam gives great pleasure”
together, then lift the piece of dough on the right over the piece of the dough on the left. Repeat this process, so that the dough is intertwined. 9 Transfer the dough to the prepared tray, cover and leave to rest for 20 minutes. Brush all over with the beaten egg. 10 Bake for 25 minutes. Leave to cool slightly before slicing and serving.
R A N E E N ’ S R E C I P E Raspberry and peanut butter babka
SKILLS REQUIRED
MAKES 1 BABKA
a large saucepan. 2 Whisk together until the ingredients are combined and no lumps remain. 3 Set the saucepan over a medium-high heat and bring to the boil, whisking constantly. Boil for 10-15 seconds more until the mixture thickens. 4 Remove the pan from the heat and whisk in the canned cream. Pour the mixture into 8 cups or serving dishes and leave to cool for 20 minutes.
2 Set a small saucepan with the milk and butter over a low heat and allow the butter to melt. Remove from the heat and leave to come to room temperature. 3 Lightly grease a bowl with butter. Add the milk mixture to the dry ingredients and beat together at medium speed for 2 minutes. Increase the speed to high and continue to mix for 5 minutes. 4 Transfer the dough
• 3 cups plain flour • 2 ¼ tsp fast-action yeast • ¼ cup caster sugar
B E Y O N D B A K E R Y ’ S R E C I P E Date pudding
“Date spread, cinnamon and cardamom bring a sense of Ramadan to the dish”
• p inch of salt • 2 00ml milk • ¼ cup butter, plus extra for greasing • 2 tbsp Goody Creamy Peanut Butter • 2 tbsp raspberry jam • 1 egg, beaten 1 Put the flour, yeast, sugar and salt in the bowl of an electric stand mixer.
EASY
SERVES 8
• 1 55g Goody Canned Cream • c hopped pistachios and dates, to garnish (optional) 1 Pour the milk, dried milk, date spread, cornstarch and ground spices (if using) into
• 960ml whole milk • 4½ tbsp dried milk powder • 125g Goody Date Spread • 5 tbsp cornstarch • ½ tsp cinnamon (optional) • ¼ tsp cardamom powder (optional)
Once the surface has set, transfer to the fridge for 6 hours, or overnight. Garnish with pistachios and dates, if you like.
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T H E S T A R S A M A JA A D
Sam a Jaa d say s tha t sh e chos e t o shar e he r recip e fo r indulgen t chees e an d spinac h stu ffe d past a shell s fo r man y reasons : “It’ s vegetarian , eas y t o make , an d give s yo u a feelin g o f fullness, ” sh e explains. “Thi s i s a specia l an d deliciou s dish , wit h flavour s tha t appea l t o al l family members . I n addition , i t ca n be prepare d i n advanc e an d reheate d jus t befor e serving. ”
• ¼ cup roasted and ground walnuts
“This is a special, delicious and easy to make dish”
SAUCE • 4 tbsp olive oil • 1 onion, finely chopped • 3 garlic cloves, crushed • 1 cup Goody Sieved Tomatoes • ½ cup chopped basil • 1 tsp paprika, dried basil and oregano • 1 tsp sugar • ½ cup vegetable broth • 250g Goody Macaroni Conchiglioni , cooked • pomegranate seeds and basil, to garnish 1 Fo r th e stu ffing , set a saucepa n wit h th e oil ove r a mediu m heat. Softe n th e onion s then ad d th e garli c an d coo k
fo r 3 0 second s more. 2 Ad d th e spinac h and seaso n wit h nutmeg , salt an d blac k pepper . Cook unti l th e spinac h wilts the n remov e fro m heat. 3 Ad d th e crea m cheese an d mil k an d mi x well. 4 Sti r i n th e walnut s and leav e t o coo l before stu ffin g th e cooke d past a shell s with thi s mix . 5 Fo r th e sauce , set a pa n wit h th e oliv e oil ove r a mediu m hea t and the n ad d onions . Soften th e onion s the n ad d th e garli c an d sti r fo r 3 0 seconds . Ad d the sieve d tomatoes , herbs an d spices , sugar , salt an d pepper . Coo k fo r 1 0 minutes. 6 Plac e th e stu ffe d shells i n th e sauc e an d bak e on th e botto m rac k of a 250° C ove n fo r 8-10 minutes . Garnis h with pomegranat e an d basil.
S A M A ’ S R E C I P E Cheese and spinach stuffed pasta shells
A LITTLE EFFORT
SERVES 4
chopped • pinch nutmeg
STUFFING • 2 tbsp olive oil • 1 small onion, chopped
• salt and black pepper • 2 cups cream cheese • ¼ cup milk
• 2 garlic cloves • 4 cups spinach,
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T H E S T A R GHOF R A N A L ROM A I H Y
T H E S T A R H I N D A L F OZ A N
Hin d share s thi s recip e becaus e i t i s a favourit e fo r he r an d fo r man y others . “ I prefe r thi s dis h becaus e i t is delicious , eas y an d quic k t o prepar e an d contain s nutrient s suc h a s protei n an d starches.”
Ghofra n say s thi s i s on e o f he r favourit e dishe s t o b e serve d durin g Ramadan . “I t i s on e o f th e most significan t an d deliciou s dishe s i n Ramada n an d I lov e i t a s i t i s eas y t o prepar e wit h a distinc t flavou r an d it bring s bac k t o m e lovel y memories.”
• 1 tsp Goody Sugar Cane Vinegar • minced basil leaves and rosemary (optional)
th e butte r unti l melted. Sti r i n th e flour , mil k powder , sal t an d black pepper. 5 Pou r 2 cup s o f tepid wate r an d sti r unti l the mixtur e ha s thickened. Ad d th e liqui d cheese an d cookin g crea m plus a pinc h o f parmesan cheese. 6 I n a bakin g dish , pou r a bi t o f béchame l sauce , followe d b y a macaroni layer . Ad d béchamel the n mea t sauc e the n macaron i an d finis h with a laye r o f béchamel. 7 To p wit h mozzarella, parmesan , kashkaval , smoke d chees e and aromati c herbs. 8 Bak e i n th e ove n unti l golde n brown.
cube s an d coo k unti l softened . Ad d th e tomat o sauc e an d the fav a beans. 3 Seaso n wit h cumin , salt an d blac k peppe r and brin g t o a simmer . Lowe r th e hea t an d coo k for 1 0 minutes. 4 Mas h th e fav a beans
G H O F R A N ’ S R E C I P E Fava beans mubakhar
BÉCHAMEL • 1 cube butter • 1 tbsp flour
EASY
SERVES 4
• 2 tbsp milk powder • 2 cups tepid water • salt and black pepper, to taste • 1 tbsp liquid cheese • little cooking cream • 1 tsp parmesan cheese TOPPING • grated mozzarella, parmesan, kashkaval and smoked cheese 1 Coo k th e macaroni accordin g t o pac k instructions. 2 T o prepar e th e meat sauce , se t a saucepa n wit h th e oi l ove r heat , the n coo k th e onion . Tip i n th e garli c the n ad d the mince d mea t an d coo k well . Seaso n wit h salt, mea t spices , black peppe r an d turmeric. 3 Ad d th e tomat o sauce. Sti r i n th e sieved tomatoe s wit h a pinch o f suga r an d th e vinegar . Sprinkl e ove r th e fresh basi l an d rosemary. 4 T o prepar e th e béchame l sauce , se t a saucepa n ove r hea t with
• ½ onion, chopped • 2 garlic cloves, mashed • 1 tomato, chopped into cubes • 1 tsp tomato sauce • 1 Goody Fava Beans Peeled Regular (with the liquid) • 1 tsp cumin • salt • black pepper • olive oil • lemon juice (to taste)
• water for dilution
FOR STEAMING • foil • grease (oil or ghee) • ember 1 Se t a fryin g pa n wit h oliv e oi l ove r a mediu m heat . Coo k th e onion unti l softened . Sti r in th e garlic. 2 Sti r i n th e tomat o
partially . Tur n o ff th e hea t an d ad d th e lemo n juice. 5 Fo r steaming , pu t the foi l ove r th e pa n an d soa k wit h ghe e o r oil. Ad d th e embe r and cove r th e pa n for 5 minutes.
“I love this recipe as it is easy to prepare with a distinct flavour”
H I N D ’ S R E C I P E Pasta with béchamel sauce
EASY
SERVES 4
• 1 pack Goody Macaroni Ditalini
minced • spices (pinch of salt, meat spices, black pepper, turmeric), to taste • 1 tbsp tomato sauce • ½ cup Goody Sieved Tomatoes • pinch of sugar
“This dish is delicious and contains nutrients such as proteins and starches”
MEAT SAUCE • 1 onion, chopped into small cubes • 1 tbsp oil • 1 garlic clove, mashed • 250g fresh meat,
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T H E S T A R S A A D A L DU L A I JA N
Saad Al Dulaijan is a consulting chef for Kuwaiti Edam Group Co who loves to cook traditional Khaleeji meals such as harees, jareesh and different types of majboos during Ramadan. “I wanted to share this red jareesh recipe with you all – jareesh and harees are both dishes that in the past family members would gather together to help to prepare as these meals are difficult for one person alone to make. Today however they are much easier and simply require lengthy simmering over a low heat.”
• 1 tbsp turmeric • 1 tbsp cumin • 1 tbsp coriander • 1 tbsp black pepper • 3 litres water • 1 tbsp black lemon powder • 2 green pepper pods • 1 kg jareesh (ground wheat grains), washed and soaked in water overnight FOR THE TOPPING • 1 onion, finely chopped and cooked • 1 tbsp black lemon powder • 1 tbsp black pepper • ghee, to garnish 1 Set a large saucepan with 2 tablespoons vegetable oil over a medium-high heat. Add the onions and fry until cooked, then add the chicken and mix well. 2 Add the chopped tomatoes, chicken stock cubes and all the spices apart from the black lemon powder and green pepper pods and mix well. 3 Pour in a litre of water, then leave to simmer for 15 minutes. 4 Strain the jareesh and add to the pan. Stir well
then add the black lemon powder and green pepper pods. Mix gently. Reduce the heat to low and cover the pan with a lid. Leave to cook for two hours, gradually adding the remaining water – the grains will absorb the all the liquid. 5 Remove the pan from the heat, discard the green pepper pods and blend the mixture, gradually adding the remaining vegetable oil and the ghee. 6 Mix the topping ingredients together. 7 Present the jareesh on serving plates and garnish with the topping.
S A A D ’ S R E C I P E Red jareesh
“Jareesh and harees are both dishes that in the past family members would gather together
EASY
SERVES 8
to help to prepare”
Tomatoes in Tomato Sauce • 3 0g tomato paste • 2 chicken stock cubes • 4 5g ghee
• 3 50ml vegetable oil • 2 50g chopped onions • 5 00g chicken legs or breasts • 3 50g Goody Chopped
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LOVE AT FIRST SIGHT Clever ideas that are guaranteed to make your dishes look delicious
Giv e i t a swirl
I t pay s t o give ready-prepared item s extr a pizzazz whe n i t come s to presentatio n and flavour . Ad d a squeez e o f Goody Rosemary or Lemon Mayonnaise t o a dip an d spread , then
decan t int o a prett y bow l an d us e the bac k o f a spoo n to creat e a swirle d effect . Per k things u p furthe r wit h a drizzl e o f oliv e oi l an d a dustin g of dukkah , sumac, paprik a o r za’atar.
Ad d heigh t an d icing Whe n i t come s to swee t treats , a final flouris h o f icing suga r alway s helps , as doe s addin g a little height . T o se e what w e mean , rathe r tha n presentin g the m flat, laye r you r favourite cookies , smal l cakes an d pastrie s o n top o f eac h othe r in varyin g heigh t levels o n a platter , then dus t wit h a snowfal l o f icin g suga r and a generou s drizzle o f Goody Arabic Sweet Syrup .
Thin k textur e fo r tha t wo w facto r Particularl y fo r salads an d grain-based dishes , it’ s a good ide a t o conside r colour , textur e and ho w ingredients complemen t eac h other . Star t with a plai n bas e (this coul d b e rice , quino a o r couscous ) the n accessoris e around it . Ad d pop s of colou r an d textur e b y overlappin g tomato, cream y avocado, crunch y appl e o r rip e peaches . Follo w with a cris p elemen t (we lik e toaste d Arabic bread , Goody Chick Peas , Goody Whole Kernel Golden Corn , toaste d nut s o r seeds ) an d finis h with tor n herbs , crumbled fet a an d Goody Sliced Green Olives .
Garnish , garnish , garnish
Finishin g touche s go a lon g wa y t o making savour y dishe s look instantl y mor e deliciou s (an d the y mak e the m tast e eve n better , too) . Nex t tim e you’re platin g up , tr y sprinklin g you r dis h
wit h brightl y coloure d spices , nut s (pistachio s ar e perfect) , olives ( Goody Pimiento Stuffed Olives are ideal) , prett y pomegranat e seeds o r th e zes t o f lemon, lim e o r orange .
e
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New ways to serve dates, chick peas, fattoush and baklava D I SHES WI TH A TWI S T
Dates filled with orange blossom cream and almond caramel
Black truffle hummus with crudités
PREPARE 15 MINUTES PLUS SETTING
COOK 2 HOURS
EASY
MAKES 12
PREPARE 10 MINUTES
COOK NO COOK
EASY
SERVES 4
1 Se t a larg e heatproof bow l wit h th e condense d mil k ove r a pa n o f barel y simmerin g water . Heat fo r 2 hours , whisking ever y 1 5 minute s unti l a dee p golde n colour . 2 Remov e fro m th e heat an d leav e t o coo l slightly .
• 150ml Goody Velor Condensed Milk • 50g blanched almonds • ⅔ cup double cream • ½ tsp orange blossom water • 1 orange • 12 dates, pitted
Sti r i n th e almonds , ti p ont o a shee t o f baking pape r an d rol l int o a ball. Pu t i n th e fridg e fo r 1 hour , the n thinl y slice . 3 Whis k th e double crea m an d orang e blosso m wate r unti l peak s form . Us e a peele r
t o remov e th e zes t of th e orang e an d thinl y slic e int o strips. 4 Spoo n th e crea m int o th e date s an d to p with th e almon d carame l and orang e strips.
• 400g can Goody Chick Peas • 2 tbsp extra virgin olive oil, plus extra to drizzle • 50g tahini • 2 tbsp Goody Black Truffle Mayonnaise • 2 garlic cloves
• 2 tbsp lemon juice • micro herbs, to garnish • crudités, to serve 1 Drai n th e chic k peas . Reserv e 1 tbs p an d tip th e res t int o a blender. Ad d th e 2 tbs p oliv e oil,
int o a servin g bowl , using th e bac k o f a spoo n t o creat e a swirl . Sprinkle ove r th e reserve d chic k pea s an d micr o herbs, drizzle wit h oliv e oi l the n serv e wit h you r choice o f crudités.
tahini , tru ffle mayonnaise , garlic, lemo n juic e an d 1 tsp fin e salt . Blit z unti l completel y smooth, addin g a splas h o f wate r i f needed. 2 Spoo n th e hummus
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Fattoush salad with tuna and chick peas
PREPARE 15 MINUTES
COOK 10 MINUTES
EASY
SERVES 4
1 Prehea t th e ove n to 180°C . Cu t th e bread int o bite-size d squares, transfe r t o a bakin g tra y an d drizzl e wit h 1 tbsp oliv e oi l an d th e sumac. Tos s t o coa t the n toas t in th e ove n fo r 1 0 minutes o r unti l golden . 2 Cho p th e tomatoe s an d tos s wit h the radishes , cucumbers, lettuce , chic k pea s and toaste d bread . Flake ove r th e tuna. 3 Whis k th e remaining 2 tbs p oliv e oi l wit h the lim e juic e and
pomegranat e molasses. Arrang e th e sala d i n fou r bowls , drizzl e ove r the dressin g an d scatte r wit h parsley.
• 1 white Arabic bread • 3 tbsp olive oil • 1 tbsp sumac • 2 large vine tomatoes • ½ cup radishes, thinly sliced • 2 cucumbers, diced • 1 head romaine lettuce, sliced • 200g Goody Chick Peas • juice of 1 lime • 2 tbsp pomegranate molasses • 185g can Goody Tuna Tenderina in Lemon and Pepper • parsley, to serve
Baklava ice cream
PREPARE 15 MINUTES PLUS FREEZING
COOK NO COOK
EASY
SERVES 6-8
1 Pou r th e condense d mil k an d doubl e cream int o a bowl . Bea t wit h an electri c whis k fo r 3- 4 minute s o r unti l th e mixtur e hold s it s shape. 2 Sti r ¾ o f th e baklava
3 Drizzl e wit h th e sweet syru p the n scoo p to serve.
• 387g can Goody Sweet Condensed Milk • 1¾ cups double cream • 2 cups roughly chopped baklava • 2 tbsp Goody Arabic Sweet Syrup
throug h th e mixture the n spoo n int o a 28cm loa f tin . Sprinkl e th e remainin g baklav a o n top the n freez e fo r 4 hours, overnigh t i f possible, o r unti l set .
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A N I N N OVAT I V E ME N U F O R A G R E AT I F TA R Creative recipes at the Iftar table for your household
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L E N T I L S O U P W I T H S W E E T C O R N S A L S A
T H E I F T A R M E N U
PREPARE 10 MINUTES
COOK 5 MINUTES
EASY
SERVES 6
1 Fo r th e salsa , sti r togethe r th e corn , red onion , cherr y tomatoes, pomegranat e seed s an d oliv e oi l i n a smal l bowl. Seaso n an d se t aside. 2 Prepar e th e soup accordin g t o packet instruction s an d divid e amon g servin g bowls. 3 To p th e war m soup wit h th e sweetcor n salsa an d garnis h wit h the coriande r leaves, lemo n zes t an d suma c just befor e serving .
• 100g Goody Whole Kernel Golden Corn • ½ red onion, finely chopped • ½ cup chopped cherry tomatoes • 1 tbsp pomegranate seeds • 1 tbsp olive oil • 120g (1.5 packets) Goody Lentil Soup • 1 tbsp coriander leaves • zest of 1 lemon • 1 tsp sumac
Lentil soup with sweetcorn salsa
Chick pea and beetroot cakes
Loaded batata harra
Watermelon and feta salad
Slow-cooked pulled lamb with fettuccini Orange, chocolate and peanut butter mahalabia
GOOD Y KITCHEN TIP
You could swap the lentil soup for Goody Mushroom Soup topped with pickled mushrooms and parsley.
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C H I C K P E A A N D B E E T R O O T C A K E S
PREPARE 30 MINUTES
COOK 15 MINUTES
A LITTLE EFFORT
SERVES 6
• 400g can Goody Chick Peas , drained • 2 tbsp Goody Mayonnaise with Olive Oil • 1 egg, whisked • 2 tbsp plain flour • 1 cup grated cooked beetroot • 3 tbsp olive oil • 1 red onion, finely diced • 1 garlic clove, finely chopped • 1 tsp ground cumin RAITA • 1 small cucumber, grated • ¾ cup plain yogurt • 1 tbsp lemon juice • 1 tbsp dill fronds TO SERVE • 6 tbsp hummus • 1 mint sprig, leaves picked • 2 tbsp crispy Arabic bread pieces 1 Ti p th e chic k pea s int o a larg e bow l an d mas h to a chunk y paste . Sti r i n th e mayonnaise , eg g an d flou r the n fol d i n the grate d beetroot. 2 Se t a fryin g pa n wit h 1 tbs p oliv e oi l ove r a
medium-lo w heat . Cook th e onio n fo r 4-5 minute s unti l softened bu t no t browned . Sti r in th e garli c an d cumi n an d coo k fo r 1 minut e more . Se t asid e t o cool . 3 Sti r th e coole d onion int o th e chic k pea mixtur e t o combine . For m int o 6 patties, approximatel y 6c m wide an d 2.5c m thick. 4 Se t a larg e fryin g pan wit h th e remainin g oil ove r a medium-high heat . Ad d th e pattie s t o th e pan , i n batche s if necessary , an d cook fo r 3- 4 minute s on eac h side. 5 Fo r th e raita , squeeze th e exces s wate r from th e grate d cucumber, the n pu t i n a bow l with th e yogurt , lemo n juice an d dil l fronds . Season the n mi x well . 6 Serv e th e war m chick pe a cake s layere d with th e hummus , th e crisp y Arabi c brea d an d mint leaves . O ffe r th e yogurt rait a o n th e side.
A combination of earthy-tasting, vibrant beetroot, creamy hummus and refreshing raita make this a dish that all your guests will remember
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