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.
• 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
“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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