For Ahmad Alzahabi, a Metro Detroit-based food content creator and founder of The Golden Balance, Ramadan is “a way to withdraw from all worldly temptations and the greatest luxury of my life.” is food, but I can’t eat… That detachment is so cleansing for me, and I really like that part. ”
This year, March 10 marks the beginning of Ramadan, with Muslims around the world celebrating the holy month by fasting, praying, reflecting and spending quality time with their families. Fasting is one of the five pillars of Islam and requires participants to abstain from anything, including water, for 30 days (sometimes 29 days in some years) from dawn to dusk to encourage spiritual reflection. I don’t eat or drink.
But during times when Muslims can fast, al-Zahabi likes to eat yabla (grape leaves), katayeh (a Middle Eastern pancake dessert), and anything else that includes meat and rice.
Al-Zahabi, a Syrian-American with nearly 10 million followers on Instagram and TikTok, became interested in cooking as a child after watching a show on the Food Network channel. hell’s kitchen and Diners, drive-ins, and dives. He also enjoyed his mother’s cooking.
“Ever since I was a child, I always spent time in the kitchen with my mom and dad,” Alzahabi said. “My dad used to work at the grill, but my mom just made us food. Eating out was not a normal thing, it was a special treat.”
Al-Zahabi, who is studying business administration at the University of Michigan, visited Dubai in 2017 and took part in a one-month internship at a four-star Swiss hotel in Dubai. There, he helped prepare meals in the hotel’s kitchen, which primarily catered.
“I worked with a Malaysian chef and an Indian chef and learned some of the really classic dishes they make,” Alzahabi said. “…I learned the basics of making curry and masala.”
In December 2019, he introduced himself on TikTok as The Golden Balance and started posting Middle Eastern and American recipe videos, and after a few weeks, one of his videos received 1 million views. did. As his following grew in 2020, he began posting recipe content on Instagram, Snapchat, Facebook, and YouTube.
He is known for saying “Come on Bismillah” at the end of each video, which is an Arabic word meaning “in the name of God” and is used to say “Say Bismillah”, which is an Arabic word meaning “in the name of God”, which Muslims often use before getting into a car or enjoying a meal. Say these words before you take any action.
You may have also seen him on the Social Showdown episode of Food Network’s cooking competition show. chopped, He beat out three other contestants and was given $10,000 to donate to charity, choosing the Sylvester Bloom Empowerment Village, an organization that provides support to youth in Flint and Chicago.
Now, as the sun sets on April 9, which marks the end of Ramadan, al-Zahabi and his family are preparing for Eid al-Fitr, which this year will be celebrated from April 10 to 13. During this period, his friends and family exchange gifts. , go to the mosque and have a banquet. One of his main dishes Alzahabi looks forward to is her mother’s flavorful chicken and potato dish.
“This is a dish my mother makes when we have guests over during Eid! This dish is usually prepared in advance and then baked in the oven, but everyone loves it and it’s exclusive to our family.” said Al-Zahavi. “My mother put a lot of love into this dish and we grew up eating it. All my cousins and brothers love it too, so we always get requests for it!”
Here are the steps and ingredients needed to make the dish:
material
- 5 pounds of chicken thighs and drums
- 3-4 large potatoes
spice mix
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons salt
- 2 teaspoons cumin
Marinade
- 2 lemons, zest and juice
- 8-12 garlic cloves (chopped)
- 1 shallot (chopped)
- 1 bunch fresh coriander (chopped)
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon fresh sage (chopped)
- 1/4 cup olive oil
- 1/4 cup white vinegar
end
- 1 tablespoon olive oil
- 4-5 garlic cloves (chopped)
- 1/4 cup fresh cilantro
Instructions
- Make the spice mixture by combining paprika, chili powder, garlic powder, salt, and cumin in a small bowl.
- To make the marinade, add the lemon zest and juice, garlic, shallots, coriander, rosemary, thyme, sage, and half of the prepared spice mixture. Then add olive oil, vinegar and half a lemon juice. Blend until completely combined. Pour the marinade over the chicken. Massage until chicken is completely coated. Cover and refrigerate overnight.
- Preheat oven to 375 degrees.
- After marinating overnight, remove the chicken from the refrigerator. Let’s set it aside.
- Peel the potatoes and cut them into 1-inch semicircular wedges. Sprinkle with the other half of the seasoning mixture and brush with some of the chicken marinade.
- Place marinated chicken in an even layer over seasoned potatoes. Cover with aluminum foil. Bake for 40 minutes, then remove the lid. Return the bread to the oven and bake for another 10 minutes. Remove and set aside for final touches.
- Heat the olive oil in a small saucepan over medium heat and add the minced garlic. Stir constantly for 30 seconds to 1 minute. Turn off the heat, add the cilantro, and pour over the chicken.
This recipe is shared with the permission of Ahmad Alzahabi. For more recipes to try at home, visit hourdetroit.com.
