Getting beyond harira and shorba

For many fasting Muslims here, Ramadan has been synonymous with the warm lentil concoction of Harira and oats soup called Shorba. Regulars at many iftar tables, be it in homes of Saudis, Arabs or Asians, Harira, a popular Moroccan soup, and oats soup are fiber-rich and gentle for the stomach.
What also makes them so favorable as a meal after breaking the fast is that they are slow digesting foods, i.e. foods that last up to eight hours, as opposed to fast digesting foods that last for only three to four hours.
Grains and seeds like barley, wheat, oats, millet, semolina, beans, lentils, whole meal flour, unpolished rice etc. are other foods that comprise slow digesting foods.
Arab News asked Jeddah-based Aamir Abbasi, head chef at Tawadu International Co. Ltd, to suggest new, innovative recipes using oats and lentil, as a break from the usual Ramadan fare. Here are two of his recipes:

Parmesan Oat Crusted Chicken

Servings: Serves 6-8
Ingredients
• 3 garlic cloves, minced
• 2 c. uncooked old fashioned
rolled oats
• 2/3 c. grated Parmesan cheese
• 1 t. salt
• 1 t. paprika
• 1/2 t. ground black pepper
• 1/2 teaspoon dried basil (optional)*
• 1/2 teaspoon dried oregano (optional)*
• 1 teaspoon dried parsley (optional)*
• 1/2 c. olive oil
• 6-8 boneless, skinless chicken breasts, pounded to 1/2 thick all over
• cooking spray

Directions
Preheat oven to 400 degrees. In food processor chop the garlic. Add oats, cheese, salt, paprika, and pepper (also basil, oregano and parsley, if desired) and process until texture of course flour. Pour olive oil in a shallow bowl or pie plate. Dip chicken in olive oil, let excess oil drip off, then roll chicken in oat mixture. Place chicken in large, shallow baking dish coated with cooking spray. Pat the oat mixture into the chicken gently; this helps it make contact with the olive oil to help the coating brown and crisp. If it looks dry, give it a light coating of cooking spray. Bake uncovered for approximately. 20-25 minutes until an instant-read thermometer registers an internal temperature of 165 degrees. Remove from oven, and let chicken rest for 5-10 minutes to allow juices to settle. These freeze well.


Red Lentil Soup Recipe
Ingredients:
2½ cups split red lentils
3 tablespoons vegetable oil (olive, canola, corn, sunflower)
1 large onion finely diced, (1 cup diced onions)
2 large carrots finely diced, (1 cup diced carrots)
1 teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon ground black pepper
4 cups water
1½ teaspoon salt (increase or decrease to taste)
3 cups water (in addition to the 4 cups above)
1 tablespoon lemon juice (increase to taste)

If you want to spice your soup, add some red chili flakes or cayenne pepper.
Directions:
Clean the red lentils by removing any stones or derbies. Measure 2½ cups cleaned split red lentils and rinse with water. Put in colander to drain.

• Dice the onions and carrots.
• In a pot, heat the oil. Then add the onions and carrots and turn for a 3 minutes.
• Add the red lentils and cumin powder, and toss for another 3 minutes. Then add the turmeric, black pepper and 4 cups water. Simmer, covered, over low heat until lentils are cooked. This will take between 20 and 30 minutes.
• With a hand held mixer (or a food processor) ground the soup. Add the salt and the additional 3 cups of water. You may increase or decrease the water based on your preference on the density of the soup you want. Simmer for 2 minutes.
• Add the lemon juice, mix and serve.
Garnish your Red Lentil Soup with fresh chopped parsley, or fresh coriander, mint leaves, or lemon wedges.

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