Cooking With Zainab

What kind of content does Cooking With Zainab make?

Cooking With Zainab offers a delightful exploration of comfort food and quick meal solutions. Across TikTok and Instagram, Zainab shares accessible recipes, from hearty roast lamb to speedy salmon bowls, with a special focus on dishes perfect for Ramadan Iftar and suhoor. Beyond savory delights, discover tempting dessert hacks and breakfast inspiration, all presented with clear, step-by-step guidance.

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This juicy harissa roast leg of lamb is my idea of the perfect Easter lunch! #AD

@Sainsburys had everything I needed to pull this together, from the lamb and veg to all the little
extras that make it feel special

Ingredients:
For the lamb:
1 leg of lamb
10 garlic cloves

For the harissa marinade:
2 tbsp olive oil
4 tbsp harissa paste
1 tbsp salt
1 tbsp black pepper
1 tsp ground cumin
1 tsp ground coriander

For the glaze:
2 tbsp harissa paste
3 tbsp honey

For the roasting base:
2 large onions
2 carrots
1 garlic bulb, halved
1 cinnamon stick
2 bay leaves
A few sprigs of thyme
A few sprigs of rosemary
250ml water

For the roast potatoes:
1kg potatoes, peeled and halved
3 tbsp ghee
3 garlic cloves
2 sprigs rosemary
1 tsp salt

For the honey roasted carrots and parsnips:
8 carrots, peeled and halved
8 parsnips, peeled and halved
1 tbsp olive oil
2 tbsp honey
2 sprigs fresh thyme
1 tsp salt
1 tsp pepper

For the gravy:
Pan juices from the roasting tray
200ml whole milk
2 tsp plain flour
1 tsp butter
Salt and black pepper, to taste

Method:
Preheat the oven to 220°C.
Using a small sharp knife, make incisions all over the lamb and stuﬀ each with a garlic clove.
In a small bowl, mix together all of the harissa marinade ingredients, then rub the marinade all
over the lamb.
Add all of the roasting base ingredients to a large roasting tray, pour in the water, then place the
lamb on top.
Turn the oven down to 150°C.
Cover the tray tightly with foil and roast for 3½ to 4 hours, or until the lamb is tender.
Mix together the harissa glaze ingredients. Remove the foil, brush the glaze generously all over
the lamb, then return it to the oven uncovered for 20 minutes, until sticky and slightly caramelised.

(Continued in comments)

15 min crispy salmon and rice bowl

Since we’re all eating our skincare, I’ve been trying to eat more oily fish

Ingredients:
4 salmon fillets
1 tsp vegetable oil
Juice of half a lemon

Spices
1 tbsp brown sugar
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cumin
1/4 tsp cinnamon

For frying
1 tbsp vegetable oil

Sesame sriracha dressing
4 tbsp mayo
Juice of half a lemon
2 tbsp sriracha
2 tbsp toasted sesame oil

To serve
Cooked rice
Thinly sliced cucumbers
Avocado
Chives
Black sesame seeds

Method:

For the salmon:

Cut the salmon fillets into chunky bite sized pieces and pat them dry.

Add 1 tsp vegetable oil, the lemon juice and all the spices to the salmon and mix well so everything is evenly coated.

Heat 1 tbsp vegetable oil in a large pan over high heat. Once hot, place the salmon skin side down. Do not overcrowd the pan as this will stop it crisping properly.

Cook without moving for about 2 minutes so the skin crisps up. When it is ready it should release easily. If you feel resistance when trying to flip it, leave it a little longer as it is still cooking.

Flip and cook for about 1 minute on the other side. Searing it quickly on both sides gives you tender, juicy salmon that still falls apart beautifully.

For the dressing:
In a small bowl, mix together the mayo, lemon juice, sriracha and toasted sesame oil until smooth.

To assemble:
Spoon rice into bowls and top with the crispy salmon, sliced cucumbers and avocado. Drizzle over the dressing and finish with chives and black sesame seeds

#easyrecipes #salmon salmonbowl

How to upgrade your halloumi at home

tips:
pat the halloumi really dry before frying or it will splutter

if the sauce gets too thick add more lemon juice, a bit more honey or a splash of water

if you need to eat it later, microwave to reheat and it gets soft again

My pan is from @josephjosephofficial

Ingredients:
3 blocks halloumi
2 tbsp vegetable oil
juice of 1 large lemon
4 tbsp honey
a pinch of chilli flakes
2 sprigs fresh thyme

Method:
Cut the halloumi along the line in the block, then halve again so you get thick pieces.
Soak in hot water for 10 minutes, drain and pat dry.
Fry in vegetable oil until golden on both sides, turn the heat down and add lemon juice, honey and chilli flakes. let it bubble for a minute, finish with fresh thyme and serve warm.

#halloumi #ramadan #ramadanrecipe #easyrecipe

a little make ahead treat for busy days during Ramadan

Keeps in the fridge all week, perfect for latenight cravings or quick suhoor when you’re half asleep.. high protein so less likely to get hangry

The little white tablets are just sweetner btw because I like it quite sweet

Ingredients:
100g chia seeds
250ml decaf coffee
4-6 tbsp honey or sweetener of choice
A big pinch of sea salt
500g skyr or 0% greek yoghurt
1 tbsp cocoa powder

mix everything, chill until thick, dust with cocoa and add fruit or granola if you fancy

#chiapudding #tiramisu #ramadan #ramadanrecipes

Who is Cooking With Zainab’s audience?

Cooking With Zainab's audience is likely comprised of home cooks seeking accessible and appealing meal inspiration, with a strong interest in comfort food and desserts, particularly relevant during Ramadan. Their high engagement rates (TikTok 5.40%, Instagram 4.57%) significantly exceed platform benchmarks, indicating a highly receptive and active community. This suggests strong potential for product adoption and conversion, as followers actively seek out and respond to Zainab's recommendations.

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