Chef Ghada El-Tally, a celebrated figure in the Arabic cuisine scene, led young girls and boys at the
12 th Sharjah Children’s Reading Festival (SCRF) on a culinary adventure with a live cooking demo of a
veggie-loaded Spaghetti Bolognese as part of the festival’s popular Cookery Programme.
An author of several cookbooks, El-Tally told children she chose to make a delicious one-pot Spaghetti
Bolognese as it was healthy, quick and easy for young aspiring chefs.
Heating olive oil in a deep pan, it was with an assorted medley of chopped vegetables that the Egyptian-
Jordanian chef commenced her cooking demonstration as she sauteed onions, carrots and chopped
celery in the hot oil until soft.
“The vegetables,” she told her eager audience, “adds flavour and makes the dish extra nutritious.”
She then proceeded to add ground meat to the mix along with a spice mixture for seasoning, stirring well
to break up clumps and until browned.
A generous pinch of dry thyme was also added to give extra depth to the flavour.
A bowl of tomato paste went into the pot next, which was then allowed to simmer on a low flame to really
develop the flavours. A large bowl of pre-cooked spaghetti was added to the simmering mixture and
tossed well to allow it to infuse the sauce.
The chef added occasional splashes of water to give the Bolognese sauce the right thickness and
consistency while the addition of just the right amount of salt and pepper powder elevated the dish
with the perfect balance of taste.
To appease the excited kids, Ghada El-Tally garnished their bowls with a generous helping of
freshly grated Parmesan cheese, and they thanked her for a mouthwatering recipe.