Gigi Hadid tears up while championing Rohingya women

Updated 07 April 2019
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Gigi Hadid tears up while championing Rohingya women

DUBAI: US-Palestinian model Gigi Hadid teared up while accepting Variety magazine’s Power of Women honor over the weekend.

The 23-year-old supermodel, who is regularly spotted on catwalks around the world, was recognized for her work as a UNICEF ambassador.

At Variety‘s Power of Women event in New York, Hadid spoke alongside fellow honorees Bette Midler, Taraji P. Henson, Kacey Musgraves and Christiane Amanpour about her 2018 visit to Bangladesh and the power of social media.

The model told the audience, including her sister Bella, about her visit to a refugee camp hosting Rohingya refugees, the majority-Muslim ethnic group fleeing Myanmar, in August.

“Even with their lives in limbo, these women and girls had such desire to do more, to be more, and to get educated to better their lives,” she said. “When we asked them how UNICEF could help in different ways, and most importantly, what they wanted us to tell the world about them, what it really boiled down to was that they want an identity.”

At the end of the trip I went home, and they were still there,” Hadid said, holding back tears.

 “Yes, we can donate. Yes, we can help them, and every donation really genuinely does save lives and help people. I saw it,” she added. “But that’s not what they wanted us to tell the world. They are human beings like all of us. What they would do for a citizenship, for an identity, to be able to scroll and type and have a voice in that sense.”




Bella Hadid was at the event to support her older sister. AFP

The model, who is regularly posts on social media and has even taken online trolls to task in the past, stressed the importance of the “gift of identity.”

“We can get so stuck in our own heads, and our own worlds can feel very overwhelming at times, but most of us have the true gift of identity, and the power to express ourselves, the power to speak out for those who cannot for themselves, and the power to uplift one another,” she said.

“I feel resentment towards social media at times, but as I documented my trip with UNICEF, I understood the true value — someone is listening. Be a voice for someone, support someone, encourage someone, tell someone how they inspire you. We cannot let the negative comments, the bad energy and false assumptions of us keep us from doing the good we know we can do with our platforms.”


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
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Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.