Lebanese actress Nadine Njeim undergoes 6-hour surgery after Beirut explosion 

The actress lives close to the port area where the explosion happened. (Getty)
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Updated 06 August 2020
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Lebanese actress Nadine Njeim undergoes 6-hour surgery after Beirut explosion 

DUBAI: Lebanese actress Nadine Nassib Njeim revealed on Instagram that she underwent a six-hour surgery after a massive explosion ripped through Beirut on Tuesday, killing over 100 people and injuring thousands. 

“Half my face and my body were covered in blood,” said Njeim, who lives close to the port area where the explosion happened, captioning a video – shot by someone else – of her damaged apartment.

“I thank God first, who saved my life. The explosion was close, and the scenes you see do not do it justice. If you visit the house and see the blood everywhere, you would be surprised as to how we are still alive,” the star, who has two children, wrote captioning the clip that shows shattered glass, cracked walls and broken furniture strewn all over her living room.

According to her post, the star went down 22 floors, barefoot and covered in blood and sought help from a man who was in his car. 

“He dropped me to the nearest hospital, but they refused to admit me because they were packed with wounded people,” she said. “He dropped me to another hospital where they immediately took me in and I underwent a six-hour operation.” 

The 36-year-old actress said her children were not home and are “fine and safe.”

Multiple Lebanese celebrities have also taken to social media to share videos of their destroyed homes. 

Singer Haifa Wehbe shared, on her Instagram Stories, clips of the destruction that ravaged her home. “We are all okay thank God. My house is next to the explosion,” she wrote to her followers before asking them to keep her house helper, who got injured in her head and eyes, in their prayers.

Clips circulated on social media of Lebanese fashion designer Dalida Ayach, who is also the wife of singer Ramy Ayach, in the hospital being treated for her injuries. 

Singer Elissa, who recently released a new album, took to Twitter to share pictures of the aftermath of the explosion. “It affected the metals and the properties this time, but who will bring back the dead? Who will bring back Beirut?” the star wrote.

Singer Ragheb Alama’s house also got destroyed, but luckily, he and his family were on a trip outside the city.

The ateliers of renowned Lebanese designers have also been ruined, including Maison Rabih Kayrouz and Ralph Masri’s flagship stores.

Taking to his Stories, Kayrouz shared videos of the damage caused by the explosion to his atelier. “Our courageous team trying to save… what could be saved!” the designer captioned one clip of one of the atelier workers pulling out clothing from the debris.


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

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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.