According to Muslim, Islam originated among the Arabic-speaking peoples of the
Ramadan is celebrated in the ninth month of the Islamic calendar, and considered the most blessed month of the year. It's when Muslims all over the world spend 30 days observing fast and bettering themselves in principles of faith.
During the Fast of Ramadan strict restraints are placed on the daily lives of Muslims. They are not allowed to eat or drink during the daylight hours. Smoking and sexual relations are also forbidden during fasting. At the end of the day the fast is broken with prayer and a meal called the "iftar". In the evening following the iftar it is customary for Muslims to go out visiting family and friends. The fast is resumed the next morning.
It is been said that fasting serves many purposes. While they are hungry and thirsty, Muslims are reminded of the suffering of the poor. Fasting is also an opportunity to practice self-control and to cleanse the body and mind.
On the evening of the 27th day of Ramadan, Muslims celebrate the "Laylat-al-Qadr" (the Night of Power) when, according to Islamic belief, Muhammad first received the revelation of the Qur'an. According to the Qur'an, this day is when God determines the course of the world for the following year.
When the fast ends it is celebrated for three days in a holiday called
"Eid-al-Fitr" (the Feast of Fast Breaking). Gifts are exchanged. Friends and family gather to pray in congregation and for large meals. In some cities fairs are held to celebrate the end of the Fast of Ramadan.
Eid al-Fitr is very important Islamic celebrations. There is a wide range of customs and traditions that mark the Eid el-Fitr celebrations in various countries in
Charity and good deeds have special significance at the end of Ramadan. As the month draws to a close, Muslims are obligated to share their blessings by feeding the poor and making contributions to mosques.
Preparation for the festival often starts the day before and the entire celebration can last up to five days.
Muslims, like Jews, are restricted in their diet, and prohibited foods include pig products, blood and alcohol. All meat must come from an herbivorous animal slaughtered with the exception of game that one has hunted or fished for oneself. Breaking the fast will start with dates, sweet water and light starters, followed by more filling dishes and desserts.
On Eid el-Fitr itself, the family lunch will consist of biryani (a mixed rice dish of meat and spices), stuffed & sweet pastries and other sweets.
3 cups cooked winter squash, mashed
2 tabs butter
2 tabs brown sugar
2 tabs sour Cream
1/2 teas salt
1 egg well beaten
Combine all the ingredients, blending thoroughly. Pour into a small well-greased casserole, and bake in a moderate oven, 375 degrees until brown.
Kufta & chick peas
1 cup dried chick peas, covered with hot water & soaked over-night
1 1/2 lb ground beef
pepper & salt to taste
1/2 teas cinnamon
1 tabs flour
4 cups boiling water
Drain chick-peas in a colander, rinse well and grind very fine using food processor. Add rest of ingredients and mix everything together except the water.
Moisten hands with water and prepare balls. Put the meatballs into boiling water, one at a time, & simmer over moderate heat for 45 mins. Remember that chick-peas are ground but not cooked.
1 lb boneless meat (chicken or lamb), cut to cubes
2 cups basmati rice, washed and drained
5 cloves garlic
2 onions, sliced into rings
2 tomatoes, diced
3 small peel and cubed potatoes (op)
1/2 teas turmeric
3 tabs butter
1/2 teas cinnamon
salt and white pepper
Sauté the onions in butter until golden brown. Remove onions and put them aside. Put garlic paste into pan and sauté for 3-4 minutes. Add the meat and sauté. Lamb should be sautéed for 8 minutes, while the chicken will take about 5 minutes. Add tomatoes, cinnamon, turmeric and salt and sauté for 2 minutes.
Add a little water and cook until the meat is almost cooked.
Add the rice and potatoes. Add water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked. Serve hot, garnished with fried onions on top.
400 gr' / 14 oz sugar
600 ml water
450 gr' / 1 lb whole apricots, soaked for 6 hours in boiled water
1 tab lemon juice
6 heaping teas. Mascarpone
30 gr' / 1 teas finely ground almonds
Heat the sugar and water in a pan and stir to dissolve. Simmer over medium heat for 10 minutes, then drain the apricots and add to the syrup. Bring to a boil and simmer for 12 minutes over medium heat or until apricots are soft and water has become of a syrupy consistency. Turn the heat up for 3 minutes, then add lemon juice and cook for another minute.
Remove apricots onto a dish with a slotted spoon and allow to cool. Mix the cream and stir with 2-3 tablespoons of the cooked apricot syrup. Fill the cooled apricots with cream and sprinkle on almonds.
Assalamualaikum حيات peace be upon you