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IOL 'Ummah Cuisine:

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`Eid Al Adhaa
12408
By Family Editorial Staff

`E
id is always about sharing, sharing what you have with those who do have, so even if your budget is less than last year, there are always those who have less.
 

Haleem (Stewed Meat)

India

 

Haleem is a popular national dish throughout India, especially with Muslims during the Muslim holidays of `Eid ul Fitr and `Eid ul Adha. Haleem is a lentils, wheat and meat (beef or mutton) dish that can be left to stew for up to 8 hours while the cook (not necessarily the wife) gets on with some other task or simply…

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Mjaddara‎(Creamed Lentils & Rice)

Palestine

 

If you are running short of time, had a long week and do not feel like being in the kitchen, or meat is just a bit of a luxury right now, Mjaddara is the tasty meal for you. This is an inexpensive Palestinian dish which is shared by Syria and Lebanon, and takes no time at all to cook…

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Sarma (Stuffed Rolled Cabbage Leaves)

Bulgaria

 

Bulgarian food is influenced by its Slavonic, Greek and Turkish heritage. Sarma is derived from its Turkish influence, from the Turkish "Sarmak" referring to being wrapped or rolled in cabbage, or grapevine leaves.  They have a preference for sour cabbage instead of fresh cabbage…

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Sawine (Vermicelli‎Dessert)

Guyana

 

Vermicelli is a very thin noodle that is used to make this dessert. This is a typical Muslim Guyanese dessert, and is even served at the mosque after `Eid prayers allowing the congregation to eat together.  Probably of Pakistani origin, this dessert consists of noodles, milk, nuts and raisins. A simple, but …

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