Eating Ummah-Mix this Eid
This menu includes dishes from around the Muslim world. It is an international Eid-ul-Adha feast which can bring together Muslims from different parts of the world on Eid day. You'll find different kinds of dishes, from the East and the West.
Suggestion on how to set up this meal
1. Start off making this feast by inviting fellow Muslims from different parts of the world to your meal. Not only will this diversify your Eid guest list, it will also be a great way to open your heart and your home to a fellow Muslim, no matter where they are from.
Ask them to bring one particular dish from their country of origin.
2. Serve the food buffet style on the table or on the floor. Spread a decorative table cloth over white sheets, if you decide to do it on the floor.
3. Make sure everyone sits together and eats. A note though: it would be more comfortable to separate the genders if you are having both men and women over.
And remember, the food is not the main focus. It's about Muslims being together. The Prophet Muhammad (peace and blessings be upon him) said: Eat together, and do not separate, for the blessing is in the company (Ibn Maja).
4. To help younger kids develop an appetite for this great feast, don't give them snacks about one to two hours before the meal so they are more likely to be hungry by meal time and can eat with everyone else.
5. Remind everyone to wash their hands before eating.
6. Get one of the younger family members to say a short Dua (supplication) before eating. Especially remember those who have not been blessed with so much to eat. Chechnya and Mozambique are current examples to keep in mind. Everyone should pray for those suffering there and elsewhere and thank Allah for giving us more than we need to fill our stomachs.
The international nature of this particular Ummah feast at your home should be a great unifying factor, and it should remind all of us that we are truly Muslim brothers and sisters before we are Africans, Americans, Arabs, Indians, Indonesians, Malaysians, Pakistanis, etc.
Remind everyone to begin eating by saying Bismillah (In the Name of Allah).
7. Once the meal is over, remind everyone to wash their hands again and say the following as the Prophet instructed: Praise be to Allah, who gave us to eat and to drink and made us Muslims (Abu Dawud, Tirmidhi).
8. EVERYONE should help clean up after the meal. Men should help with the housework as this was a practice of our blessed Prophet.
Now, here is an example of a menu you can use to put together an Eid feast based on recipes from across the Muslim world.
The UMMAH TABLE
Recipes from around the world
An Ummah table setup could include the following dishes:
Kofta Meatball Appetizers - America
Samosa Pockets - Great Britain
Stewed fish over Rice and Noodles - America
Korma - Afghanistan
Mexican Cornbread - Mexico
1. Kofta Meatball Appetizers
Courtesy of Farah Mohiuddin
1 egg beaten
2/3 cup of soft bread crumbs
3/4 cup of grated onion
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground pepper
1/4 teaspoon oregano
1/2 teaspoon allspice
1 pound ground beef
1 tablespoon cornstarch
1 (12 oz) can of beef consomme (undiluted)
-In a bowl combine all the ingredients except beef, cornstarch, and consomme.
-Once the mixture is prepared, add the beef and mix well. Shape into 11/4 inch balls.
-In a skillet over medium heat, brown meatballs and then drain. Transfer to a baking dish.
-Combine the cornstarch and the consomme until smooth and add to the skillet.
-Bring to a boil, stirring to loosen browned bits from pan.
-Boil for 2 minutes, or until thickened. Pour over the meatballs.
-Bake uncovered at 350 for 50-60 minutes or until no longer pink.
2. Samosa Pockets
Courtesy of Farzana Malik
3 cups all purpose flour
2 tablespoons vegetable oil
1 cup milk
1/2 teaspoons salt
Water as needed
2 medium sized potatoes, peeled and cut into one inch cubes
1 cup fresh or frozen green peas
1 teaspoon salt
1 teaspoon red pepper powder
1 teaspoon coriander powder
1 teaspoon cumin seeds whole or ground
1 tablespoon vegetable oil
1 small onion chopped
1/4 cup chopped cilantro
1. Dough: In a mixing bowl, mix water and oil until blended well.
-Gradually add milk and continue mixing.
-Gradually knead for 5 minutes and knead, until the dough feels like pizza dough.
-Set aside for at least an hour.
2. Filling: Heat oil in a skillet and saute onions until they are golden, add potatoes and peas and stir a few times.
-Add spices and mix well.
-Add about 3 tablespoon of water
3. To make pockets: Make dough into small balls, about the size of a golf ball.
-Roll out into a flat circle similar to a tortilla.
-Once rolled out, cut circle in half.
-Take each half and make into a cone shape.
-Press edges firmly together.
-Place filling in the center and then fold over the sides one on top of another.
-Heat oil in a deep skillet or wok.
-Fry on medium heat or until golden.
-These are traditionally served with tamarind chutney.
-Also they can be served with ketchup.
3. Stewed Fish over Rice and Noodles
Courtesy of Sunetra D. Abdul Mu'min
11/2 pounds Whiting fish cut into chunks
1 cup each red, yellow, and green bell pepper
4-6 small yellow and green squash, carrots, broccoli, and cauliflower
1 large tomato
1/2 cup parsley
1 teaspoon oregano
Dash of salt and pepper
1 teaspoon sage
1 package beef stew mix
-Wash and clean the fish and vegetables. Cut the fish into cubes while frozen.
-Saute vegetables and seasoning in a cup of water so that they don't stick to the pot.
-When tender, add fish and two cups of water.
-Boil over medium heat stirring frequently until done. This will be about 10-20 minutes.
-Add the package of beef stew mix to 1/2 cup of water and then add the remaining ingredients.
-Serve with rice or over noodles.
11/2 lbs lean beef stewing beef or lamb
1/2 cup of oil
1 large onion
2 cloves garlic finely crushed
11/2 cups of water
Freshly ground black pepper
1/2 teaspoons hot chili pepper
1/3 cup yellow split peas
1 teaspoon cumin
3 tablespoons chopped coriander leaves
-Cut meat into small cubes, heat oil in a heavy pan, add onion and fry gently until transparent.
-Increase heat, add garlic, then add meat cubes and fry stirring often until the juices evaporate and the meat begins to brown.
-Add the water, salt, and pepper to taste, chili pepper, washed split peas and cumin. Bring to a slow simmer and reduce heat.
-Cover pan and simmer gently for 1-1/2 hours until meat is tender.
-Add coriander and cook for a further 15 minutes.
-Serve with rice.
5. Mexican Cornbread
Courtesy of Farah Mohiuddin
1 pk of Cornbread Mix
1/2 jalapeno pepper
1/4 bunch spring onions
2 small tomatoes chopped
1/4 cup spicy salsa
1/3 cup cheddar cheese
-Follow directions according to package to mix cornbread.
-Add half the water and then add the salsa.
-Add the rest of the ingredients. Mix thoroughly.
-Bake in a 13x9 dish as directed for 30 minutes or until a knife inserted in the center comes out clean.
6. Rainbow Rice
Courtesy of Amirah Khokar
2 cups rice
4 cups water
1 8 oz package of slivered almonds
1 8 oz package of shredded coconut
2 tablespoons cooking oil
2 small cardomoms
1/2 teaspoon powdered nutmeg
2 tbsps orange peel cut into strips
Assorted food colors, red, yellow etc.
-Soak the rice for 1 1/2 hours.
-Boil the rice on high heat until 3/4 cooked.
-Drain rice and set aside.
-Add 2 tablespoons of oil to a pot and heat on medium heat.
-Layer one layer of rice, then one layer of sugar, coconut, and
-Layer repeat layers then cover and cook for 10 minutes.
-When rice is done, add a few drops of the food coloring.
-Mix and serve.
-Before serving garnish with slivered almonds.
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