Throughout the centuries-old history of Islam, countries traditionally adhering to this religion have developed their own specific features of cooking and eating rules.
Islam is a world religion. Therefore, it should be borne in mind that in different Muslim countries these customs, which are generally common to all Muslims, may also have some local features.
Muslim cuisine is so diverse and includes so many traditions that since the Middle Ages, the gastronomic preferences of Muslims living in different parts of the world have differed significantly from each other. If we compare the meal of the inhabitants of Spanish Andalusia and the nomads of the Arabian Peninsula of that time, then it will be very difficult to find something in common in it. At present, the cuisine of the Middle East is very different from the cuisine of the Muslim West, the so-called countries of the Maghreb, located to the west of Egypt and the Arabian Peninsula.
This is due to the fact that the culinary traditions of Muslims have absorbed the national characteristics of not only Arabic cuisine, but also Persian, Turkic, Greek, Roman, Indian and African. In it you can even find dishes that date back to the Chinese tradition. The history of the adherents of Islam is rich in wars of conquest, during which the assimilation of the cultural traditions of the conquered countries, including gastronomic ones, took place. Moreover, almost all countries bordering Muslim states have left an imprint on Islamic culinary habits.
From the very beginning, adherents of Islam did not have unity in culinary preferences and rules of conduct at the table. Thus, the Persians despised their fellow believers - the Arabs - because they, living in the desert, ate everything that could be found edible in it: scorpions, lizards, dogs, porcupines, donkeys, etc. Even Arabic the preacher of monotheism, the prophet Muhammad, spoke with disapproval of some dishes of nomadic tribes, which they prepared, for example, from locusts.
The Arabs, in turn, said that they were sick of rice and fish, which formed the basis of Persian cuisine, and, not at all embarrassed, extolled their favorite delicacies: coarse bread, donkey fat and dates. And the Arabian poet Abu al-Hindi even exclaimed in one of his works: “Nothing compares to an old lizard!” - because, in his opinion, her eggs are the food of real Arabs.
Despite such a variety of tastes and intransigence of views, already at that time in Muslim cuisine there were many features that united all its varieties. And one of them is the widespread use of numerous spices. The researchers found more than 40 natural fragrances, which originated from local and imported herbs, tree leaves, seeds, berries, roots, resins, peel and buds of roses. Modern Islamic cuisine has retained this fondness for spices, albeit adjusted for regional specialization. For example, a rare dish in the Middle East is prepared without cardamom and ginger, but in the Maghreb countries they are completely indifferent to them.
To this day, Muslims around the world like to spice their dishes with coriander, cumin, cumin (Roman cumin), turmeric, cinnamon, cloves, sumac, and saffron. However, due to the high cost of the latter, cheaper safflower has increasingly been used instead. As for nutmeg, nutmeg, and gum arabic, their popularity has declined over time. Long and Sichuan peppers, which were so loved to add to food in the Middle Ages, have given way to peppercorns.
Medieval caliphs traditionally began their meal with fruits, the main of which were dates. For a snack, they preferred cold salty dishes. Then hot (or rather warm) dishes of lamb, lamb, poultry or fish were served with a side dish of pickled or salted vegetables. Cakes were an invariable attribute of the Muslim table, and there were a great many baking recipes for them. They were often used as cutlery and took food from a plate. And the feast ended with sweet dishes and syrups.
Unfortunately, history has not preserved the recipes for many dishes. Thus, the secrets of preparing such sauces as murri and camak were irretrievably lost, the preparation of which lasted several months. However, echoes of ancient traditions are easily discerned in modern Muslim cuisine, even in its most exotic manifestations. If we take, for example, the combination of honey and salty foods typical of medieval cuisine, it is still preserved in the fillings of sweet pies, which, along with dried fruits and nuts, include meat and fish. Shikku sauce (a pickle of fish and crayfish) is easily identified with a medieval sauce called "garum", which was obtained as a result of the fermentation of fish giblets. Soups made from dried vegetables or cereals have not changed much, and modern Arabs manually, like their distant ancestors, prepare aromatic essences from roses, orange blossom, mint and rose hips.
The Muslim culinary tradition easily absorbed and quickly assimilated the gastronomic traditions of other nations. A striking example is the fact that the favorite dish of the Prophet Muhammad is considered to be sarid - a stew of meat and bread, which at the same time is a ritual dish of Christians and Jews.
Some features of Muslim cuisine
Lamb and rice are considered the main products in Muslim food, and pilaf and shurpa are the main dishes. Shurpa is a soup, but it is quite difficult to call it such from the point of view of a European, since it is more like a gravy.
As for lamb, its preference, for example, for beef, which Islam also does not prohibit eating, is explained by the fact that the Turks, who played a major historical role in the life of many medieval states of Western Asia, were nomadic sheep breeders. It is from it that the main ritual dishes of Muslims are prepared, which are usually eaten, for example, on the day of the celebration of sacrifice. In addition, lamb is traditionally included in such popular dishes in the East as dolma and shawarma (shawarma).
Islam forbids Muslims from eating pork and drinking alcoholic beverages. Uncharacteristic for Muslim cuisine are also such products as fish, cheese and eggs.
Popular drinks are tea and coffee, as well as sour milk, such as ayran. It is customary to serve all kinds of sweets made from fruits and nuts for coffee or tea: sherbet, Turkish delight, halva and baklava.
The hot climate that prevails in most Muslim countries has led to the emergence of many fruit-based cooling desserts. The same heat that causes spoilage of food has led to the widespread use of hot spices in food.
The traditional Muslim bread is pita bread or flat cakes, which, in addition to their main role as a food product, also play an additional role: they serve as a napkin and cutlery.
As in other national cuisines, the festive table of the peoples who profess Islam differs markedly from the daily meal. Moreover, each holiday is necessarily accompanied by the preparation of certain dishes.
Of course, in addition to the ritual dishes prepared on the eve of a particular significant date, there are other traditional Muslim dishes on the festive table: pilaf, manti, tajine, couscous, various dishes of meat, vegetables, fruits, nuts and, of course, sweets.
Not a single festive meal is complete without observing certain norms and rules of behavior at the table and eating. Most important for Muslim cuisine are food prohibitions imposed by Islam. And although at present these restrictions are far from being fully observed, nevertheless, in general, most Muslims adhere to them.
So, even in the pre-Islamic period, the Arabs, killing an animal, hurried to cut its throat and drain the blood, while pronouncing the name of their deity.
Subsequently, this ancient custom was consecrated by the prophet Muhammad. In one of his hadiths it is written: "Dead animals, blood, pig meat, as well as those animals that were killed without mentioning the name of Allah - all this is forbidden ...". However, it is further stated that the one who violates this prohibition not intentionally, but forcedly, is not considered guilty. Also, in accordance with the tenets of Islam, a Muslim can only eat the meat of animals slaughtered by a Muslim, which in modern conditions is not always feasible.
In all cases, a Muslim must steadfastly maintain his faith in Allah and in each specific situation, including meals, not lose the common sense bestowed on him by Allah.
One of the main dietary restrictions of Islam concerns the consumption of alcoholic beverages. According to the Qur'an, Satan (shaitan) excites hatred and enmity in people through wine, and therefore Muslims should not drink it.
However, modern Muslim cuisine allows the use of small amounts of white or red wine in certain dishes and drinks. Although, for example, in Libya, the ban on the consumption of alcoholic beverages has the force of law. The production and import of alcoholic beverages into this country is strictly prohibited.
In Islam, there are certain regulations in the field of observing the rules of eating.
Before the start of the meal, Muslims say: "In the name of Allah, the Merciful and Merciful" or "O Allah, bless this food and save us from hell".
And when they finish eating, they say: "Thanks be to Allah who sent us food and drink and made us Muslims".
Hands must be washed before and after eating. Moreover, unlike Western countries, in the Muslim East, guests usually do not go to wash their hands in a special room, but wash them without getting up, over a basin. As a rule, children of the owner pour water from a jug into the hands of guests.
According to Muslim traditions, the host is the first to start the meal and finish it last.
It is supposed to take food with a spoon, fork (the cutlery must be held in the right hand) or hands, but not with two fingers.
As soon as bread or cakes appear on the table, they begin to eat it slowly, without waiting for another dish. Cutting bread with a knife is not recommended, so it is broken by hand.
If several people eat from one plate, then everyone should take food from the side closest to them, and not from the middle of the dish. However, if a tray or bowl of sweets, nuts or fruit is served, guests and hosts may choose any of them.
Before starting the tea party, you should say: "In the name of Allah", and at the end: "Glory be to Allah".
The drinking vessel must be held with the right hand. It is recommended to drink water or any soft drink in small sips. It is forbidden to drink from the neck of a bottle or jug. It is not customary to blow on very hot tea or coffee, but you should wait until it cools down.
Rules for the reception of guests and conduct at a party
Eating and drinking rules
Customs of Islam useful not only for Islamists
Rules for the reception of guests and conduct at a party
When you wish to receive guests in your house, you must invite not only your wealthy acquaintances, but, along with them, the poor. The rules of hospitality oblige this, and the prophet Muhammad (peace be upon him) himself said: "The food that is served by inviting only the rich and not inviting the needy is bad."
When inviting a father to your place, you must invite his son, and if at the time of the invitation his close relatives are in the house of the invitee, then you must call them all - it would be impolite to bypass their invitation. When receiving guests, meet them at the entrance to the house, treat them as cordially as possible and show them as much respect and honor as possible.
Courtesy and exceptional care towards guests are obligatory for the hosts for three days; starting with the fourth - you can already take care of the guests a little less.
Upon arrival of the guest, serve the treat as soon as possible, do not make him wait long; no extra food should be served beyond what the guest is able to eat. There should be an odd number of bread (cakes) on the table, exactly as much as is needed according to the number of guests; and if one bread is broken for a treat, one should not break another until the first one is eaten - this would be a waste (israf).
When the meal is served, the host invites the guest to start eating, but the rules of decency require that it is the host who first extends his hand to the dish. On the contrary, the host should wipe his hands after eating, after waiting for the guest to do so. It should not be especially importunate to treat the guest, it is enough to repeat the invitation three times.
At the table, the host should keep the company of the guest in accordance with the tastes and appetite of the guest. The guest has finished the meal, and the host should stop eating. During the treat of the guest, the host is allowed to fast (uraza-nafil) if he began to observe such a fast before the arrival of the guest. The most delicious and exquisite dishes should be offered to the guest, while the host eats what is worse and simpler.
If there is little food prepared, and it is clear that the guest has a good appetite, then the host should eat as little as possible so that the guest gets more. If the guest wishes to leave at the end of the meal, do not insist too much on staying. Follow him, see him to the exit and, before he leaves, express your gratitude to him for visiting, saying: "You have done us honor with your visit, may Allah reward you for this with his mercy."
You should not allow special luxury in the treat, so as not to give the impression that you are showing off your hospitality or trying to outshine others. How should you behave when you receive an invitation to a meal? It is imperative to accept the invitation, even if you know that the person inviting you is able to buy, for example, only one leg of lamb. Whether it is a significant person or a poor man, you cannot offend anyone with a refusal, but you should accept the invitation and go where you are called.
It is indecent to come to a treat without receiving an invitation. If two people simultaneously invite you to their place, then you need to go to one of them who lives closer; if both live equally close, then you should give preference to the one with whom you are more familiar or friends. It is indecent, being invited to visit, to bring with you someone who has not received an invitation.
If, however, a person, not being invited, of his own accord follows the one who was invited to visit, then the latter at the entrance to the house should say to the owner: “This person came of his own free will, without my invitation. If you wish, let him come in, but if you do not want it, then let him go away." This removes the moral responsibility from the guest for the fact that an uninvited person came with him. Going on a visit, you should somewhat satisfy your hunger at home, so that in the assembly you will not stand out from the crowd of other guests by haste in eating.
When you arrive at the meeting, take the place that the host will indicate to you. You should accept everything that the owner offers, it is indecent to look around and examine the things in the room. Also, you should not give instructions to the owner regarding cooking and everything else. You can express your opinion only if friendly relations have existed between you and the owner for a long time. It is indecent for guests to pass food to each other with their hands, taking food from the dish. The general rule obliges not to give food to the poor, neither to the dog, nor to the cat.
At the end of the treat, one should not take home anything from what is still left on the table without the permission of the owner. Food is served on the table to be eaten right there, and not taken home. When the host, at the end of the meal, begins to roll up the spread tablecloth on which the guests were treated, one should pray for the well-being of the host like this: "O Allah! Send abundance to the owner of the house who offered the treat, and increase his wealth with your mercy to him."
After the prayer, be sure to ask the owner for permission to leave and after that do not have long conversations, because. it is known from legend that Muhammad, peace be upon him, used to say: "After eating, disperse as soon as possible." (Which is translated into Russian by the saying "Don't be afraid of a sitting guest, be afraid of a standing guest", - long conversations at the door before leaving are inappropriate).
When eating and drinking, you should be guided by the following rules:
There are rules for drinking water:
Chapter:
MUSLIM CUISINE
In the name of Allah, the All-Merciful, the Merciful!
33rd section page
Miraj
Muslim FIRST DISHES
Karam-shurpa
Ingredients:
- 500 g lamb
- 300 g white cabbage
- 100 g lamb fat
- 4 tubers of potatoes
- 3 carrots
- 2 tbsp. l. tomato paste
- 2 onions
- 2 bay leaves
- 1 pod of hot pepper
- 1 bunch green cilantro
- 1 tsp adjika
- 1/2 bunch of parsley
- salt to taste
Cooking
Cut the meat into portions, put in a saucepan, add diced lard, salt, saffron, chopped onion and fry until golden brown.
Then put tomato paste, adjika, chopped carrots and potatoes, fry for 5 minutes, pour in a little water and simmer over low heat for 5 minutes.
Pour 2.5-3 liters of water into the pan, add hot pepper cut into several pieces, ground black pepper, bay leaf and chopped cabbage.
Bring to a boil and cook over medium heat for 30-40 minutes.
Sprinkle the finished soup with chopped cilantro and parsley and serve.
Balik-shurpa
Ingredients:
- 500 g fish fillet
- 3 tubers of potatoes
- 2 onions
- 2 carrots
- 2 tbsp. l. ghee
- 1 bay leaf
- 1/2 tsp ground black pepper
- salt to taste
Cooking
Cut the fish fillet into portions, put in a saucepan, cover with cold water, bring to a boil, add salt and cook over low heat until tender.
Put the fish in a separate bowl, strain the broth and bring to a boil.
Put potatoes, carrots and onions cut into 4 parts, add bay leaf, pepper and cook over low heat until tender.
Then dip the boiled fish fillet into the soup, add melted butter and serve.
Lamb leg soup
Ingredients:
- 500 g lamb leg
- 500 g of new potatoes
- 300 g kohlrabi
- 100 g green peas
- 100 g of cheese
- 30 g butter
- 4 carrots
- 1 bunch of parsley
- 1 bay leaf
- 1 parsley root
- 1 tsp ground black pepper
- 1 tsp black peppercorns
- 1/2 bunch of dill greens
- salt to taste
Cooking
Pieces of lamb leg pour 2 liters of water and bring to a boil, add salt, bay leaf, peppercorns and parsley root.
Cook until tender over low heat, then remove the pieces of lamb leg, strain the broth, pour back into the pan and bring to a boil.
Separate the meat from the bones, cut off the veins, fat and finely chop.
Dip the diced potatoes, carrots, kohlrabi into the boiling broth and cook for 20 minutes.
Then add boiled meat, green peas and ground black pepper.
Boil for 5-7 minutes, then put chopped parsley and dill into the soup.
Remove the pot from the heat, let the soup brew for 15 minutes, then serve to the table, adding grated cheese and butter to each plate.
Potato soup with spices
Ingredients:
- 1.5-2 liters of beef broth
- 500 g potatoes
- 300 g cream
- 5 egg yolks
- 1 tbsp. l. mustard
- 1/4 tsp ground allspice
- ground nutmeg on the tip of a knife
- salt and ground allspice to taste
Cooking
Boil the peeled potatoes in salted water, mash them, dip them into boiling broth, stir, add water if necessary and cook over low heat for 3 minutes.
Mix egg yolks with cream and mustard, pour the prepared mixture into hot (not boiling) soup, stir thoroughly, add allspice, nutmeg and serve.
Soup "Aktobe"
Ingredients:
- 1.5-2 liters of beef broth
- 500 g potatoes
- 100 g wheat flour
- 1 egg
- 1/2 bunch of parsley
- salt and ground red pepper to taste
Cooking
Boil the peeled potatoes for a couple, pass through a meat grinder, add the egg, pepper, salt, flour and mix thoroughly.
Form balls from the resulting dough, lower them into boiling broth, cook for 3-4 minutes.
Serve the finished soup to the table, sprinkled with chopped parsley.
Lamb rib soup
Ingredients:
- 600 g lamb ribs
- 100 g white beans
- 100 g lamb fat
- 50 g fat tail fat
- 50 g turnips
- 50 g of peas
- 4 tubers of potatoes
- 2 carrots
- 2 bell peppers
- 1 tbsp. l. tomato paste
- 1 clove of garlic
- 1 onion
- 1 clove bud
- 1 bunch of parsley
- 1 tsp ground black pepper
- 1/2 tsp red ground pepper
- ground saffron on the tip of a knife
- salt to taste
Cooking
Chop lamb ribs in portions, salt, sprinkle with red and black pepper, put in a saucepan, add lamb fat, tail fat, chopped onion rings and fry over high heat until golden brown.
Then add chopped carrots, turnips, tomato paste, pour in water, bring to a boil and put pre-soaked beans and peas.
Boil for 40-50 minutes, then add diced potatoes, chopped bell pepper, clove bud and saffron.
Bring the soup to readiness, put chopped parsley, crushed garlic, cover the pan with a lid and leave for 20 minutes.
Then serve the soup to the table.
Soup "Fergana"
Ingredients:
- 300 g minced meat
- 4 bell peppers
- 2 tubers of potatoes
- 2 carrots
- 2 tbsp. l. olive oil
- 1 onion
- 1/2 bunch of dill greens
- 1/4 tsp zira
- salt to taste
Cooking
Bulgarian pepper and onion cut into thin rings, put in a saucepan, fry in olive oil for minutes, then add the carrots cut into strips and fry for another 3 minutes.
Pour water into the pan, bring to a boil, add chopped into cubes. potatoes, salt, cumin and meatballs made from minced meat.
Bring the soup to readiness, then serve, sprinkled with dill.
Soup with baked rice
Ingredients:
- 500 g of beef
- 150 g of rice
- 2 eggs
- 1 onion
- 1 carrot
- 1 tbsp. l. ghee
- 1 tbsp. l. olive oil
- salt to taste
Cooking
Cut the onion and carrot in half lengthwise and place cut side down in the heated pan.
Bake without oil until brown.
Cut the meat into portions, add water, salt, add onions and carrots and cook until tender.
Boil rice in salted water, mix with melted butter, spread on a frying pan greased with olive oil, pour over beaten eggs, bake in the oven, then cut into even squares and add to the pot with broth.
Shalgamshurbo
Ingredients:
- 300 g lamb
- 100 g turnips
- 3 tubers of potatoes
- 2 onions
- 2 carrots
- 1 bell pepper
- salt to taste
Cooking
Cut the meat into large pieces, pour over cold water, bring to a boil and cook until tender over low heat.
Add carrots, potatoes, onions, turnips and peppers cut into 3-4 parts, salt and cook until the vegetables are ready.
Fish soup with croutons
Ingredients:
- 2 liters of fish broth
- 500 g fish fillet
- 150-200 g of white bread
- 4 tbsp. l. olive oil
- 4 tubers of potatoes
- 2 tbsp. l. tomato paste
- 2 bay leaves
- 1 clove of garlic
- 1 onion
- 1 carrot
- 1 tbsp. l. wheat flour
- 1 bunch of parsley
- 1/2 tsp ground saffron
- salt and ground black pepper to taste
Cooking
Put the chopped onion in a saucepan, fry in 3 tbsp. l. olive oil until golden brown, then add tomato paste, chopped parsley, crushed garlic, pour in a little water and simmer for 5 minutes.
Pour the mixture with boiling fish broth, put the potatoes cut into cubes, grated carrots and cook for 5-7 minutes, then add the fish fillet cut into portions, saffron, ground black pepper, bay leaf and salt. Cook for 15-20 minutes over low heat.
To prepare the sauce, mix the flour with the remaining olive oil, put in a pan and, stirring, sauté until golden brown. Remove a few pieces of fish and potatoes from the broth, pass through a meat grinder, mix with flour, dilute 5 tbsp. l. hot broth.
Cut the bread into thin slices and fry in the oven or toaster. Put the remaining pieces of boiled fish on croutons, pour fish sauce.
Pour the soup into bowls.
Separately, serve croutons with fish in sauce.
The most important rule regarding the preparation and eating of food by Muslims is the observance of food prohibitions imposed by Islam. And although in the modern world they have become less strict, most believers adhere to them and try to eat only permitted foods (halal).
These prohibitions are associated with pre-Islamic traditions, when the ancient Arabs, killing an animal, quickly cut its throat and drained the blood, hurrying to pronounce the name of their deity.
Then, during the formation of Islam, this custom was consecrated by the prophet Muhammad: "Dead animals, blood, pig meat, as well as those animals that were killed without mentioning the name of Allah - all this is prohibited ...".
And there is only one excuse for a Muslim who has eaten a forbidden product, if he did it not intentionally, but under duress.
In addition, a Muslim can only eat meat if the animal was slaughtered by a true believer, that is, a Muslim. So, the meat of animals that are not slaughtered according to Islamic law, pork, alcohol, snakes, frogs, as well as sweets prepared with the addition of alcohol, and dishes containing gelatin from the connective tissues of a pig, are haram and cannot be eaten.
Islam strongly recommends paying attention to 3 main qualities when setting the table: cleanliness, accuracy and moderation. The latter refers mainly to the number of dishes and the products used for their preparation. In addition, it is desirable to set the table beautifully, but not at the expense of large energy, time and material costs, since food for a Muslim is not an end in itself, but a vital necessity. Related to this is the ban on the use of dishes made of gold and silver.
If dishes that belong to non-Muslims are used when setting the table, they must be washed well.
Before eating, Muslims, and all without exception sitting at the table, first say: “Bismillah Al-Rahmani Al-Rahim” (In the name of Allah, the Merciful and Merciful), and then: “Allahum barik lana fima razaktana wa kina adhab al nar ”(O Allah! Bless your food and protect us from the devil).
The name of God ("Bismillah") is pronounced before every meal.
If someone, out of forgetfulness, did not mention the name of Allah at the beginning of the meal, then at its end he should say the following: “Bismillahi wa akhirihu” (I begin and end with the name of Allah).
Before getting up from the table, Muslims thank Allah for food with the words: “Alhamdulillahi lazi at amana wa sakana wa ja alana muslimin” (Thanks be to Allah, who sent us food, drink and made us Muslims).
Hands are to be washed before and after meals. And this is done not in a specially designed room for this, but right at the table. The son or daughter of the owner of the house, who has not reached the age of majority, brings a basin to the guests in turn and pours water from a jug on their hands, after which the guests wipe their hands with a towel. The owner himself brings water to especially honored guests.
According to etiquette, the most respected guest washes his hands first, then the guest sitting to his right, etc. After eating, the first guest to rinse his hands is the one who did it last before eating.
A Muslim meal begins and ends with a pinch of salt. Before tasting the first dish, one must take salt and say: "In the name of Allah, the merciful and merciful."
It is supposed to take food only with the right hand (the left is for hygienic purposes) and only with three fingers. The Sharia does not say anything about cutlery, so under the influence of the West, they began to be widely used in the Muslim world. However, they are also supposed to be held only in the right hand.
Bread in the East is considered sacred, they take an oath on it, so it is served first on the table. It should be started immediately, slowly, without waiting for other dishes. Bread is taken with both hands and broken, and this is done, as a rule, by the owner of the house. Cutting it with a knife is not recommended for 2 reasons. Firstly, in the East it is baked in the form of pita bread or cakes, which are more convenient to break than to cut.
Secondly, there is a belief that the one who cuts bread with a knife, God will cut the food.
Muslims treat bread with great respect. If suddenly a piece of bread falls to the ground, then it must be picked up and put in a place where it will be found and eaten by an animal or bird. Even the crumbs that accidentally fell out of the mouth while eating should be carefully picked up and put back into the mouth - this will bring happiness. And throwing away the crumbs means showing your pride and disrespect for those present.
There are exactly as many cakes on the table as there are eaters sitting at it. And the next cake is broken only after the previous one has been eaten. Otherwise, it would be an unjustified waste, a sin (israf).
Islam gives very clear recommendations regarding drinking water, tea, coffee and other drinks. It is recommended to drink water while sitting. There are only two exceptions to this rule. First, they drink water from the source of Zam-Zam while standing during the Hajj. Secondly, while standing, you can drink water from a jug left after washing, but only if a person is very thirsty.
Do not drink water from the neck of a bottle or jug. A bowl, glass or any other vessel for drinking should be held with the right hand. It is indecent to drink water in one gulp, drawing it noisily into oneself. It is correct to drink it in 3 doses: 1st time take 1 sip, 2nd time - 3, 3rd time - 5, each time breaking away from the edge of the vessel. However, if the number of receptions is more or less, the number of sips must necessarily be odd. Before taking the first sip, one must say: “Bismillah” (In the name of Allah), and after the last: “Alhamdu lillah” (Glory to Allah).
And the last thing: you can not drink water a lot or after eating fatty foods.
The process of eating is strictly regulated by Sharia and from the point of view of health. A Muslim is strongly advised to eat slowly, without haste and chewing food thoroughly, as haste in eating or swallowing too large pieces can cause great harm to digestion.
You can not eat cold and hot food at the same time. Otherwise, problems with teeth and stomach may begin.
Islam forbids eating only meat, but not eating meat for more than 40 days is also not recommended.
Particular attention is paid to the compatibility of Shariah products. For example, you can not drink milk after fish and vice versa. Boiled meat should be eaten separately from fried, and dried or dried meat from fresh. It is forbidden to use 2 hot (or exciting), 2 cold (or cooling), 2 soft (or tender) or 2 hard (or rough) dishes in a row. This restriction also applies to drinks. Also, you can not eat in a row 2 fixing, 2 laxative dishes or 1 fixing and 1 laxative. However, the latter restriction does not apply to fruits.
After eating, wash your hands and rinse your mouth. This is especially recommended after eating fatty foods. Then brush your teeth with a toothpick. It is forbidden to use sticks made of pomegranate, basil, reeds or date branches for this. Sleeping after eating is considered harmful, it is better to lie on your back, throwing your right leg over your left.
A Muslim must show respect for food by the very posture that he takes at the table (or at the tablecloth - nothing is said about the table and chairs in Sharia). You can not eat lying down, on your back or stomach, and also eat while standing or walking. While eating, you should sit straight, not leaning on a pillow or on your arm.
In addition, you need to sit in such a way as not to overeat and spend the optimal amount of time eating. The laws of hospitality among Muslims are sacred, therefore, in the Sharia, the ritual of receiving guests is most carefully prescribed, which believers must strictly observe.
Not only rich and wealthy relatives and friends should be invited to visit, but also the poor: “The food that is served by inviting only the rich and not also inviting the needy is bad.”
If a father is invited to visit, it is imperative to invite his son, as well as all relatives who are at that moment in the house. Guests are greeted at the entrance, warmly treated and given them all sorts of signs of attention and respect. If they arrived on a long visit, then the first 3 days of care for them should be maximum, and on the 4th day the courtesy of the owners may be somewhat moderate.
Treats are served on the table as soon as the guest crosses the threshold of the house, since it is considered indecent to make him wait. It is also indecent to persuade a guest to eat more than he can eat.
After the table is laid, the host invites the guest to start the meal. However, the owner should be the first to reach out to the food. But after eating, the guest wipes his hands first, and only after him - the owner. Intrusive treatment of a guest with Shariah is not welcome - it is enough to repeat the invitation 3 times.
At the table, the owner offers the most delicious dishes to the guest, while he himself tries to eat simpler food. If the guest is hungry and eats with great appetite, and there may not be enough food on the table for everyone, then the host should eat less so that the guest is sure to be satisfied. If after the feast the guest immediately wants to leave, there is no need to persistently persuade him to stay. In this case, the owner escorts him to the door and on the threshold thanks him with the words: “You have done us honor with your visit, may the Almighty reward you for this with his mercy.” No less detailed rules exist in Sharia for guests. For example, if you are invited to visit, you should accept the invitation in any case, even if you know that the financial situation of the owner of the house allows you to buy him only one leg of lamb. It is impossible to offend with refusal neither the rich nor the poor.
It is indecent to visit without an invitation. If you received an invitation from 2 people at the same time, you should go to the one who lives closer. If both live at the same distance from you, preference should be given to the one with whom you are closer. Having received an invitation, it is not good to come to visit with your relative or acquaintance who does not have such an invitation. If this happens, then the invitee, before entering the house, should say to the owner: “This person came of his own free will, without my invitation. If you please, let him enter, but if you do not want it, then let him leave.” These words relieve the invited person of moral responsibility for the uninvited guest.
Before going on a visit, you should eat a little at home so as not to show excessive haste in eating. At the table, you should take the place that the owner of the house will indicate to the guest. During the feast, the guest should behave modestly, not look around, speak politely, and not argue. You can express your opinion only if the owner of the house is a long-time friend of the guest. Until the end of the feast, it is necessary to maintain peace, harmony and a cheerful mood at the table for all those present. You can get up from the table only after the owner begins to roll up the tablecloth spread on it. And first you need to pray for the well-being of the owner: “O Allah! Send abundance to the owner of the house who offered refreshments, and increase his wealth with your mercy to him. Then you should ask the owner for permission to leave his house: it is not recommended to have long conversations after a plentiful feast.
Although Islam does not forbid eating alone, it is recommended to eat with the whole family if possible. It is believed that the more hands reach out for food, the more Allah will send it for the benefit of people and the more the welfare of the owner of the house will increase.
Chapter:
MUSLIM CUISINE
In the name of Allah, the All-Merciful, the Merciful!
27th section page
Laylat Mawlid
Muslim
SECOND DISHES
Ingredients:
- 400 g lamb
- 300 g ground beef
- 300 g puff pastry
- 2 onions
- 1 tbsp. l. olive oil
- 1 egg yolk
Cut the meat into large pieces, beat off, salt, pepper and fry until golden brown in olive oil.
Mix ground beef with grated onion.
Coat the pieces of meat with minced meat, lay on the rolled out dough, pinch the edges, grease the dough with yolk.
Bake in a preheated oven at 200°C for 30 minutes.
Ingredients:
– 200 g sorghum
- 2 tbsp. l. ghee
- 1 tbsp. l. ground almonds
- 1 tbsp. l. ground walnuts
- 1 tbsp. l. ground hazelnuts
- 1 tbsp. l. ground peanuts
- salt and sugar to taste
Pour pre-soaked sorghum with 0.5 liters of water and cook until softened.
Add a mixture of almonds, hazelnuts, peanuts and walnuts, salt, sugar and cook until tender.
Add melted butter to the porridge, close the pan with a lid and leave for 10-15 minutes, then serve.
Ingredients:
- 200 g wheat flour
- 7 pcs. carrots
– 6 bulbs
- 3 tbsp. l. sour cream
- 1 tbsp. l. ghee
– 1 egg
- salt to taste
Pour flour into a deep bowl, make a funnel-shaped depression at the top, add salt, an egg, pour in a little water and knead the dough.
To prepare minced meat, cut carrots and onions into strips, salt, pepper and mix.
Roll out the dough into a layer 2 mm thick, grease with melted butter, spread the minced meat in an even layer and roll up.
Steam for 30 minutes, then serve with sour cream.
Ingredients:
- 4 bell peppers
- 4 stalks of leeks
- 3 tbsp. l. olive oil
- 2 onions
- 2 carrots
– 2 tomatoes
- 1 bunch of parsley
- 1 tbsp. l. 3% vinegar
– 1 clove of garlic
- 1 bay leaf
- 1 clove bud
- 1/2 tsp Sahara
- 1/2 tsp ground black pepper
- 1/2 tsp ground saffron
- cinnamon and ground ginger on the tip of a knife
- salt to taste
To prepare the marinade, put sugar, salt, ground black pepper, cinnamon, saffron, bay leaf, cloves, ginger into boiling water, boil over low heat for 5 minutes, then add vinegar and bring to a boil again.
To prepare minced meat, finely chop the onion, carrot and parsley, salt, fry in olive oil, add mashed tomatoes, crushed garlic, pour in a little water and simmer until tender.
Make a circular incision at the stalk of the bell pepper and remove it along with the seeds.
Dip the pepper for 2-3 minutes in a boiling marinade, then stuff with minced meat, arrange in the form of baskets using leeks, and serve.
Ingredients:
- 700 g of beef
- 400 g wheat flour
- 50 g melted lard
- 4 cups beef broth
- 3-4 sprigs of cilantro
– 2 tomatoes
- 2 onions
– 2 cloves of garlic
- 1 bunch of parsley
- 1 bay leaf
- 1 tbsp. l. tomato paste
- 1 tsp adjika
- 1 tsp 3% vinegar
- ground ginger on the tip of a knife
- salt to taste
Pour the flour into a deep bowl, make a funnel-shaped depression at the top, put salt, pour in a little water, knead the dough.
After 2-3 hours, roll out the dough into a long flat tourniquet.
Cut it into small pieces, dip them in boiling salted water, cook for 10 minutes, then drain in a colander.
Cut the meat into cubes, put in a deep frying pan, fry in melted lard with chopped onions, add tomato paste, adjika, pepper, ginger, salt, vinegar, pour in the broth and simmer for 20-25 minutes over medium heat.
Then put the bay leaf, simmer for 10 minutes.
Transfer the dumplings to the pan with the meat, add crushed garlic, bring to a boil and remove from heat.
Serve to the table, sprinkled with finely chopped parsley and garnished with figuratively chopped tomatoes and cilantro sprigs.
Ingredients:
- 250 g semolina
- 50 g butter
- 3 tbsp. l. honey
- salt to taste
Pour 1.5 liters of hot water into the pan, gradually add semolina and, stirring, bring to a boil.
Cook over medium heat for 10 minutes, then add salt, 20 g butter, reduce heat to low and cook for 20 minutes, stirring constantly.
Put the finished laasida on a dish, drizzle with honey and garnish with small pieces of butter.
Ingredients:
- 500 g lamb (loin)
- 2 onions
– 1 lemon
- 1 tbsp. l. lamb fat
- 1 sprig of tarragon
- 1/2 bunch green cilantro
- 1/2 tsp red ground pepper
- salt to taste
Chop the lamb loin into pieces weighing 30-40 g, salt, pepper, sprinkle with lemon juice, add onion sliced into rings, lemon zest, mix and leave in a cool place for 6-8 hours.
Then string meat and onion rings on skewers and fry over hot coals, periodically greasing with lamb fat and pouring marinade.
Serve to the table, sprinkled with finely chopped cilantro and tarragon.
Ingredients:
- 500 g lamb
- 10 fresh barberries
- 4 tbsp. l. 3% vinegar
- 2 onions
- 2 bunches of green onions
- 1 tbsp. l. butter
- 1 tsp ground black pepper
- 1/2 bunch of parsley
- salt to taste
Cut lamb into cubes weighing 30-40 g, put in an enamel bowl, salt, pepper, add grated onion, chopped parsley, vinegar, mix and leave in a cool place for 4 hours.
Then string pieces of meat on skewers, brush with butter and fry over hot coals.
Put the finished kebab on a dish, sprinkle with chopped green onions and garnish with barberry berries.
Ingredients:
- 100 g chicken liver
– 6 chicken legs
- 6 slices of white bread
- 5 tbsp. l. milk
- 2 tbsp. l. sour cream
- 1 onion
- salt and black pepper to taste
Remove the skin from the chicken legs so that it remains attached only to the very end of the leg.
Chop off the rest of the leg, separate the pulp from the bones and pass through a meat grinder along with the liver and white bread soaked in milk.
Add finely chopped onion, salt and pepper.
Stuff chicken legs with minced meat, sew them up, grease with sour cream and place in an oven preheated to 180 ° C for 20 minutes.
Ingredients:
- 500 g lamb
– 350 g pumpkin
– . 300 g wheat flour
- 50 g fat tail fat
- 2 onions
- salt and red pepper to taste
To prepare minced meat, finely chop lamb, tail fat, onion and pumpkin, add 2-3 tbsp. l. water, salt, pepper and mix.
Pour 1/2 cup of water into the flour, knead the dough, roll it into thin round cakes, the edges of which should be thinner than the middle.
Put minced meat in the middle of each cake, pinch the edges.
Steam manti for 25-30 minutes.
Ingredients:
- 700 g lamb
- 150 g wheat flour
- 3 cups beef broth
- 2 onions
- salt and black pepper to taste
Cut the meat into large pieces, salt, put in a saucepan, cover with cold water and cook until tender over medium heat.
Onion cut into rings and fry in vegetable oil.
Put salt into the flour, pour in a little water, knead the dough, roll it out into a thin layer and cut into large diamonds.
Dip finished products into boiling beef broth and boil until tender.
Put boiled rhombuses from the dough on a large dish, on them - thinly sliced meat, and on top - sprinkled with pepper onion.
Ingredients:
- 500 g lamb
– 8 bulbs
- 1 tbsp. l. flour
- 1/2 cup sour cream
- ground red pepper and salt to taste
Cut the meat into large pieces, put in a saucepan, add water, salt and cook until tender, then remove from the broth.
Dilute the flour in the broth, add sour cream, pepper, beat, bring the sauce to a boil, put the meat, finely chopped onion into it and simmer for 10 minutes.
Ingredients:
- 200 g lamb intestines
- 200 g lamb tenderloin
- 200 g lamb heart
- 200 g lamb liver
- 150 g fat tail fat
- 2 onions
- salt and black pepper to taste
Pass lamb tenderloin, heart and liver through a meat grinder.
Add finely chopped fat tail fat, grated onion, pepper, salt, a little water, mix thoroughly and stuff the washed lamb intestines with cooked minced meat, tie on both sides with twine, pierce with a needle in several places and dip into boiling salted water.
Boil for 1 hour, then serve.
Ingredients:
- 300 g lamb
- 200 g wheat flour
– 100-150 ml vegetable oil
- 20 g of rice
- 1 onion
- 1 tbsp. l. ghee
- salt and black pepper to taste
To prepare minced meat and onion, pass through a meat grinder, salt, pepper, fry in melted butter, add rice, a little water and simmer for 15 minutes.
Pour a little water into the flour, knead the dough and roll it into a thin layer.
Cut out small circles from the dough, put minced meat in the middle of each, fold the products in the form of a crescent, pinch the edges and fry in vegetable oil.
Ingredients:
- 500 g of chicken meat
- 300 g wheat flour
- 3 tbsp. l. sour cream
- 1 onion
- 1 tbsp. l. vegetable oil
- ground black pepper and salt to taste
To prepare the minced meat, cut the chicken meat into small pieces, add chopped onion, salt, pepper, 1.5-2 tbsp. l. water and mix.
Pour the flour into a bowl, add salt, 1/2 cup of water, knead the dough and roll out small round cakes from it.
Put the prepared minced meat in the middle of each cake, wrap the products in the form of triangles and pinch the edges.
Spread samsa on a baking sheet greased with vegetable oil and bake in an oven preheated to 250 ° C for 12-15 minutes.
Serve to the table, pouring sour cream.
It is believed that every fifth of the people living on Earth is a Muslim.
Over a long history, countries whose inhabitants profess Islam have developed their own specific features of cooking and eating. Muslim cuisine today is a global concept based on a collection of recipes from different parts of the Earth. To which there is only one requirement - full compliance with the canons of Islam.
The traditions of Muslim cuisine originated at the beginning of the 7th century, in the South-West of the Arabian Peninsula.
The peculiarity of Muslim cuisine lies in the fact that it harmoniously combines both gastronomic delights and certain prohibitions.
Thanks to the armed conflicts waged by the adherents of Islam, the nomadic Arabs, and the unprecedented exchange of goods between different peoples at that time, a certain contribution was made to European cuisine. Andalusian and Sicilian cuisines were enriched with hitherto unknown cereals, vegetables and fruits: rice, watermelon, lemon, eggplant, spinach. Europeans also liked Arabic spices (especially sugar).
At the same time, the diet of the nomads of the Arabian Peninsula absorbed all the national features of the Persian, Turkic, Greek, Roman, Indian and African cuisines. You can even find Chinese dishes there.
Interestingly, Arabic cuisine, which is the basis of the world Muslim cuisine, has not yet lost its originality. And this despite the fact that the basis is simple food: bread, dairy products, poultry, fish, rice, legumes, cereals, vegetables, herbs, olive oil and, of course, spices.
At the end of the 8th century, cookbooks in Arabic were published, the recipes in them are so simple and understandable that some can still be used today. 
Food prohibitions
For Muslim cuisine, food taboos imposed by Islam mean a lot. For adherents of Islam, these are not prohibitions, but warnings of Allah. Refraining from taking certain foods and drinks instills in a Muslim the habit of limiting the consumption of earthly goods in general.
All food is divided into hallal (permitted foods) and haram (forbidden).
HARAM. The ban on eating the meat of dead animals - "dead meat" - is explained by elementary considerations of food hygiene. Muslims are strictly forbidden to eat the meat of carnivorous animals that have fangs and eat carrion.
The same applies to birds of prey: falcons, hawks, kites, owls, ravens, vultures and eagles.
Eating horse meat, mullah meat, donkey is condemned by the Koran, but not prohibited. Nowadays, Kazakhs, Uzbeks, Tatars and Uighurs calmly eat horse meat and drink koumiss.
HALLAL. Sharia specified the instructions of the Koran and determined the procedure for slaughtering animals. It must be filled with the hallal method. Before slaughter, the animal had to turn its head towards Mecca, and the process itself was accompanied by the recitation of the prayer "In the name of Allah, merciful, merciful ...". In addition, a Muslim can only eat the meat of those animals that are slaughtered by his fellow believers. Eating the meat of wild animals (gazelles, deer, hares, etc.) Islam allows, but subject to the slaughter rite.
All fish and marine life are also allowed food.
Sharia pays special attention to the compatibility of products. So, you can not eat fish and milk at the same time. Boiled meat should be eaten separately from fried, and dried or jerky - from fresh.
It is forbidden to use 2 hot (exciting), 2 cold (cooling), 2 soft (gentle), or 2 hard (rough) dishes in a row. Also, you can not eat in a row 2 fixing and 2 laxative dishes.
This restriction also applies to drinks.
Pork ban
Islam strictly bans not only eating pork, but also buying and selling it. The reason for this attitude to the meat of pigs is as follows. At one time, the Arabs 
The founders of Islam were a nomadic people. Pigs are purely domestic animals: the personification of a world hostile to nomads.
The pig at that time was considered so unclean that the Arabs fed its meat (fried) to their horses. It was believed that after such high-calorie feeding, they became more resilient and fast.
alcohol ban
None of the world's religions preaches a ban on alcohol and other intoxicating substances, like Islam. Although the world owes the invention of spirits to the Arabs. Words such as "alcohol", "alambik" (distillation apparatus) and "alchemy" were borrowed from Arabic by many European languages.
Arabs have been producing and consuming wine from dates and other berries and fruits since the pre-Islamic period.
In the newly formed Islamic community, drunkenness was not immediately overcome.
The abuse of alcoholic beverages not only led to antisocial behavior, but also had a negative impact on the performance of religious rites.
Currently, especially strict bans on alcohol are observed in Muslim countries such as Saudi Arabia, Iran, Libya, the United Arab Emirates and Kuwait. In these states, the use or importation of alcoholic beverages provides for severe punishment, up to the death penalty.
Muslim meal etiquette
During eating, drinking and treats, Islam prescribes the observance of a number of rules of decency.
Late for the table is not accepted. Treats are served on the table as soon as the guest crosses the threshold of the house: it is indecent to make him wait.
Washing hands before and after eating is a must.
Muslims have clear rules of conduct at the table. The meal begins and ends with a pinch of salt. Before you taste the first dish, you should take salt and say: "In the name of Allah, the merciful and merciful." Traditionally, the host starts the meal first and finishes it. Bread is a sacred product in the East, as well as everywhere, so it is served first on the table. They eat it immediately - without waiting for the serving of other dishes.
Bread is broken by hand, and this is done, as a rule, by the owner of the house. Cutting it with a knife is not recommended for two reasons. Firstly, bread in the East is baked in the form of flat cakes, which are more convenient to break than to cut. Secondly, there is a belief that the one who cuts bread with a knife, God will cut the food. Cakes are placed on the table exactly according to the number of eaters. The next cake is broken only after the previous one is eaten.
Take the next piece. Everyone breaks off a small piece of bread (that it fits in the mouth entirely), and lowers it into the dish, and then brings it to the mouth with a piece of food. A piece of flatbread is folded in half, holding the meat with the thumb and forefinger. If food cannot be put into the mouth immediately, it is put on bread.
It is condemned to take the next piece without swallowing the previous one.
At the Muslim table, food and drink are taken only with the right hand. An exception is made for those who have a crippled right hand.
Shariah does not say anything about cutlery, and, under the influence of the West, they have become widespread in the Muslim world. However, unlike European traditions, they are supposed to be held only in the right hand.
Guests and hosts can choose any sweets, nuts and fruits from the tray. Peeling fruit is frowned upon.
At the table, be sure to praise the hostess.
Eat food slowly, chewing thoroughly.
Until the end of the feast, all its participants must maintain a benevolent atmosphere.
However, Muslims do not have long conversations over meals, so each meal serves as a signal for a break in the conversation.
When drinking water from the source of Zam-Zam during the Hajj.
Standing, you can drink the water left in the jug after washing.
It is forbidden to drink from the neck of a bottle or jug.
You can get up from the table only after the owner begins to turn off
a tablecloth spread over it.
Guests, at the end of the meal, pray for the well-being of the host, then ask permission to leave the house. The owner escorts the guests to the door and on the threshold thanks them for visiting his house.
Festive Muslim cuisine
Religious holidays are an important part of the life of every Muslim.
They give believers an incentive to worship more diligently. That is why on sacred days and nights, Muslims perform special ritual prayers, read the Koran and prayers. Visit, give gifts, make sacrifices.
In Islam, only 2 holidays are considered canonical - Eid al-Adha (Eid al-Adha) - the Feast of Sacrifice and Eid al-Fitr (Eid al-Fitr) - the Feast of Conversation.
Muslims celebrate the rest of the holidays as memorable dates dedicated to events in the life of the Prophet Muhammad, the Holy History, and the history of Islam. These include: Muharram - the Holy month, the beginning of the New Year, Mawlid - the birthday of the Prophet Muhammad, Laylat al-Qadr - the Night of predestination and Miraj - the Night of the miraculous ascension of the prophet to heaven.
The weekly holiday for Muslims is Friday (yaum al-jumah - "day of assembly").
The festive table of the peoples who preach Islam is different from the everyday one. This is mainly due to the fact that each holiday corresponds to a certain set of ritual dishes. But, for such traditional treats as pilaf, manti, tajine, couscous, vegetables, fruits, nuts and sweets, there is also a place on the table.
Eid al-Adha (Kurban Bayram), or the Feast of the Sacrifice.
This is the main Islamic holiday, which is celebrated 70 days after the end of the fast. It is part of the Hajj, the pilgrimage to Mecca. Its main events take place in the Mina Valley (near Mecca) and last 3-4 days. These days are non-working days in Muslim countries.
These days, every Muslim slaughters a sheep, goat, bull or camel and distributes the meat to neighbors. It is believed that ritual treats - thin, sadaka - will help to avoid all sorts of misfortunes. Eid al-Adha is celebrated from early morning, they take a bath, put on festive clothes and go to the mosque, for a collective prayer - namaz.
The rite of sacrifice is performed on all days of the holiday, and the meat of the sacrificed animal must be eaten immediately, it cannot be left for later. On the first day, the heart and liver are prepared. On the second, soups are made from lamb's head and legs; meat dishes are served with a side dish of beans, vegetables and rice. On the third and fourth days, bone soups are boiled and lamb ribs are fried.
In Arab countries, meat dishes are prepared, including fatte (boiled meat of a sacrificial animal). Near abroad Muslims cook more traditional dishes - pilaf, manty, shish kebab, lagman, chuchvara, roast and beshbarmak.
On the eve of Eid al-Adha, hostesses bake bread, kulcha (flat cakes), samsa and biscuits, and also prepare all kinds of delicacies from raisins and nuts.
Eid al-Fitr (Eid al-Fitr), or the Feast of Conversation.
The second most important holiday lasts 3 days. It marks the end of a month-long fast. At the time of the holiday, studies and work are stopped.
On the holiday, Muslims get up before sunrise, eat some dates. Then the same ritual events take place as during Eid al-Adha.
Toward evening comes the time of the feast, which often drags on until the morning.
The main dishes on Eid al-Adha are prepared from lamb: these are meat salads, soups, and second courses. In addition, there are vegetables, fish, bread, olives, nuts and dried fruits on the table.
Eid al-Fitr is a “sweet” holiday, so on this day all kinds of sweets occupy a special place on the table. On the eve, the housewives bake various cakes, cookies, biscuits, prepare fruit and berry and milk desserts, cook compotes and syrups.
Muharram or New Year.
In memory of the resettlement of the Prophet Muhammad to Medina from Mecca, the celebration of the New Year was established.
On the New Year's table of Muslims, most of the dishes have a ritual and symbolic meaning.
For the holiday, it is customary to cook couscous with lamb, lamb soup and the main dish of meat. Its main components are lamb (or fatty beef), vegetable oil, tomato paste (or tomatoes), as well as a lot of greens and various spices.
Particular attention is paid to greenery, since its color is considered sacred by Muslims (the green banner of Islam). For the same reason, on the New Year's table must be mlyukhia (a seasoning made from sorghum and a lot of greens) and boiled chicken eggs, painted green.
Of the appetizers, in the first place are salads made from meat (mainly lamb), fish, vegetables and fruits. Garnish with olives and pomegranate seeds.
In the first days of the new year, Muslims eat various dishes of rice, dry beans (they symbolize the end of last year's stocks), as well as lamb, vegetables, spices and herbs.
Garlic should not be consumed throughout the month. He believes that when eating dishes with garlic, luck turns away from people.
Ramadan, or the holy month of Lent.
The rules of fasting to the smallest detail are described in the Shariah. A violation of abstinence from food is considered not only the intentional introduction of even the smallest amount of it (or accidental ingestion) into the mouth, and even more so into the stomach, but also the consumption of water and the taking of medicines.
Persons who may not observe the fast include sick, elderly and minor children, as well as pregnant and breastfeeding women, soldiers participating in hostilities and travelers.
In the evening, after sunset, the fasting person should take light food - fitur. The second meal - suhoor - is allowed at the dawn of the next day.
In some Muslim countries, where Islamic traditions are especially strictly respected, it is supposed to drink three sips of water and eat a few dates (or other fruits) before proceeding with fitur.
The evening rite of breaking the fast is called iftar and is considered the blessing of time.
In different countries there are dishes typical for evening meals. So, among Indonesian Muslims, after a day's fast in Ramadan, the most popular dish is nasi goreng: boiled rice and mixed with fried pieces of meat, scrambled eggs, shrimp, onions and garlic. Then everything is fried together in coconut oil with the addition of spices: red pepper, ginger, coriander and soy sauce. According to tradition, pilaf is prepared for iftar. It is served with pickles and herbs. The most popular in Ramadan are harira, chekchuka, briki (both with vegetable and meat fillings). It is not forbidden to cook festive national dishes. Dates, dried apricots, fruits, sweets, sweet pastries - all this is also appropriate in iftar.
From drinks, coffee and tea are served at the table.
