- 3 ripe bananas
- 1/4 cup cream
- 1 tsp banana essence
For many people, breakfast starts with cereal. Replace the sugar laden boxed cereals with a delicious and nutritious homemade granola. This granola is gluten-free, wheat-free, grain-free and refined sugar-free. Enjoy!
DURING Ramadan, most homes serve some kind of soup at iftaar. The health benefits of soup are numerous and well documented. One can also find many a mention in the hadith. It is one of those dishes that truly nourishes the body and comforts the soul. It is narrated that the Prophet Mohammed ﷺ enjoyed soup with meat, pumpkin and gourds especially [Sahih Muslim].
Here are a few recommendations to increase the nutritious value of your soup.
Today I share one of my favorite bread recipes with you, may it nourish you and your family.
Amum of three has launched an app which aims to transform the Halal dining experience.
AHalal snack pack, also known as an HSP, is a hearty pile of kebab meat, chips and sauce which has become a staple of Australian takeaway shops.
It's perhaps an unlikely platform for political debate, but this year the dish rocketed into Australia's national consciousness.
HAIS is a recipe from Baghdad. It is served as a dessert or an appetizer.
It also serves as good energy food while travelling for example, as it can stay for a long period without going bad and is full on the stomach.
Hais is also a health way to satisfy your sweet tooth!
ARAB influence in Andalusia, present day Spain, left a distinct mark on the region’s food choices and habits, as seen in the exotic spices and ingredients like saffron, almonds, zucchini, dates, lemons, oranges, rice, cinnamon and sweet peppers.
The tradition of multiple-course meals featuring a series of dishes complementing each other rather than one main dish started in Andalusia and continues until today.
Maqbula al-Tirrikh (Andalusian fish cutlets) is one such dish from 13th century Andalusia.
ARAB influence in Andalusia left a distinct mark on the region’s food choices and habits, as seen in the exotic spices and ingredients like saffron, almonds, zucchini, dates, lemons, oranges, rice, cinnamon and sweet peppers.
The tradition of multiple-course meals featuring a series of dishes complementing each other rather than one main dish started in Andalusia and continues until today. Baramakiyyah is one such dish from 13th century Andalusia.
QUICHE is a European delight. This savory dish is a combination of eggs, cheese and cream. The best thing about this is that it is so simple! The crust is flaky and soft, it will just take about ten minutes or less to prepare it (minus the baking time), In sha Allah.
WE present a recipe adapted from an Andalusian cookbook written in the 13th century. It is a small taste of meals in the past that shows the refinement of taste and the eye for detail that went into each recipe and its presentation. For instance, the anonymous author of the book prefaces the recipes with a discussion on whether food should be served with each kind on a separate dish or with everything on one platter:
"Many of the great figures and their companions order that the separate dishes be placed on each table before the diners, one after another; and by my life, this is more beautiful than putting an uneaten mound all on the table, and it is more elegant, better-bred, and modern."