Sister Maryam
CANADA
I am planning the meal for my guests tonight, it is a simple meal, because I want to follow the sunnah of not going overboard with a gigantic feast.
A sister asked me for the maklooba recipe, this is the one I use, there's several variations, any meat can be used instead of chicken, and if you don't like eggplant, you can delete it from the recipe.I am not a big fan of cauliflower but cooked this way, i like it.I will serve soup, it is a vegetable soup with beans and lentils,a little spicy, I like it because it stays with you a long time, I usually cook a big pot and freeze in small portions. Desert will be strawberry shortcake.
Maklooba
Ingredients
2 whole chickens, skinned and quartered (or 8 pieces chicken thighs)
3 1/2 cups canola oil, plus 3 tablespoons
1 teaspoon fresh nutmeg
1 teaspoon allspice
1 teaspoon cumin powder
Salt
4 saffron threads
2 cinnamon sticks
5 whole cardamom seeds
3 peppercorns
5 cups water
Freshly ground black pepper
1 head cauliflower, trimmed into florets
1 large eggplant, peeled, cubed, and salted; make sure to place in a colander so water can drain
2 onions, halved through the root end and thinly sliced, core still attached
4 cups medium grain rice
1 cup converted rice
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
1/2 teaspoon fresh nutmeg
1/4 teaspoon fresh ground cinnamon
1/4 cup canola oil
Salt and freshly ground black pepper
Toasted pine nuts, for garnish
Directions
In a 5-quart saucepan, brown both sides of the chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns. Add approximately 5 cups of water to just cover the chicken and bring to a boil. Season with freshly ground pepper. Cover and simmer over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone. When done, set the chicken aside and discard the broth.
Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown. Remove and let drain on paper towels. Once that is done, repeat this process with the eggplant. (Note, do not rinse the salt off the eggplant the guest believes that it removes flavor.) Set both the fried cauliflower and eggplant aside. Heat 3 tablespoons of canola oil in the pot that previously contained the
chicken. When the oil is hot, not smoking, add the feathered onions and cook until they sweat, about 10 minutes. Add the cooked chicken, bone and all; cook together for a few minutes then cover and let steep with the burner off for 15 minutes. During this time, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, stir the spices into the raw rice, and mix well. Add the fried eggplant and cauliflower to the chicken mixture and then put the seasoned rice on top. Pour water into the pot to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. Approximately 10 minutes later add a 1/4 cup of oil and re-cover. When the water is completely gone the dish is done, about 25 minutes or until rice is cooked.
Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Very carefully, lift the pot off the plate and the layered dish is done, add a little garnish and it is ready to serve.
How to avoid some common fasting problems encountered in Ramadan.
During the holy month of Ramadan, our diet should not differ very much from our normal diet and should be as simple as possible. The diet should be such that we maintain our normal weight, neither losing nor gaining. However, if one is over-weight, Ramadan is an ideal time to normalize one's weight. In view of the long hours of fasting, we should consume slow digesting foods including fiber containing-foods rather than fast-digesting foods. Slow digesting foods last up to 8 hours, while fast-digesting foods last for only 3 to 4 hours.
Slow-digesting foods are foods that contain grains and seeds like barley, wheat, oats, millet, semolina, beans, lentils, whole meal flour, unpolished rice, etc. (called complex carbohydrates).
Fast-burning foods are foods that contain sugar, white flour, etc. (called refined carbohydrates).
Fiber-containing foods are bran-containing foods, whole wheat, grains and seeds, vegetables like green beans, peas, , marrow, mealies, spinach, and other herbs, the leaves of beetroot (iron-rich), fruit with skin, dried fruit especially dried apricots, figs and prunes, almonds, etc. The foods eaten should be well balanced, containing foods from each food group, i.e. fruits, vegetables, meat/chicken/fish, bread/cereals and dairy products.
Fried foods are unhealthy and should be limited. They cause indigestion, heartburn, and weight problems.
AVOID
Fried and fatty foods.
Foods containing too much sugar.
Over-eating especially at suhoor .
Too much tea or coffee at suhoor. They make you pass more urine(diuretic )taking with it valuable mineral salts that your body would need during the day.
Smoking cigarettes. If you cannot give up smoking cut down gradually starting a few weeks before Ramadan. Smoking is unhealthy and one should stop completely.
EAT complex carbohydrates at suhoor so that the food lasts longer making you less hungry
Dates are excellent source of sugar, fiber, carbohydrates, potassium and magnesium.
Almonds are rich in protein and fiber with less fat.
Bananas are a good source of potassium, magnesium and carbohydrates.
DRINK as much water or fruit juices as possible between iftar and bedtime so that your body may adjust fluid levels in time.
INDIGESTION AND WIND
Causes: Over-eating. Too much fried and fatty foods, spicy foods, and foods that produce wind e.g. eggs, cabbage, lentils, carbonated drinks like Cola also produce gas.
Remedy: Do not over-eat; drink fruit juices or better still drink water. Avoid fried foods, add ajmor to wind-producing foods.
LETHARGY ('low blood pressure')
(-) Excessive sweating, weakness, tiredness, lack of energy, dizziness, especially on getting up from sitting position, pale appearance and feeling faint are symptoms associated with "low blood pressure".
(-) This tends to occur towards the afternoon.
Causes: Too little fluid intake,or decreased salt intake.
Remedy: Keep cool, increase fluid and salt intake.
Caution: Low blood pressure should be confirmed by taking a blood pressure reading when symptoms are present. Persons with high blood pressure may need their medication adjusted during Ramadan. They should consult their doctor.
HEADACHE
Causes: Caffeine and tobacco-withdrawal, doing too much in one day, lack of sleep, hunger usually occur as the day goes by and worsens at the end of the day. When associated with "low blood pressure", the headache can be quite severe and can also cause nausea before Iftar.
Remedy: Cut down caffeine and tobacco slowly starting a week or two before Ramadan. Herbal and caffeine- free teas may be substituted. Reorganize your schedule during the Ramadan so as to have adequate sleep.
LOW BLOOD SUGAR
Weakness, dizziness, tiredness, poor concentration, perspiring easily, feeling shaky (tremor), unable to perform physical activities, headache, palpitations are symptoms of low blood sugar.
Causes in non-diabetics: Having too much sugar i.e. refined carbohydrates especially at suhoor. The body produces too much insulin causing the blood glucose to drop.
Remedy: Eat something at suhoor and limit sugar- containing foods and drinks.
Caution: Diabetics may need to adjust their medication in Ramadan, consult your doctor.
MUSCLE CRAMPS
Causes: Inadequate intake of calcium, magnesium and potassium foods.
Remedy: Eat foods rich in the above minerals e.g. vegetables, fruit, dairy products, meat and dates.
Caution: Those on high blood pressure medication and with kidney stone problems should consult their doctor.
PEPTIC ULCERS, HEART BURN, GASTRITIS AND HIATUS HERNIA
Increased acid levels in the empty stomach in Ramadan aggravate the above conditions. It presents as a burning feeling in the stomach area under the ribs and can extend up to the throat. Spicy foods, coffee, and Cola drinks worsen these conditions. Medications are available to control acid levels in the stomach.
People with proven peptic ulcers and hiatus hernia should consult their doctor well before Ramadan.
KIDNEY STONES
Kidney stones may occur in people who have less liquids to drink. Therefore, it is essential to drink extra liquids so as to prevent stone formation.
Joint Pains
Causes: During Ramadan, when extra salah are performed the pressure on the knee joints increases. In the elderly and those with arthritis this may result in pain, stiffness, swelling and discomfort.
Remedy: Lose weight so that the knees do not have to carry any extra load. Exercise the lower limbs before Ramadan so that they can be prepared for the additional strain. Being physically fit allows greater fulfillment, thus enabling one to be able to perform salah with ease.
" The destruction of Man lies in 3 things: his stomach, his lusts & his tongue"
...A saying of the Prophet Mohammad (Sallallahu Alaihi Wasallam)
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