Table setting on the Muslim Koran Asha. Menu for a Muslim hostess (no photo). National dishes of different nations

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Introduction

muslim cuisine food

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 you compare the meal of the inhabitants of Spanish Andalusia and the nomads of the Arabian Peninsula of that time, it will be very difficult to find anything in common in it. Currently, the cuisine of the Middle East is very different from the cuisine of the Muslim West, the so-called Maghreb countries located to the west of Egypt and the Arabian Peninsula.

This happens due to the fact that the culinary traditions of Muslims have absorbed national characteristics not only Arabic cuisine, but also Persian, Turkic, Greek, Roman, Indian and African. In it you can even find dishes that go back to Chinese tradition. The history of the adherents of Islam is rich in wars of conquest, during which assimilation took place cultural traditions conquered countries, including gastronomic ones. Moreover, almost all countries bordering Muslim states have left their mark on Islamic culinary habits.

There was no unity among adherents of Islam in culinary preferences and table manners from the very beginning. Thus, the Persians despised their fellow believers - the Arabs - because, living in the desert, they ate everything that could be found edible in it: scorpions, lizards, dogs, porcupines, donkeys, and so on. Even the Arab preacher of monotheism, the Prophet Muhammad, spoke with disapproval of some of the dishes of nomadic tribes that 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, without any embarrassment, 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 irreconcilable views, already at that time Muslim cuisine had many features that united all its varieties. And one of them is wide application numerous spices. Researchers discovered more than 40 natural aromas, the sources of which were local and imported herbs, tree leaves, seeds, berries, roots, resins, peels and rose buds. Modern Islamic cuisine has retained this taste for spices, albeit with adjustments 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.

Medieval caliphs traditionally began their meals with fruits, the most important of which were dates. For snacks 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. An invariable attribute of the Muslim table were flatbreads, for which there were a great variety of baking recipes. They were often used as cutlery and took food from the plate. And the feast ended with sweet dishes and syrups.

PeculiaritiesMuslimkitchens

The main products in Muslim food are lamb and rice, and the main dishes are pilaf and shurpa. Shurpa is a soup, but it is quite difficult to call it such from a European point of view, since it rather resembles gravy.

As for lamb, its preference, for example, over beef, which Islam also does not prohibit eating, is explained by the fact that the Turks, who played the main historical role in the life of many medieval states of Western Asia, were nomadic sheep farmers. It is from it that the main ritual dishes of Muslims are prepared, which are usually eaten, for example, on the day of celebrating the sacrifice. In addition, lamb is traditionally included in such popular Eastern dishes as dolma and shawarma (shawarma).

Islam prohibits Muslims from eating pork and drinking alcoholic beverages. Products such as fish, cheese and eggs are also uncharacteristic of Muslim cuisine.

Popular drinks include tea and coffee, as well as fermented milk drinks, such as ayran. It is customary to serve all kinds of sweets made from fruits and nuts with coffee or tea: sherbet, Turkish delight, halva and baklava.

The hot climate prevailing in most Muslim countries has given rise to many cooling fruit-based desserts. The same heat that causes food spoilage has led to the widespread use of hot spices in food.

The traditional bread for Muslims is lavash or flatbread, which, in addition to its main role as a food product, also plays an additional role: it serves as a napkin and cutlery.

Meals and food products among Muslims are clearly regulated. One of the prohibitions imposed by the haram (list of sins) concerns the consumption of alcoholic beverages. in the Koran, holy book Muslims, the following is said about this: “O you who believe! Wine, maysir - an abomination from the deeds of Satan. Avoid this, maybe you will be happy! Satan wants to incite enmity and hatred among you with wine and maysir and divert you from the remembrance of Allah and from prayer.” For failure to fulfill this commandment, a Muslim will face a severe punishment - a ban on praying: “Do not approach prayer when you are drunk until you understand what you are saying.”

The reason for such a categorical rejection of alcoholic beverages lies in the fact that wine, according to the Koran, is one of Satan’s weapons, with the help of which he arouses hatred and enmity in people. That is why in many countries where Islam is the state religion, there are still laws under which not only drunkards, but also people who rarely drink alcoholic beverages are subject to serious punishment, including imprisonment.

However, despite the prohibitions, modern Muslim cuisine allows the use of small amounts of white or red wine to prepare some dishes and drinks.

RulesreceptionfoodatMuslims

The most important rule regarding cooking and eating food among Muslims is to observe the food prohibitions imposed by Islam. And although in 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, when killing an animal, quickly cut its throat and drained the blood, while rushing to pronounce the name of their deity.

Then, during the formation of Islam, this custom was sanctified 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 believer, that is, a Muslim.

So, the meat of animals 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 tissue of pigs are haram and cannot be eaten.

When setting the table, Islam strongly recommends paying attention to 3 main qualities: cleanliness, neatness and moderation. The latter refers mainly to the number of dishes and the products used for their preparation. In addition, it is advisable 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 utensils made of gold and silver.

If, when setting the table, utensils that do not belong to Muslims are used, they must be washed thoroughly.

You should wash your hands before and after eating. Moreover, this is done not in a room specially designed 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 one by one and pours water from the jug onto 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, and so on. After eating, the guest who did it last before eating is the first to rinse his hands.

A Muslim meal begins and ends with a pinch of salt. Before tasting the first course, you must take salt and say: “In the name of Allah, the merciful and merciful.”

You can only take food right hand(the left one is for hygienic purposes) and only 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 should also be held only in the right hand.

In the East, bread is considered sacred, they take an oath on it, so it is served first on the table. You should start eating it immediately, slowly, without waiting for other dishes. The bread is taken with both hands and broken, and this is usually done 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 flatbread, which is more convenient to break than to cut. Secondly, there is a belief that whoever cuts bread with a knife will have God cut down on food.

Muslims treat bread with great respect. If suddenly a piece of bread falls to the ground, then it must be picked up and placed in a place where an animal or bird will find and eat it. Even crumbs that accidentally fall out of your mouth while eating should be carefully picked up and put back in your mouth - this will bring happiness. And throwing away crumbs means showing your pride and disrespect for those present.

There are exactly as many flatbreads placed on the table as there are eaters sitting at it. And the next flatbread 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. An exception to this rule is made only in two cases. Firstly, they drink water from the ZamZam spring while standing during the Hajj. Secondly, while standing, you can drink the water from the jug left after ablution, but only if the person is really thirsty.

Do not drink water from the neck of a bottle or jug. A bowl, glass or any other drinking vessel should be held with your right hand. It is indecent to drink water in one gulp, noisily sucking it into yourself. It is correct to drink it in 3 doses: 1st time take 1 sip, 2nd time - 3, 3rd time - 5, each time taking your mouth off the edge of the vessel. However, if the number of receptions is more or less, the number of sips must be odd.

And lastly: you should not drink a lot of water or after eating fatty foods.

The process of eating is strictly regulated by Sharia and from a health point of view. A Muslim is strongly advised to eat slowly, slowly and chew food thoroughly, as rushing through food or swallowing too large a piece can cause great harm to digestion.

You cannot eat cold and hot food at the same time. Otherwise, problems with teeth and stomach may begin.

Islam prohibits eating only meat, but not eating meat for more than 40 days is also not recommended.

Shariah pays special attention to the compatibility of products. For example, you should not drink milk after fish and vice versa. Boiled meat should be eaten separately from fried meat, and dried or dried meat should be eaten separately from fresh meat. It is forbidden to eat 2 hot (or stimulating), 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 cannot eat 2 strengthening, 2 laxative dishes in a row, or 1 strengthening and 1 laxative. However, the latter restriction does not apply to fruits.

After eating, you should wash your hands and rinse your mouth. This is especially recommended after eating fatty foods. Then you should brush your teeth with a toothpick. It is prohibited to use sticks made of pomegranate, basil, reeds or date branches for this purpose.

Sleeping after eating is considered harmful; it is better to lie on your back with your right leg crossed over your left.

A Muslim must show respect for food by the very pose he takes at the table (or at the tablecloth - Sharia says nothing about tables and chairs). You should not eat lying down, on your back or stomach, or eat while standing or walking. While eating, you should sit upright, without leaning on a pillow or your hand.

In addition, you need to sit in such a way as not to eat too much and spend the optimal amount of time on food.

The laws of hospitality are sacred among Muslims, therefore the Sharia law most carefully prescribes the ritual of receiving guests, which believers must strictly observe.

You should invite not only rich and wealthy relatives and friends, but also the poor: “The food that is served is bad if you invite only the rich and do not also invite the needy.”

If a father is invited to visit, it is imperative to invite his son, as well as all relatives who are in the house at that moment.

Guests are greeted at the entrance, warmly treated and shown all kinds 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 owners’ attentiveness may be somewhat moderate.

The treat is 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 set, the host invites the guest to begin the meal. However, the owner must be the first to reach out to the food. But after eating, the guest wipes his hands first, and only after him does the owner. Intrusively treating a guest to Sharia law is not welcome - it is enough to repeat the invitation 3 times.

At the table, the host offers the guest the most delicious dishes, 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 accompanies 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 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. Neither the rich nor the poor can be offended by refusal.

It is indecent to visit without an invitation. If you receive 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 friend who does not have such an invitation. If this happens, then the invitee, before entering the house, must tell the owner: “This man came of his own free will, without my invitation. If you wish, let him come in, but if you do not want this, then let him leave.” These words relieve the invitee 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. You should take the place at the table that the host of the house indicates 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. Then you should ask the owner for permission to leave his house: it is not recommended to have long conversations after a hearty feast.

Although Islam does not prohibit eating alone, if possible, it is recommended to eat with the whole family. It is believed that the more hands reach out to food, the more Allah will send it for the benefit of people and the more the well-being of the owner of the house will increase.

Conclusion

The Muslim culinary tradition easily absorbed and quickly assimilated the gastronomic traditions of other peoples. 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.

Unfortunately, history has not preserved the recipes for many dishes. Thus, the secrets of preparing such sauces as murri and kamak, the preparation of which took several months, were irretrievably lost. However, echoes of ancient traditions are easily discernible in modern Muslim cuisine, even in its most exotic manifestations. If we take, for example, the combination of honey and salty foods characteristic of medieval cuisine, it is still preserved in the fillings of sweet pies, which, along with dried fruits and nuts, include meat and fish. And shikku sauce (fish and crayfish brine) is easily identified with a medieval sauce called “garum”, which was obtained by fermenting fish offal. Soups made from dried vegetables or grains have remained virtually unchanged, and modern Arabs, like their distant ancestors, manually prepare aromatic essences from roses, orange blossom, mint and rose hips.

To this day, Muslims around the world love to season 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 is increasingly being used instead. As for nutmeg, nutmeg and gum arabic, their popularity has waned over time. Long and Szechuan peppers, which were so popular in food in the Middle Ages, have given way to peppercorns.

Listusedsources

1.Zauli L.V. Islamic cuisine [Text]: / M.B. Birzhakov. - M.: Phoenix, 2005. - 230 p.

2. Kuzminov V.T. Meat dishes [Text]: / V.T. Kuzminov. - M.: Economics, 2007. - 250 p.

3. Pokhlebkin V.V. National cuisines peoples of the world [Text]: / V.V. Pokhlebkin. - M.: Olma-Press, 2008. - 355 p.

4. Rasul K.M. Muslim cuisine [Text]: / K.M. Rasul. - M.: Dilya, 2009. - 272 p.

5. Solovyova O.M. Cooking: theoretical foundations of professional activity [Text]: / O.M. Solovyova. - M.: Akademkniga, 2007. - 205 p.

6. Ruchaevsky F.M. Culinary journey through the East [Text]: / F.M. Ruchaevsky. - M.: Phoenix, 2009. - 272 p.

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Cooking method:

About 500 g of lamb, cut into medium pieces (I had slightly larger pieces), wash, add water and put on fire.
As soon as it appears, remove the foam from above, add salt, and cook until tender.
Peel 3-4 medium carrots and cut them into strips. Peel two onions and cut them into half rings (you can cut them as you prefer). When the meat is cooked, add vegetable oil and fry, then add the onion, fry for a few minutes and then add the carrots. While everything is frying, let's make rice. It is very important that the rice is washed well, washing until the water becomes clear. As soon as the meat, carrots and onions are ready, we try to ensure that the pieces of meat remain at the bottom and the onions and carrots at the top. Of course it’s not easy, but if you try, something will come out of it. Then we put the rice on top. Carefully straighten it, add salt and pepper to taste and stick 3-4 cloves of garlic into the rice. And fill it all with water.
We take water and rice one to one, i.e. for example two glasses of rice and two glasses of water.
Place the pan on high heat until the water on top disappears, i.e. it will not be visible from above. Then carefully mix the rice on top without touching the bottom and cover with a lid, reduce the heat to the very minimum and leave for 30 minutes.. If at the end of the time the rice is still raw, you can add a little water, just don’t overdo it.
When the pilaf is ready, mix everything carefully.

Lula kebab

Ingredients:

700 g lamb, 20 g fat tail, 1 onion, 80 g green onions, parsley, pita bread.

Recipe:

Pass the pulp of a lamb shoulder or hind leg through a meat grinder along with onions and fat tail fat, add salt and pepper and mix thoroughly until a viscous mass is obtained. Place this mixture in a cool place for 20 minutes. Then form it into sausages at the rate of 3-6 pieces per serving. Thread them onto skewers and fry over hot coals, turning the skewers periodically. When serving, lula kebab is wrapped in pita bread and sprinkled with herbs.

Soup with tomatoes and green beans

Ingredients:

1-1.5 kg lamb with or without bone
- 4-5 pcs red ripe tomatoes
- 0.5 kg green beans (fresh or frozen)
- bay leaf, peppercorns
- onion
- 1/2 large head of garlic
- 2 tbsp tomato paste
- salt
- water
Garnish with white fluffy rice.

Recipe

Rinse meat and lamb in several waters. Place in a saucepan and add 2 cups of water. Let it boil. Pour everything out, rinse the meat again (all the blood and dirt will go away, the broth will then turn out clean and tasty).
Add the meat again, add 2 liters of water, and let it boil.

Remove the foam (if any). Place the whole head of onion, slightly cutting at the base, peppercorns, bay leaf. Cook for 2 hours. Half an hour before the meat is ready, add salt.
I take the meat out of the prepared broth and put it on a plate.

Capsicum green beans I sort through it, remove the noses and tails, cut it into 2-3 cm long (it’s easier to scoop it out with a spoon later). I rinse it in cold water and throw it into boiling strained broth.
(if the beans are frozen, then without defrosting, I throw them into the broth as is).

Cook for 5-10 minutes, until almost done.
Meanwhile. I cut, peel the tomatoes, and grind them in a food processor into a puree. I put 2 tbsp there too. l. tomato paste.

I add the tomato-tomato mixture to the broth with the beans.
I peel the garlic right away. I pass half the amount of garlic through a press directly into the broth, and throw in half as is - cloves.
I put the meat, lamb, that was set aside for the wound, into the broth.
I cook for about 7 more minutes.
That's it, turn off the fire.
The soup should be quite thick due to the green beans.
The soup is served hot with 1-2 large pieces of meat per serving along with a side dish.
White fluffy rice is usually served as a side dish.

Manti with lamb

Compound:

250 g lamb,

70 g onions,

red pepper,

ghee for lubrication,

15 g vinegar,

30 g broth,

50 g sour cream.

Recipe:

Knead a very stiff dough from flour and water with added salt, cover it with a damp towel and leave to swell for 30-40 minutes. Then roll out into ropes and tear off 5 pieces per serving, weighing 20 g each, roll into a thin circle so that its edges are slightly thinner than the middle. Finely chop the fatty lamb, add finely chopped onion, cold water, salt and pepper and mix thoroughly. Place the minced meat in the middle of the circle, pinch the edges. Then place on oiled cascan racks. Steam for 30 minutes. Pour the finished manti with sauce (broth with vinegar, butter and pepper) or sour cream. Manti is prepared from sour dough in the same way.

Hummus, how to prepare it

Hummus is a healthy spread usually made from chickpeas (a special hard type of pea). Hummus has been eaten since Ancient Egypt, about 7000 years ago.

Chickpea hummus

Hummus is prepared differently in different parts of the world. There is a huge variety of hummus flavors: with garlic, lemon, with herbs, with spicy notes. This healthy dish You can spread it on bread, add it to falafel, rice, use it as a sauce for baked potatoes and eat it just like that.

When making hummus, be guided primarily by your own tastes. If the hummus recipe contains a lot of tahini (sesame paste), and you don’t like it, then add less of it or don’t add it at all! The ratio of ingredients is not that important, and no recipe is the ultimate truth. Maybe you will create a real culinary masterpiece if you change the ratio of ingredients and add something of your own.

Different types of hummus

Here are some recipes for making hummus with different flavors.

Hummus with tahini

Compound:
450 g soaked chickpeas (pre-soak for 4 hours or more in water room temperature- until completely swollen)
100 ml. water
3-5 tablespoons lemon juice
one and a half tablespoons of tahini (or just sesame seeds)
2 cloves garlic
1/2 tsp. salt
2 tablespoons olive oil

How to make hummus with tahini

Drain the soaked chickpeas. You can boil the chickpeas for 20 minutes if you wish, but hummus made from raw chickpeas is healthier. Place all ingredients in a blender and process until smooth. To make the hummus spicier, you can add chopped red chili peppers. Serve the hummus in a bowl, making a mound of hummus with an indentation in the middle. Garnish with parsley (optional).

Serve immediately with fresh pita bread, or cover and refrigerate.
Hummus can be stored in the refrigerator for up to 3 days or in the freezer for up to one month.
If the hummus seems a little dry, you can add olive oil.

Hummus with fried garlic

Compound:
450 g soaked chickpeas
head of garlic
2 tbsp. spoons of lemon juice
1 tbsp. spoon of olive oil
1 tbsp. spoon oregano

Preparation:
Divide the garlic into cloves, finely chop the cloves and lightly fry. You need to fry for about half a minute, otherwise the garlic will simply burn.
Next, mix all the ingredients in a blender and grind until smooth, as in the previous recipe.

Other options: you can add almonds, tofu, various greens to hummus (for example, hummus with dill is very tasty), pumpkin, tomatoes, pine nuts, fried soy eggplants or pre-soaked soy meat. Imagine and experiment! There are tons of hummus options!

As you know, Muslims have two biggest holidays - Eid al-Fitr (Eid al-Fitr) and Eid al-Adha (Eid al-Adha). They are widely celebrated by both practicing and ethnic Muslims.

Islam unites different cultures and peoples. Islamic traditions, the Sunnah of the Prophet Muhammad (s.a.w.) becomes a unifying factor for carrying out certain events, especially. Therefore, it is not surprising that even the culinary traditions of different nations are very similar.

The two main Muslim holidays traditionally last three days. During these days, it is customary everywhere to visit and host people. Usually they visit friends and relatives. And these days the Ingush have open doors to everyone without exception. Anyone can come to the house, and they will not be denied hospitality - they will feed and drink.

National dishes of different nations

Muslim cuisine is predominantly meat-based. Most often they use beef or lamb; the steppe Turkic peoples use horse meat.

One of the most common dishes among Muslims is pilaf. In Russia, it is most often prepared according to Uzbek or Tajik recipes. This is a meat dish made from lamb with the addition of spices, sometimes chickpeas. Pilaf is placed in the center of the table on many holidays, not only religious ones. For example, there is a tradition in honor of the birth of a child. In this regard, sometimes the meat is either distributed or a common meat dish is made.

Varieties of pilaf vary depending on the area. If Tajiks and Uzbeks cook it with spices and very fatty, then the Kazan Tatars prefer without seasonings, cooking with garlic and prunes, and the Kazakhs add apples and dried apricots. In the Caucasus, pilaf will be sweet with the addition of all kinds of dried fruits. Usually these are raisins and dried apricots.

If you want to surprise your guests with an unusual pilaf, we recommend preparing the Azerbaijani version, known as Shah-pilaf. The peculiarity of this dish is that it is made with a crust of pita bread, dough or noodles, which is called gazmah. To prepare, you will need traditional ingredients, so every housewife can do this delicacy: rice, lamb, ghee, saffron, raisins, dried apricots, onions, etc. How to cook shah pilaf is clearly shown in this video:

Indian Muslims and Pakistanis call pilaf biriyani is a special traditional and very popular dish with the addition of special seasonings, including turmeric, cardamom and red hot pepper. Therefore, the dish turns out to be very spicy. It is eaten not only on holidays, it is included in the everyday menu.

The most popular Kazakh dish is beshbarmak(besbarmak), which are pieces of boiled meat with noodles that are eaten with your hands. It is an integral part of the holiday table. The Chechen national holiday dish is very similar to it zhizhig galnash(translated as “dumpling meat”), which is also prepared from lamb, beef or chicken with dumplings made from wheat or corn flour.

Famous Avar khinkal also consists of lamb or chicken with fluffy flatbreads made from wheat dough. The difference between this dish is that it is served with some kind of sauce.

Soups are popular among the Tatars. Therefore, they often prepare chicken noodle soup. Even on the wedding day, the bride, according to tradition, must prepare this dish herself and serve it to the guests. In addition to soup, meat baked goods are very common among the Tatars. Therefore, traditionally served triangles (ochpochmak), peremyachi And whites.

This festive dish is very interesting and tasty. kurutob. This is a very common Tajik dish. Pieces of flatbread are immersed in grated cottage cheese with milk, covered with slices of fresh cucumbers, tomatoes and herbs.

The holiday food of many Turkic peoples is shurpa(sorpa) - rich meat broth with the addition of vegetables and herbs. It is worth noting the hearty Azerbaijani soup bozbash on a meat bone (or brisket) with vegetables and chickpeas. For aroma and taste, dried fruits and currants are added to it. There are a great many options for preparing bozbash. The recipes differ in spices and some additives, but the main ingredients - meat and chickpeas - are always preserved.

For many Muslim peoples, it is common to decorate the festive table with dishes made from offal. Especially on Eid al-Adha. This is due to the fact that they deteriorate faster and are impractical to store. On the 1st day, housewives usually prepare dishes from the liver and heart. On the 2nd day - soup of lamb heads and shanks. The main dishes are stewed meat, stir-fries with rice, legumes or vegetables. And already on the 3rd day the turn comes to soups on lamb bones, pilaf, shish kebab, lagman, manti, beshbarmak and many other traditional dishes.

Festive cuisine in Malaysia is interesting. Main course for festive table- rice fried with vegetables and shrimp. In addition to it, the Malays delight themselves and their guests with such culinary delights as satay(a dish reminiscent of kebab, but much smaller in size), nasi lemak(a rice dish cooked in coconut milk - chopped eggs, anchovies, nuts and cucumbers are added to it). Try to prepare this dish according to the very convenient recipe presented in the video, and make sure that this is exactly what will suit your holiday table!

Also popular in Malaysia is a chicken broth made with small compressed rice cubes called soto. Another, again rice, dish - lontong. It consists of vegetables with rice and thick gravy.

Holiday sweets and desserts among Muslim peoples

In the East, sweets are treated with special love. The variety of these delicacies is known all over the world. All kinds of jams, flour products, sweet products made from honey, nuts and fruits become integral attributes of any feast.

The list of the most famous sweets includes baklava- dessert from puff pastry in sweet honey syrup with nuts. According to one opinion, Persia is considered the birthplace of baklava, others believe that the Ottoman Empire. Be that as it may, today baklava is a national delicacy of Turkey, Azerbaijan, Arab and other eastern countries. Every place has its own cooking features, but the main ingredients remain the same.

In second place in popularity and fame is halva. People in Russia are accustomed to seeing halva made from sunflower seeds on store shelves. But in fact, it can be very diverse. Halva is prepared from sesame seeds, peanuts, almonds, pistachios and other nuts. But in the North Caucasus, in particular among the Chechens, halva is prepared from corn flour, and less often from wheat flour. This dessert is served only on special occasions - for Eid al-Fitr and weddings. The secret of making Chechen halva lies in frying flour with honey so that it turns into a tender cake.

Using flour and honey, Tatars, Bashkirs and Kazakhs create their own unique delicacy - chuck-chuck And baursak. They are a calling card traditional cuisine a number of Turkic peoples.

Sweets that do not have a national connection are also nougat and Turkish delight (known as Turkish Delight) - honey and nuts are used for their preparation.

Some peoples, for example, Azerbaijanis, prepare cookies sheker-buru. It is a crescent-shaped dough that is sprinkled with nuts, mainly almonds. The recipe is reminiscent of making homemade traditional cookies.

To get a portion of sheker-bura for 6-10 people you will need:

premium flour - 4 cups;
butter - 1 pack (180-200 g);
egg - 1 pc.;
sugar - 1 glass;
milk - 0.5 cups;
slaked soda - 0.5 teaspoon.

Known to many Kurabye- also an Azerbaijani national delicacy. This is probably why it is also called “Baku”. However, kurabiye is a widespread oriental sweet, which also differs in its preparation methods in each country.

The sweet pastries that traditionally decorate the festive table are also varied among the Tatar people. In addition to chak-chak, a favorite and traditional pastry for celebrations is Gubadia- pie with rice, kort (fried sweet cottage cheese), boiled eggs and raisins, sour cream and other baked goods.

In Muslim cuisine, as already noted, Malaysian and Indian cooking stands apart. Traditional Indian sweets such as jalebi or laddoo, are very popular among Muslims living in this country. Although some of them are prepared by Hindus as offerings to local deities, they are common tasty sweets among Muslims.

In Malaysia, desserts are a little unusual, very different from traditional dishes. The cuisine of this people was influenced by the culinary traditions of neighboring countries: Thailand and Singapore. For example, kui ketayap- thin pancakes dyed green with pandan leaves and stuffed with grated coconut and palm sugar syrup. During the holiday, guests are sure to be served the Malays' favorite dessert - chendol- green bean puree with sugar in a thick coconut pulp sauce.

The range of Muslim holiday cuisine is wider than presented in our article. Describing all the features, one could compose an entire cookbook. We wanted to introduce you to the main dishes.

Bon appetit! Eid Mubarak!

Yulia Shapko

Reading time: 6 minutes

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The dogmas, rituals and dietary regulations of Islam have been formed over 1400 years.

The key concept among Muslims, which also applies to food, is “permissibility”, that is, it is permissible for a believer to eat any food that is not prohibited by the Holy Scriptures (Koran), the biography of the Prophet Sunnah and other generally accepted Muslim judgments.

What Muslims cannot eat - prohibited foods in Islam

Ban on food products in Islam it is included in the concept of “haram” (Arabic - forbidden).

The group of strictly prohibited foods in Islam includes:

Pork and donkey meat - these animals are considered “dirty”, “unclean” for Muslims.
Blood of animals and birds.
Carrion - animals that died from fire, drowning, defeat electric shock, and also torn to pieces by a predator.
The meat of an animal that is not slaughtered according to the rules of Sharia is a bloody animal, or killed without mentioning the name of Allah.
Meat of a sacrificial animal that was not eaten during the meal associated with the sacrifice.
Internal organs of animals - kidneys, heart, spleen and others.
Meat of birds of prey - falcon, kite.
Reptile meat - snakes, toads.
Fish that are devoid of scales - sturgeon, eel and others.
Meat touched by a non-believer.
Alcohol.

Eating forbidden food by a Muslim is not considered a sin if the food is used in times of need (hunger, thirst, illness or death), if it is not possible to eat foods permissible in Islam.

A believer may eat some forbidden food to maintain his health and well-being until he finds an opportunity to taste permitted foods.

Permitted foods and dishes in the Muslim diet

Muslims grouped foods and dishes that were allowed for consumption into a category.

In Muslim language, the category of “halal” includes food that:

Not prohibited by the Koran.
Not defined by Muslim dogma as undesirable.
Not located in the area of questionable food.

Fulfilling the dietary requirements of Islam is one of the main tasks in observing the religious traditions of Muslims, whose nutrition is strictly regulated by generally accepted canons.

Deliberate violation of Shariah food prohibitions is considered a sin and is condemned by other believers. And giving up food and drink during fasting not only cleanses the body, but also inspires the fasting person to do good deeds.

On September 12, the main Muslim holiday began - Kurban Bayram. Food is one of its most important components. What dishes would a gala dinner be without and what is the daily routine of those celebrating, said Zarema Tagirova, a culinary blogger and connoisseur of Tatar cuisine.

The "Feast of Sacrifice", or Kurban Bayram, is the most important holiday for Muslims. It begins 70 days after the end of the thirty-day fast in the month of Ramadan and coincides with the day the pilgrimage to Mecca ends.

Kurban Bayram is celebrated for three days, starting at sunrise, and before the holiday, 10 days of fasting are observed - uraza. Believers wash themselves, put on clean clothes and visit the mosque for the festive morning prayer - namaz, with the reading of a sermon, and also visit cemeteries to honor the memory of deceased relatives. The final stage of the holiday is the sacrifice of any animal - a ram, goat, camel or bull, and the age of the ram should not be more than a year, and the age of the bull or cow - no more than two years. The animal must be healthy and not have any physical defects; it is sacrificed in accordance with the canons: a prayer is read, and the meat is divided into three parts - one is given to needy and poor people or left in the mosque, the second part is used in the preparation of festive dishes, which They treat relatives, friends and neighbors, and the third part remains in the owner’s house. Meat should not be stored, it must be eaten at the end of Eid al-Adha, and the bones must be buried.

What is prepared for the holiday from sacrificial meat? On the first day - dishes from offal: liver and heart. The second day begins with a bowl of soup prepared in broth from lamb heads and shanks. Prepare stews and roasts, supplemented with rice, legumes and vegetables. On the third day, soups made from lamb bones, pilaf, shish kebab, lagman, manti, beshbarmak, chuchvara and many other traditional dishes appear on Muslim tables.

A special place on the festive table is given to sweets, which are usually used to decorate tables and give gifts to children. On Eid al-Fitr, baked goods are usually prepared using almonds and raisins: these are all kinds of oriental cookies, pies and biscuits.

Dishes for the festive table

Jiz biz

Jiz byz is a dish of shepherds, which they ate and eat on their long journeys through the pastures. Liver cannot be stored for a long time, which is why this dish is quickly prepared and eaten immediately. Lamb offal is a storehouse of vitamins and flavors. The dish uses the whole liver, according to your taste - liver, heart, kidneys, lung, peritoneum, spleen and lamb eggs (for the male variation of jiz-byz). Jiz-byz is prepared in a saj (a concave steel or cast iron frying pan with two handles on the sides. - Approx. ed.), either in a cauldron or wok.

Ingredients (for 4 persons):

set of lamb liver (liver, lung, heart, spleen) - 1 pc.;
onions - 4-5 pcs.;
vegetable oil/tail fat - 3-4 tbsp. spoons;
garlic - 2-3 cloves;
bell pepper - 2-3 pcs.;
tomatoes - 3-4 pcs.;
coriander - 1 tsp;
ground black pepper and salt to taste.

Cooking method:

Peel the onion and wash. Finely chop and set aside for a while. Wash and chop bell peppers and tomatoes. Wash the lamb liver set. Cut each component separately. Heart - remove ducts and blood clots. Chop the liver coarsely, removing excess film. Also chop the lungs and spleen not very finely.

In a cauldron, dissolve the butter with a clove of garlic. Once it turns brown, you need to remove it from the oil. Fry the heart first for 1-2 minutes, then add the liver, then the lungs and spleen. Mix thoroughly and fry for a minute.

Finally, add onions, chopped tomatoes and peppers. They will add flavor, juice and softness to the dish. Simmer, stirring, 5 minutes. At the end of the dish you need to salt, pepper and add coriander. Before serving, sprinkle with coarsely chopped cilantro.

Salad "Eastern"

Not the last place on the festive table is occupied by salads with liver and meat. The oriental salad is variable, and it can be prepared with liver, or with boiled beef or lamb. All products must be chopped into strips.

Ingredients (for 4 persons):

boiled lamb liver or beef - 200 g;
tomatoes - 3-4 pcs.;
pickled cucumber - 3-4 pcs.;
bell pepper - 3-4 pcs.;
red onion - 1 pc.;
cilantro;
vegetable oil - 2-3 tbsp. l.;
soy sauce- 1/2 tsp;
apple cider vinegar - 1/2 tsp;
freshly ground pepper;
sea salt;
sesame.

Cooking method:

Clean the lamb liver from ducts and films, cut into thin strips and fry for 1-2 minutes in a well-heated frying pan.

Wash all vegetables and dry. Chop the onion into half rings and set aside. Cut tomatoes, peppers and cucumbers into thin strips.

In a bowl, combine soy sauce, apple cider vinegar, vegetable oil, salt and pepper. Mix everything. Check for acid-sweet balance.

Place vegetables and liver in a bowl and season with sauce. Place the salad on a plate, sprinkling sesame seeds on top.

Shulum

Shulyum is a rich, satisfying soup made from meat, coarsely chopped vegetables and herbs. As a rule, it is prepared on open fire, and the choice of vegetables is determined by seasonality. The meat chosen is shanks, shoulder blades and other components of lamb, as well as beef, poultry and game.

Ingredients (for 4-6 persons):

lamb (shank) - 2 kg;
onions - 2 pcs.;
bell pepper - 10 pcs.;
potatoes - 6-8 pcs.;
tomatoes - 8-10 pcs.;
parsley - 200 g;
cilantro - 200 g;
basil - 200 g;
dill - 200 g;
salt;
peppercorns;
freshly ground pepper;
chilli.

Cooking method:

Chop the lamb into pieces of 100-150 grams. Peel the onion. Pour cold water into the pan, add meat and onions. You can't add salt for the first 40 minutes. After boiling, skim off the foam, reduce heat and simmer for 1 hour.

Peel the potatoes and cut into large slices. Add to the broth after 40-45 minutes of cooking. Cut the sweet pepper into strips. Cut the skin of the tomatoes crosswise, pour boiling water over them and peel them. Cut into slices. After cooking the meat for an hour, add peppers and tomatoes to the pan.

Finely chop all the greens. 10 minutes before it’s ready, we start adding it: first dill and parsley, then after a couple of minutes basil, and when the soup is ready - cilantro.

Shah-pilaf

Pilaf is a dish that unites people, traditions and nations at one table. There are a great many variations of it, but one of the most striking representatives of holiday pilaf is Shah-pilaf, a dish of Azerbaijani cuisine. The name comes from his appearance, which resembles the crown of medieval eastern rulers.

A characteristic feature of Azerbaijani pilaf is gazmakh (this word cannot be translated into Russian - Note ed.). It's a crust of pita bread, dough, or noodles, and a bottom layer of rice that sticks to it. The essence of gazmakh is that, when fried, it prevents the burning of rice. A special round iron sheet is often placed under the cauldron, which prevents the pilaf from burning and promotes uniform temperature distribution.

Ingredients (for 4-6 persons):

long grain rice (preferably Basmati) - 200-300 grams;
lamb (pulp) - 500-600 grams;
ghee or fat tail fat;
salt ;
saffron - a pinch.

Gazmah:

thin pita bread - 2-3 pcs.;
ghee - 80 grams;
sesame.

Shirin-ashgara:

dried apricots - 80 grams;
raisins (quiche-mish) - 80-90 grams;
ghee.

Zirvak:

onion - 1 piece;
medium carrots - 1 piece;
pilaf mixture (barberry seeds, cumin, chili pepper, cumin)- 1 tsp.

Cooking method:

Rice: at least 3-4 hours before preparing the pilaf, thoroughly rinse the required amount of rice. Pour in water, sprinkle salt on top and leave aside. It is important to do this in advance, so it will cook faster. Pour saffron into a cup, pour boiling water over it, cover with a saucer, and let sit for at least 4 hours or overnight.

Fill the largest saucepan with water (there should also be a lot of water, as the rice swells when cooked) and place on high heat. Add a lot of salt, a few tablespoons. As soon as the water in the pan begins to boil, pour in the water in which the rice was soaked. As soon as everything boils again, add rice, stirring. When it is cooked, drain in a colander and cool.

Shirin ashgar: rinse the dried fruits, place them in a saucepan and add water to cover them completely. Put on fire and simmer. Once the water has evaporated, add oil. Fry the ashgar over medium heat for 3-5 minutes, then let cool.

Zirvak: chop carrots and onions into strips. Place the pilaf mixture in a dry cauldron and heat it up. Add butter or tail fat, heat a little, then fry the vegetables until golden brown.

Cut the lamb into pieces, add in parts to the cauldron, sealing them on all sides. Add a little water and simmer with zirvak for 30 minutes.

Gazmag: cut thin lavash into strips 1.5-2 cm wide.

Assembling shah-pilaf: grease a cauldron or mold with melted butter, sprinkle with sesame seeds and lay sliced lavash overlapping along the entire perimeter. Its ends should hang over the walls of the cauldron. Brush with ghee again. Then lay out a layer of rice, a layer of zirvak with lamb, a layer of ashgar and repeat everything again by analogy.

The final touch: add a little oil to the pre-soaked saffron and pour the pilaf over the entire surface. Line the top of the pilaf with the pieces of lavash that hung from the cauldron, brush with melted butter and cover with a lid. Place the cauldron on the fire or in a preheated oven at 180 degrees for 1 hour.

Before serving, turn the pilaf upside down and cut into pieces.

Cookies "Shaker-puri"

The culinary art of the East was created and is being created by women. In any family, regardless of income, the ability to cook is passed on from generation to generation. This is the essence of the life and traditions of peoples. The mother does not write down recipes: her daughters have been watching her for years as she works her magic in the kitchen. All girls and women know the golden rule from childhood: “Your eye is the best scale.”

Oriental cuisine is famous for its abundance of sweets and desserts. Many of them are based on spices, fruits and dried fruits, and nuts. On Eid al-Fitr, desserts containing almonds are preferred. Shaker-puri cookies are a delicacy that is used to greet and treat guests with tea, and is also given to children.

Ingredients (for 6-10 persons):

premium flour - 200 g;
butter - 100 g;
almond flour - 80 g;
cinnamon - 1/2 tsp;
egg - 1 pc.;
yolk - 1 pc.;
powdered sugar - 100 g;
milk - 125 ml;
vanilla sugar - 20 g;
baking powder - 5 g.

Cooking method:

Beat butter at room temperature into a fluffy mass along with vanilla sugar and powdered sugar. Add egg and yolks, milk. Mix everything thoroughly. Pour the sifted flour into the mixture along with baking powder and cinnamon. Replace the dough.

Roll out the dough into a layer 1-1.5 cm thick and cut into a crescent shape. Place on a sheet covered with parchment and place in the oven, preheated to 220 degrees, for 15-20 minutes.

Take out the finished cookies, brush with sugar syrup if desired and sprinkle with almond petals or sprinkle with powdered sugar. Serve with tea.

Table setting on the Muslim Koran Asha. Menu for a Muslim hostess (no photo). National dishes of different nations

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