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In the Name of God بسم الله

Noor-Alhuda

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  1. Like
    Noor-Alhuda got a reaction from Smiles786 in Qunoot   
    (salam)
    qunoot is mustahab..not wajib..
  2. Like
    Noor-Alhuda got a reaction from ElAhmed in Share Your Iraqi Recipes   
    Kubbat Timman (minced rice & meat patties)
    Source: lakii.com
    For the stuffing, you need to:
    -fry about 400g minced lamb with three pieces of onion, finely diced
    -when the meat is cooked, add about 3 tbspns of finely chopped parsely, pinch of salt, 1 tspn cumin, 1 tspn turmeric, and all your favourite spices.
    - add 1/2 cup of raisins or more (this ingredient is optional)
    - stir until the mixture is dry and fragrant.


    -Cook rice (preferably Basmati) and add saffron and/or tumeric to give it a yellowish colour. The paste should be a little soft but this one in the pic below is wayy too soaky and watery :mellow:

    Add a few pieces of mashed potatoe to give it a crispy taste when fried. Now MASH thoroughly.

    This paste is wayy too soft. >< Sorry I couldn't find a better picture.
    Next,
    With a palmful of rice mixture, form a flat circle, place a teaspoon or two of meat mixture in the centre and fold the rice paste over it. You can make saucer shapes and/or oval ones.

    Deep fry in oil, until golden.



  3. Like
    Noor-Alhuda got a reaction from Ali Musaaa :) in Which Team Are You With In The 2014 World Cup?   
    Go SPAIN! 
  4. Like
    Noor-Alhuda got a reaction from -Enlightened in When should a girl start wearing hijab?   
    salamu alaikum..
    well..thats not true..
    at the age of 9, a girl should try wearing hijab between now and then..so that when she reachers the age of puberty, she'd be prepared for it..
    therefore, wearing hijab/praying/fasting becomes wajib when a girl reaches the age of puberty..and that differs between girls..but generally..at 12..i guess or 13..
    alright..
    ma'alsalama
  5. Like
    Noor-Alhuda got a reaction from ThE-Samz in Whats Your Favorite Comedy Show   
    Arrested Development.
  6. Like
    Noor-Alhuda got a reaction from shiamehdi14 in Share Your Iraqi Recipes   
    Qataif bil qishta : Middle eastern recipe, but the qishta/cream makes it Iraqi.

    For the dough:
    2 cups all purpose flour
    1/4 cup whole wheat flour
    1 1/2 teaspoon yeast
    1 1/2 teaspoon sugar
    1 1/2 cup fat free milk
    1 1/2 cup water
    For the filling (ashta):
    2 cups fat free milk
    7 1/2 tablespoons corn starch
    1/4 cup + 1 tablespoon sugar
    2 to 3 tablespoons thick cream (qaimar which is an Iraqi cream) but you can use the regular thick cream
    2 tablespoons rose water
    1 teaspoon vanilla
    Chopped pistachio
    To make the dough:
    1-Mix all the ingredient and let it rest about 40 minutes.

    2- cook about 2 tablespoon of the dough mixture in a hot pan until it bubble (just cook one side).



    After finishing ,let them cool then fold half round then fill them with the filling ( using a pastry bag ) then dip them in the chopped pistachios.


    To make the filling:
    Mix corn starch with milk and sugar then bring it to boil in a medium pan, stir until thickens, then add the rest of the ingredient.

    Spoon mixture into a bowel, refrigerate until cold.
    Pastry bag:

    ORRR: you can use the qaimar (Iraqi cream) which I think makes it more tasteful.



    Serve with honey or syrup

    Courtesy of the Fresh Loaf
  7. Like
    Noor-Alhuda got a reaction from allahsparadise in Share Your Iraqi Recipes   
    Kubbat Timman (minced rice & meat patties)
    Source: lakii.com
    For the stuffing, you need to:
    -fry about 400g minced lamb with three pieces of onion, finely diced
    -when the meat is cooked, add about 3 tbspns of finely chopped parsely, pinch of salt, 1 tspn cumin, 1 tspn turmeric, and all your favourite spices.
    - add 1/2 cup of raisins or more (this ingredient is optional)
    - stir until the mixture is dry and fragrant.


    -Cook rice (preferably Basmati) and add saffron and/or tumeric to give it a yellowish colour. The paste should be a little soft but this one in the pic below is wayy too soaky and watery :mellow:

    Add a few pieces of mashed potatoe to give it a crispy taste when fried. Now MASH thoroughly.

    This paste is wayy too soft. >< Sorry I couldn't find a better picture.
    Next,
    With a palmful of rice mixture, form a flat circle, place a teaspoon or two of meat mixture in the centre and fold the rice paste over it. You can make saucer shapes and/or oval ones.

    Deep fry in oil, until golden.



  8. Like
    Noor-Alhuda got a reaction from labaikYaZahra in Share Your Iraqi Recipes   
    Qataif bil qishta : Middle eastern recipe, but the qishta/cream makes it Iraqi.

    For the dough:
    2 cups all purpose flour
    1/4 cup whole wheat flour
    1 1/2 teaspoon yeast
    1 1/2 teaspoon sugar
    1 1/2 cup fat free milk
    1 1/2 cup water
    For the filling (ashta):
    2 cups fat free milk
    7 1/2 tablespoons corn starch
    1/4 cup + 1 tablespoon sugar
    2 to 3 tablespoons thick cream (qaimar which is an Iraqi cream) but you can use the regular thick cream
    2 tablespoons rose water
    1 teaspoon vanilla
    Chopped pistachio
    To make the dough:
    1-Mix all the ingredient and let it rest about 40 minutes.

    2- cook about 2 tablespoon of the dough mixture in a hot pan until it bubble (just cook one side).



    After finishing ,let them cool then fold half round then fill them with the filling ( using a pastry bag ) then dip them in the chopped pistachios.


    To make the filling:
    Mix corn starch with milk and sugar then bring it to boil in a medium pan, stir until thickens, then add the rest of the ingredient.

    Spoon mixture into a bowel, refrigerate until cold.
    Pastry bag:

    ORRR: you can use the qaimar (Iraqi cream) which I think makes it more tasteful.



    Serve with honey or syrup

    Courtesy of the Fresh Loaf
  9. Like
    Noor-Alhuda got a reaction from labaikYaZahra in Share Your Iraqi Recipes   
    Maqlouba - upside-down rice and eggplant casserole
    2 lbs. lamb shoulder/chicken or any meat you like, cut into 1-inch cubes
    1/2 teaspoon salt
    1 medium cauliflower, in large florets
    1 large eggplant (aborigine) in thick slices
    3-4 potatoes in slices
    3-4 tomatoes in slices
    1/2 teaspoon pepper
    1/2 teaspoon cinnamon
    1/2 cup butter/ vegetable oil
    1 tablespoon allspice
    2 cups rice, soaked in hot water
    Put rice in hot water to soak.
    Place lamb in a pot, cover with boiling water and cook covered for 30 minutes.
    In a skillet, fry the cauliflower or eggplant in butter till golden brown on both sides. Do the same with potatoe.
    Put the rice to drain in a colander. Drain the lamb, reserving its both and wash the pot to reuse it.
    Put the lamp into the bottom of the pot and sprinkle with half of the spices.
    Arrange the fried cauliflower/eggplant + potatoe + tomatoe slices on top of the lamb and sprinkle on the rest of the seasonings.
    Next, spread the drained rice on top of the vegetables. Over this pour 3 cups of the reserved lamb broth (add water if necessary).
    Cook covered over low heat till it is almost dry, about 20-25 minutes.
    Invert the pot and unmold the Maqlouba on a large serving platter. The meat and vegetables will now be on top. Serve with a side dish of yogurt and a fresh salad.

    link
  10. Like
    Noor-Alhuda got a reaction from Ruq in Whats Your Favorite Comedy Show   
    Arrested Development.
  11. Like
    Noor-Alhuda got a reaction from DoubleAgent4 in Skydiving And Hijab - Help!   
    Good for you sis! I wanna see more brave sista's out there like you!
    I tried it and LOVED it.
    I didn't read everything, but the person that posted after you covered it all. I made a mistake by going into a place that had only male instructors (that will end up in tandem with you), so I had to ask around for another place that had female instructors and ended up traveling for another hour to reach that place. It was worth it.
    Also, don't worry about your hijab or any other issues, it will all be securely tucked in with the helmet on your head. Also, make sure you go on an empty stomach - my brother ended up vomiting the burger he had on the guy on top of him while in air (sorry for the graphic description).
    The first 60 seconds will be the most amazing time of your life. The rush of adrenaline will be overwhelming. After the parachute opens, you will get to enjoy the scenery for a good 5-7 minutes (or at least the one I went on) - I hope it's longer. Make sure you get videotaped or photographed while in air!
    Lastly, have a good time!
  12. Like
    Noor-Alhuda got a reaction from ImAli in Skydiving And Hijab - Help!   
    Good for you sis! I wanna see more brave sista's out there like you!
    I tried it and LOVED it.
    I didn't read everything, but the person that posted after you covered it all. I made a mistake by going into a place that had only male instructors (that will end up in tandem with you), so I had to ask around for another place that had female instructors and ended up traveling for another hour to reach that place. It was worth it.
    Also, don't worry about your hijab or any other issues, it will all be securely tucked in with the helmet on your head. Also, make sure you go on an empty stomach - my brother ended up vomiting the burger he had on the guy on top of him while in air (sorry for the graphic description).
    The first 60 seconds will be the most amazing time of your life. The rush of adrenaline will be overwhelming. After the parachute opens, you will get to enjoy the scenery for a good 5-7 minutes (or at least the one I went on) - I hope it's longer. Make sure you get videotaped or photographed while in air!
    Lastly, have a good time!
  13. Like
    Noor-Alhuda got a reaction from Blissful in Skydiving And Hijab - Help!   
    Good for you sis! I wanna see more brave sista's out there like you!
    I tried it and LOVED it.
    I didn't read everything, but the person that posted after you covered it all. I made a mistake by going into a place that had only male instructors (that will end up in tandem with you), so I had to ask around for another place that had female instructors and ended up traveling for another hour to reach that place. It was worth it.
    Also, don't worry about your hijab or any other issues, it will all be securely tucked in with the helmet on your head. Also, make sure you go on an empty stomach - my brother ended up vomiting the burger he had on the guy on top of him while in air (sorry for the graphic description).
    The first 60 seconds will be the most amazing time of your life. The rush of adrenaline will be overwhelming. After the parachute opens, you will get to enjoy the scenery for a good 5-7 minutes (or at least the one I went on) - I hope it's longer. Make sure you get videotaped or photographed while in air!
    Lastly, have a good time!
  14. Like
    Noor-Alhuda got a reaction from aliasghark in Share Your Lebanese Recipes   
    Fattat Hummous (general name - but lots of vegetables and meat inside)

    Ingredients:
    -Chicken thighs
    -4 of each: eggplant, potatoes, carrots, and zucchinis
    -1 can of cooked hummous
    - Chopped parsely
    -Grilled break, cut into pieces
    -2 or more mashed garlic cloves
    -one spoon of Tahini (optional)
    - Lemon Juice
    - 1 cup of yogurt
    - paprika, salt
    Directions:
    - First, boil the chicken until cooked

    Wash, peel off and chop all types of vegetables listed into small cubes

    Then saute (with an accent) the vegetables, including the carrots

    After you've boiled the chicken, peel off the skin and cut it into small pieces and add it to a pan of sauteed onions

    Add spices, salt to taste

    Keep stirring until it's done
    Now you have everything ready

    Now here comes the layering
    Firsy layer: Vegetables
    then cover with chicken

    Then the Hummous

    Then the Yogurt

    Garnish with chopped parsely
    and finally, the grilled bread (cut into pieces)

    et voila!!!
    @ dardasha
    Now you can add/subtract things because this takes quite a while to make. I usually do mine like this: grilled bread first, fried eggplant cubes, hummous, minced meat, more bread pieces, then yogurt and garnish with parsely. Enjoy!
  15. Like
    Noor-Alhuda got a reaction from Legendary in Share Your Iraqi Recipes   
    Qataif bil qishta : Middle eastern recipe, but the qishta/cream makes it Iraqi.

    For the dough:
    2 cups all purpose flour
    1/4 cup whole wheat flour
    1 1/2 teaspoon yeast
    1 1/2 teaspoon sugar
    1 1/2 cup fat free milk
    1 1/2 cup water
    For the filling (ashta):
    2 cups fat free milk
    7 1/2 tablespoons corn starch
    1/4 cup + 1 tablespoon sugar
    2 to 3 tablespoons thick cream (qaimar which is an Iraqi cream) but you can use the regular thick cream
    2 tablespoons rose water
    1 teaspoon vanilla
    Chopped pistachio
    To make the dough:
    1-Mix all the ingredient and let it rest about 40 minutes.

    2- cook about 2 tablespoon of the dough mixture in a hot pan until it bubble (just cook one side).



    After finishing ,let them cool then fold half round then fill them with the filling ( using a pastry bag ) then dip them in the chopped pistachios.


    To make the filling:
    Mix corn starch with milk and sugar then bring it to boil in a medium pan, stir until thickens, then add the rest of the ingredient.

    Spoon mixture into a bowel, refrigerate until cold.
    Pastry bag:

    ORRR: you can use the qaimar (Iraqi cream) which I think makes it more tasteful.



    Serve with honey or syrup

    Courtesy of the Fresh Loaf
  16. Like
    Noor-Alhuda got a reaction from Maryammm in Share Your Iraqi Recipes   
    Kubbat Timman (minced rice & meat patties)
    Source: lakii.com
    For the stuffing, you need to:
    -fry about 400g minced lamb with three pieces of onion, finely diced
    -when the meat is cooked, add about 3 tbspns of finely chopped parsely, pinch of salt, 1 tspn cumin, 1 tspn turmeric, and all your favourite spices.
    - add 1/2 cup of raisins or more (this ingredient is optional)
    - stir until the mixture is dry and fragrant.


    -Cook rice (preferably Basmati) and add saffron and/or tumeric to give it a yellowish colour. The paste should be a little soft but this one in the pic below is wayy too soaky and watery :mellow:

    Add a few pieces of mashed potatoe to give it a crispy taste when fried. Now MASH thoroughly.

    This paste is wayy too soft. >< Sorry I couldn't find a better picture.
    Next,
    With a palmful of rice mixture, form a flat circle, place a teaspoon or two of meat mixture in the centre and fold the rice paste over it. You can make saucer shapes and/or oval ones.

    Deep fry in oil, until golden.



  17. Like
    Noor-Alhuda got a reaction from Abu 3antar in Share Your Iraqi Recipes   
    Kubbat Timman (minced rice & meat patties)
    Source: lakii.com
    For the stuffing, you need to:
    -fry about 400g minced lamb with three pieces of onion, finely diced
    -when the meat is cooked, add about 3 tbspns of finely chopped parsely, pinch of salt, 1 tspn cumin, 1 tspn turmeric, and all your favourite spices.
    - add 1/2 cup of raisins or more (this ingredient is optional)
    - stir until the mixture is dry and fragrant.


    -Cook rice (preferably Basmati) and add saffron and/or tumeric to give it a yellowish colour. The paste should be a little soft but this one in the pic below is wayy too soaky and watery :mellow:

    Add a few pieces of mashed potatoe to give it a crispy taste when fried. Now MASH thoroughly.

    This paste is wayy too soft. >< Sorry I couldn't find a better picture.
    Next,
    With a palmful of rice mixture, form a flat circle, place a teaspoon or two of meat mixture in the centre and fold the rice paste over it. You can make saucer shapes and/or oval ones.

    Deep fry in oil, until golden.



  18. Like
    Noor-Alhuda got a reaction from AlAbd AlThaleel in Shake Hands In Formal Situations   
    Our resident A'lim Sayyid Rizvi once said that while he was doing his Master's studies, he was never seen without a book (sometimes many books) in his right hand. There was always something in his hand. I think this is helpful since people will perceive that you're holding something heavy, hence no handshake is expected.
    Otherwise, you can sincerely tell them that due to religious reasons, I do not handshake. Sounds easier than practiced but doable.
  19. Like
    Noor-Alhuda got a reaction from Gotham in Shake Hands In Formal Situations   
    Our resident A'lim Sayyid Rizvi once said that while he was doing his Master's studies, he was never seen without a book (sometimes many books) in his right hand. There was always something in his hand. I think this is helpful since people will perceive that you're holding something heavy, hence no handshake is expected.
    Otherwise, you can sincerely tell them that due to religious reasons, I do not handshake. Sounds easier than practiced but doable.
  20. Like
    Noor-Alhuda got a reaction from AnaAmmar1 in Shake Hands In Formal Situations   
    Our resident A'lim Sayyid Rizvi once said that while he was doing his Master's studies, he was never seen without a book (sometimes many books) in his right hand. There was always something in his hand. I think this is helpful since people will perceive that you're holding something heavy, hence no handshake is expected.
    Otherwise, you can sincerely tell them that due to religious reasons, I do not handshake. Sounds easier than practiced but doable.
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