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In the Name of God بسم الله

bint_baghdad_nz

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About bint_baghdad_nz

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  • Birthday 06/16/1982

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  1. Salam Sisters inshalah all doing well and in good health. I would like to introduce you to this copmany called Forever Living Products , maybe some of you already have heard of them , and some this is their first time. before i joined FLP i did my research about the company and their products , and i even purchased some of their products to try them out. And seriously i fell in love with them. Their products are AMAZING, all natural and excellent quality, they are the world’s leading grower and processor of Aloe Vera. Produced from the inner gel of the leaf, cold processed and stabilised directly - not freeze dried and reconstituted. This ensures that none of the goodness is lost. In our range you will find excellent natural health and beauty products including moisturisers, lotions, toners, and a full range of natural makeup. In addition we have drinks in various flavours, and a wide range of minerals, vitamins, weight loss products and other supplements. All items are high quality; aloe vera gel is the primary ingredient, not just a splash. Backed by a 60 day money back satisfaction guarantee you will not be disappointed. So guys below is my website, have a browse, you can purchase anything you want and it will come directly to your house What’s even better if you are into the health and beauty business you can join our team and work from home. If you are interested just PM me back and i’ll answer all your questions. http://4evrliving.myflpbiz.com Khoda hafez {Aloe Vera} -------------------------------------------------------------------------------- Often called the ‘Miracle Plant’ or the ‘Natural Healer’, Aloe Vera is a plant of many surprises. It flourishes in warm and dry climates, and many people mistake it for a cactus, but, in fact, it is a member of the lily family. It stays moist where other plants wilt and die, closing its pores to prevent the loss of moisture. There are over 200 varieties of Aloe’s but it is the Aloe Barbadensis Miller (Aloe Vera) plant which has been of most use to mankind because of its medicinal properties. Ancient records show that the benefits of Aloe Vera have been known for centuries. Its therapeutic advantages and healing properties have survived more than 5000 years. Aloe Vera is a succulent. When the plant is mature at 4 or 5 years old the contents of its leaves – a reservoir of sap and gel can be harvested, preserved and bottled as a nutritional drink, or combined with other ingredients to produce topical lotions and creams to nourish and improve the skin. Aloe Vera in drink form works with the ‘inner doctor’ - our Immune system, replenishing nutrients including vitamins, minerals, amino acids, and enzymes - at least 75 known beneficial components are in the gel which can help us all improve our everyday health and well being.
  2. But he says ahlu al ketab are not Najis , these days they tell you which hair they use , Indian or European hair which comes from Russia and Eastern European countries (they are mainly ahlu ketab).
  3. Thanks for the reply gals, i heard that extensions are ok, and u can wear human hair, but i was worried about the Ghusl, some people say you have to wash your scalp and about 2-3 cm of the hair has to get fully wet.. i follow sestani, any idea what he says about that??
  4. Dear sisters I have a question for you. Do you know if hair extensions prevent from doing a valid ghusul? I really need to know, I am talking about the latest way of doing hair extensions (see the pic) , not stiching or gluing the hair but The Microring Technique combines strands of your own hair and strands of the extension hair.The rings come in colors and are metal covered with plastic which provides a cushion to hair. The rings clamp securely in place and will not slip out. So about half a mm of hair will be between the ring , does this matter ?? thanks for the help in advance :)
  5. Wohoo calm down girls, what’s wrong with wearing plain white jacket with colorful hijabs, like pink, baby blue or light purple. I think they look style Well the hijabs with skirts maybe u might want to wear them in special occasions, but the plain white, black o even red jackets with matching hijabs I think look good :angel:
  6. Salamz I did not want to miss this, I haven’t been on this site since ages, been so busy lately but I just saw this thread while browsing the forum, so CONGRADULATION Ali and Heaven alef alef mabrook inshaa Allah el 3umoor kola ya rab. Hope you enjoying the new life and being a wife, lol it’s scary at the start bas ba3deen tet3awdeen 3al wathe3, its funny how we freak out when people say “your husband” and the guys love it when people tell them “your wife”, so cute. Mabrook again guys and yalla heaven now the best part start preparing for the big day
  7. السؤال عن مدة الحمل كم المدة تسعة شهور أم تسعة شهور وعشرة أيام؟ هل ورد عن كتاب الله والسنة؟ الرجاء أفيدونا ولكم الشكر. الفتوى الحمد لله والصلاة والسلام على رسول الله وعلى آله وصحبه أما بعد: فأقل مدة الحمل ستة أشهر عند جمهور العلماء، وهذا مستنبط من كتاب الله تعالى، فقد روى الأثرم بإسناده عن أبي الأسود أنه رُفع إلى عمر أن امرأة ولدت لستة أشهر، فهمَّ عمر برجمها، فقال له علي: ليس لك ذلك، قال الله تعالى: (والوالدات يرضعن أولادهن حولين كاملين) وقال تعالى: ( وحمله وفصاله ثلاثون شهراً ) فحولان وستة أشهر ثلاثون شهراً، لا رجم عليها فخلى عمر سبيلها، وولدت مرة أخرى لذلك الحد. وأما أكثر مدة الحمل عند المالكية والشافعية والحنابلة فهي أربع سنوات. وفي قول للمالكية أنها خمس سنوات. ومذهب الحنفية وهو رواية عن الحنابلة أنها سنتان. وهذا أخذه العلماء من استقراء أحوال الناس في عصرهم، فحكي عن مالك رحمه الله أنه قال: جارتنا امرأة محمد بن عجلان امرأة صدق، وزوجها رجل صدق، حملت ثلاثة أبطن في اثنتي عشرة سنة، تحمل كل بطن أربع سنين. وغالب الحمل تسعة أشهر، وتزيد أياماً وتنقص أياماً كما هو معلوم من حال النساء. والله أعلم. المفتـــي: مركز الفتوى بإشراف د.عبدالله الفقيه the above is a fatwa that says, the min period for a woman to be pregnant b4 giving birth is 6 months, and the maximum period can get to four of five years. and this is according to the 4 sunni schools of thought! How can that be? please sunnis explain!!! this is the link http://www.islamweb.net/ver2/Istisharat/Sh...&Option=FatwaId
  8. I found it in Arabic thu, i hope u can read it :) Basboosa المقادير : 5 أكواب من السميد . كوبان و نصف الكوب من السكر . كوب من الزبدة أو السمنة الذائبة . كوب من الحليب . ملعقة كبيرة من ماء الزهر . نصف كوب من اللوز . كوب من اللبن الزبادي . كوب من الماء البارد . طحينة لمسح الصينية . ملعقتان صغيرتان من مسحوق البيكنج باودر . طريقة التحضير : يخلط السميد مع السكر في وعاء . تذوب الزبدة أو السمنة و تصب فوق السميد و تفرك باليد ليتشرب الزبدة أو السمنة و يوضع جانباً مدة ساعة . يفرك السميد مرة ثانية بضع دقائق و يضاف إليه اللبن و الحليب و البيكنج باودر و يعجن . يضاف بعد ذلك كوب من الماء البارد و يخلط جيداً . تدهن صينية قطرها 35-40 سم تقريباً بالطحينة و يوضع فيها العجين و يصقل باليد متساوياً . يسلق اللوز و يقشر و يوضع بالترتيب على وجه العجين بشكل منسق . تترك الصينية على جنب لترتاح مدة نصف ساعة . توضع الصينية في فرن حرارته 400 درجة فهرنهايت حتى يحمر الوجه مدة نصف ساعة تقريباً أو ما يزيد إلى 45 دقيقة ثم تخرج من الفرن و تترك لتبرد . يصب عليها القطر الساخن ثم تقطع و تقدم باردة في طبق التقديم . مقادير تحضير القطر : كوب و نصف من الماء . كوبان و نصف الكوب من السكر . ملعقة من ماء الزهر . ملعقة من ماء الورد . ملعقة صغيرة من عصير الليمون الحامض . طريقة تحضير القطر : يذوب السكر في الماء و يوضع على نار متوسطة الحرارة دون تحريكه . ترفع حرارة المزيج و تزال الرغوة البيضاء عن سطح الماء . يضاف عصير الليمون الحامض بعد حوالي 15-20 دقيقة من الغليان . يترك القطر يغلي حتى يتكثف ثم يضاف ماء الزهر و ماء الورد إليه و يترك على النار لبضع دقائق . تطفأ النار و يسكب القطر على وجه النمورة الباردة قبل تقطيعها
  9. ok i guess this is enuf for now, if u have anythn in mind and u want the recipe for just say so :) ma3a el salama
  10. Fettet il Hummus Ingredients 90-120 g (3-4 oz) chick peas 1 tsp. Bicarbonate of soda (optional) Salt 2 cups (1 pint) yoghurt 3 cloves garlic, crushed Pepper 2 pita breads Oil for frying (optional) 1-2 tbs. Dried mint leaves 3 tbs. Pine nuts or silvered almonds 1 tbs. Butter (or clarified butter) Method 1.Soak the chick peas overnight in cold water and with 1 tsp. Bicarbonate of soda if u like. 2.Drain and simmer in fresh water to cover until they are very tender, usually well over an hour, adding salt only when the are nearly done. Note:The last two steps can be forgone if you have ready cooked chick peas, canned. 3.Pour the yoghurt into a bowl and beat in the garlic and pepper to taste. 4.Open out the bread and toast in a very hot oven until it is crisp and brown. Then break it up into the bottom a of the serving dish. Alternatively, you may cut the bread into triangles and deep fry in hot oil, then drain them on absorbent paper. 5.Pour the chick pea and some of their water over the bread, soaking it thoroughly, keeping a few to decorate the dish. 6.Pour the yoghurt mixture over the chickpeas. 7.Crush the mint leaves over them. 8.To garnish, fry the pine nuts or almonds in sizzling butter until they are golden brown and sprinkle over the yoghurt with extra chickpeas. Serve at once with the chick peas hot and the rest lukewarm Fettet beitinjan 2 largish egglants, sliced, fried and drained on paper towels 1-2 lbs of ground or chopped meat (beef or lamb) 1 onion, chopped or sliced tomato sauce or tomato paste several pita breads, tore apart and either fried or drizzled with oil and baked Yogurt sesame paste (tahini) crushed garlic or garlic powder salt lemon juice Fresh Parsley/fried pine nuts for garnish Saute the onion, add the meat and continue to saute until done, add the tomato sauce or paste with some water, add a touch of lemon juice, salt, spice to taste. Bring to boil and add the fried eggplants, let simmer. Place the fried or baked bread on a deep dish or pyrex, ladel the eggplant/meat sauce mix over it. Mix yogurt with a little tahini sauce, garlic and lemon, salt to taste. Pour over the eggplant in the dish, decorate with fresh parsley sprigs and/or fried pine nuts
  11. Shorbet 3addas Ingredients Addas Onions a little butter noodles (sha3rya) Chicken broth (make it or by it, or use dried) lemon juice Cumin Salt Boil addas until it is soft. Stir frequently and make sure it doesnt dry out. Allow to cool. then process in a food processor or blender (not everyone does this, it's up to you) Slice the onions, and stir fry in a little butter until soft. Add the noodles for a quick stir fry. Add the addas, the chicken broth, some lemon juice a little salt a dash of cumin, and some water to make it the consistancy you like. After it starts to boil, taste and adjust salt or lemon juice as needed) Some people add parsley Okra stew (Margat bamia) ...i dnt like this at all, but most Iraqis do :dry: Ingredients: - 1 lb. Of lamb with bone. - 2 tbs. cooking oil. - 1 lb. Of fresh okra. - 6 cloves of garlic. - 3 cups boiling water. - 3 medium tomatoes peeled. - ¼ tomato paste. - 5-6 cups boiling water. - 1 tsp. Salt. - Juice of one lemon. Preparation: - Boil meat until done, transfer to a pan and brown with oil. - Wash okra and dry well & cut off both ends. - Add okra to meat, boiling water & garlic. - Cook until water is gone. - Cut tomatoes into small pieces; add tomato paste, lemon, water & salt to okra and meat mix. - Cook on medium heat for approximately one hour until okra mix thickens. - Serve with rice.
  12. sallam alaykom.. here u go sis , some iraqi recipies :) I dont know how good this recipe is, maybe you will try it and let us know? zlabya (a dessert dish) Ingredient list for the Zlabya 1 large egg 1 cup flour 4 tbsp milk 1/4 cup water 1 tsp baking powder 1/4 tsp vanilla a little salt oil to fry Ingredient list for the sheera 1.5 cups sugar 3/4 cups water 1/2 tsp lemon juice Mix these three and bring to a boil, stir a lot. add Heil or Maye Zahar. Beat the egg with the salt and vanilla, then add the milk and the flour and the water. continue until mixed well. Cover and leave for 15 minutes. Heat oil in a frying pan, place mixture in a teapot (or something) and when the oil is hot, start to pour the mix making the outer rings first and then the inner ones. Fry until golden on both sides. Dunk in Sheera immediately after taking out.. Kunafa... Kunnafa noodles/dough (most middle eastern shops carry it) 2 pounds of something called “Kishda” قشده 1.25 cups unsalted butter 6 Cups sugar 2 Cups water ½ tsp lemon juice ½ cup of Rose water , (Mai Zahar) Now the rest is not really what was in the book (I couldn’t make any sense of what they were trying to say) so here goes my version Make the Sheera Mix the sugar and water in a saucepan on the stove, until the sugar is completely dissolved. Bring to a boil and let boil for a little. Add the mai zahir (Also add a sprinkle of ground cardamon if you have it) Melt the butter and stir fry the kunnafa noodles it it. Spread ½ the noodles in the bottom of a buttered baking dish you can use a springform pan for this. Bake a little until golden. Remove from oven and spread the kishda on top. Then spread the remaining noddles on top, return to oven and bake again until golden. Pour the Sheera on top as soon as it comes out of the oven
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