Bismillah, all praise be to Allah, the Lord of the universes who provide for His obedient and disobedient servants. Allah has provided His servants with food and water as sustenance. As servants, we are obliged to be grateful for the favours bestowed.

Recite Dua

In our daily affairs, there are various supplications taught by the Prophet Muhammad ﷺ, including during meals. The prayer is very simple, but it gives significant meaning to the person who eats. It should be taught to children from an early age so that they grow up remembering Allah in every matter.

The Prophet Muhammad ﷺ taught Umar bin Abi Salamah, a child at the time, before eating: “O child, say the name of Allah…”. We call بسم الله then eat. If a person eats without reciting a prayer, the devil will participate in eating with him.

This is explained by the  Prophet Muhammad ﷺ: “When someone enters his house, and he says the name of Allah and eats in the name of Allah, Satan will say: I cannot spend the night and have dinner in your house…”

If he forgets to recite the prayer and then remembers it during the meal, then he should read بسم الله أوّله وآخره : “In the name of Allah at the beginning and the end.”

Using the Right Hand

The right has always represented virtue, while the left represents badness. We will be portrayed as guilty if it is referred to as the left. Prophet Muhammad ﷺ taught that one should use the right hand instead of the left when eating.

In the Hadith of Umar bin Abi Salamah, he was taught: “O child calls the name of Allah, eat with your right hand, and eat food near you.”

As for eating and drinking with the left hand, it is the devil’s habit. The Prophet Muhammad ﷺ said: “When someone eats, eat it with your right hand. If he drinks, drink it with his right hand. Indeed, the devil eats with the left hand and drinks with the left hand.”

[Narrated by Muslim]

Taking Food Nearby

When eating in a group from a tray, take the food closest to us. Similarly, the nearest meal should be consumed when the dish is served separately at a table. We should consult those close to the food if we want a distant dish. This is in accordance with the above Hadith, “And take the food that is close to you.”

Imam Malik was once questioned regarding a group of individuals who ate together. Some of them take the food that is placed in front of them, while others distribute the food. He said: “There is no good in such matters. And this is not a known moral in our society.”

Not Wasteful

Waste is one of the reprehensible acts. Allah forbids a person to waste either food and drink or anything else. Allah said: “O Children of Adam! wear your beautiful apparel at every time and place of prayer: eat and drink: But waste not by excess, for Allah loveth not the wasters.”

The Prophet Muhammad ﷺ even taught us to collect food that falls from food containers and lick our fingers after eating. It is a sign of not wasting other than the search for blessings on food.

Imam Nawawi said when talking about the Hadith regarding licking the fingers: “The food before a person is indeed a blessing. It is unknown whether the blessing is on the food consumed, the food left on the finger, the food left on the plate, or the food that fell. In order to receive a blessing, he should have taken care of all of this.”

Recite Dua After Eating

Islam teaches us to be grateful for the gifts bestowed upon us. Consequently, it is a sunnah to recite a prayer before and after meals. We appreciate the blessings given before and after meals. The Prophet Muhammad ﷺ taught us to recite dua after eating:

مُعَاذِ بْنِ أَنَسٍ أَنَّ رَسُولَ اللَّهِ صلى الله عليه وسلم قَالَ ”‏مَنْ أَكَلَ طَعَامًا ثُمَّ قَالَ الْحَمْدُ لِلهِ الَّذِي أَطْعَمَنِي هَذَا الطَّعَامَ وَرَزَقَنِيهِ مِنْ غَيْرِ حَوْلٍ مِنِّي وَلاَ قُوَّةٍ غُفِرَ لَهُ مَا تَقَدَّمَ مِنْ ذَنْبِهِ وَمَا تَأَخَّرَ“‏

Narrated Mu’adh ibn Anas:

The Prophet (ﷺ) said: If anyone eats food and then says: “Praise be to Allah who has fed me with this food and provided me with it through no might and power on my part,” his former and later sins will be forgiven. [Narrated by Abi Dawud]

Not only is it just gratitude for favours, but even those who recite the prayer are forgiven for their sins. So here he gets two virtues; to fill his stomach and be forgiven for sins.

Contributed by Abdul Rahman Rahuni

Ustaz Abdul Rahman Rahuni. The author is a graduate of the Islamic University of Madinah  studying in the field of Islamic Sharia. He is currently a lecturer at Sekolah Menengah Ugama Islamiah, Tawau, Sabah.

Learn how our food creator from Europe creates a starch and carbohydrate rich potato-based savoury suhoor and iftar this Ramadan.

Suhoor: Potato Hash

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• (550g) 2 large potatoes peeled and cut into ½ inch cubes
• 1 small onion diced
• 1 small red bell pepper, diced
• 2 teaspoon spring onion, chopped
• Salt and pepper to taste
• Dried thymes as needed
• 1 tablespoon crumbly cheese
• 2 eggs

Preparation:

• Preheat oil in a large nonstick skillet over medium heat.
• Add potatoes, season with salt and black pepper, toss to coat with oil
• Place a lid on the pan and allow the potatoes to cook covered for 10 minutes.
• Remove the lid and increase the heat to medium high.
• Add butter, onion and bell pepper.
• Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
• Season with cumin and thymes.
• Make two holes to poach 2 eggs and add some crumbly cheese.
• Sprinkle some dried thyme leaves.
• Cover with for a few minutes just enough to cook the eggs.
• Top with spring onions.Serve immediately. Enjoy!

Iftar: Cheesy Chicken and Potato Bake with White Sauce

Ingredients:

• (324 gram) 2 chicken breasts, cut in small dices
• (600 gram) 2-3 large potatoes, cut in half inch thick slices
• 1 teaspoon dried thyme
• 1 teaspoon salt or to taste
• 1 teaspoon pepper
• 1/2 teaspoon paprika powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red chili powder
• 1 tablespoon olive oil
• 1 tablespoon of vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 green bell pepper, chopped
• 2 tablespoons of tomato sauce or tomato paste
• (45 gram) 1 tbsp of butter
• 1 tablespoon flour
• 400 milliliter milk
• 1/2 teaspoon dried oregano leaves
• Dried basil leaves for topping
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup cheddar cheese, shredded

Preparation:

Baked Potatoes

• Preheat the oven to 330°F/165°C.
• Add the potatoes in an oven tray. Season them with dried thyme, salt, pepper, paprika powder and 1 tablespoon of olive oil. Make sure all of them are covered with spices and oil.
• Roast them for the next 20-30 minutes.

Chicken

• Heat a tablespoon of oil in a skillet over medium heat.
• Add onions and chicken and cook it for 6-7 minutes.
• Season with cumin powder, garlic powder, red chilli powder, salt.
• Stir well until well combined then add diced bell pepper.
• Add the tomato sauce, stir, and leave it on heat for 2 more minutes.

White Sauce

• Melt the butter in a skillet.
• Slowly add the flour, while vigorously whisking, so it can be absorbed into the butter.
• Gradually pour the milk and keep whisking until the sauce becomes smooth and thick.
• Season with salt, black pepper and dried oregano, and turn off the heat.

  Bake

• Transfer roasted potatoes in a large casserole.
• Top them with the cooked chicken.
• Pour the sauce over the chicken.
• Sprinkle grated mozzarella and cheddar cheese.
• Top with dried basil leaves.
• Slide the tray into the oven for the next 10-15 minutes or until the cheese is golden and bubbly.

Serve and enjoy!

Learn how our food creator from France creates an irresistible french omelet for suhoor and a creamy baked potato classic for iftar this Ramadan.

Suhoor: French Omelette

Ingredients:

• 3 eggs
• 25 gram of butter
• Some chives for garnish
• Emmental cheese
• Salt

Preparation:

• Crack the eggs in a bowl
• Whisk eggs until completely liquid
• Add a pinch of salt
• Melt the butter at medium heat
• Pour eggs as soon as the butter melts
• Keep stirring and evening out the eggs
• Add cheese to your preferences
• Bring the pan to you and start rolling the omelet with a spatula
• Smother it with some more butter
• Cut some chives and garnish it on top of the omelet
• Serve immediately. Enjoy!

Iftar: Tartiflette

Ingredients:

• 400 gram potatoes
• 4 onions
• 100 gram ham
• 1/2 reblochon
• 25 gram butter
• Salt and pepper

Preparation:

• Cut the potatoes, onions as shown in the video
• Wash the cut potatoes to remove the starch
• Dry out the potatoes
• Boil salted water for the potatoes
• Melt the butter for the onions
• Cook until caramelized
• Cook the sliced ham
• Take off the potatoes when they’re easily cut with a knife
• In a small glass tray, layer 1/2 of the onions followed by some potatoes
• Repeat the previous step until the potatoes and onions are finished
• Then put some sliced ham on top followed by the reblochon with crush facing up.
• Then finish it up by putting in the remaining sliced ham
• Cook in a preheated oven at 180 degrees for 20 minutes
• Serve and enjoy!

Learn how our food creator from the United States whips up delicious oatmeal and taco dishes for suhoor and iftar respectively, this Ramadan.

Suhoor: Oatmeal bowl

Ingredients:

• Oats
• Coconut, almond, or dairy milk
• Water
• Black seeds
• Almonds
• Pecans
• Honey
• Mushroom powder
• Halal collagen
• Cantaloupe
• Banana
• Dates
• Fruit of your choice

Keep in mind that this recipe is meant to be customizable. You can add as much or little of each ingredient as you want so that it is tailored to your taste buds. Get creative and fill your bowl with any kind of fruit or nut that you prefer!

Optional to make it plant based, or you can use actual dairy.

You can make this recipe in the morning and eat it on the spot, or you can make it at night so it is ready when you wake up. If you make it the night before, you will use room temperature water (instead of hot water) so you can cover it and place it in the refrigerator. You can eat it straight out of the refrigerator or heat it in the microwave.

Preparation:

Prepare the fruit.

Rinse and dry any fruit. Cut and dice it into bite-sized pieces. Place in individual bowls and leave out on the counter.

Prepare the oatmeal

Place desired amount of oatmeal in the bottom of an empty bowl. Pour boiling water over it until it is thoroughly covered and there is a small amount of excess water. The oats will absorb most of the water, allow them to swell and become hot and soft.

Lightly sprinkle with performance mushroom powder and collagen powder.

Assemble the bowl

When the oats have absorbed all of the water, add layers of your fruits and nuts. Drizzle with honey and garnish with black seeds. Add a splash of coconut milk to desired consistency.

Serve.

Iftar: Taco bowl

Ingredients:

• 1 lb ground turkey, beef, or veggie substitute
• 1 envelope of taco seasoning
• Lettuce
• Cilantro
• Tomato
• Red or yellow onion
• 1 – 2 ripe avocados
• Lime
• Salt
• Lemon pepper
• Taco/hot sauce
• Sour cream
• Black or pinto beans

Keep in mind that these bowls are meant to be customizable. You can add as much or little of each ingredient as you want so that it is tailored to your taste buds. Get creative and fill your bowl what you prefer.

Optional to make it plant based, or you can use actual meat and dairy. It tastes the same both ways.

Any leftovers should be stored in the refrigerator in separate containers. This is a very easy recipe that can be used as meal prep, as it is very easy to make multiple bowls over several days. If cooking family-size, increase the ingredients so there’s enough to go around for everyone’s bowls.

Preparation:

Prepare the veggies

Thoroughly rinse and dry the veggies that need to be washed (tomato, lettuce, and cilantro).

Dice the tomatoes.

Finely mince the onion.

Chop and shred the lettuce.

Remove the cilantro from the stem and give it a rough chop.

Place all sliced veggies in individual bowls with lids and place in the refrigerator to chill.

Prepare the guacamole

Pit 1-2 avocados and place into a medium bowl. Add onion, cilantro, lime, hot sauce, salt and lemon pepper to taste (customize based on how much salt or spice level you prefer). Mash together until most of the chunks are gone. Cover and place in refrigerator to chill.

Prepare the meat and beans

Add the meat to a pan and cook on the stovetop. Break it up with a spatula as you turn it so that it crumbles into small pieces. Add the beans to a saucepan and let simmer on low heat. Stir both frequently.

Prepare the taco seasoning mixture by dumping the packet in a small cup and add the corresponding amount of water (follow directions on the packet). Stir together. When the meat is cooked all the way through, pour the mixture over the meat and stir it in evenly. Let it get bubbly and turn down the heat and let the seasoned meat simmer.

Assemble the bowl

Remove all of the chilled veggies from the refrigerator. Turn off the heat on the meat and beans.

In an empty bowl, layer all contents starting with the hot ones at the bottom. Place a scoop of seasoned meat in the bottom of the bowl and add a scoop of strained beans. Sprinkle in the veggies (tomato, lettuce, cilantro, and onion). Garnish with a scoop of guacamole, sour cream, hot sauce, and a squeeze of fresh lime.

Serve.

Learn how our food creator from the Middle East whips up delectable savoury muffins for suhoor and chicken pies for iftar this Ramadan.

Suhoor: Zaatar and Cheese Muffins

Ingredients:

• 5 eggs
• 1/2 cup canola oil
• 1/2 cup olive oil
• 25 gram melted butter
• 1 cup yogurt
• 400 gram feta crumbled
• 125 gram halloumi cheese diced
• 1/2 cup mint leaves shredded
• 1/4 cup chives chopped
• 1 tablespoon zaatar
• 1 tablespoon chia seeds
• 1 teaspoon dry mint
• Black pepper
• 1/2 teaspoon chilli flakes
• 3 cups self-raising flour sifted
• 1 teaspoon baking powder

Preparation:

• Preheat oven to 180°.
• Whisk eggs and add all ingredients except for the flour and baking powder. Mix well.
• Add flour and baking powder, and fold in until the dry and wet ingredients are well combined.
• Spoon the mixture into prepared muffin tin. This dish is meant to be rustic, do not flatten the mixture once poured into the tin.
• Rest for ten minutes and then bake in preheated oven for approximately 20 minutes or until cooked through.

Serve.

Iftar: Musakhan Chicken Style Pie

Ingredients:

• 1 chicken cut into ¼
• 1 tablespoon yogurt
• 1 teaspoon cumin
• Lemon zest
• 1/4 cup olive oil
• 4 medium onions diced
• 3 teaspoons sumac
• 1 teaspoon Bharat/Allspice
• 1 teaspoon chilli flakes
• Salt to season
• 2-3 ready-made puff pastry sheets (thawed)
• 4 large potatoes
• 50 gram unsalted butter
• 1/3 cup milk
• 1 tablespoon black sesame seeds
• 4 tablespoons olive oil (extra)

Preparation:

Musakhan Chicken

• Preheat oven to 180°C
• Place the yogurt, cumin, and lemon zest in a large mixing bowl.
• Season the chicken with salt and pepper.
• Pour over the yogurt mixture and combine well.
• Arrange the chicken skin-side up in a baking dish. 
• Roast in preheated oven for approximately 30-35 minutes or until cooked through.
• Remove, shred, and set aside.
• Meanwhile, place the oil in a frying pan, sauté onions on medium heat for approximately 10 minutes, stirring from time to time, until the onions soften and are lightly golden but not caramelised.
• Remove from heat, add the sumac, bharat, and chilli.  Mix well.
• Combine the onion mixture with the shredded chicken.

Mashed Potatoes

• Cut the potatoes in large chunks and cook in boiling salted water until tender and soft.
• In a small saucepan heat, place the butter and milk over low heat until butter is melted. Blend the buttery milk mixture with the cooked potatoes and mash until smooth and creamy.
• Season with salt and pepper.

Pastry Filling

• Grease the pan’s base and sides to line a 26-centimeter springform tin with puff pastry.
• Place your springform tin over the pastry sheet and cut around the base.
• Place the round pastry sheet inside the tin.
• With the second pastry sheet, cut a long strip as wide as the rim of the tin and, place it around the edge of the pie tin.
• Gently press the edges of the base and rim together with your fingers to seal. 
• Spoon the filling into the pie tin.
• Top with mashed potatoes, and sprinkle with black sesame.
• Drizzle with extra olive oil and bake in preheated oven for approximately 40 minutes or until the pastry is cooked and golden in colour.

  Serve.

Learn how our food creator from Indonesia whips up delectable savoury suhoor and sweet iftar this Ramadan.

SUHOOR: TEMPEH OREK  

Ingredients:

• 250 gram tempeh, small cubes or rectangular
• 3 red chillies, sliced
• 2 green chillies, sliced
• 2 centimeter galangal, bruised
• 2 centimeter ginger, bruised
• 1 bay leaf
• 5 shallots, finely slice
• 3 garlics, finely chopped
• 2 tablespoon kecap manis (sweet soy sauce)
• 2 teaspoon tamarind paste, diluted with water
• 1 tablespoon palm sugar
• 1 1/2 teaspoon salt (to taste)
• Small amount of water
• Cooking oil to fry the tempeh

Preparation:

• Fry the tempeh until it changes colour, or you can use an air fryer and set it aside
• Sauté shallots and garlic until fragrant and transparent. Add bay leaf, galangal, ginger and all the chillies, and sauté for a few minutes.
• Add a little bit of water and the other ingredients (sweet soy sauce, tamarind water, sugar and salt).
• Add in the fried tempeh and toss to combine. Cook for a few more minutes until the tempeh blended well with the spices. Check the taste. The taste should have a balance of sweet and savoury with a slight sour tinge.
• Top with chopped spring onion or chives.

Serve:

This dish is best served with steamy white rice and a fried egg. Rich in fibre and protein to help you sustain throughout the day. Enjoy!

IFTAR: KOLAK CANDIL/BIJI SALAK 

Ingredients:

Sweet potato balls 

• 270 gram sweet potato 
• 90 gram tapioca flour 
• A pinch of salt 

Palm sugar syrup 

• 300 gram palm sugar 
• 1250 milliliter/gram water 
• 5 pieces pandan leaves 
• Tapioca slurry 

Preparation:

Coconut milk sauce

• 150 gram coconut cream 
• 75 gram water 
• 1/2 teaspoon salt 
• 3 – 4 pieces pandan leaves 

Sweet potato balls:

• Cut the sweet potatoes into large cubes and place them in a steamer and steam for about 15 – 20 minutes over high heat until fork-tender.
• Drain off some water after steaming, if any.  
• Mash the sweet potatoes while still warm until smooth.
• Sprinkle in the salt and tapioca starch and knead the dough with your hand until you can get a smooth dough.  
• If it feels a bit dry, you can add a bit of warm water, however, if it is too wet, add a bit more tapioca flour.  
• Roll the dough into balls about 2 inches in size. 

Sugar syrup: 

• Pour in 1200 milliliter of water to a sauce pan and bring to a boil. Then add in sugar, pinch of salt and pandan leaves.  
• Lower the heat to let it gently simmer for 15 minutes and keep it warm on very low heat while you are preparing the rest.

Coconut sauce: 

• In another small saucepan, add in the coconut cream, water, salt and pandan leaves. Leave it on low heat for about 15 minutes. Do not boil the coconut cream. Turn off the heat and set it aside.

Biji salak and the syrup: 

• Add the sweet potato balls to the syrup, bring it to a gentle boil and cook until the sweet potato balls float to the top.  
• Pour the tapioca slurry while stirring until the syrup thickens and get shiny and start to bubble.  
• Remove from the heat.

Serve: 

This dessert can be served warm or cold. Ladle some sweet potato balls along with the thickened syrup into a serving bowl and drizzle with a generous amount of coconut cream sauce and enjoy!

I opened her chat and sat there waiting for her fingers to work magic; like they always did when I was young.

This time transported me elsewhere though. I stared at the screen.

It started reading….

• Place boneless self in situation,
• Pour time, add some eye rolls, a handful of tantrums and slaps,  2 tbsp of criticism. A dash of encouragement.
• Let it boil.
• Poke self with a knife,  check for character and behavioral tenderness. Set aside.
• Remove frozen memories from the freezer, add fresh moments. Rinse under flowing time. Grind them together to form a smooth paste. Set aside.
• Take  a separate circumstance.
• Pour elements of frustration, a tinge of anger, and salt, definitely salt. That’s mandatory. Stir.
• Add your flavorful self to this concoction, saute until all elements combine and shape you.
• Pour in memory paste.
• Cover the circumstance with a lid of hope, let it simmer.
• 15 mins later, check on your situation, use the magic liquid where your boneless self brewed to adjust the temperament of your dish.

Maa is typing…..

Ting!

I followed her recipe.

My family and I sat to eat. Some found it bland, some lacking salt.

But, for me, for me,

Every bite was perfect.

It was what I made.

It was what mom had made.

It was me.

The plates and pans were clean. The food was in their tummy.

Tomorrow will be another meal.

I’ll miss you again mom. I’ll cook another version of me!