September 12 began the main Muslim holiday - Eid al-Adha. Food is one of its most important components. Zarema Tagirova, a culinary blogger and connoisseur of Tatar cuisine, told about what dishes a gala dinner can’t do without and what is the daily routine of the celebrants.
"The Feast of Sacrifice", or Eid al-Adha, 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.
Eid al-Adha is celebrated for three days, starting from sunrise, and before the holiday they keep 10 days of fasting - uraza. Believers wash their faces, put on clean clothes and visit the mosque for a festive morning prayer - prayer, with 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, while the age of the ram should not be more than a year, and 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: they read a prayer, 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 treat relatives, friends and neighbors, and the third part remains in the owner's house. The 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 - offal dishes: liver and heart. The second day begins with a bowl of soup cooked in a broth of lamb heads and drumsticks. Prepare stew, roast, complementing 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 the tables of Muslims.
A special place on the festive table is reserved for sweets, which are usually used to decorate tables and give gifts to children. In Eid al-Adha, pastries are usually prepared using almonds and raisins: these are all kinds of oriental cookies, pies and biscuits.
Dishes for the festive table
jiz byz
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 right there. 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.), or in a cauldron or wok.
Ingredients (for 4 persons):
- a set of lamb liver (liver, lung, heart, spleen) - 1 pc.;
- onion - 4-5 pcs.;
- vegetable oil / tail fat - 3-4 tbsp. spoons;
- garlic - 2-3 cloves;
- Bulgarian pepper - 2-3 pcs.;
- tomatoes - 3-4 pcs.;
- coriander - 1 tsp;
- ground black pepper and salt to taste.
Cooking method:
Peel the onion from the husk, wash. Finely chop and set aside for a while. Wash and chop bell peppers and tomatoes. Wash a set of lamb liver. Cut each component separately. Heart - remove ducts and blood clots. Coarsely chop the liver, removing the excess film. Lung and spleen are also cut not very finely.
In a cauldron, dissolve the oil with a clove of garlic. As soon as it turns brown, it must be removed 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 give the dish taste, juice and softness. Simmer, stirring, 5 minutes. At the end of the dish you need to salt, pepper and add coriander. Sprinkle with coarsely chopped cilantro before serving.
Salad "Eastern"
Not the last place on the festive table is occupied by salads with liver and meat. Oriental salad is varied, and it can be prepared with both liver and boiled beef or lamb. All products must be chopped into strips.
Ingredients (for 4 persons):
- lamb liver or boiled beef - 200 g;
- tomatoes - 3-4 pcs.;
- pickled cucumber - 3-4 pcs.;
- Bulgarian 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:
Peel the lamb liver from the duct and films, cut into thin strips and fry for 1-2 minutes in a well-heated pan.
Wash all vegetables and pat dry. Chop the onion into half rings and set aside. Cut tomatoes, peppers and cucumber into thin strips.
In a bowl, combine soy sauce, apple cider vinegar, vegetable oil, salt and pepper. Mix everything. Check for the balance of acid - sweets.
Put vegetables and liver in a bowl and season with sauce. Put the salad on a plate, sprinkle with sesame seeds on top.
Shulyum
Shulum is a rich, hearty soup made from meat, coarsely chopped vegetables and herbs. As a rule, it is cooked on an open fire, and the choice of vegetables is determined by seasonality. Shanks, shoulder blades and other components of lamb, as well as beef, poultry and game are chosen from meat.
Ingredients (for 4-6 persons):
- lamb (shank) - 2 kg;
- onion - 2 pcs.;
- Bulgarian 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:
Cut lamb into pieces of 100-150 grams. Peel the onion. Pour cold water into the pan, put the meat and onions. The first 40 minutes should not be salted. After boiling, remove the foam, reduce heat and cook for 1 hour.
Peel potatoes and cut into large slices. Add to the broth after 40-45 minutes of cooking. Sweet pepper cut into strips. On tomatoes, cut the skin crosswise, pour boiling water over and peel. Cut into slices. After an hour of cooking meat, peppers and tomatoes are laid in the pan.
Finely chop all greens. 10 minutes before readiness, we begin to add 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 brings people, traditions and nations together at the same table. There are a great many variations of it, but one of the most prominent representatives of the festive pilaf is shah-pilaf, a dish of Azerbaijani cuisine. The name comes from its appearance, which resembles the crown of medieval eastern rulers.
A characteristic feature of Azerbaijani pilafs is gazmakh (this word cannot be translated into Russian - Note. ed.). This is a crust of pita bread, dough or noodles, as well as the bottom layer of rice that sticks to it. The essence of ghazmakh is that, while roasting, it prevents the burning of rice. A special round iron sheet is often placed under the cauldron, which prevents the pilaf from burning and contributes to an even distribution of temperature.
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 pieces;
- melted butter - 80 grams;
- sesame.
Shirin-ashgara:
- dried apricots - 80 grams;
- raisins (quiche-mish) - 80-90 grams;
- melted butter.
Zirvak:
- onion - 1 pc;
- medium carrot - 1 pc;
- mix for pilaf (barberry seeds, cumin, chili pepper, cumin)- 1 tsp
Cooking method:
Rice: Rinse the required amount of rice at least 3-4 hours before cooking pilaf. Pour in water, sprinkle salt on top and set 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, let stand for at least 4 hours or overnight.
Fill the largest pot with water (there should also be a lot of water, because rice swells when cooked) and put on a strong fire. Pour a lot of salt, a few tablespoons. As soon as the water in the pan begins to boil, pour into it the water in which the rice was soaked. As soon as everything boils again, add rice, stirring. When it is cooked, put it in a colander and let it cool.
Width of ashgar: Rinse dried fruits, put in a saucepan and pour water over them so that it covers them completely. Put on fire, extinguish. Once the water has evaporated, add the oil. Fry the ashgar over medium heat for 3-5 minutes, then let cool.
Zirvak: chop carrots and onions into strips. Put the mixture for pilaf in a dry cauldron and warm it up. Add oil or tail fat, melt a little, then fry the vegetables until golden brown.
Cut lamb into pieces, add parts to the cauldron, sealing them from all sides. Add some water and simmer with zirvak for 30 minutes.
Gazmag: cut thin pita bread into strips 1.5-2 cm wide.
Assembling the shah-pilaf: grease a cauldron or form with melted butter, sprinkle with sesame seeds and lay out the overlapped chopped pita bread around the entire perimeter. Its ends should hang over the walls of the cauldron. Grease again with melted butter. 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. With those pieces of pita bread that hung from the cauldron, line the top of the pilaf, grease with melted butter and cover with a lid. Put the cauldron on fire or in a preheated oven to 180 degrees for 1 hour.
Before serving, turn the pilaf upside down, 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 wealth, the ability to cook is passed down from generation to generation. This is the essence of the life and traditions of peoples. The mother does not write down recipes: her daughters watch her for years as she conjures 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, nuts. In Eid al-Adha, preference is given to desserts containing almonds. Cookies "Shaker-puri" are a delicacy that is met and treated to guests with tea, and it is also distributed 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 room temperature butter until fluffy with vanilla sugar and powdered sugar. Add egg and yolks, milk. Mix everything thoroughly. Pour the sifted flour into the mass along with the baking powder and cinnamon. Replace dough.
Roll out the dough into a layer 1-1.5 cm thick, use a crescent-shaped mold to cut. Lay on a sheet covered with parchment, and put in the oven, preheated to 220 degrees, for 15-20 minutes.
Take out the finished cookies, grease with sugar syrup if desired and sprinkle with almond petals or sprinkle with powdered sugar. Serve with tea.
In continuation of the theme of how women gather in Tatar families in order to read the holy book of Muslims together. Details about the meeting in the topic. The discussion in that post was interesting. Firstly, to the name I proposed for the meeting - "Majlis", friends gave the names that are used in their families: "Kur" an ashy "Ash ukytu" "Koran ukyty" this time, the mother-in-law, inviting to the meeting, said “Koran ukitib”, which is more in Uzbek than in Tatar.Secondly, she learned that among the Tatars in Russia sometimes men gather at the same table with women, only they sit separately. We have at best, in different rooms, or, if conditions and weather permit, men are in the yard, women are in the house. And I also learned that the word "abystai" was used to refer to the wife of the mullah, who conducted educational work among women. But the main thing is Ash - food plays a special role on this holiday. In addition to what the hostesses cook at home, each guest brings homemade cakes. The table is simply bursting with all sorts of goodies.
I cooked small echpechmak. For "my own" I usually make large ones - the size allows you to put only 8 pieces on a baking sheet. "Guest" option - 20 pieces.
The dough is traditional, Tatar: for a little more than 6 glasses of flour (this is a kilogram), 100 grams of butter (butter, melted, fat or margarine for baking), half a liter of sour thick milk (sour cream), salt. The preparation of this dough was described repeatedly (Tag "Tatar cuisine"). But this time I slightly changed the process of mixing the components.
I melt the butter in the microwave. Two or three minutes at low power 120-180 W, and we have a solid melted butter mass. So, before introducing it into flour, I dissolved a teaspoon of salt in sour milk and added warm melted butter there. Mix until smooth, and then pour into flour. I'm still thinking about the chemistry and physics of this process. But the dough turns out much better.
I won’t undertake to write about the formation of an echpechmak, you need to watch it. Or make a lot of echpechmaks to form an equilateral triangle with a hole from a circle of dough, so that the corners do not stick out with crooked squiggles. I'll put a webcam in the kitchen... :)) Update:
brembilla
does so ->
Having wrapped the echpechmaks in foil and multi-layered fabrics and put them in a semicircular wicker basket, I went to the women's meeting to read the holy book. And this meeting was an amazing gift for me.
I previously talked about abystay, which. After she once made a mistake, mentioning the names of the living in the memorial words, the mother-in-law decided to invite another woman. And this was an amazing woman who gave us all a holiday.
She “read” in a low, rich, beautiful voice. Her hearing was perfect and the sacred texts not only sounded, they poured music of amazing purity. And not just she led the meeting, but talentedly coordinated the process. She prompted the moments when and what to do, without reproaching anyone for ignorance. Kindly explained all the required words and actions. Her target setting was correct - to read, to explain, to teach, to create an appropriate atmosphere. And she achieved this, with a smile, affectionately and kindly.
And yet, the next majlis fell on Mawlid, the birthday of the Prophet (peace and blessings be upon him - it is customary to say after mentioning the name). And this old, beautiful woman began to talk about Mawlid. She told us about the Tatar religious traditions, which many families began to forget. And this tradition is religious songs in the Tatar language, which are sung on Mawlid. These are ballads that are performed in the Tatar melody, and in the usual vocal manner for Tatars. The texts of these old Tatar ballads tell about significant religious events and famous pious people, about the life of the Prophet himself (Remember, you need to add peace and blessings to him).
We listened, and listened, spellbound. From time to time, abystai also attracted us to the action, we had to sing along the simple words of the anthem, form a symbolic circle, hugging each other. Time flew. How I wanted to record these songs, so that later I could listen to them carefully. I didn't understand everything in the text.
May this woman be healthy and live long. I really want to meet her again and ask her to play these amazing Tatar ballads for recording. And if those songs cannot be sung at another time, I will look forward to the next Mawlid, and wait for this abystai, and wish her good health.
And she read again, read beautifully and powerfully. And called in prayer the names of the departed. And she asked for the blessings of all who were alive.
When all the traditions were observed, and we drank tea with all kinds of goodies, she suddenly began to talk about traditions, about the language. And she said that the Tatars always had wonderful songs at the table. But doesn’t anyone want to sing a beautiful Tatar song about the family, about mother, about the homeland ... And suddenly “Enkey”, “Kora Urman”, “Yosh Gomer” sounded ... It was the high voices of the aunts that shimmered in Tatar roulades. And it was wonderful.
Update.
Continuation of a story.
As you know, Muslims have two biggest holidays - Uraza Bayram (Eid al-Fitr) and Kurban Bayram (Eid al-Adha). They are widely celebrated by practitioners and ethnic Muslims alike.
Islam unites different cultures and peoples. Islamic traditions, the sunnah of the Prophet Muhammad (S.G.V.) becomes a unifying factor for holding certain events, especially. Therefore, it is not surprising that even the culinary traditions of different peoples are very similar.
The two main Muslim holidays traditionally last three days. During these days, it is customary to visit and host them everywhere. They usually visit friends and family. And the Ingush have their doors open these days for everyone without exception. Anyone can come to the house, and they will not refuse him 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 popular dishes among Muslims is pilaf. In Russia, most often it is prepared according to Uzbek or Tajik recipes. This is a lamb meat dish with spices, sometimes chickpeas. Pilaf is placed in the center of the table on many holidays, not only religious ones. For example, in honor of the birth of a child, there is a tradition. In this regard, sometimes meat is either distributed, or a common meat dish is made.
Varieties of pilaf vary from territory. If Tajiks and Uzbeks cook it with spices and very fatty, then Kazan Tatars prefer it without seasonings, cooking with garlic and prunes, and Kazakhs add apples and dried apricots. In the Caucasus, pilaf will be sweet with the addition of all kinds of dried fruits. Usually it is raisins and dried apricots.
If you want to surprise your guests with an unusual pilaf, we advise you to cook 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 qazmah. For cooking, 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 biryani- This is a special traditional and very popular dish with the addition of special seasonings, including turmeric, cardamom and red hot pepper. Therefore, the dish is very spicy. It is eaten not only on holidays, it is included in the daily menu.
The most popular Kazakh dish - beshbarmak(besbarmak), which is pieces of boiled meat with noodles, which are eaten with the hands. It is an integral part of the festive table. It is very similar to the Chechen national holiday dish zhizhig galnash(in translation means "meat dumplings"), 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 wheat dough cakes. The difference of this dish is that it is served with some kind of sauce.
Soups are popular among Tatars. Therefore, they often prepare chicken noodle soup. Even on the wedding day, the bride, according to tradition, must cook this dish herself and serve it to the guests. In addition to soup, meat pastries are very common among Tatars. Therefore, it is traditionally served triangles (ochpochmak), peremyachi And belyashi.
A festive dish is very interesting and tasty. kurutob. This is a very common Tajik dish. Pieces of flatbread are dipped in grated cottage cheese with milk, covered with slices of fresh cucumbers, tomatoes and herbs.
The festive food of many Turkic peoples is shurpa(sorpa) - rich meat broth with the addition of vegetables and herbs. It is worth noting 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 lot of options for preparing bozbash. Recipes differ in spices and some additives, but the main ingredients are always preserved - meat and chickpeas.
It is common for many Muslim peoples to decorate the festive table with offal dishes. Especially on Eid al-Adha. This is due to the fact that they deteriorate faster and it is impractical to store them. On the 1st day, housewives usually prepare liver and heart dishes. On the 2nd day - soup of lamb heads and shanks. The main dishes are stew, roast 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.
Interesting festive cuisine in Malaysia. The main dish on the festive table is rice fried with vegetables and shrimps. In addition to it, the Malays delight themselves and their guests with such culinary delights as sate(a dish resembling a barbecue, 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 cook this dish according to a very convenient recipe presented in the video, and make sure that this is exactly what will suit your holiday table!
In Malaysia, chicken broth with small cubes of pressed rice is also popular called sotho. Another, again rice, dish - lontong. It is vegetables with rice under a thick gravy.
Festive 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 can be added baklava- puff pastry dessert in sweet honey syrup with nuts. According to one of the opinions, Persia is considered the birthplace of baklava, others believe that the Ottoman Empire. Be that as it may, today baklava is the national delicacy of Turkey, Azerbaijan, Arab and other eastern countries. Everywhere has its own peculiarities of cooking, but the main ingredients remain the same.
In second place in terms of popularity and fame is halva. In Russia, they are used to seeing halva from sunflower seeds on store shelves. But in fact, it is very diverse. Halva is made from sesame, peanuts, almonds, pistachios and other nuts. But in the North Caucasus, in particular, among the Chechens, halva is prepared from corn, less often from wheat flour. Such a dessert is served only on special occasions - for Eid al-Fitr and a wedding. The secret of making Chechen halva lies in roasting flour with honey in such a way that it turns into a tender cake.
Using flour and honey, Tatars, Bashkirs and Kazakhs create their own unique delicacy - chak-chak And baursak. They are the hallmark of the traditional cuisine of a number of Turkic peoples.
Sweets that do not have a national link are also nougat and Turkish delight (known as Turkish Delight) - honey and nuts are used for their preparation.
Some peoples, for example, Azerbaijanis, cook cookies sheker-buru. It is a crescent-shaped pastry that is sprinkled with nuts, mostly almonds. The recipe is similar to making homemade traditional cookies.
To get a portion of sheker-bur 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. Perhaps that is why it is also called "Baku". However, kurabye is a widespread oriental sweet, which also differs in the way it is prepared in each country.
Sweet pastries, which traditionally decorate the festive table, are also diverse among the Tatar people. In addition to chak-chak, a favorite and traditional pastry for celebrations is Gubadiya- pie with rice, corte (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 laddu, are very popular with 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. For the holiday, guests are sure to be served the favorite dessert of the Malays - chendol- mashed green beans with sugar in a thick sauce of coconut pulp.
The range of Muslim festive cuisine is wider than presented in our article. Describing all the features, one could make a whole cookbook. We would like to introduce you to the main dishes.
Bon appetit!
Ash is a kind of feast for the Tatars, where Muslim prayers are read, then the guests are treated with delicious dishes. Each locality has its own. I'll tell you about ours.
They prepare in advance: preparations are made (cook pastries, cut noodles, etc.), tables are set based on the number of guests. By the time the guests arrive, they should expect something like this:
Must be on the table
such as chopped fresh fruits, dried fruits, fresh and (or) pickled vegetables, homemade katyk (now more often purchased), homemade pastries: pies, baursak, chak-chak, kesh-tel (type, brushwood) - this is depending on the opportunity and organizational skills (only women cook). Like that:
Of course, a hundred years ago there were no salads and fish cuts with sweets on the tables, but the main thing is the same, judging by the stories of grandmothers.
Guests come, sit down at the table and after the official part, the hostess and her assistants (relatives are always invited or if they don’t have suitable ones - neighbors, friends, because more than a dozen guests usually - there were children here - about 70) distribute soup with noodles:
Usually - chicken with homemade noodles, often a little potato, onion (well, this is a must), finely grated carrots are added to the soup. Topped with fresh chopped herbs.
Then belesh is taken out with rice and dried fruits, this is a very traditional dish, it is so necessary that if the hostess decides not to cook in the hassle, the guests will not understand, although there is so much food:
It is prepared in much the same way as the one shown here http://liya-fa.livejournal.com/29316.html the filling, of course, is different, somehow I will cook it, I will tell you in more detail :)
And only after it, plates with potatoes (usually mashed potatoes) are taken out, stewed or boiled beef and poultry meat are on top: goose, duck, and tuturgan tauk here: chicken stuffed with egg mixture with cream is one of the most delicious dishes of Tatar cuisine, believe me)). Don’t pay too much attention to the table, everything needs to be done quickly there: guests, usually elderly, don’t like to wait, because I managed to click only the last two, and there were 15 of them):
The guests also ate meat, why does it come after rice with dried fruits and do not ask - a tradition. I fix everything in a clear sequence. After you are satisfied with the offered dishes + salads (they are optional at the request and preference of the hostess), tea is served.
Wow, what a great shot! Of the 56 cups ... but the author of this post at that moment quickly poured tea into cups with her sister and 4 more instantly served to the guests. So it only remains to take your word for it, the tea was for sure :))
Of the drinks, often juices-compotes are put on the table, in the morning (as it is now, I will write more), water is required. Additions - depending on the desire of the hosts and their financial capabilities, however, many guests themselves bring to the tables: some - sweets, some - katyk, pies, cookies, maybe gubadia (layer cake with rice, raisins, eggs, boiled cottage cheese (court )) bring. Differently. Perhaps in other regions of the republic there is something different. I know that in Cheremshansky they make belesh with buckwheat and raisins, but they didn’t appreciate ours)) - everyone has their own traditions and I write only for my district and city. In many houses I helped on Asha - everywhere it's about the same :)
Now a poll. Should I write briefly about the official and religious part (there will be no photo - it’s impossible). I’ll write under the * eye * lock anyway, because. all the entries here are for me personally and maybe I myself will come in handy in the future, so for now the impressions are fresh.
point - I'm afraid: I read negative posts about Islam from people who do not understand this at all, but apparently, yes, they are afraid and panicking absurdly.
All praise be to Allah, Lord of the worlds!
The Quran is a holy book sent to us by Allah through the Prophet Muhammad (sallallahu "alayhi wa sallam). Therefore, it must be treated with awe and reverence. There are external and internal rules of conduct when reading the Quran. External ones are the purity of the reader, the environment around and the behavior itself internal - this is the mood of a person when reading, the state of his soul.
External Rules for Reading the Qur'an:
Be sure to be in a state of ritual purity. “Verily, this is a noble Quran, which is in the Preserved Scripture, only the purified ones touch it.”(Sura al-Waqia 77-79). That is, it is strictly forbidden for men and women to touch and read the Koran after intimacy before performing ghusl - a complete ablution, and for men also after janabah (pollutions). It is also forbidden for women to touch the Qur'an with their hands during menstruation and postpartum hemorrhage, but they can recite it by heart if they are afraid to forget what they know from the Qur'an or as a dhikr. If the reader has already done ghusl, then he must do taharat (small ablution, wudu), that is, only those who have cleansed themselves with taharat can touch the Quran. And most scholars agree on this. However, if there is a ghusl, but there is no taharat, they can read the Qur'an from memory without touching it. Abu Salam said: “It was reported to me by someone who saw the Prophet (PBUH) once recite something from the Quran after urinating before touching the water (to perform ablution)”. (Ahmad 4/237. Hafiz Ibn Hajar called this hadith authentic. See “Nataij al-afqar” 1/213), another confirmation: Imam an-Nawawi said: “ Muslims are unanimous that it is permissible to read the Qur'an in the absence of a small wudu, although it is better to have a wudu for this. Imam al-Haramain and al-Ghazali said: “We do not say that reading the Qur'an without a small ablution is reprehensible, since it is reliably known from the Prophet (sallallahu "alayhi wa sallam) that he read the Koran without a small ablution!"” (See al-Majmu’ 2/82). As for the translations of the Quran or the electronic version on a computer or mobile, you can read and listen to the Quran without wudu. It is still better to have a ghusl out of respect for the words of Allah.
It is advisable to brush your teeth with miswak. (Miswak are sticks used to clean teeth made of Salvador Persian wood or arak). As the Prophet Muhammad (PBUH) said: “Indeed, your mouths are the ways of the Qur'an, so purify it with miswak."(Suyuti, Fathul Kabir: 1/293).
The next is clothing. The clothes of the one who reads the Koran must comply with the requirements of Sharia. It is necessary to dress like during prayer observing the awra (for men, the part from the navel to the knees is closed, for women everything is closed except for the face and hands), and of course the clothes must be clean.
You need to sit down with respect, with wudu (taharat) facing the qibla. Although not forbidden in any direction. Take your time in reading, read with tartil (arrangement) and tajweed. That is, you need to read with reverence and respect, observing the rules of pronunciation and reading.
Try to cry, and even force yourself. The Koran says: “They fall on their faces, touching the ground with their chins and weeping. And this increases their humility.”. (Sura Al-Isra 109). Prophet Muhammad (PBUH) said: The Qur'an was sent down with sorrow and you weep while reading it. If you can't cry, at least pretend to cry". People asked one Alim: “Why don’t we cry while reading the Qur’an like the Sahaba (radiyallahu anhum) cried?” He replied: “Yes, simply because when the Sahaba read about the inhabitants of hell, they were afraid that they were among them and wept, and we always think that this is someone there, but by no means us. And when the companions of the Messenger of Allah (sallallahu "alayhi wa sallam) read in the Qur'an about the inhabitants of paradise, they said: how far we are before them and after we cried, and when we read about the people of paradise, we already imagine ourselves among them."
Pay tribute to the verses of mercy and punishment as mentioned above. That is, if in some sura it is written about the Day of Judgment or hellfire, reading the Koran, he should be aware of the importance of what is written and be afraid with all his heart and rejoice when reading verses that describe the mercy of Allah Almighty.
Recite in a singsong voice, because many hadiths give instructions for reciting the Qur'an in a singsong voice. One hadith says: Allah does not listen to anything like he listens to a prophet with a beautiful voice who recites the Qur'an aloud in a singsong voice". (Al-Maqdisi, "al-adab ash-shariyya", vol. 1, p. 741). The Prophet of Allah (PBUH) said: "Do not treat us who does not recite the Qur'an in a singsong voice." (Abu Dawud).
Internal rules defined by Mashaikhs (Sheikhs)
“Keep in your heart the Majesty of the Qur'an, how lofty these words are.
Keep in your heart the Majesty, Sublimity, Power of Allah Ta "ala, whose words are the Koran.
Clear the heart of waswas (doubts) and fears.
Reflect on the meaning and read with pleasure. The Prophet Muhammad (peace and blessings be upon him) once spent the night reciting the following verse again and again: "If You punish them, then they are Your servants, and if You forgive them, then You are the Great, the Wise." (surah) Meal: 118). One night, Hazrat Sa "id ibn Jubair (radiallahu" anhu) read the following verse before morning: "Separate yourself today, sinners." (Sura Yasin: 59)
Subdue your heart to the verse you are reading. For example, if the verse is about mercy, then the heart should be filled with joy, and if the verse is about punishment, then the heart should tremble.
Make the hearing so attentive, as if Allah Ta'ala himself speaks, and the one who reads Him listens. May Allah Ta'ala, with His Kindness and Grace, give us the opportunity to read the Quran with all these rules.
Adaba regarding the Holy Qur'an.
The Arabic word "adab" in translation into Russian means "ethics", "correct behavior", "good attitude". Adaba is the rules of etiquette for Muslims. In this case, adabs are given in relation to the Qur'an. They also include the rules listed above.
Do's and Don'ts with regard to the Qur'an
You can not put the Koran on the floor, it is better to put it on a stand or pillow.
Don't slobber your finger when turning pages.
You can not throw the Koran when passing it to another person.
You can not put it on your feet or under your head or lean on it.
Do not take the Koran or any texts that contain verses from the Koran to the toilet. It is also not allowed to say the verses of the Qur'an in the toilet.
Do not eat or drink while reading the Qur'an.
You can not read the Koran in noisy places, in markets and bazaars, as well as where they have fun and drink alcohol.
Do not yawn while reading the Quran. Also if belching is tormenting. It is best to stop and continue when the yawning or burping has passed.
One cannot freely retell and translate the Qur'an. The Prophet (PBUH) said: Those who interpret the Qur'an according to their own understanding, let them prepare a place for themselves in the fire of Hell"(At-Tirmidhi, Abu Dawood and an-Nasai).
The Qur'an should not be read for worldly gain or to stand out from other Muslims. Prophet Muhammad (PBUH) said: After reading from the Koran, ask for the goodness of Allah, ask for Paradise! Do not ask for a reward from worldly things (money, property). There will come a time when people will read the Qur'an in order to get close to people (to solve their worldly problems)."
You can’t talk about worldly things, laugh while reading the Koran.
Desirable actions in relation to the Qur'an
It is considered sunnah to start reading the Quran by saying: A'uzu billahi meena-shchaytani-rrajim» (I resort to the help of Allah against the wiles of the accursed shaitan!), and then « Bismillahi-rrahmani-rrahim (In the name of Allah, the Gracious and the Merciful).
It is considered sunnah to make a judgment (bow to the earth) if you have reached the verse with a sign of judgment (i.e., the verse of the bow to the earth).
At the end of reading the Qur'an, even if the entire Qur'an is not read completely, but only a part, you need to say the dua: “ Sadaqallahul-‘azim wa ballaga rasulukhul-kareem. Allahhumma-nfa‘na bihi wa barik lyana fihi wal-hamdu lillahi rabbil ‘alamin wa astagfirullahal-hayyal-qayyuma ". (“Great Allah spoke the truth and the noble Prophet brought it to the people. O Allah, grant us the benefit and grace of reading the Qur'an. All praise be to Allah, the Lord of the worlds, and I turn to You with a request for the forgiveness of sins, O eternally Living and remaining forever!")
It is considered sunnah to read dua after reading the Qur'an. Any. Allah accepts such a prayer and answers it.
The Qur'an should be kept above other books and no other books should be placed on top of it.
« When the Qur'an is read, then listen to it and remain silent - perhaps you will have mercy"(Sura al-Araf 204).
It is advisable to repeat those verses of the Qur'an that have affected you. Once the Prophet Muhammad (PBUH), who knows the entire Qur'an, spent the whole night repeating the same verse: “If You punish them, then they are Your servants, and if You forgive them, then You are - Great, Wise!(Sura al-Maida (Meal): 118)
It is advisable to read the Quran at the time indicated by Allah: “ Pray from noon until nightfall and recite the Qur'an at dawn. Indeed, at dawn the Qur'an is recited in front of witnesses. ”(Sura al-Isra: 78) Because at dawn the angels are replaced: those who were with you at night are replaced by the angels of the morning. The reverse shift takes place in the late afternoon, after the afternoon prayer ʻAsr. And they are also witnesses to the recitation of the Qur'an.
Read the Qur'an slowly, pausing between verses. Meditate if you know the meanings of the verses, or read in parallel the translation of the meanings of the Qur'an. It is not recommended to read the Qur'an quickly. It is narrated that the Prophet (sallallahu alayhi wa sallam) said: The one who read it in less than three days did not understand the Qur'an".(Tirizi, Quran: 13; Abu Dawud, Ramadan: 8-9; Ibni Maja, Ikamat: 178; Darimi, Salat: 173; Ahmad bin Hanbal: 2/164, 165, 189, 193, 195) will be able to think about the verses, will not be able to understand, as he will follow the speed of reading.
It is correct to read the letters, because for each letter of the Qur'an there is a tenfold reward. " If someone reads one letter from the Qur'an, one reward is written to him, and then this reward is increased ten times more."(At-Tirmizi).
Even if the reading of the Quran is not good, do not give up, but continue on, because the Prophet Muhammad (sallallahu alayhi wa sallam) said: “ Experts of the Koran will be next to the saints, the most worthy angels. And the one who finds it difficult to read the Qur'an, but still reads it, will receive a double reward.. (Al-Bukhari, Muslim, Abu Dawud, at-Tirmizi, an-Nasai). But this does not mean that one should not learn how to pronounce and read the Qur'an correctly.
Do not leave the Quran open after reading.
It is allowed if you sneezed yourself, say “al-hamdu lillah” and if another sneezed - “yarhamukallah”. It is also allowed to get up while reading the Qur'an, if an older, respected and well-behaved person has entered.
It is not forbidden to read the Quran lying down.
It is not forbidden to read the Koran on the graves, as there are hadiths that speak of the benefits of this reading for the departed: “ You read Surah Yasin over the dead"(Ahmad, Abu Daoud, Hakim).
The provisions of the ethics of honoring the Holy Quran given here are taken from the books: An-Nawawi. "At-Tibyan"; Az Zabidi. "Ithaf", Imam al-Kurtubi "Tafsir al-Kurtubi".
In conclusion, a few hadiths about the benefits of reading the Qur'an
The Prophet (peace and blessings be upon him) said: The Quran is an intercessor before Allah and justifies the reader before Him, and the one who is guided by it (the Quran), he will lead to Paradise, and the one who is not guided by it is drawn into the fire of hell"(al-Khaytham, at-Tabarani).
« You read the Qur'an, on the Day of Judgment he will come and become your intercessor."(Muslim).
“Whoever reads ten verses in one night, on that night his name will not be written among the careless people distracted from Allah"(Hakim).
