Did you know eating pumpkin is a Sunnah? Karimah bint Dawoud , award-winning author and blogger, shares her recipe for a scrumptious pum...
Did you know eating pumpkin is a Sunnah?Karimah bint Dawoud, award-winning author and blogger, shares her recipe for a scrumptious pumpkin and vegetable soup.
Some people think of the pumpkin at Halloween, sitting on a window ledge with a scary face cut out of it to ward away the Jinn and evil spirits that may be be walking round on the celebration of all hallows' eve. However, as Muslims we see this lovely autumn/fall vegetable as one of the favourite foods of our beloved Prophet Muhammad, peace and blessings of The Creator be upon him, ameen.
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He, peace be upon him, loved pumpkin so much that he would eat it over the meat in a stew or he ate it first-as is the correct way to help digestion: eat the veggies before the meat.
I saw the Prophet being served with soup and containing gourd (pumpkin or squash) and cured meat, and I saw him picking and eating the pieces of gourd. - Bukhari Volume 7, Book 65, Number 348.
Pumpkin is cold and dry and relieves the heat of an inflamed stomach. It's high in fibre so it's good for the heart and digestion. It is also high in potassium and vitamin C, which is good to boost the immune system.
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Its coldness is harmful to one part of the stomach so tradition and science calls for it to be eaten with something like onions or ginger (Zanjabeel), that is moist in the first degree and hot in the second. Ginger aids the digestion and is also good for the liver; it’s also an aphrodisiac and should be eaten proportionately if you are not ill.
Pumpkin seeds good for the prevention of prostate diseases and associated urinary problems. They contain L-Tryptophan, a natural preventative against depression. They also contain high levels of zinc that protects against osteoarthritis, and are anti-inflammatory without the side effects of drugs. Eat them freshly scooped with yoghurt or dried and roasted with sunflower seeds.
This soup makes you feel all warm and cuddly inside. It's healthy, low calorie, low cost and a gorgeous autumn soup that will definitely make you praise The Creator of all things natural.
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Karimah is author of the award winning book Heavenly Bites, The Best of Muslim Home Cooking, winner of the Best Arab Book Book, Gourmand Awards 2013, and is the brains behind the nutrition blog Karimah's Cuisina.
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As the bread softens in the meat soup, it becomes tastier and easier to digest and this was particularly beneficial in the time of the Holy Prophet (sallAllahu alayhi wassallam), when bread was unleavened and made with flour which was more coarsely ground than it is today.
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Tharid provides a complete meal of carbohydrates, starches, fibre and proteins and is one of the most superb meals to enjoy. Cooking and eating this simple but nutritious dish enlivens the heart and reminds you of the Shifa and Blessings handed down to the Holy Prophet (sallAllahu alayhi wassallam) and how gracious Allah Subhanahu Watahala has been in making us of the Ummah of His Final Messenger. Thareed is a hidden pearl of At Tibb an Nabawi which many people do not know about. Try to make it at home for Iftaar and maximise the benefit by sitting on the floor with your family and eating with three fingers as our beloved Messenger did, instead of ordering your next pizza or takeaway and eating in front of the TV.
It was narrated by Abu Musa Al-Ash'ari (radhi Allahu anhu) that the Prophet (sallallahu alayhi wasallam) said, Many men reached perfection but none among the women reached perfection except Mary, the daughter of ' Imran, and Asia, Pharoah's wife. And the superiority of A'ishah (radhi Allahu anha) to other women is like the superiority of tharid to other kinds of food.
It was narrated by Anas (radhi Allahu anhu) that, I went along with the Prophet (sallallahu alayhi wasallam) to the house of a young tailor of his. The tailor presented a dish of tharid to the Prophet and resumed his work. The Prophet (sallallahu alayhi wasallam) started picking the pieces of gourd and I too, started picking them and putting it before him. Since then I have always loved (to eat) gourd.
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In another narration in Al Bukhari it suggests that the meat used to make the Tharid was sliced dried meat but if you cannot find dried halaal meat where you live, using normal fresh meat is fine.
Our Mother A'ishah (radhi Allahu anha) narrated that whenever one of her relatives died, the women assembled and then dispersed (returned to their houses) except her relatives and close friends. She would order that a pot of Talbina be cooked. Then Tharid (a dish prepared from meat and bread) would be prepared and the Talbina would be poured on it. A'ishah would say (to the women), Eat of it, for I heard Allah's Apostle (sallallahu alayhi wasallam) saying, 'The Talbina soothes the heart of the patient and relieves him from some of his sadness.'
Most of the time, unleavened bread made with coarse barley flour was consumed in the time of the Holy Prophet (sallAllahu alayhi wassallam). Wheat bread was hardly ever consumed.
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A'isha (radhi Allahu anha) narrated that Never had the family of Muhammad (sallAllahu alayhi wassallam) eaten to their fill since their arrival in Medinah with the bread of wheat for three successive nights until his (the Holy Prophet's) death.
Either Barley or Wheat flour dough can be used to make the flatbread (roti) in Thareed depending on what you prefer and any type of halaal meat can be used for the meat soup but I would recommend boneless lamb as in the simple recipe below.
Gently bring the olive oil up to temperature, ensuring that it does not start smoking. Add the onions, garlic and ginger. Fry them until they turn lightly golden.
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Then add the tomato puree and chopped tomato, along with salt and pepper to your taste and a little bit of water. Cook the mixture until the tomatoes have broken down to a paste and the oil starts to separate from the mixture.
Then add the meat. Turn up the heat and cook and stir the mixture to render out the moisture from the meat and brown the pieces.
Then add the boiling water and bring to a boil. Once the mixture is boiling, turn down the heat to low and cover the pan with a lid and cook the meat for 1 and 1/2 hours or until it is tender. Or you can use a pressure cooker.
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Once the meat is tender, add the yoghurt if you are using it and the gourd pieces and cook for a further 15 mins until they are soft.
Check the seasoning and once the stew is cooked, you can turn off the heat and garnish with chopped coriander and mint.
Make a chapati/roti flat bread
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