Ramadan USA complete book (3)

“My Lord and Your Lord is Allah, the Lord of the worlds.
Oh Allah make this month a period of peace, faith, safety
and total submission to thy will…”
Introduction:
The most exciting time of year for Muslims throughout the world is
the month of Muslim fasting for 29 to 30 days known as Ramadan.
It’s during this time of year that Muslim women find opportunities
to prepare their most elaborate and most nutritious meals to be
shared with friends and family. During the month of Ramadan,
close attention is paid not only to taste and creativity, but also to
purity and nutrition. It is a month that Muslims are very conscious
of all things concerned with purity of the body and soul, and also
with happiness and peace. Ramadan is a time of year for renewal,
since the body and soul through prayer, fasting and food are being
returned to what is called the fitra, or the natural state of being, void
any type of unnatural pollution, spiritual or physical.
Traditionally, Muslims in the US will prepare Ramadan dishes that
originated in the Muslim world. This is due to the fact that most of us
learned how to manage Ramadan meal preparation and
presentation from sisters who were born in the Muslim world and
who brought centuries of Ramadan food preparation and hosting
experience to the US. Things like Kapsa, Fessenjan, Biriyani,
Fettoush, Feta, Butt wa Bussel, Moulakhia and other traditional
Arab, Persian and South Asian dishes are very easy to find at
almost any Ramadan dinner, whether in an Arab American,
Persian, South Asian or other Muslim home.
One of the reasons that we decided to publish this cookbook is to
expand the Ramadan cooking tradition by adding some delicious
American dishes to the international Ramadan repertoire of good
and nutritious foods. It is also an attempt to address the busy
schedules of many contemporary women in the US who do not have
the luxury of being home all day to shop, prepare meals early and
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