What is the name of the Muslim mini table. Daily life of the Prophet (PBUH) (4). Moderation in food is an important feature of Muslims

Muslim cuisine is surprisingly diverse, as it has absorbed the best culinary traditions of many countries, primarily Central Asia, the Middle East, the Mediterranean, the Balkans and Africa. Arabic, Persian, Greek, Turkish dishes are widely known ...

In our time, the Muslim menu is actively replenished with new recipes, including Western dishes. Give preference to the classics or try new things - everyone has the right to decide in their own way. We will only recall the basic requirements for food.

A dish can be safely attributed to Muslim cuisine if it meets the following conditions. First, it is important that only approved ingredients are used ( halal). Secondly, dishes must be prepared with a certain intent - in the name of Allah Almighty (Bismillah). And one more condition - moderation.

1. Halal or Haram

Halal food - allowed for use by Allah Almighty and the Sunnah of the Prophet Muhammad, peace and blessings be upon him. Food bans in Islam they apply to alcohol, blood, pork, predatory animals and birds, as well as carrion, including animal meat, obtained not according to Sharia norms. In various madhhabs, reptiles, amphibians, insects, except locusts, meat of marine animals, except fish, etc. are also referred to as haram in food.

"Every good deed, started without Bismillah ... will be with little grace and not perfect."

Angel Jabrail repeated “BismilLahi Rahmani Rahim” three times in revelation and said:

“This is for you and your community, command the people of the community so that they say this when starting every business, for I and the other angels have not stopped saying Bismillahi rahmani rahim since this phrase was sent down to Adam” (imam al-Suyuty, “ al-Jamiu as-Sagir ")

3. Moderation in food is an important feature of Muslims

Allah Almighty said:

"Eat and drink, but do not be exuberant, for He does not love the exuberant" (Sura 7 "Fences", ayah 31)

The principle of moderation is mainly related to food culture and is based on these rules.

1. Don't eat until you're hungry.
2. Avoid snacking between meals, that is, until your stomach has digested what you eat.
3. Be respectful of any permitted food, regardless of your gastronomic preferences, because all this is a gift from Allah, for which we should be grateful.

It is believed that one in five people living on Earth is a Muslim.

Over the centuries-old history, countries whose inhabitants profess Islam have developed their own specific features of cooking and eating. Muslim cuisine today is a global concept based on a collection of recipes from different parts of the world. To which there is only one requirement - full compliance with the canons of Islam.

The traditions of Muslim cuisine originated at the beginning of the 7th century, in the Southwest of the Arabian Peninsula.

The peculiarity of Muslim cuisine lies in the fact that it harmoniously combines both gastronomic delights and certain prohibitions.

Thanks to the armed conflicts waged by the adherents of Islam, the Arab nomads, and the unprecedented exchange of goods between different nations at that time, a certain contribution was made to European cuisine. Andalusian and Sicilian cuisines were enriched with cereals, vegetables and fruits unknown to them: rice, watermelon, lemon, eggplant, spinach. The Europeans also liked Arabic spices (especially sugar).

At the same time, the diet of the nomads of the Arabian Peninsula absorbed all the national characteristics of the Persian, Turkic, Greek, Roman, Indian and African cuisines. You can even find Chinese dishes in it.

Interestingly, the Arabic cuisine, which is the basis of the Muslim world, has not yet lost its originality. And this is despite the fact that they are based on simple food products: bread, dairy products, poultry, fish, rice, legumes, cereals, vegetables, herbs, olive oil and, of course, spices.

At the end of the 8th century, cookbooks in Arabic were published, the recipes in them are so simple and clear that some can be used today.

Food bans

For Muslim cuisine, the food taboos imposed by Islam mean a lot. For adherents of Islam, this is not a prohibition, but a warning from Allah. Refraining from taking certain foods and drinks instills in the Muslim the habit of limiting the consumption of earthly goods in general.

All food is divided into halal (permitted foods) and haram (prohibited).

HARAM. The ban on eating the meat of dead animals - "mertvichina" - is explained by elementary considerations of food hygiene. Muslims are strictly prohibited from eating the meat of carnivorous animals that have fangs and eat carrion.

The same applies to birds of prey: falcons, hawks, kites, owls, ravens, vultures and eagles.

Eating horse meat, mullah and donkey meat is condemned by the Koran, but not prohibited. Nowadays, Kazakhs, Uzbeks, Tatars and Uighurs calmly eat horse meat and drink kumis.

HALLYAL. Sharia specified the instructions of the Koran and determined the order of the slaughter of animals. It must be clogged with the halal method. Before the slaughter, the animal had to turn its head to Mecca, and the process itself was accompanied by the reading of the prayer "In the name of Allah, the merciful, the merciful ...". In addition, a Muslim can only eat the meat of those animals that are slaughtered by his fellow believers. Islam permits the consumption of the meat of wild animals (gazelles, deer, hares, etc.), but subject to the slaughter rite.

All fish and marine life are also legal foods.

Shari'ah pays particular attention to product compatibility. So, you can't eat fish and milk at the same time. Boiled meat should be eaten separately from fried meat, and dried or cured meat should be eaten from fresh.

It is forbidden to eat 2 hot (exciting), 2 cold (cooling), 2 soft (tender), or 2 hard (rough) dishes in a row. Also, you cannot eat 2 fixing and 2 laxative dishes in a row.

This limitation also applies to drinks.

Pork ban

In Islam, the prohibition not only on eating pork, but also on buying and selling it is strictly observed. The reason for this attitude towards pig meat is as follows. At one time the Arabs - the creators of Islam were a nomadic people. Pigs are purely domestic animals: the personification of a world hostile to nomads.

The pig at that time was considered such an unclean animal that the Arabs fed its meat (roasted) to their horses. It was believed that after such a high-calorie feeding, they became more hardy and fast.

Prohibition of alcohol

None of the world's religions preaches a ban on alcohol and other intoxicating substances like Islam. Although the world owes the invention of strong alcoholic drinks to the Arabs. Words such as "alcohol", "alambik" (distillation apparatus) and "alchemy" have been borrowed by many European languages \u200b\u200bfrom Arabic.

The Arabs have been producing and consuming wine from dates and other berries and fruits since the pre-Islamic period.

In the newly formed Islamic community, drunkenness was not immediately overcome.

Alcohol abuse not only led to antisocial behavior, but also negatively influenced the practice of religious practices.

Currently, a particularly strict ban on alcohol is observed in such Muslim countries as Saudi Arabia, Iran, Libya, the United Arab Emirates and Kuwait. In these states, for the use or import of alcoholic beverages, severe punishment is provided, up to the death penalty.

Muslim meal etiquette

Islam prescribes the observance of a number of rules of decorum when eating, drinking and eating.

It is not accepted to be late for the table. Treats are served on the table as soon as the guest crosses the threshold of the house: making him wait is indecent.

Hand washing before and after meals is mandatory.

Muslims have clear rules of conduct at the table. The meal begins and ends with a pinch of salt. Before you taste the first course, you should take salt and say: "In the name of Allah, the merciful and merciful." According to tradition, the owner starts the meal first, and he finishes it. Bread in the East is a sacred product, as elsewhere, therefore, it is served first on the table. They eat it right away - without waiting for other dishes to be served.

They break bread with their hands, and this is usually done by the owner of the house. Cutting it with a knife is not recommended for two reasons. First, bread in the East is baked in the form of flat cakes, which are easier to break than cut. Secondly, there is a belief that the one who cuts bread with a knife, God will cut the food. The tortillas are placed on the table exactly according to the number of eaters. The next cake is broken only after the previous one is eaten.

The nearest piece should be taken. Each one breaks off a small piece of bread (that it fits whole in the mouth), and lowers it into the dish, and then brings it to the mouth with a piece of food. A piece of tortilla is folded in half, holding the meat with thumb and forefinger. If food cannot be put in the mouth right away, it is put on bread.

It is condemned to take the next piece without swallowing the previous one.

At the Muslim table, food and drink are taken only with the right hand. An exception is made for those with a crippled right arm.

Sharia does not say anything about cutlery, and, under the influence of the West, they have spread widely in the Muslim world. However, unlike European traditions, they are supposed to be held only in the right hand.

Guests and hosts can choose any sweets, nuts and fruits from the tray. Peeling fruit is frowned upon.

At the table, you must definitely praise the hostess.

Eat food slowly, chewing thoroughly.

Until the end of the feast, all participants must maintain a supportive atmosphere.

However, Muslims do not have long conversations while eating, so each dish serves as a signal to break the conversation.

When they drink water from the Zam-Zam spring during the Hajj.
While standing, you can drink the water left in the jug after washing.
It is forbidden to drink from the neck of a bottle or jug.

You can get up from the table only after the owner starts to fold

the tablecloth spread on it.

Guests, at the end of the meal, pray for the well-being of the owner, then ask permission to leave the house. The host escorts the guests to the door and on the threshold thanks them for visiting his house.

Muslim festive cuisine

Religious holidays are the most important part of the life of every Muslim.

They provide an incentive for believers to worship more diligently. That is why on holy days and nights, Muslims perform special ritual prayers, read the Koran and prayers. They go to visit, give gifts, make sacrifices.

In Islam, only 2 holidays are considered canonical - Eid al-Adha (Eid al-Adha (Eid al-Adha) - the Feast of Sacrifice and Eid al-Fitr (Eid al-Fitr) - the Feast of Breaking the Fast.

The rest of the holidays are celebrated by Muslims as memorable dates dedicated to events in the life of the Prophet Muhammad, sacred history, as well as the history of Islam. These include: Muharram - the Holy month, the beginning of the New Year, Mawlid - the birthday of the Prophet Muhammad, Laylat al-Qadr - the Night of Predestination and Miraj - the Night of the prophet's miraculous ascension to heaven.

The weekly holiday for Muslims is Friday (yaum al-juma - "the day of assemblies").

The festive table of the peoples preaching Islam is different from the everyday one. Mainly, this is due to the fact that each holiday corresponds to a certain set of ritual dishes. But, for such traditional treats as pilaf, manti, tajin, couscous, vegetables, fruits, nuts and sweets, there is also a place on the table.

Eid al-Adha (Eid al-Adha), or the Feast of the Sacrifice.

This is the main Islamic holiday, which is celebrated 70 days after the end of the fast. It is part of the Hajj - a pilgrimage to Mecca. Its main events take place in the Mina Valley (near Mecca) and last 3-4 days. These days are not working days in Muslim countries.

On these days, every Muslim slaughters a sheep, goat, bull or camel and distributes meat to neighbors. It is believed that ritual treats - thin, sadaka - will help to avoid all kinds of misfortunes. Eid al-Adha is celebrated in the early morning, they take a bath, put on festive clothes and go to the mosque for collective prayer - namaz.

The rite of sacrifice is performed on all days of the holiday, and the meat of the animal sacrificed must be eaten immediately, it cannot be left for later. On the first day, the heart and liver are prepared. On the second, soups are made from lamb's head and legs; serves meat dishes garnished with beans, vegetables and rice. On the third and fourth days, bone soups and lamb ribs are fried.

In Arab countries, meat dishes are prepared, including fatte (boiled meat of a sacrificial animal). Muslims of the near abroad prepare more traditional dishes - pilaf, manti, shish kebab, lagman, chuchvara, roast and beshbarmak.

On the eve of Eid al-Adha, the hostesses bake bread, kulchi (flatbread), samsa and biscuits, and also prepare all kinds of delicacies from raisins and nuts.

Eid al-Fitr (Uraza Bayram), or the Feast of Breaking the Fast.

The second most important holiday lasts 3 days. It marks the end of a month's fast. During the holiday, studies and work are stopped.

On the holiday, Muslims get up before sunrise, eat some dates. Further, the same ritual events take place as during Kurban-Bairam.

Closer to evening, the time for a feast comes, which often drags on until the morning.

The main dishes on Uraz-bairam are made from mutton: these are meat salads, soups, and main courses. In addition, there are vegetables, fish, bread, olives, nuts and dried fruits on the table.

Eid al-Adha is a "sweet" holiday, therefore, on this day, a special place on the table is occupied by all kinds of sweets. On the eve, the hostesses bake various cakes, cookies, biscuits, prepare fruit, berry and dairy desserts, cook compotes and syrups.

Muharram, or New Year.

In memory of the resettlement of the Prophet Muhammad to Medina from Mecca, the celebration of the New Year was established.

On the Muslim New Year's table, most of the dishes have a ritual and symbolic meaning.

For the holiday, it is customary to cook couscous with lamb, lamb soup and a main course of meat. Its main ingredients are lamb (or fatty beef), vegetable oil, tomato paste (or tomatoes), as well as a lot of herbs and various spices.

Special attention is paid to greenery, since its color is considered sacred by Muslims (the green banner of Islam). For the same reason, on the New Year's table there must be mlyukhia (a seasoning prepared from sorghum and a large amount of greens) and boiled chicken eggs, painted green.

Of the appetizers, in the first place are salads made from meat (mainly lamb), fish, vegetables and fruits. They are decorated with olives and pomegranate seeds.

In the first days of the new year, Muslims eat various dishes of rice, dry beans (they symbolize the end of last year's supplies), as well as lamb, vegetables, spices and herbs.

Garlic should not be consumed throughout the month. He believes that when eating garlic dishes, luck turns away from people.

Ramadan, or the Holy Month of Lent.

The rules of fasting are described in great detail in the Sharia. Violation of abstinence from food is considered not only the deliberate introduction of even the slightest amount of it (or accidental ingestion) into the mouth, and even more so into the stomach, but also the consumption of water and the taking of medications.

Persons who may not fast include the sick, the elderly, and minor children, as well as pregnant and breastfeeding women, soldiers in hostilities, and travelers.

In the evening, after sunset, the fasting person should take light food - fitur. The second meal, suhoor, is allowed at dawn the next day.

In some Muslim countries, where Islamic traditions are honored especially strictly, before starting fit, it is supposed to drink three sips of water and eat a few dates (or other fruits).

The evening rite of breaking the fast is called Iftar and is considered a blessing of time.

In different countries, there are dishes typical for evening meals. So, among Muslims of Indonesia, after a day's fast in Ramadan, the most popular dish is nasi goreng: rice is boiled and mixed with fried pieces of meat, omelet, shrimp, onion and garlic. Then everything is fried together in coconut oil with the addition of spices: red pepper, ginger, coriander and soy sauce. Traditionally, pilaf is prepared for iftar. Pickles and herbs are served with it. The most popular in Ramadan are harira, chekchuka, briki (with both vegetable and meat fillings). It is not forbidden to cook festive national dishes. Dates, dried apricots, fruits, sweets, sweet pastries - all this is also appropriate for Iftar.

Coffee and tea are served at the table.

Eid al-Adha, or the Feast of the Sacrifice

This holiday, which coincides with the end of the pilgrimage to Mecca, begins on the 10th of the month of Zul Hijjah, 70 days after the end of the fast.

Eid al-Adha is the main Islamic holiday that is widely celebrated throughout the Muslim world. Its main rite takes place in the Mina Valley, in Mecca. It was there that Ibrahim, submitting to the will of Allah, prepared to sacrifice his son. But Allah, appreciating his humility, at the last moment allowed him to replace the young man with a lamb.

The preparation for the holiday lasts for several weeks, during which believers are forbidden to have fun, put on new clothes, have their hair cut, etc.

The holiday itself begins early in the morning. Muslims bathe, put on festive clothes and go to the mosque, where they pray and listen to the sermon.

After collective prayer comes the culmination of the holiday - sacrifice. Any domestic animal is used as a victim - a ram, sheep, goat, cow or even a camel. The animal is placed on the ground so that its head is directed towards Mecca, and then its owner or a person hired by him for this business cuts his throat.

According to legend, on the back of a sacrificial animal, a faithful can easily get to heaven, bypassing the main obstacle on this path - the Sirat bridge, "thin as a hair, sharp as a sword blade, hot as a flame," thrown over hell.

The rite of sacrifice is performed on all days of the holiday, and the meat of the sacrificed animal must be eaten on holidays, it is strictly forbidden to leave it for weekdays. Traditional dishes are prepared from the meat of the sacrificial animal. On the 1st day, these are treats from the heart and liver, on the 2nd day - soup from lamb's head and legs, as well as fried or stewed meat with a side dish of beans, vegetables and rice, on the 3rd and 4th days - bone soup and fried lamb ribs. It is customary not only for all family members to eat these dishes, but also to treat them to neighbors, friends and the poor.

In addition to meat dishes, on this day it is customary to serve bread, flat cakes, pies, biscuits and all kinds of sweet dishes made from raisins and almonds.

1.2 Some features of Muslim cooking

Muslim cuisine is so diverse and contains so many traditions that since the Middle Ages the culinary preferences of Muslims living in different parts of the world have been very different from each other. If we compare the meal of the inhabitants of Spanish Andalusia and the nomads of the Arabian Peninsula of that time, then it will be very difficult to find something in common in it.

At present, the cuisine of the Middle East differs significantly from that of Muslims living in the West, the so-called Maghreb countries, which are located west of the Arabian Peninsula and Egypt. The reason for this is that the culinary traditions of Muslims have absorbed the characteristic features of not only Arab cuisine, but also Greek, Roman, Indian, African, Persian and Turkic. In this cuisine, you can even find dishes that go back to the Chinese tradition. The history of the adherents of Islam is very rich in wars of conquest, which resulted in the assimilation of the cultural traditions of the conquered countries, including culinary ones. In addition, almost all countries bordering Muslim states have left an imprint on Islamic culinary habits.

The adherents of Islam did not have unity in culinary traditions and rules of behavior at the table from the very beginning. So, the Persians despised their fellow-believers - the Arabs - only because, living in the desert, they ate everything that they found edible in it: dogs, porcupines, donkeys, scorpions, lizards, etc. the preacher of monotheism, the prophet Muhammad, spoke with condemnation of some dishes of the nomadic tribes, which they prepared, for example, from locusts. The Arabs, in turn, said that they were sick of fish and rice, which were the basis of Persian cooking, and, without embarrassment, extolled their favorite delicacies: coarse bread, dates and donkey fat.

Despite such a difference in tastes and intransigence of culinary views, already at that distant time in Muslim cooking there were many features that unite all its varieties. One of these features is the widespread use of numerous spices. Researchers have found more than forty natural scents, sourced from local and imported herbs, tree leaves, roots, resins, seeds, berries, rinds and rosebuds. Islamic cooking of our times has retained this fondness for various spices, albeit adjusted for the specialization of different regions. For example, a very rare dish in the Middle East is prepared without ginger and cardamom, but in the Maghreb countries they are completely indifferent to these spices. And in our time, Muslims around the world love to season dishes with cumin, turmeric, cinnamon, cloves, sumac, saffron, coriander and caraway seeds. However, due to the high cost of saffron, cheaper safflower is often used instead.

The caliphs of the Middle Ages traditionally began their meal with fruits, the most important of which were dates. They loved cold salty food for a snack. Warm dishes of mutton, young lamb, poultry or fish were then served with a garnish of pickled or salted vegetables. An obligatory attribute of the Muslim cuisine was flat cakes, the preparation methods of which were huge. Flatbreads were often used as cutlery and food was taken from plates. And the feast ended with sweet dishes and various syrups.

Unfortunately, the history has not preserved recipes for many dishes. However, echoes of ancient traditions can be easily guessed in modern Muslim cooking, even in its most exotic manifestations. For example, if we take the combination of honey and salty foods typical for medieval cuisine, it is still preserved in the fillings of sweet pies, which, along with dried fruits and nuts, contain meat and fish. The Muslim culinary tradition very easily absorbed and quickly assimilated the culinary traditions of other peoples. A very striking example is the fact that the most favorite dish of the Prophet Muhammad is considered sarid - a stew of meat and bread, which is simultaneously considered a ritual dish of Jews and Christians.

1.3 The secrets of Muslim cuisine

From time immemorial

Muslim cuisine is so diverse and includes so many traditions that since the Middle Ages, the gastronomic preferences of Muslims living in different parts of the world have been significantly different from each other. If we compare the meal of the inhabitants of Spanish Andalusia and the nomads of the Arabian Peninsula of that time, then it will be very difficult to find something in common in it. Currently, the cuisine of the Middle East is very different from the cuisine of the Muslim West, the so-called Maghreb countries, located to the west of Egypt and the Arabian Peninsula.

This is due to the fact that the culinary traditions of Muslims have absorbed the national characteristics of not only Arab cuisine, but also Persian, Turkic, Greek, Roman, Indian and African. You can even find dishes that go back to the Chinese tradition in it. The history of the adherents of Islam is rich in wars of conquest, during which the assimilation of cultural traditions of the conquered countries, including gastronomic ones, took place. Moreover, almost all countries bordering Muslim states have left their mark on Islamic culinary habits.

From the very beginning, the adherents of Islam did not have unity in culinary preferences and rules of behavior at the table. Thus, the Persians despised their fellow-believers - the Arabs - for the fact that, living in the desert, they ate everything that could be found edible in it: scorpions, lizards, dogs, porcupines, donkeys, etc. the preacher of monotheism, the prophet Muhammad, spoke with disapproval of some dishes of the nomadic tribes, which they cooked, for example, from locusts.

The Arabs, in turn, said that they were sick of the rice and fish, which formed the basis of Persian cuisine, and, without embarrassment, extolled their favorite delicacies: coarse bread, donkey lard and dates. And the Arabian poet Abu al-Hindi even exclaimed in one of his works: "Nothing beats an old lizard!" - because, in his opinion, her eggs are the food of real Arabs.

Despite such a variety of tastes and irreconcilability of views, already at that time in Muslim cuisine there were many features that united all its varieties. And one of them is the widespread use of numerous spices. Researchers have discovered more than 40 natural scents, sourced from local and imported herbs, tree leaves, seeds, berries, roots, resins, rinds and rosebuds. Contemporary Islamic cuisine has retained this fondness for spices, albeit adjusted for regional specialization. For example, a rare dish in the Middle East is prepared without cardamom and ginger, but in the Maghreb countries they are completely indifferent to them.

Until now, Muslims all over the world love to season their dishes with coriander, caraway seeds, cumin (Roman cumin), turmeric, cinnamon, cloves, sumac and saffron. However, due to the high cost of the latter, cheaper safflower was increasingly used instead. As for nutmeg, nutmeg and gum arabic, their popularity has diminished over time. Long and Sichuan peppers, which were so fond of adding to food in the Middle Ages, gave way to peppercorns.

The medieval caliphs traditionally began their meal with fruits, of which dates were considered the main ones. They preferred cold, salty food for a snack. Then hot (or rather warm) dishes of mutton, lamb, poultry or fish were served with a garnish of pickled or salted vegetables. An invariable attribute of the Muslim table was flat cakes, the baking recipes of which were numerous. They were often used as cutlery and food taken from the plate. And the feast ended with sweet dishes and syrups.

Unfortunately, history has not preserved the recipes for many dishes. So, the secrets of making such sauces as murri and kamak, the preparation of which lasted for several months, were irretrievably lost. However, echoes of ancient traditions are easily guessed in modern Muslim cuisine, even in its most exotic manifestations. If we take, for example, the combination of honey and salty foods typical of medieval cuisine, it is still preserved in the fillings of sweet pies, which, along with dried fruits and nuts, include meat and fish. Shikku sauce (a brine of fish and crayfish) is easily identified with a medieval sauce called "garum", which was obtained from the fermentation of fish giblets. Soups made from dried vegetables or cereals have practically not changed, and modern Arabs manually, like their distant ancestors, prepare aromatic essences from roses, orange blossom, mint and rose hips.

The Muslim culinary tradition easily absorbed and quickly assimilated the gastronomic traditions of other peoples. A striking example is the fact that the favorite dish of the Prophet Muhammad is sarid - a stew of meat and bread, which at the same time is a ritual dish of Christians and Jews.

Lamb and rice are considered the main products in Muslim food, and pilaf and shurpa are the main dishes. Shurpa is a soup, but it is rather difficult to call it such from the point of view of a European, since it rather resembles gravy.

As for lamb, its preference for, for example, beef, which Islam also does not prohibit eating, is explained by the fact that the Turks, who played the main historical role in the life of many medieval states of Western Asia, were nomadic sheep breeders. It is from it that the main ritual dishes of Muslims are prepared, which are customary to eat, for example, on the day of the celebration of the sacrifice. In addition, lamb is traditionally included in such popular dishes in the East as dolma and shawarma (shawarma).

Islam forbids Muslims from eating pork and drinking alcoholic beverages. Products such as fish, cheese and eggs are also uncommon in Muslim cuisine.

Popular drinks are tea and coffee, as well as fermented milk, such as ayran. It is customary to serve coffee or tea with all kinds of sweets made from fruits and nuts: sherbet, Turkish delight, halva and baklava.

The hot climate prevailing in most Muslim countries has given rise to many fruit-based cooling desserts. The same heat that causes food spoilage has led to the widespread use of hot spices in food.

Traditional bread among Muslims is lavash or flat cakes, which, in addition to their main role as a food product, also play an additional role: they serve as a napkin and cutlery.

1.4. Features of Muslim cuisine

Even representatives of a noble family, for example, the prince of Baghdad Ibrahim ibn al-Mahdi, invented recipes for oriental cuisine. He was inspired to create real works of art by his beloved, Bud's concubine.

Once Bada came up with an original dish, for which the girl received as a gift not just an expensive necklace, but priceless. But for Bada, this was not the most important gift, it was a poem that the prince dedicated to his muse. The dishes that the couple created were not millet food, but real culinary masterpieces. One of the reasons for this was the requirements that Muslims placed on food. The main ingredients of Muslim dishes are three characteristics: aroma, delicious, amazing taste and unusual appearance.

Creative self-expression

The most amazing thing about Muslim food preparation is that women are not allowed to cook the food. Bada was an exception, perhaps because the prince loved her very much. Oriental cuisine recipes are masculine, their creators are only men. The ban on cooking is a paradox when you consider the fact that a woman is a dependent position in the Muslim world. When men stand at the stove, then, unlike women, the purpose of preparing food for whom is to feed their husbands to their fill, men create to surprise, first of all. A kitchen for a man is a creative expression.

Praising and adoring food

Cooking on a fire is considered traditional for the Islamic world. In other words, on the street. So it once existed, and continues to sow the day in a number of Muslim countries. There are corners where food is not just sold in shops, but prepared right there. To work in such shops, of course, only the male sex is allowed, a woman is allowed to cook for her family for her husband, but not for someone else's man. Initially, such shops were created exclusively for those who did not have their own family, and the person could not eat at home, i.e. for single men or for poor people. In proof of the fact that delicious recipes of oriental cuisine were and are important for the Muslim world, many books with laudatory titles have appeared.

A rich table - the owner's generosity

Men not only cook but also compose cookbooks of recipes. Examples of book titles include books such as A Sumptuous Meal of the Best Foods and the Best Meals, or The Best Meals and Spices, for example, as a way to a man's heart. Recipes were everywhere in the truest sense of the word. This is a kind of prayer, the place of which is given in fiction, for example, in such a work as The Thousand and One Nights. There is also mention of food in religious texts about the life of the Prophet. The desire to eat tasty food and not deny yourself anything is not a synonym for gluttony in the Muslim world, but a sign of the soul's generosity.

Refusing food is a sin

So, Muslim food, like many dishes of the East, is created according to certain rules, the violation of which can not only lead to the wrong taste, but be punished. In Islamic food culture, there are restrictions on food, which include the use of pork, blood sausage, not fried steak. Muslim laws state that the animal should not be killed by force, but can be sacrificed. Leading an ascetic lifestyle is also not encouraged. So, for example, in the XI century, one prophet wanted to give up the delights of earthly life and became a vegetarian. The result of this behavior was the accusation of heresy.

Islam and alcohol

Meals and foodstuffs among Muslims are strictly regulated. One of the prohibitions imposed by haram (list of sins) concerns the consumption of alcoholic beverages. The Koran, the holy book of Muslims, says the following about this: “O you who have believed! Wine, Maysir is an abomination from the deeds of Satan. Avoid this, maybe you will be happy! Satan wants to plant enmity and hatred among you with wine and maysir and to divert you from the remembrance of Allah and from prayer. " For non-fulfillment of this commandment, a Muslim will face a severe punishment - the prohibition to pray: "Do not approach prayer when you are drunk until you understand what you are saying ...".

The reason for such a categorical rejection of alcoholic beverages lies in the fact that wine, according to the Koran, is one of the tools of Satan, with the help of which he arouses hatred and enmity in people. That is why in many countries where Islam is the state religion, there are still laws under which not only drunkards, but also people who rarely drink alcoholic beverages, are subject to serious punishment, up to and including imprisonment.

However, despite the prohibitions, modern Muslim cuisine allows the use of a small amount of white or red wine for the preparation of certain dishes and drinks.

1.5 Muslim Eating Rules

The most important rule regarding the preparation and eating of food among Muslims is to observe the food prohibitions imposed by Islam. And although in the modern world they have become less strict, most believers adhere to them and try to eat only permitted foods (halal).

These prohibitions are associated with pre-Islamic traditions, when the ancient Arabs, killing an animal, quickly cut its throat and drained the blood, hurrying to pronounce the name of their deity.

Then, during the formation of Islam, this custom was sanctified by the Prophet Muhammad: "Dead animals, blood, pig meat, as well as those animals that were killed without mentioning the name of Allah - all this is prohibited ...".

And there is only one excuse for a Muslim who has eaten a prohibited product, if he did it not intentionally, but under duress.

In addition, a Muslim can only eat meat if the animal has been slaughtered by a faithful, that is, a Muslim.

So, the meat of animals slaughtered not according to Islamic law, pork, alcohol, snakes, frogs, as well as sweets prepared with the addition of alcohol, and dishes containing gelatin from the connective tissues of a pig are haram and cannot be eaten.

Islam strongly recommends paying attention to 3 main qualities when setting the table: cleanliness, accuracy and moderation. The latter refers mainly to the number of dishes and the products used to prepare them. In addition, it is desirable to set the table beautifully, but not at the expense of high energy, time and material costs, since food for a Muslim is not an end in itself, but a vital necessity. Related to this is the ban on the use of dishes made of gold and silver.

If the table setting uses dishes that do not belong to Muslims, they must be washed well.

Before starting to eat, Muslims, and all without exception, sitting at the table, first say: "Bismillah Al-Rahmani Al-Rahim" (In the name of Allah, the merciful and merciful), and then: "Allahuma barik lana fima razaktana wa kina adhab al nar ”(O Allah! Benefit your food and protect us from the devil).

The name of God ("Bismillah") is pronounced before each change of dishes.

If someone out of forgetfulness did not mention the name of Allah at the beginning of the meal, then at the end of the meal he should say the following: "Bismillahi wa ahirihu" (I begin and end with the name of Allah).

Before leaving the table, Muslims thank Allah for the food with the words: "Alhamdulillahi lazi at amana wa sakana wa ja alana muslimin" (Thanks be to Allah, who sent us food, drink and made us Muslims).

Hands should be washed before and after meals. And this is done not in a room specially designed for this, but right at the table. The son or daughter of the owner of the house, who have not reached the age of majority, bring a basin to the guests in turn and pour water from the jug into their hands, after which the guests wipe their hands with a towel. The owner himself brings water to the guests of special honor.

According to etiquette, the most respected guest is the first to wash his hands, then the guest sitting to his right, and so on. After eating, the guest is the first to rinse his hands before eating.

A Muslim meal begins and ends with a pinch of salt. Before you taste the first course, you need to take salt and say: "In the name of Allah, the merciful and merciful."

Take food only with the right hand (the left is intended for hygienic purposes) and only with three fingers. The Sharia does not say anything about cutlery, therefore, under the influence of the West, they began to be widely used in the Muslim world. However, it is also supposed to hold them only in the right hand.

Bread in the East is considered sacred, they take an oath on it, so it is served first on the table. You need to start eating it immediately, slowly, without waiting for other dishes. They take bread with both hands and break it, and this is usually done by the owner of the house. Cutting it with a knife is not recommended for 2 reasons. Firstly, in the East, it is baked in the form of lavash or flat cakes, which are more convenient to break than cut. Secondly, there is a belief that the one who cuts bread with a knife, God will cut the food.

Muslims have great respect for bread. If suddenly a piece of bread falls to the ground, then it must be picked up and put in a place where an animal or bird will find and eat it. Even the crumbs that accidentally fell out of the mouth while eating should be carefully picked up and put back into your mouth - this will bring happiness. And to throw out the crumbs means to show your pride and disrespect for those present.

Only as many cakes are placed on the table as there are eaters behind it. And the next cake is broken only after the previous one has been eaten. Otherwise, it would be an unjustified waste, a sin (israf). Islam gives very clear guidelines for drinking water, tea, coffee and other beverages. It is recommended to drink water while sitting. There are only two exceptions to this rule. First, they stand and drink water from the Zam-Zam spring during the Hajj. Secondly, while standing, you can drink the water from the jug, left over after ablution, but only if the person really wants to drink.

Do not drink water from the neck of a bottle or jug. A bowl, glass or any other drinking vessel should be held with the right hand. It is indecent to drink water in one gulp, noisily drawing it into yourself. It is correct to drink it in 3 doses: the first time take 1 sip, the second time - 3, the third time - 5, each time coming off the edge of the vessel. However, if the number of receptions is more or less, the number of sips must necessarily be odd. Before taking the first sip, one must say: "Bismillah" (In the name of Allah), and after the last: "Alhamdu lillah" (Glory to Allah).

And the last thing: you can not drink water in large quantities or after eating fatty foods. The process of eating is strictly regulated by the Shariah and in terms of health. A Muslim is strongly advised to eat slowly, slowly and chewing food thoroughly, as rushing to eat or swallowing too large pieces can cause great harm to digestion. Do not eat hot and cold food at the same time. Otherwise, problems with teeth and stomach may begin.

Islam forbids eating only meat, but it is also not recommended not to eat meat for more than 40 days. Shari'ah pays particular attention to product compatibility. For example, you cannot drink milk after fish and vice versa. Boiled meat should be eaten separately from fried meat, and dried or cured meat should be eaten from fresh. It is forbidden to consume 2 hot (or exciting), 2 cold (or cooling), 2 soft (or tender) or 2 hard (or rough) dishes in a row. This limitation applies to drinks as well. Also, you can not eat in a row 2 fixing, 2 laxative dishes or 1 fixing and 1 laxative. However, the latter does not apply to fruits.

After eating, wash your hands and rinse your mouth. This is especially recommended after eating fatty foods. Then you should brush your teeth with a toothpick. It is forbidden to use sticks made of pomegranate, basil, reeds or date branches for this.

Sleeping after eating is considered harmful, it is better to lie on your back, throwing your right leg over your left.

A Muslim must show respect for food by the very pose he takes at the table (or at the tablecloth - nothing is said about the table and chairs in the Sharia). Do not eat while lying, on your back or on your stomach, or eat while standing or walking. When eating, you should sit up straight, not leaning on either the pillow or your hand.

In addition, you need to sit down in such a way as not to eat too much and spend the optimal amount of time on food.

The laws of hospitality among Muslims are sacred, therefore the Shari'a most carefully spelled out the ritual of receiving guests, which believers must strictly observe.

You should invite not only rich and well-to-do relatives and friends, but also the poor: "The food is bad, which is served by inviting only the rich and not also inviting the needy."

If a father is invited to visit, it is imperative to invite his son, as well as all relatives who are in the house at that moment.

Guests are greeted at the entrance, hospitably treated and given all sorts of signs of attention and respect. If they have arrived with a long visit, then the first 3 days, care for them should be maximum, and on the 4th day, the courtesy of the owners may be somewhat moderate.

Over the entire centuries-old history of Islam, countries that traditionally adhere to this religion have developed their own specific features of cooking and rules for eating.
Islam is a world religion. Therefore, it should be borne in mind that in different Muslim countries these customs, which are generally common to all Muslims, may have some local characteristics.

Muslim cuisine is so diverse and includes so many traditions that since the Middle Ages, the gastronomic preferences of Muslims living in different parts of the world have been significantly different from each other. If we compare the meal of the inhabitants of Spanish Andalusia and the nomads of the Arabian Peninsula of that time, then it will be very difficult to find something in common in it. Currently, the cuisine of the Middle East is very different from the cuisine of the Muslim West, the so-called Maghreb countries, located to the west of Egypt and the Arabian Peninsula.

This is due to the fact that the culinary traditions of Muslims have absorbed the national characteristics of not only Arab cuisine, but also Persian, Turkic, Greek, Roman, Indian and African. You can even find dishes that go back to the Chinese tradition in it. The history of the adherents of Islam is rich in wars of conquest, during which the cultural traditions of the conquered countries, including gastronomic ones, were assimilated. Moreover, almost all countries bordering Muslim states have left their mark on Islamic culinary habits.

From the very beginning, the adherents of Islam did not have unity in culinary preferences and rules of behavior at the table. Thus, the Persians despised their fellow-believers - the Arabs - for the fact that, living in the desert, they ate everything that could be found edible in it: scorpions, lizards, dogs, porcupines, donkeys, etc. the preacher of monotheism, the prophet Muhammad, spoke with disapproval of some dishes of the nomadic tribes, which they cooked, for example, from locusts.

The Arabs, in turn, said that they were sick of the rice and fish, which formed the basis of Persian cuisine, and, without embarrassment, extolled their favorite delicacies: coarse bread, donkey lard and dates. And the Arabian poet Abu al-Hindi even exclaimed in one of his works: "Nothing beats an old lizard!" - because, in his opinion, her eggs are the food of real Arabs.

Despite such a variety of tastes and irreconcilability of views, already at that time in Muslim cuisine there were many features that united all its varieties. And one of them is the widespread use of numerous spices. Researchers have discovered more than 40 natural scents, sourced from local and imported herbs, tree leaves, seeds, berries, roots, resins, rinds and rosebuds. Contemporary Islamic cuisine has retained this fondness for spices, albeit adjusted for regional specialization. For example, a rare dish in the Middle East is prepared without cardamom and ginger, but in the Maghreb countries they are completely indifferent.

Until now, Muslims all over the world love to season their dishes with coriander, caraway seeds, cumin (Roman cumin), turmeric, cinnamon, cloves, sumac and saffron. However, due to the high cost of the latter, cheaper safflower was increasingly used instead. As for nutmeg, nutmeg and gum arabic, their popularity has diminished over time. Long and Sichuan peppers, which were so fond of adding to food in the Middle Ages, gave way to peppercorns.

The medieval caliphs traditionally began their meal with fruits, of which dates were considered the main ones. They preferred cold, salty food for a snack. Then hot (or rather warm) dishes of mutton, lamb, poultry or fish were served with a garnish of pickled or salted vegetables. An invariable attribute of the Muslim table was flat cakes, the baking recipes of which were numerous. They were often used as cutlery and food taken from the plate. And the feast ended with sweet dishes and syrups.

Unfortunately, history has not preserved the recipes for many dishes. So, the secrets of making such sauces as murri and kamak, the preparation of which lasted for several months, were irretrievably lost. However, echoes of ancient traditions are easily guessed in modern Muslim cuisine, even in its most exotic manifestations. If we take, for example, the combination of honey and salty foods typical of medieval cuisine, it is still preserved in the fillings of sweet pies, which, along with dried fruits and nuts, include meat and fish. Shikku sauce (a brine of fish and crayfish) is easily identified with a medieval sauce called "garum", which was obtained from the fermentation of fish giblets. Soups made from dried vegetables or cereals have practically not changed, and modern Arabs manually, like their distant ancestors, prepare aromatic essences from roses, orange blossom, mint and rose hips.

The Muslim culinary tradition easily absorbed and quickly assimilated the gastronomic traditions of other peoples. A striking example is the fact that the favorite dish of the Prophet Muhammad is sarid - a stew of meat and bread, which at the same time is a ritual dish of Christians and Jews.

Some features of Muslim cuisine

Lamb and rice are considered the main products in Muslim food, and pilaf and shurpa are the main dishes. Shurpa is a soup, but it is rather difficult to call it such from the point of view of a European, since it rather resembles gravy.

As for lamb, its preference for, for example, beef, which Islam also does not prohibit eating, is explained by the fact that the Turks, who played the main historical role in the life of many medieval states of Western Asia, were nomadic sheep breeders. It is from it that the main ritual dishes of Muslims are prepared, which are customary to eat, for example, on the day of the celebration of the sacrifice. In addition, lamb is traditionally included in such popular dishes in the East as dolma and shawarma (shawarma).

Islam forbids Muslims from eating pork and drinking alcoholic beverages. Products such as fish, cheese and eggs are also uncommon in Muslim cuisine.

Popular drinks are tea and coffee, as well as fermented milk, such as ayran. It is customary to serve coffee or tea with all kinds of sweets made from fruits and nuts: sherbet, Turkish delight, halva and baklava.

The hot climate prevailing in most Muslim countries has given rise to many fruit-based cooling desserts. The same heat that causes food spoilage has led to the widespread use of hot spices in food.

Traditional bread among Muslims is lavash or flat cakes, which, in addition to their main role as a food product, also play an additional role: they serve as a napkin and cutlery.

Rules of reception and behavior at a party
Decency in Eating and Drinking
Islamic customs useful not only to Islamists

Rules of reception and behavior at a party

When you want to receive guests in your house, you must invite not only your wealthy acquaintances, but, along with them, the poor. This is obligated by the rules of hospitality, and the Prophet Muhammad (peace be upon him) himself said: "The food that is served is bad, having invited only the rich and did not invite those in need either."

When inviting a father to your place, you must also invite his son, and if during the invitation his close relatives will be in the invitee's house, then you must call them all - it would be impolite to bypass them by invitation. When receiving guests, meet them at the entrance to the house, treat them as cordially as possible and show them as much respect and respect as possible.

Courtesy and exceptional solicitude towards guests are required for the hosts within three days; starting from the fourth - you can already take care of the guests a little less.

When the guest arrives, serve the treat as soon as possible, do not make him wait long; Do not serve excess food beyond what the guest is able to eat. There should be an odd amount of bread (cakes) on the table, exactly as much as needed by the number of guests; and if one bread is broken for a treat, one should not break another until the first has been eaten - that would be a waste (israf).

When the food is served, the host invites the guest to start eating, but the rules of decency require that the host be the first to reach out to the dish. On the contrary, the owner should wipe his hands after eating, after waiting for the guest to do it. You should not be particularly annoying to treat the guest; it is enough to repeat the invitation three times.

At the table, the host should accompany the guest in accordance with the guest's tastes and appetite. The guest has finished his meal, and the host should stop eating. While treating the guest, the host is allowed to fast (uraza-nafil), if he began to observe such a fast before the arrival of the guest. The most delicious and refined dishes should be offered to the guest, while the owner eats what is worse and simpler.

If there is little food prepared, and it is clear that the guest has a good appetite, then the host should eat as little as possible so that more goes to the guest's share. If the guest wishes to leave at the end of the meal, there is no need to insist too much that he stay. Follow him, escort him to the exit and, before he leaves, express your gratitude to him for your visit, saying: "You have honored us with your visit, may Allah reward you with His mercy."

There should be no special luxury in the treat, lest you get the impression that you are showing off your hospitality or trying to outshine others. How should one behave when receiving an invitation to a treat? It is imperative to accept the invitation, even if you know that the inviter is able to buy, for example, only one leg of lamb. Whether it is a significant person or a poor man, you should not offend anyone with a refusal, but you should accept the invitation and go wherever you are called.

It is indecent to come to a refreshment without receiving an invitation. If two people simultaneously invite you to their place, then you need to go to the one who lives closer; if both live equally close, then you should give preference to the one with whom you are closer familiar or friends. It is indecent, being invited to visit, to bring with you someone who has not received an invitation.

If any person, not being invited, on his own initiative follows the one who was invited, then the latter at the entrance to the house must say to the owner: "This person came of his own free will, without my invitation. If you like, let him come in, if you don’t want it, then let him leave. " This removes the moral responsibility from the guest for not being invited to come with him. When you go on a visit, you should somewhat satisfy your hunger at home, so that in the congregation you do not stand out from the crowd of other guests by haste in eating.

When you arrive at the meeting, take a seat as indicated by the host. Everything that the owner suggests should be accepted, it is indecent to look around and consider the things in the room. Also, you should not give instructions to the owner regarding cooking and everything else. You can express your opinion only if friendly relations have long existed between you and the owner. It is indecent for guests to pass food to each other with their hands, taking food from the dish. The general rule obliges not to hand food to either the poor man, or the dog, or the cat.

At the end of the meal, one should not take home anything that is still left on the table without the owner's permission. Food is served on the table so that it can be eaten right there and not taken home. When the host, at the end of the meal, begins to roll up the spread out tablecloth on which the guests were treated, one should pray for the welfare of the host like this: "O Allah! Send abundance to the host who offered the meal, and increase his wealth by your mercy to him."

After prayer, be sure to ask the owner for permission to leave, and after that do not have long conversations, because it is known from the legend that Muhammad, peace be upon him, used to say: "After eating, leave as soon as possible." (What is translated into Russian by the saying "Do not be afraid of the sitting guest, be afraid of the standing guest", - long conversations at the door before leaving are inappropriate).

When eating and drinking, the following rules should be followed: