Secrets of Heavenly Food, the follow-up to Hajjah Naziha's Heavenly
Foods, contains over 150 recipes from a broad range of locales.
Ranging from Cyprus, Lebanon, the Indian-subcontinent to Southeast
Asia and even the US, these invariably delicious recipes range in
difficulty from simple to involved. With step-by-step instructions
and pictures it is possible for even a novice to successfully
prepare the most complex dishes in this book. Introductions by the
author's father, Shaykh Nazim, her husband Shaykh Hisham, and
herself, expound upon the connection between food and spirituality.
The heart of this book is the legacy it carries from Hajjah Amina,
the author's mother, a scholar and a refugee from Russia. During
the advent of communism, Hajjah Amina's family fled their native
homeland of Kazan, Russia, in order to preserve their right to
observe their religious faith. They sacrificed home, country, and
language for the sake of their spirituality. Herein are the recipes
which Hajjah Naziha has passed down from her blessed mother, Hajjah
Amina. A number of recipes are exceedingly rare, and cannot be
found in other sources, including the Small Meat-Filled Dumplings
in Savory Tomato Broth (Peel Meen), Rose Pastries (Gul), and Golden
Fingertip Pastries (Borsok). The Gul and Borsok were famously
prepared by Hajjah Amina in celebration of both Eids and Mawlid
an-Nabi. Hajjah Amina brought these recipes from her native country
and passed them down to her daughter, Hajjah Naziha, who in turn
passed them down to her own daughter, Sajeda. Through this work,
Hajjah Naziha generously passes down these recipes to her
"daughters" in tariqah, the female students who come to learn on
the Sufi path."
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