Now let me explain what has surprised me... Well my in-laws always have long-term guests in their home here in Jeddah. The majority are from Mauritania, these are people who need a place to stay while they are here for whatever reason that may be. They go and go as they want and have a special room for guys and one for the girls that they can stay in as long as they want. Anyways as Hajj has just finished there are still lots of Mauritanian pilgrims who have not yet left. About 10 ten people are staying with my in-laws as of now.
Tonight my husband brought over the son of one of them. I opened the door when they came home and found my kids with a boy. He was small I guessed that he was about 5 years old maybe 6. wearing a torn and dirty thobe with the shoes we usually refer to as bathroom slippers. I told them to come inside, I didn't know who he was but my husband was close behind. The boy, Muhammad is his name has this amazing contagious smile, he was shy and didn't want to come in but in the end we were able to persuade him. After my husband came in and sat down he told me that this boy has memorized the ENTIRE Quran! I was shocked I came to find out that he is 9 years old. I immediately went to find and thobe of my son's and asked if he would like to change, he did. When he came back we asked him to recite some verses for us and I recorded them to share with all of you.
It was so moving his voice beautiful and he was completely undistracted by the kids and us watching him. Towards the end you notice him focusing on something, the tv was on and he was watching cartoons and reciting at he same time.
When he was leaving we gave him some of aboodis sandals and I gave him a big hug and kiss. He's such a sweet boy, my husband tells me he is from a very poor family, may allah make things easy on them.
Thursday, December 18, 2008
Monday, December 15, 2008
1 cup water
1/2 cup butter
1 cup of flour
1/4 teaspoon salt
Heat oven to 220 C. Boil the water and flour in a medium sized saucepan until boiling and the butter has melted. add the flour and salt mix with a wooden spoon constantly until it all sticks together like a ball. Place in mixer with the paddle attachment and beat for a couple of minute until there is no more steam. Add eggs one at a time making sure each one is fully incorporated before adding the next. Line baking sheet with parchment paper. Fill cup with water and take a tablespoon and dip it in, shake off a little of the water and scoop up a spoon full of the batter slide onto baking sheet should be roundish. Space about a centimeter apart. Bake for 20-25 min it should be golden brown and sound completely hallow when tapped at the bottom. remove from the oven and quickly poke a hole in the top or side with a toothpick and let cool. If they were left long enough in the oven they should be perfect, however if they were removed early they will fall.
2 cups of whole milk
1/2 cup sugar
1/4 cup flour
1/4 cup cornstarch
3 large eggs
1/2 teaspoon vanilla
2 Tablespoons unsalted butter softened
In a 2 quart heavy bottomed saucepan over medium heat, bring the milk and 1/4 cup of the sugar to a boil.
In a large bowl whisk together the flour, cornstarch, eggs, vanilla, and remaining 1/4 cup of sugar.
Slowly pour the hot milk mixture into the egg mixture whisking continuously until well combined.
Pour the mixture back into the saucepan and cook stirring constantly until the mixture thickens and just comes to a boil, cook for one minute more.
Pour the mixture into a heatproof bowl and stir in the butter. Cover the surface with plastic wrap and refrigerate until cold.
Pipe into hole made in the bottoms of puffs until heavy.
1 cup of heavy whipping cream
1 cup of semi sweet chocolate chips
Cook together until chocolate is completely melted.
I know it looks like a lot of work but it goes by quickly and is soooooo worth it everyone loves them! Give it a try.
Friday, December 12, 2008
Friday, December 5, 2008
I don't know if anyone out there is as crazy about English muffins as I am, but I was very dissapointed when I couldn't find them out here. Lucky for me I found a recipe for them, you may know them as crumpets. Anyways I had everything I needed already except for the instant mashed potatoes which I found at Panda they are also available at Danube (along with everything else!). You can freeze them for later use or store them in an airtight container for up to a week. Enjoy!
1 3/4 cups (14 ounces) lukewarm milk
3 tablespoons (1 1/2 ounces) melted butter
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) granulated sugar
1 large egg
1/3 cup instant mashed potato flakes
3 cups (12 3/4 ounces) all purpose flour
2 teaspoons instant yeast
semolina, for dry frying
Combine all of the ingredients except the semolina in a mixing bowl, or the bowl of your stand mixer. Mix till everything is combined, then beat at high speed (using the flat beater paddle, if you’re using a stand mixer) for 5 minutes. The dough will be soft, sticky, and glossy. Scrape down the sides of the bowl, cover it, and allow the dough to rise for about 90 minutes, till it’s just about doubled in bulk.
Heat an ungreased frying pan or griddle over very low heat; a griddle with a thermostat should be set at 300°F. You may want to make one test muffin first, as follows:When the griddle or pan is up to heat, place one well greased 3 3/4” English muffin ring in the pan, and sprinkle a little semolina inside the ring.
If you don’t have muffin rings, fashion them from tuna cans, top and bottom removed, washed, and greased. Scoop a scant 1/2 cup (2 3/4 ounces) of sticky dough out of the bowl; it’s easiest if you rinse your measuring cup and wet your fingers before adding the dough to the cup. Use your wet fingers to shape the dough into a circle about the size of the ring (don’t stress about being too exact), lay it into the ring, and sprinkle the top lightly with semolina. After 7 minutes, check the bottom of the muffin; it should be a medium-golden brown. If it’s not, turn up the heat; if it’s too brown, turn down the heat. Cook for another 10 minutes, then use a pair of tongs to grab each side of the ring. It might lift right off; if it does, lift it off, set it aside, and use a spatula to gently turn the muffin over. If it doesn’t, flip the muffin over, ring and all; then gently wiggle the ring around till it comes off. Cook the second side for about 15 to 18 minutes, till it’s a deep golden brown. If you have an instant-read thermometer, the interior temperature will be about 200°F. Remove the muffin from the griddle, and gently split it open. If it appears to be done inside, cook the remaining muffins the same way. If it’s still gummy or wet, turn the heat down a bit and cook the remaining muffins a bit longer on each side.When the muffins are brown on both sides, transfer them to a rack to cool. When completely cool, store in a plastic bag.
Yield: about a dozen muffins.