Sister Reema Zeineldin comments on Women in Islam. Her work overviews many of the complex, and sometimes controversial, doctrine and ideologies that surround Muslim women.

DISCLAIMER: Opinions expressed by our community members are their own. The ICNM and ICNM Board does not necessarily support or endorse the material. We encourage members to engage in discourse about our wonderful faith. With Allah's swt guidance, may we respect each other's efforts, and build a stronger ummah.

A Cookbook Celebrating Islamic National Heritages



Our mosque consists of sisters and brothers from all over the world. As a celebration of our cultural diversity, we are gathering recipes for a cookbook, which all may contribute to, with the ultimate goal of selling the cookbook on the web and elsewhere to raise additional funds for the new mosque.

Allah swt blesses us in having food for members of our mosque.

Entries can be submitted to Sr. Anwaar (see Contact information). We ask for two or three entries highlighting dishes that are served in your homeland. Anyone needing assistance with entries may also call Sr. Anwaar.

Please contribute your original family recipe so your ethnic heritage will not be forgotten. Include your treasures in our collection and join this Celebration of Diversity. We will feature samples of entries throughout the preparation. Please assist with this worthwhile project!

Porkless Posole
Posole is a special stew prepared by Hispanic and native residents of New Mexico during the winter season for large family gatherings. It is typically made with pork, but this is a modified Islamic version of the delicious, warming stew. The dish is also included in annual celebrations of Cinco de Mayo when New Mexico residents celebrate Mexico's independence.

1 lb cooked ground beef or chicken breast
1 onion (if desired)
1 tablespoon butter
1 large can pre-cooked hominy
2 cans of cooked corn
1 can cooked pinto beans
2 or more qts. water (enough for cooking ingredients together)
1 container or frozen red chile
3 tsp. granulated garlic
1 tablespoon chile pods
0.5 tsp. cumin
Salt to taste

Brown ground beef, garlic and onion with butter. Pour in water, frozen chile, corn, pre-cooked posole, cumin, chile pods and salt. Bring to a boil, and then simmer for an hour on low heat. Serve with warm tortillas. Refrigerate leftovers - tastes even better the second day!

Palestine Baklawa
Baklava is a festive desert for holidays or after a Ramadan meal. It can also be given as a lovely gift when visiting friends or family.

1 pound fillo pastry
0.5 cup unsalted butter (melted)
2 cups crushed nuts (pistacio or walnuts)
2 tsp. rosewater
0.5 cup powdered sugar
0.5 tsp. cinnamon

Syrup:
2 cups granulated sugar
0.5 cup water
1 teaspoon lemon juice

Grease 8.5 X 11 dish. Lay down one layer of fillo dough, brush with butter, continue until half of fillo dough is used. Combine nuts with cinnamon, powdered sugar and rosewater and spread on top of fillo dough. Continue layering and buttering until you are finished with the dough. Spread remaining butter on top and cut in diamond shapes.

Bake 400 degrees for 40 minutes. Combine granulated sugar and water and bring to a boil. Add lemon juice and boil for 10 minutes. Cool syrup and pour over cooked Baklawa, and recut diamond shapes. Serve and enjoy!

Indian Habiba (marinated lamb)
From the kitchen of Akhil

This wonderful dish will make your guests smile. The lamb is succulent and tasty. It is an excellent dish for an Iftar meal.

Ingredients
Lamb chops
Ginger/garlic paste
Salt/pepper
Eggs
Breadcrumbs
Frying oil

Marinate lamb chops with ginger/garlic paste, salt and pepper, overnight. Heat oil in frying pan. Dip each chop in eggs, then roll in breadcrumbs. Fry on medium-low heat until brown. Garnish with cilantro, lemon wedges and sliced onions. Serve with hot chutney or ketchup

A community organization serving meals to elderly shut-ins in Albuquerque is looking for volunteers to assist with delivery routes. Make someone smile today and offer zakah to the Albuquerque community by helping with this worthwhile cause. For more information, please contact Pam, Volunteer Coordinator, at 823.8060.



"I want to live until I die," says this elderly gentleman, a recipient of daily meals delivered through the Meals on Wheels Program of Presbyterian Hospital. His life was saved by the Meals on Wheels Program when a volunteer found him lying on the floor in a diabetic coma. He has recovered from the life-threatening experience and tries to live a rich life although he has no close relatives who provide or care for him.